Szechuan-Style Spicy Kung Pao Chicken Delight
Experience the irresistible flavors of the Szechuan region with this Kung Pao Chicken Delight. Inspired by Kylie Kwong’s 'My China' cookbook, this recipe takes traditional Kung Pao to the next level, featuring juicy, stir-fried chicken breast paired with the perfect balance of heat from dried red chilies and the crunch of roasted peanuts, all brought together by a rich sauce made with soy sauce and black vinegar. Cooking the chilies in infused oil brings a depth of flavor that is both aromatic and addictive. This dish is not only a feast for the senses but also a hearty one-dish meal that will transport your taste buds to China, making it perfect for family dinners or entertaining guests. Serve it with steamed rice for a complete experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
chicken fillets
20 ounces (cut into 1/2 inch cubes)
cornstarch
2 tablespoons (none)
Shaoxing wine
2 tablespoons (none)
peanut oil
4 tablespoons (none)
dried red chilies
10 small (none)
ginger
2 inches (cut into thin strips)
brown sugar
1 tablespoon (none)
roasted unsalted peanuts
1/2 cup (none)
light soy sauce
2 tablespoons (none)
black vinegar
1 tablespoon (none)
Szechuan salt and pepper
to taste (none)
Instructions
1
In a medium bowl, combine the chicken cubes with cornstarch and Shaoxing wine, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.
2
In a wok, pour in 2 tablespoons of peanut oil and add the dried red chilies. Place the wok over low heat. Cook for about 1.5 minutes, or until the chilies darken slightly in color. Using a slotted spoon, carefully remove the chilies and place them on a kitchen paper towel to drain.
3
Increase the heat to high while leaving the infused oil in the wok. Stir-fry half of the marinated chicken cubes for 3 minutes, or until golden brown. Remove with a slotted spoon and set aside.
4
Add the remaining 2 tablespoons of peanut oil to the wok, then add the remaining chicken cubes. Stir-fry for another 3 minutes until fully cooked and browned. Return all the cooked chicken to the wok along with the ginger strips and reserved dried chilies. Stir-fry together for about 30 seconds to marry the flavors.
5
Sprinkle in the brown sugar and stir-fry for an additional 30 seconds. Then, add the roasted peanuts, light soy sauce, and black vinegar. Mix everything well, stir-frying for another 30 seconds until the sauce glazes the chicken and peanuts.
6
Serve immediately, garnished with a sprinkle of Szechuan salt and pepper, alongside freshly steamed rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan-Style Spicy Kung Pao Chicken Delight?
It is a traditional stir-fried chicken dish from the Szechuan region that balances heat from dried chilies with the crunch of roasted peanuts and a rich sauce made from soy sauce and black vinegar.
Who inspired this Kung Pao Chicken recipe?
This recipe is inspired by Kylie Kwong’s 'My China' cookbook.
What are the primary ingredients for the marinade?
The marinade consists of chicken cubes, cornstarch, and Shaoxing wine.
How long should the chicken be marinated?
The chicken should be refrigerated for at least one hour to allow the flavors to properly meld.
What cut of chicken is recommended for this recipe?
The recipe calls for 20 ounces of chicken fillets, cut into 1/2 inch cubes.
What type of oil should be used for stir-frying?
Peanut oil is recommended for its high smoke point and flavor profile.
How do you prepare the dried red chilies?
You cook 10 small dried red chilies in peanut oil over low heat for about 1.5 minutes until they darken slightly.
Why are the chilies removed from the oil after cooking?
The chilies are removed to leave behind a flavorful infused oil that serves as the base for stir-frying the chicken.
What is the purpose of cornstarch in the marinade?
Cornstarch helps to coat the chicken cubes evenly and creates a light glaze during the stir-frying process.
How should the chicken be fried?
The chicken should be stir-fried in two separate batches on high heat for 3 minutes per batch until golden brown.
Why is it important to stir-fry the chicken in batches?
Frying in batches ensures the wok stays hot enough to brown the chicken properly instead of steaming it.
How is the ginger prepared for this dish?
A 2-inch piece of ginger should be cut into thin strips.
When is the ginger added to the wok?
The ginger is added back to the wok once all the cooked chicken and reserved chilies are combined.
What type of sugar is used for the sauce?
The recipe uses one tablespoon of brown sugar.
What kind of peanuts are used in Kung Pao Chicken?
The recipe calls for 1/2 cup of roasted unsalted peanuts.
What liquids are used to create the final sauce glaze?
The sauce is created using light soy sauce and black vinegar.
What is the final garnish for the dish?
The dish is garnished with Szechuan salt and pepper to taste.
What should be served with this Kung Pao Chicken?
It is best served alongside freshly steamed rice for a complete experience.
How much Shaoxing wine is needed?
The recipe requires 2 tablespoons of Shaoxing wine.
What is the total amount of peanut oil used?
A total of 4 tablespoons of peanut oil is used throughout the cooking process.
How many dried red chilies are needed?
The recipe uses 10 small dried red chilies.
What is the role of black vinegar in this recipe?
Black vinegar provides a deep, complex acidity that balances the heat and sweetness of the dish.
How long do you stir-fry the peanuts and sauce?
You stir-fry the peanuts, soy sauce, and vinegar for about 30 seconds until the sauce glazes the ingredients.
Is this dish considered spicy?
Yes, the use of dried red chilies and Szechuan seasoning gives the dish a characteristic spicy flavor.
What size should the chicken cubes be?
The chicken fillets should be cut into 1/2 inch cubes.
How much brown sugar is in the recipe?
The recipe uses 1 tablespoon of brown sugar.
Can I use light soy sauce?
Yes, the recipe specifically calls for 2 tablespoons of light soy sauce.
How long does the final flavor 'marriage' take?
Once the chicken, ginger, and chilies are combined, they are stir-fried for about 30 seconds to marry the flavors.
Is this a good dish for entertaining?
Yes, it is described as a hearty one-dish meal perfect for family dinners or entertaining guests.
How many total ingredients are listed for this recipe?
There are 11 total ingredients required for this recipe.