Kung Pao Chicken Recipe
The Kung Pao Chicken Recipe is a classic Chinese dish that has gained popularity not only in China but also in Cambodia. Known for its harmonious blend of salty, sweet, and spicy flavors, it is a beloved choice in Chinese cuisine. This recipe offers two methods of preparation: deep-frying the chicken or stir-frying it, both of which result in a delicious and satisfying dish.
To begin, marinate the chicken breast pieces with garlic powder, cornstarch, black pepper, and Chinese cooking wine. Allow the chicken to marinate for 30 minutes, ensuring it absorbs the flavors and becomes tender. This step is essential for infusing the meat with the desired taste and texture.
Next, prepare the stir-fry sauce by combining hoisin sauce, soy sauce, oyster sauce, dark soy sauce, sesame oil, rice or white vinegar, cornstarch, and low-sodium chicken broth. This mixture forms the foundation of the dish, imparting a rich and flavorful sauce that will coat the ingredients in the wok. The balance of these sauces creates a symphony of tastes that are characteristic of Kung Pao Chicken.
In the wok, heat oil on medium heat and either deep fry or stir fry the marinated chicken until it is nearly cooked. Remove the chicken from the wok and set it aside. Retain about 3 tablespoons of oil in the wok for the subsequent stir-frying process. Increase the heat to high and add dried chilies and peanuts, stirring until they release their fragrant aroma and the peanuts gain color. Add garlic, carrots, and celery, and continue stir-frying until the vegetables are tender. Reintroduce the chicken and stir until all ingredients are well combined and heated. Incorporate the previously prepared stir-fry sauce and green onions, ensuring the dish achieves the desired consistency. Once everything is thoroughly mixed, turn off the heat. Serve the Kung Pao Chicken alongside steamed rice for a flavorful and satisfying meal. Enjoy!
To marinate the chicken
|1 lb of chicken breast cut to bite size|
|1 teaspoon of garlic powder|
|1 tablespoon of cornstarch|
|1/2 teaspoon of black pepper|
|2 tablespoon of Chinese cooking wine|
|Let it marinate for 30 minutes|
For the stir fry sauce
|2 tablespoon of hoisin sauce|
|1 tablespoon of soy sauce|
|1 tablespoon of oyster sauce|
|1 1/2 tablespoon of dark soy sauce|
|1/2 tablespoon of sesame oil|
|1 tablespoon of rice vinegar or white vinegar|
|1 tablespoon of corn starch|
|1/2 to 2/3 cup of low sodium chicken broth (depend on how much sauce you like)|
|Mix all the sauce ingredients together and set aside|
For the vegetable
|2 stalk of celery cut or slices to bit size|
|1 carrot cut or slices to bite size|
|1/2 cup peanut|
|10 dried Thai chilies or use Mexican dried chilies|
|3 green onions cut to 1 inch long|
|1 tablespoon of minced garlic|
Directions to make Kung Pao Chicken Recipe
- Heat enough oil on medium heat deep fry the chicken until almost done. Take it out set aside. Take the oil out, but leave about 3 T in the wok for stir fry.
- Turn the heat back on to high, add dried chilies, peanut stir fry until the aroma come out and the peanut turn color then add garlic, carrot, celery in stir fry until the vegetable are tender then add chicken, and stir fry until all combine and hot, now add the stir fry sauce and green onion in and mix well the stir fry should be thicker.
- Turn the heat off.
Serve kung Pao Chicken with steamed rice.
Related Recipe: Cambodian Glutinous Rice with Egg Custard
Serving Size: 2
Calories Per Serving: 806