Kung Pao Chicken: A Spicy, Savory Stir-Fry Classic

Ingredients:

For the Chicken Marinade:

• 500g boneless, skinless chicken breast or thighs, diced into 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (optional, for color)
• 1 tablespoon black vinegar (or rice vinegar)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken broth or water

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 8-10 dried red chilies, cut into 1-inch pieces (adjust for spice level)
• 1 tablespoon Sichuan peppercorns (optional, for numbing spice)
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/2 cup roasted peanuts or cashews
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3-4 green onions, chopped into 1-inch pieces

Instructions:

1. Marinate the Chicken:

   • In a medium bowl, combine the diced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil.
   • Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes, preferably 30 minutes, to allow the flavors to penetrate.

2. Prepare the Sauce:

   • In a small bowl, whisk together the soy sauce, dark soy sauce, black vinegar, Shaoxing wine, sugar, cornstarch, and chicken broth. Set the sauce aside.

3. Stir-Fry the Chicken:

   • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
   • Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until the chicken is browned and nearly cooked through. Remove the chicken from the wok and set it aside.

4. Cook the Aromatics:

   • In the same wok, add another tablespoon of vegetable oil.
   • Add the dried red chilies and Sichuan peppercorns, stirring until they release their aroma, about 30 seconds. Be careful not to burn them.
   • Add the minced garlic and ginger, and stir-fry for another 30 seconds until fragrant.

5. Add Vegetables and Peanuts:

   • Add the diced red and green bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften.
   • Return the chicken to the wok, and add the roasted peanuts or cashews. Stir everything together.

6. Combine with Sauce:

   • Give the prepared sauce a quick stir, then pour it into the wok.
   • Toss everything together, making sure the chicken and vegetables are evenly coated with the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld.

7. Finish with Green Onions:

   • Add the chopped green onions and stir them through for a final burst of flavor. Cook for another minute, then remove the wok from heat.

8. Serve:

   • Transfer the Kung Pao Chicken to a serving dish. Serve hot with steamed rice.

🍗Enjoy your homemade Kung Pao Chicken🍗

           

Nutrition Facts - Kung Pao Chicken (per 250g serving)

Nutrient	Amount	% Daily Value
Calories	290 kcal	14.5%
Total Fat	16 g	20%
- Saturated Fat	3 g	15%
- Trans Fat	0 g	0%
Cholesterol	75 mg	25%
Sodium	750 mg	32%
Total Carbohydrates	14 g	5%
- Dietary Fiber	2 g	8%
- Sugars	6 g	-
Protein	22 g	44%
Vitamin A	-	4%
Vitamin C	-	35%
Calcium	-	4%
Iron	-	10%

Notes:

• % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• Sodium content can vary significantly depending on the amount of soy sauce or other salty ingredients used.
• The fat content is primarily due to the oil used in cooking and the peanuts typically included in the dish.
• Carbohydrate content includes sugars added in the sauce, such as hoisin or sweet soy sauce.

Additional Information

1. Health Considerations:

Protein Source: Chicken provides a good source of lean protein, which is essential for muscle repair and overall body function.

Nuts: Peanuts or cashews add healthy fats and protein, but they also increase the calorie content, so portion control is important if you're watching your calorie intake.

Sauce: Soy sauce and other condiments can be high in sodium. Opt for low-sodium soy sauce if you're concerned about sodium intake.

2. Variations:

Vegetarian Option: Substitute chicken with tofu or tempeh for a plant-based version of Kung Pao.

Heat Level: Adjust the amount of dried chilies and Sichuan peppercorns to match your preferred spice level. You can also use fresh chilies for a different flavor profile.

3. Serving Suggestions:

Accompaniments: Serve Kung Pao Chicken over steamed jasmine rice or with a side of noodles. Adding steamed vegetables can make it a more balanced meal.

Garnishes: Top with extra chopped green onions or a sprinkle of sesame seeds for added flavor and texture.

4. Storage:

Refrigeration: Kung Pao Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. Thaw and reheat thoroughly before serving.

Kung Pao Chicken is a flavorful dish that combines savory, sweet, and spicy elements, making it a popular choice for many people