Kung Pao Chicken Recipe π
Overview:
Experience the tantalizing flavors of Chinese cuisine with this quick and easy Kung Pao Chicken recipe. Bursting with vibrant colors and savory tastes, this dish is perfect for a delicious weeknight dinner or a special occasion. With a cooking time of just 20 minutes, you’ll have a mouthwatering meal on the table in no time! Let’s dive into the culinary adventure of preparing this delightful dish.
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
- Serves: Depends on how many dishes are served
Ingredients:
- 1/2 lb chicken breast, diced
- 2-3 tablespoons cornstarch
- Peanuts (quantity as desired)
- Salt to taste
- 1/2 tablespoon cornstarch (for sauce thickening)
- 3 tablespoons dry sherry
- 1/2 tablespoon vinegar
- 1/2 tablespoon sugar
- 1/2 tablespoon dark soy sauce
- 1 garlic clove, minced
- 2 scallions, chopped
- 1/2 green bell pepper, diced
- 1 bamboo shoot, sliced
- 1-3 dried red chilies
- 2 tablespoons oil (for cooking)
- A few drops of sesame oil
Instructions:
-
Prepare Workstation:
- Have a heatproof bowl ready.
- Line it with a heatproof colander or sieve.
-
-
Cook Chicken:
- Heat a wok over high heat until smoking.
- Pour in enough oil to cover the chicken.
- Carefully add the diced chicken to the hot oil.
- Stir until the chicken is just cooked, which should take about a minute.
- Once cooked, pour the contents of the wok into the sieve-lined bowl to drain off excess oil.
-
Prepare Seasonings:
- Reheat the wok and add 2-3 tablespoons of oil.
- Add the dried chilies and stir until charred.
- Stir in minced garlic and chopped scallions.
- Add salt, sugar, dark soy sauce, dry sherry, and vinegar to the wok.
- Stir until the seasonings release their aroma, about 10-20 seconds.
-
Stir-fry Vegetables:
- Quickly add diced green bell pepper and sliced bamboo shoot to the wok.
- Stir-fry until the vegetables are cooked but still crispy, which should take about a minute or two.
-
Prepare Sauce:
- In a separate bowl, mix cornstarch with a little water to form a thickening agent.
- Give the sauce mixture a good stir and pour it into the wok.
- Stir until the sauce begins to bubble.
-
Combine Ingredients:
- Return the cooked chicken to the wok.
- Keep stirring to evenly coat the chicken with the sauce.
- Thicken the sauce by gradually adding the cornstarch mixture. Be careful not to add too much at once to avoid making the sauce gummy.
-
Finishing Touches:
- Stir in a few drops of sesame oil for an added depth of flavor.
- Sprinkle peanuts on top for a crunchy texture and nutty taste.
-
Serve:
- Transfer the Kung Pao Chicken to a heated platter.
- Serve immediately and enjoy the irresistible blend of flavors!
Nutritional Information (per serving):
- Calories: 540.6
- Fat: 34.7g
- Saturated Fat: 6.5g
- Cholesterol: 73.5mg
- Sodium: 1135.8mg
- Carbohydrates: 18.4g
- Fiber: 5.2g
- Sugar: 7g
- Protein: 37.7g
Recipe Notes:
- This recipe is perfect for those craving a flavorful Asian-inspired dish.
- Adjust the quantity of dried chilies according to your spice preference.
- Be cautious when working with hot oil to prevent any accidents.
- Serve the Kung Pao Chicken with steamed rice or noodles for a complete meal.
- Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasoning to suit your taste buds.
With its delightful combination of tender chicken, crunchy peanuts, and aromatic spices, this Kung Pao Chicken recipe is sure to become a favorite in your culinary repertoire. Enjoy the exotic flavors of Chinese cuisine in the comfort of your own home with this simple and delicious dish!
