Kung Pao Chicken Recipe: A Spicy Symphony of Flavors

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Kung Pao Chicken, with its fiery blend of spices, succulent chicken, and crunchy peanuts, is a beloved dish that showcases the bold flavors of Sichuan cuisine. Originating from the spicy province of Sichuan in China, this dish offers a perfect balance of sweet, sour, and spicy notes. In this recipe, we'll guide you through the steps to create an authentic and mouthwatering Kung Pao Chicken at home.


Ingredients:

For the Marinade:

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 tablespoon cornstarch

For the Sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 cup unsalted peanuts, dry-roasted
  • 2-3 dried red chilies, deseeded and cut into halves
  • 3-4 green onions, chopped
  • 1 red bell pepper, diced

Optional Garnish:

  • Sesame seeds
  • Chopped cilantro

Instructions:

1. Marinate the Chicken

In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine (or dry sherry), and cornstarch. Mix well, ensuring each piece is coated. Let it marinate for at least 15-20 minutes.

2. Prepare the Sauce

In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch. Set aside.

3. Heat the Wok

Heat vegetable oil in a wok or large skillet over medium-high heat.

4. Stir-Fry the Chicken

Add the marinated chicken to the hot wok. Stir-fry until the chicken is cooked through and has a golden-brown color. Remove the chicken from the wok and set it aside.

5. Infuse Aromatics

In the same wok, add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.

6. Add Peanuts and Chilies

Toss in the dry-roasted peanuts and dried red chilies. Continue to stir-fry for an additional 1-2 minutes until the peanuts are lightly browned.

7. Combine Chicken and Vegetables

Return the cooked chicken to the wok. Add diced red bell pepper and chopped green onions. Stir everything together.

8. Pour in the Sauce

Pour the prepared sauce over the chicken and vegetables. Stir well to coat evenly. Allow the sauce to thicken, which should take 1-2 minutes.

9. Garnish and Serve

Optionally, garnish with sesame seeds and chopped cilantro.

10. Serve Hot

Serve your homemade Kung Pao Chicken over steamed rice and enjoy the spicy symphony of flavors!

 Congratulations! You've just prepared a delicious batch of Kung Pao Chicken that rivals your favorite restaurant's version. The combination of tender chicken, crunchy peanuts, and the heat from the chilies creates a flavor explosion that's sure to satisfy your taste buds. Serve it to friends and family for an authentic taste of Sichuan cuisine.

Now, savor each bite and revel in the satisfaction of creating this iconic Chinese dish in your own kitchen!

 

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