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Kung Pao Chicken

The.Wolfe.Pit's picture
Kung Pao chicken, also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of central-western China and includes Sichuan peppercorns. ...
Ingredients
  Boneless chicken thigh 2 Pound, bite size pieces
  Shaoxing chinese cooking wine 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Cornstarch 3 Tablespoon
  Carrots 3 , cut into small cubes
  Celery stalk 3 , cut into small cubes
  Bell pepper 1 , cut into small cubes
  Roasted unsalted peanuts 1 Cup (16 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
For cornstarch slurry
  Corn starch 1 Tablespoon
  Water 2 Tablespoon
For sauce
  Sesame oil 1 Tablespoon
  Minced garlic 1 Tablespoon
  Minced ginger 1 Tablespoon
  Sambal oelek 2 Tablespoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Light soy sauce 3 Tablespoon
  Oyster sauce 2 Tablespoon
  Sugar 1 Teaspoon
Directions

GETTING READY
1. Combine chicken, Shaoxing wine, soy sauce and corn starch. Refrigerate for 30 minutes.

MAKING
For Sauce:
2. In a medium sauce pan over medium heat add sesame oil, garlic and ginger and cook until just fragrant.
3. Add remaining ingredient to sauce pan, bring to a boil and simmer for 5 minutes. Set aside
For Chicken:
4. Add cooking oil to a hot wok over high heat and stir fry chicken for 5 minutes.
5. Add carrots and stir fry for one minute.
6. Add celery, onion, bell pepper, peanuts and stir fry 2-3 minutes.
7. Add sauce, bring to a boil and add corn starch slurry.
8. Continue cooking and stirring until the sauce has thickened 1-2 minutes.

SERVING
9. Serve and enjoy!

Things You Will Need
Wok or large frying pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Szechuan
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Chicken Thigh
Restriction: 
High Protein
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4
Subtitle: 
How to make Kung Pao Chicken

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