Oh boy! I just can’t wait to cook up some delightful Kung Pao Chicken tonight! It’s an all-time favorite dish of mine, and my family and friends always rave about it when I serve it up. Where to begin, though? Ah, of course – let’s talk ingredients!
You know, it’s absolutely crucial to use only the freshest ingredients for the most finger-licking Kung Pao Chicken. And trust me, getting your hands on authentic Sichuan peppercorns and Chinese black vinegar makes a world of difference. My oh my, talk about tickling your taste buds!
Now, let’s get down to business. First thing’s first, I always make sure to marinate the chicken in a zesty mix of soy sauce, cornstarch, and egg whites. Yup, you heard me right, that’s the secret to tender, juicy, and flavorful chicken!
While giving the chicken a little TLC, I quickly prepare the sauce. Let me tell you, it’s as easy as pie! Just a dash of soy sauce, some hoisin sauce for that oh-so-sweet note, and rice vinegar for that perfect tang. And have you ever had a dish without garlic or ginger? Puh-lease! Bring the heat, am I right?
Time for a quick stir-fry shindig! I just loooove the sound of sizzling ginger and garlic in hot oil. Toss in those fragrant peppercorns and scrumptious chicken pieces and – voila! Don’t forget those colorful veggies for a vibrant, healthy touch. Ah, the delightful aroma!
Finally, the pièce de résistance: toasting peanuts or cashews and sprinkling them on top of this saucy masterpiece. Hold your horses, though! While we devour this bad boy, keep a glass of water handy because it’s gonna be one spicy ride.
So there you have it, folks! The secret to my Kung Pao Chicken success, a favorite amongst my friends and family. Go ahead, give it a whirl and watch the crowd go wild!
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1/4 cup soy sauce (divided)
- 1 tbsp cornstarch
- 1 egg white
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp Sichuan peppercorns (crushed)
- 1/3 cup unsalted peanuts or cashews (toasted)
- 1 red bell pepper (diced)
- 4 green onions (sliced into 1-inch pieces)
- 1/4 cup hoisin sauce
- 2 tbsp Chinese black vinegar (or rice vinegar)
- 1/4 tsp sugar
Marinate the chicken:
- Combine half of the soy sauce, cornstarch, and egg white in a bowl
- Add chicken cubes, mixing well to coat each piece
- Let sit for 20 minutes
Prepare the sauce:
- In a small bowl, mix the remaining soy sauce, hoisin sauce, Chinese black vinegar, and sugar
- Set aside
- Heat vegetable oil in a wok or large skillet over medium-high heat
- Add minced garlic, ginger, and crushed Sichuan peppercorns
- Stir-fry for about 30 seconds until fragrant
- Add marinated chicken to the wok, discarding excess marinade
- Stir-fry until chicken is cooked through, about 4-5 minutes
- Add diced red bell pepper and green onions to the wok
- Stir-fry for an additional 2-3 minutes until vegetables are tender-crisp
Finish the dish:
- Pour the prepared sauce into the wok, stirring to evenly coat the chicken and vegetables
- Add toasted peanuts or cashews, mixing them in the dish
- Cook for 1-2 minutes until the sauce thickens slightly
- Serve Kung Pao Chicken over steamed rice or noodles, and enjoy!
That was fresh!