One of the tastiest and enjoyable chicken dishes that I had was the outcome of this Kung Pao Chicken Recipe. This is a tangy chicken dish that is of Sichuan origin. Although the origin of this dish was Chinese, the version that was well-known at present is the American and European. The difference would be some of the ingredients (like the absence of Sichuan peppercorns) and manner of preparation.
On a lazy Friday night when task and chores seems to be completed, it would be nice to follow this Kung Pao Chicken recipe to reward yourself for all your accomplishments for the week. I won’t say that making one is simple but having the complete ingredients, this post, and the accompanying video will surely be more than enough to guide you.
If you have an oncoming potluck dinner on the weekend, try to make servings and place them in the freezer. This is a good way to surprise your friends who have doubts in your cooking skills. Don’t tell them that you followed this kung pao chicken recipe unless they ask you.
Try this Kung Pao Chicken recipe and let me know what you think.
Kung Pao Chicken Recipe
- 1 lb boneless chicken breasts, diced
- 8 to 9 pieces dried chilies
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 3/4 cup zucchini, cubed
- 1/2 cup red bell pepper, diced
- 1/2 cup peanuts, skinned
- Salt to taste
- 1 tablespoon cooking rice wine
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce (for sauce)
- 1 tablespoon rice vinegar(for sauce)
- 3 teaspoons cornstarch(for sauce)
- 3 teaspoons sugar(for sauce)
- 1/4 teaspoon sesame oil(for sauce)
- 1 tablespoon water (for sauce)
Watch the cooking video:
- Combine chicken with the marinade ingredients then mix well. Set aside.
- Make the sauce by combining all the sauce ingredients and mixing thoroughly. Set aside.
- Pour cooking oil in a wok then apply heat.
- Deep fry the marinated chicken for 3 to 4 minutes or until the color turns light to medium brown. Transfer to a container and set aside.
- Using the same wok, remove excess oil and sauté dried chilies, ginger, and garlic
- Add zucchini and red bell pepper and cook for 2 minutes
- Put-in the deep-fried chicken, salt, and peanuts then cook for 3 to 5 minutes
- Make a little space by pushing the ingredients on the side of the wok then pour the sauce mixture on the surface.
- Stir the sauce for a few seconds then mix with the other ingredients. Cook for 2 more minutes.
- Turn off heat and transfer to a serving plate.
- Serve. Share and enjoy!
Number of servings (yield): 4