Sichuan-Style Kung Pao Chicken
Experience the bold flavors of authentic Sichuan cuisine with this delectable Kung Pao Chicken recipe. Inspired by the popular dish from PF Chang's, this recipe combines tender pieces of chicken with roasted peanuts, vibrant green onions, and a touch of heat from dried red chili peppers. The savory sauce, enriched with soy sauce, sherry wine, and a hint of sugar, ties all the ingredients together, creating a mouthwatering meal that’s perfect for weeknight dinner or special occasions. Serve it over a bed of fluffy rice to soak up every last drop of sauce. Note: For a healthier option, consider using low-sodium alternatives to reduce the saltiness.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
chicken meat
1 1/2 lbs (cut into bite-sized pieces)
salt
1/2 teaspoon
egg white
1
cornstarch
1 tablespoon
peanut oil
4 tablespoons
roasted peanuts
1/2 cup (skinless)
dried red chili peppers
10 whole
green onions
4 (cut into 1/2-inch lengths)
garlic cloves
2 (minced)
water chestnuts
1/2 cup (diced (optional))
chili paste with garlic
1 teaspoon
soy sauce
2 tablespoons
sherry wine
1 tablespoon
rice vinegar
1 teaspoon
sugar
1 teaspoon
chicken broth
1/4 cup
cornstarch
1 teaspoon
sesame oil
1 teaspoon
Instructions
1
In a large mixing bowl, combine the chicken, salt (if using), egg white, and cornstarch. Mix by hand until the chicken is well-coated. Let it marinate for at least 20 minutes.
2
In a separate small bowl, whisk together the soy sauce, chili paste with garlic, sherry wine, rice vinegar, sugar, chicken broth, and additional cornstarch. Set this sauce mixture aside.
3
Heat 2 tablespoons of peanut oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken and stir-fry until it turns golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set it aside in a serving bowl.
4
In the same wok, add the remaining 2 tablespoons of peanut oil. Toss in the roasted peanuts and dried red chili peppers, stir-frying for about 1 to 2 minutes until the peppers become dark and aromatic.
5
Lower the heat and return the cooked chicken to the wok. If necessary, add more oil to prevent sticking.
6
Add the chopped green onions and minced garlic, stir-frying for an additional 30 seconds. Be careful not to let the garlic burn.
7
Pour in the sauce mixture and add the optional water chestnuts. Stir everything together and cook for another minute until the sauce is heated through and slightly thickened.
8
Serve the Kung Pao Chicken hot over a bed of steamed rice, garnished with additional green onions or peanuts if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sichuan-Style Kung Pao Chicken?
Sichuan-Style Kung Pao Chicken is a bold, spicy stir-fry dish featuring tender chicken, roasted peanuts, and dried red chili peppers in a savory-sweet sauce.
How much chicken is required for this recipe?
The recipe calls for 1.5 lbs of chicken meat, cut into bite-sized pieces.
How long should the chicken be marinated?
The chicken should marinate for at least 20 minutes in a mixture of salt, egg white, and cornstarch.
What are the main components of the marinade?
The marinade consists of salt, one egg white, and one tablespoon of cornstarch to coat the chicken.
What type of oil is best for stir-frying this dish?
Peanut oil is recommended for its high smoke point and flavor, using a total of 4 tablespoons.
Can I use a substitute for peanut oil?
Yes, you can use other high-heat cooking oils if you have a peanut allergy or if peanut oil is unavailable.
What kind of peanuts should be used?
The recipe specifies using 1/2 cup of skinless roasted peanuts.
How many dried red chili peppers are needed?
The recipe uses 10 whole dried red chili peppers to provide the characteristic heat.
What ingredients make up the sauce?
The sauce is a mixture of soy sauce, chili paste with garlic, sherry wine, rice vinegar, sugar, chicken broth, cornstarch, and sesame oil.
How long does it take to cook the chicken?
The marinated chicken should be stir-fried for about 5 to 7 minutes until it turns golden brown.
When do I add the garlic and green onions?
Add the chopped green onions and minced garlic after returning the chicken to the wok, stir-frying for 30 seconds.
Are water chestnuts mandatory?
No, the 1/2 cup of diced water chestnuts is an optional ingredient used for extra texture.
What is the purpose of the cornstarch in the sauce?
Cornstarch is used as a thickening agent to give the sauce a glossy, clingy consistency.
What should I serve with Kung Pao Chicken?
It is traditionally served hot over a bed of fluffy steamed rice.
How can I make this recipe healthier?
You can use low-sodium soy sauce or chicken broth alternatives to reduce the overall saltiness and sodium content.
What gives the dish its spicy kick?
The heat comes from both the dried red chili peppers and the teaspoon of chili paste with garlic.
Do I need a wok to make this?
A large wok is ideal for stir-frying, but a large skillet can be used as a substitute.
How long do I cook the peppers and peanuts?
Stir-fry the roasted peanuts and dried peppers for 1 to 2 minutes until the peppers become dark and aromatic.
How many green onions are included?
The recipe calls for 4 green onions, cut into 1/2-inch lengths.
What is the role of sherry wine in the recipe?
Sherry wine adds depth and a slightly sweet, nutty acidity to the savory sauce.
How do I prevent the garlic from burning?
Stir-fry the garlic for only 30 seconds and ensure the heat is not too high when it is added.
Is this recipe inspired by a specific restaurant?
Yes, this version is inspired by the popular Kung Pao Chicken dish from PF Chang's.
Can I add more vegetables?
While the traditional recipe focuses on chicken and peanuts, you can add bell peppers or celery for extra nutrition.
What is the final step of the cooking process?
The final step is to pour in the sauce mixture and optional water chestnuts, stirring for one minute until thickened.
How much sugar is in the sauce?
The recipe uses 1 teaspoon of sugar to balance the salty and spicy flavors.
Is sesame oil used for frying?
No, 1 teaspoon of sesame oil is added to the sauce mixture for aroma and flavor rather than for high-heat frying.
Should the chili peppers be chopped?
The recipe specifies using 10 whole peppers, which are typically left whole to infuse the oil with flavor.
What is the total number of ingredients?
There are 18 ingredients listed, including the optional water chestnuts.
How do I prepare the garlic?
The 2 garlic cloves should be finely minced before being added to the stir-fry.
Can I garnish the finished dish?
Yes, you can garnish with additional green onions or peanuts for extra crunch and presentation.