Kung Pao Chicken: A Flavorful Frenzy


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!

Gather ingredients:

  • 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

Stir-fry chicken:

  • 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 vegetables:

  • 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:

  • Serve Kung Pao Chicken over steamed rice or noodles, and enjoy!

That was fresh!