Craving a taste of China? Dive into the world of Kung Pao Chicken, a delightful Chinese dish that’s sure to satisfy your appetite. This classic favorite combines tender chunks of chicken with a savory and slightly spicy sauce, crunchy peanuts, and fresh vegetables, creating a perfect balance of flavors and textures. Whether you’re serving it for a family dinner or a special occasion, Kung Pao Chicken is a dish that will surely delight your taste buds.
Ingredients List
Marinade and Chicken
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 1 tablespoon chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 pound skinless, boneless chicken breast halves, cut into chunks
Sauce
- 1 ounce hot chili paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chicken stock
Stir Fry
- 1 tablespoon sesame oil
- 1 (8 ounce) can water chestnuts, drained and sliced
- 4 ounces chopped peanuts
- 4 green onions, chopped
- 1 tablespoon chopped garlic
Required Kitchen Tools
When preparing Kung Pao Chicken, having the right kitchen tools can make the process smoother and more enjoyable. Here are the essential tools you will need:
- Mixing Bowls: For marinating the chicken and mixing the sauce ingredients.
- Large Skillet or Wok: To cook the chicken and the stir fry.
- Tongs: For turning the chicken pieces during cooking.
- Slotted Spoon: For removing the chicken from the pan.
- Measuring Cups and Spoons: To measure the ingredients accurately.
Having these tools on hand will set you up for a successful Kung Pao Chicken-making experience.
Chicken Preparation
Preparing the chicken for Kung Pao Chicken is a crucial step in achieving the perfect texture and flavor. Follow the steps below to mix the ingredients and marinate the chicken properly.
Mixing the Marinade
To start the chicken preparation, combine the cornstarch dissolved in water, chicken stock, soy sauce, and sesame oil in a large mixing bowl. Whisk well to ensure all the ingredients are evenly distributed.
Marinating the Chicken
Add the chicken breast chunks to the marinade, ensuring each piece is well-coated with the mixture. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Preparing the Sauce and Stir Fry Ingredients
Mixing the Sauce
While the chicken is marinating, prepare the sauce. In a small mixing bowl, combine the hot chili paste, brown sugar, distilled white vinegar, soy sauce, and chicken stock. Whisk until the ingredients are well-blended. Set the sauce aside.
Preparing the Stir Fry Ingredients
Chop the green onions and garlic, and drain and slice the water chestnuts. Measure out the chopped peanuts, and set all these ingredients aside within easy reach.
Stir Frying the Chicken
Heating the Oil
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Swirl the oil around to coat the surface of the pan.
Cooking the Chicken
Once the oil is hot, add the marinated chicken chunks to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is golden brown and cooked through. Use a slotted spoon to remove the chicken from the pan and set it aside.
Cooking the Stir Fry
Adding the Aromatics
In the same skillet or wok, add another tablespoon of sesame oil. Add the chopped garlic and stir-fry for about 30 seconds until fragrant.
Adding the Vegetables
Add the sliced water chestnuts and chopped green onions to the pan. Stir-fry for about 2 minutes, until the vegetables are tender-crisp.
Combining and Cooking the Dish
Adding the Sauce
Once the vegetables are tender-crisp, pour the prepared sauce into the skillet or wok. Stir well to combine with the vegetables, making sure everything is evenly coated with the sauce.
Returning the Chicken to the Pan
Add the cooked chicken back into the skillet. Stir to combine, ensuring the chicken pieces are well-coated with the sauce and mixed with the vegetables.
Adding the Peanuts
Add the chopped peanuts to the pan. Stir everything together and let the mixture cook for another 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Final Simmer
Lower the heat and let the dish simmer for a few more minutes, stirring occasionally to prevent sticking. This will help the flavors to blend thoroughly and ensure the dish is heated through.
Garnishing
Preparing the Garnishes
While the dish is simmering, prepare your garnishes. Finely slice additional green onions and set them aside. Lightly toast extra peanuts in a dry skillet over medium heat until they are golden brown and fragrant.
Garnishing the Dish
Once the Kung Pao Chicken is done cooking, transfer it to a serving platter. Sprinkle the finely sliced green onions and toasted peanuts over the top of the dish.
Serving and Storage
Serving the Kung Pao Chicken
Kung Pao Chicken is best served hot and fresh. To complement the dish, consider serving it with:
- Steamed White Rice: Fluffy white rice is a classic side that pairs perfectly with the rich and spicy flavors of Kung Pao Chicken.
- Fried Rice: For a more flavorful option, serve the dish with a side of fried rice.
- Vegetable Stir Fry: A mix of stir-fried vegetables like broccoli, bell peppers, and snap peas adds a healthy and colorful contrast to the dish.
Presentation Tips
For a beautiful presentation, arrange the Kung Pao Chicken on a large serving platter. Sprinkle additional green onions and toasted peanuts on top for a pop of color. You can also add a few whole dried red chilies for a dramatic touch.
Storage Instructions
Refrigeration
If you have any leftovers, store them in an airtight container in the refrigerator. Kung Pao Chicken can be kept fresh for up to 3 days when properly stored.
Reheating
To reheat, you can use either the stove or the microwave:
- Stove: Heat a skillet over medium heat, adding a splash of water or chicken broth to keep the chicken moist. Stir occasionally until heated through.
- Microwave: Place a portion of the chicken on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel and heat on high for 2-3 minutes, or until hot.
Freezing
For longer storage, you can freeze Kung Pao Chicken. Place the cooled chicken in a freezer-safe container or zip-top bag, removing as much air as possible. It can be stored in the freezer for up to 2 months.
Thawing and Reheating Frozen Leftovers
To reheat, thaw the chicken in the refrigerator overnight. Once thawed, reheat using the stove or microwave methods mentioned above.
Conclusion
Mastering Kung Pao Chicken opens up a world of delightful culinary possibilities. From the tender chicken pieces to the savory and slightly spicy sauce, this dish is a versatile canvas for culinary experimentation. By following the detailed instructions provided, you can easily recreate the authentic taste and texture of this classic favorite in your own kitchen. Remember, the key lies in precision and creativity. Whether you choose to stick to tradition or add your own twist, the joy of making and enjoying this delectable dish knows no bounds. With proper storage techniques, you can savor the freshness of Kung Pao Chicken for days or even weeks to come. So, roll up your sleeves, grab your ingredients, and embark on a delicious journey into the world of Kung Pao Chicken.
Enjoy your cooking experience and the delightful flavors of homemade Kung Pao Chicken!