Authentic Spicy Kung Pao Chicken Delight
Experience the bold flavors of traditional Kung Pao Chicken, a classic Sichuan dish that perfectly balances spiciness, sweetness, and nuttiness. This recipe features tender chicken thighs marinated in soy sauce and rice wine, then quickly stir-fried with aromatic dried chilies and crunchy roasted peanuts for an unforgettable taste. Whether you love heat or prefer a milder flavor, you can easily adjust the level of chili to suit your palate. Serve it hot with steamed rice for a delightful meal that will impress family and friends. Enjoy this savory adventure that has captivated taste buds for generations!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
boneless skinless chicken thighs
1 7/8 lbs (diced)
Chinese rice wine (cooking michiu)
3 teaspoons
soy sauce
3 teaspoons + 1 tablespoon
cornstarch
3 teaspoons
eggs
3 teaspoons (beaten)
grapeseed oil
1/2 cup
dried chili
1 cup
green onions
5 (coarsely chopped)
Asian black vinegar
2 tablespoons
brown sugar
2 teaspoons
hot sesame oil
1 tablespoon
roasted peanuts
4 ounces
Instructions
1
In a bowl, combine diced chicken thighs, Chinese rice wine, soy sauce, cornstarch, and beaten egg. Mix well and let marinate in the refrigerator for at least 30 minutes to enhance the flavors.
2
In a wok, heat grapeseed oil over high heat until shimmering but not smoking. Carefully add the marinated chicken and stir-fry for about 1 minute, then drain and set aside.
3
Remove excess oil from the wok, leaving approximately 1 tablespoon. Over medium-high heat, add the dried chili and stir-fry for about 1 minute until fragrant.
4
Add the chicken back into the wok along with chopped green onions, soy sauce, black vinegar, and brown sugar. Turn the heat up to high and rapidly stir-fry everything together until the sauce thickens and reduces by half, ensuring the chicken is fully coated.
5
Once well mixed, turn off the heat and gently fold in the hot sesame oil and roasted peanuts to finish the dish.
6
Serve hot over steamed rice and enjoy the delightful combination of spicy, savory, and nutty flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Spicy Kung Pao Chicken Delight?
It is a traditional Sichuan stir-fry dish that balances spicy, sweet, and nutty flavors using chicken, dried chilies, and roasted peanuts.
Which cut of chicken is best for this recipe?
Boneless skinless chicken thighs are recommended because they stay tender and flavorful during high-heat stir-frying.
How long should I marinate the chicken?
The chicken should be marinated in the refrigerator for at least 30 minutes to enhance the flavors and improve texture.
What ingredients are in the marinade?
The marinade consists of Chinese rice wine (michiu), soy sauce, cornstarch, and beaten egg.
Why is cornstarch used in the marinade?
Cornstarch helps to create a coating on the chicken that locks in moisture and helps the sauce adhere to the meat.
What type of oil is best for stir-frying this dish?
Grapeseed oil is used in this recipe because it has a high smoke point, which is necessary for high-heat wok cooking.
How spicy is this Kung Pao Chicken?
With 1 cup of dried chilies, this recipe is quite spicy, but you can adjust the amount of chili to suit your own heat preference.
What is Asian black vinegar?
Also known as Chinkiang vinegar, it is a dark, complex vinegar with a malty, smoky flavor essential for authentic Sichuan cooking.
When do I add the peanuts?
Roasted peanuts are folded in at the very end, after the heat is turned off, to ensure they stay crunchy.
What should I serve with Kung Pao Chicken?
It is best served hot over a bowl of freshly steamed rice.
Can I substitute Chinese rice wine?
If you don't have michiu, you can substitute it with dry sherry for a similar flavor profile.
Why does the recipe use beaten eggs in the marinade?
Beaten eggs contribute to a technique called 'velveting,' which gives the chicken a silky, tender texture.
How long do I cook the chicken initially?
The chicken is stir-fried for about 1 minute in hot oil before being drained and set aside to finish later.
What purpose does the brown sugar serve?
Brown sugar provides a necessary sweetness to balance the acidity of the black vinegar and the heat of the chilies.
Is hot sesame oil different from regular sesame oil?
Yes, hot sesame oil is infused with chili peppers to provide both a nutty aroma and an extra kick of heat.
How do I thicken the Kung Pao sauce?
The sauce thickens naturally as you stir-fry the chicken with the liquid ingredients over high heat until it reduces by half.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but be careful not to overcook it as it can become dry compared to chicken thighs.
Should the dried chilies be chopped?
The recipe suggests stir-frying the dried chilies whole to infuse the oil with flavor and heat without making it overwhelming.
How many servings does this recipe provide?
While not specifically listed, the use of 1 7/8 lbs of chicken typically serves about 4 people.
What is the role of green onions in this dish?
Coarsely chopped green onions add a fresh, aromatic flavor and a pop of color to the stir-fry.
Is this a gluten-free recipe?
As written, it contains soy sauce and black vinegar which may contain gluten; you would need to use gluten-free alternatives for these.
Can I add other vegetables like bell peppers?
While this authentic version focus on chicken and peanuts, you can add diced bell peppers or celery if you prefer more vegetables.
What should I do if the wok starts smoking?
You want the oil shimmering but not smoking; if it smokes, reduce the heat slightly before adding your ingredients.
Can I use raw peanuts instead of roasted?
You should roast raw peanuts first or use pre-roasted ones to ensure they have the proper crunch and flavor for the dish.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this recipe nut-free?
You can omit the peanuts, though they are a signature part of the dish. You might try toasted sunflower seeds as a nut-free alternative.
How much soy sauce is needed total?
The recipe uses a total of 3 teaspoons for the marinade and an additional 1 tablespoon for the stir-fry sauce.
What is the preparation for the green onions?
Five green onions should be coarsely chopped before being added to the wok.
Why do I need to drain the chicken after the first fry?
Draining the chicken removes excess oil used for the initial par-fry, keeping the final dish from being overly greasy.
Is this dish considered a Sichuan specialty?
Yes, Kung Pao Chicken is a world-famous classic Sichuan dish known for its signature spice and 'ma-la' flavor profile.