Welcome to the culinary delight of Kung Pao Chicken, a tantalizing dish that perfectly balances the bold flavors of tender chicken with a symphony of vegetables and a rich, savory sauce. 🌶️🍗
Kung Pao Chicken Recipe
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 lb | Boneless, skinless chicken breast, cut into bite-sized pieces |
| 1/4 cup | Cornstarch |
| 1/2 tsp | White pepper |
| 1 | Green pepper, diced |
| 1 | Onion, diced |
| 8 | Water chestnuts, drained and sliced |
| 1 stalk | Celery, chopped |
| 2 tbsp | Soy sauce |
| 1 tbsp | Dry sherry |
| 2 tbsp | Rice vinegar |
| 1 tbsp | Sugar |
| 2 tbsp | Hoisin sauce |
| 2 tbsp | Oyster sauce |
| 2-3 | Thai peppers, sliced (adjust to taste) |
| 1 cup | Unsalted dry roasted peanuts |
Instructions:
-
Begin by cutting the chicken into bite-sized pieces, ensuring each morsel is perfectly succulent.
-
-
In a glass bowl, create a flavorful coating for the chicken by mixing together the egg white, cornstarch, white pepper, and soy sauce. Generously coat the chicken pieces with this mixture.
-
Cover the bowl and let the chicken marinate in the refrigerator for a delightful 30 minutes, allowing the flavors to mingle and enhance.
-
In a separate bowl or plate, assemble a colorful medley of green pepper, onion, drained water chestnuts, and chopped celery. Set this vibrant assortment aside for later.
-
Now, let’s prepare the sauce that will elevate this dish to new heights. Combine soy sauce, dry sherry, rice vinegar, sugar, hoisin sauce, and oyster sauce in a bowl. Set aside this elixir of flavors, eagerly awaiting its moment in the wok.
-
Heat 1 tablespoon of peanut oil in a wok or large frying pan over medium-high heat. The sizzle of anticipation fills the air!
-
Stir-fry the Thai peppers until they achieve a delightful light brown hue, infusing the oil with a hint of spice.
-
Introduce the marinated chicken to the wok, cooking and stir-frying until the poultry is nearly cooked through. The aroma is irresistible!
-
Now, add the colorful assortment of vegetables to the wok, continuing to stir-fry for a few more minutes. The medley dances together, creating a visual feast.
-
The moment of magic arrives as you pour the carefully crafted sauce over the sizzling concoction. Allow the flavors to meld and intensify, creating a symphony of taste that tantalizes the senses.
-
Sprinkle the unsalted dry roasted peanuts generously over the dish, adding a delightful crunch that elevates each bite.
-
The grand finale – serve this gastronomic masterpiece over a bed of rice, letting the flavors mingle in a harmonious union. I recommend waiting until the chicken mixture graces the rice before adding the final touch of peanuts.
-
A tip for personalization: Adjust the quantity of Thai peppers according to your taste preferences. Spice enthusiasts can dial it up, while those seeking a milder experience can tone it down.
Nutritional Information:
- Calories: 443.5
- Fat Content: 16.3g
- Saturated Fat Content: 2.5g
- Cholesterol Content: 66.1mg
- Sodium Content: 492.7mg
- Carbohydrate Content: 36.9g
- Fiber Content: 4.9g
- Sugar Content: 14.1g
- Protein Content: 32g
Final Notes:
Indulge in the culinary adventure of Kung Pao Chicken, where each bite tells a tale of savory perfection, crunchy peanuts, and the delightful dance of spices. Whether you’re a seasoned chef or a novice in the kitchen, this recipe from lovewithrecipes.com promises an experience that transcends the ordinary, leaving your taste buds craving an encore. 🥢✨
