Craving a vibrant, flavorful, and surprisingly easy weeknight dinner? Look no further than this authentic Kung Pao Chicken recipe! This dish, a classic of Sichuan cuisine, delivers a delightful explosion of sweet, spicy, and savory notes that will tantalize your taste buds. Forget takeout – homemade Kung Pao Chicken is easier than you think and infinitely more delicious. This recipe breaks down the process step-by-step, making it perfect for both beginner cooks and experienced chefs looking to perfect their technique. Get ready to impress yourself and your family with this quick dinner idea that's packed with flavor!
Ingredients:
This recipe makes enough for 4 servings.
-
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp cornstarch
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tsp soy sauce
- 1 tsp sesame oil
-
For the Sauce:
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (or more, to taste)
-
For the Stir-fry:
- 2 tbsp vegetable oil
- 1 cup dried Sichuan peppercorns (optional, but highly recommended for authentic flavor)
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup dry roasted peanuts
- 4-6 dried red chilies, roughly chopped (adjust to your spice preference)
- 2 scallions, thinly sliced (for garnish)
Instructions:
Get Started:
- In a medium bowl, combine the cubed chicken with cornstarch, Shaoxing rice wine, soy sauce, and sesame oil. Toss to coat evenly and let marinate for at least 15 minutes. This helps the chicken stay tender and absorb the flavors.
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, sesame oil, and red pepper flakes until the cornstarch is completely dissolved. Set aside.
Stir-Fry the Chicken and Vegetables:
-
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
-
Add the remaining 1 tablespoon of oil to the wok. If using, toast the Sichuan peppercorns until fragrant (about 30 seconds), then remove and set aside. This step adds a unique numbing sensation – a characteristic of many Sichuan dishes – but feel free to omit if you prefer.
-
Add the onion and bell pepper to the wok and stir-fry for 2-3 minutes until slightly softened.
-
Return the cooked chicken to the wok.
-
Pour the prepared sauce into the wok and stir-fry until the sauce thickens, about 1-2 minutes.
-
Stir in the roasted peanuts and dried red chilies.
-
Garnish with the toasted Sichuan peppercorns (if used) and scallions.
Serve Immediately: Serve hot over steamed rice.
Tips for the Best Kung Pao Chicken:
- Don't overcrowd the pan: Stir-fry the chicken in batches if necessary to ensure even browning.
- Adjust the spice level: Add more or less red pepper flakes to suit your taste.
- Fresh ingredients matter: Using fresh, high-quality ingredients will significantly enhance the flavor of your dish.
- Toast the peanuts: Toasting the peanuts brings out their flavor and adds a nice crunchy texture.
Variations:
- Vegetarian Kung Pao: Substitute the chicken with firm tofu, cut into cubes, for a delicious vegetarian option. Marinate the tofu similarly to the chicken.
- Spicy Kung Pao: Increase the amount of red chili flakes or add a few fresh chilies for extra heat.
- Kung Pao with Broccoli: Add a head of broccoli florets during the vegetable stir-fry stage.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 35-40g Fat: 20-25g Carbohydrates: 30-35g
This Kung Pao Chicken recipe is a delicious and satisfying meal that's perfect for a quick weeknight dinner. Enjoy this easy recipe, and remember to adjust seasonings to your liking. Happy cooking!