Kung Pao Chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy taste!
Make Kung Pao chicken better than Chinese chicken to take away at home! With crispy, tender, delicious chicken chunks swimming in the most delicious silky Chinese sauce that explodes with flavor, this is a hard-to-pass Kung Pao chicken recipe!
One of your most requested recipes is finally here!
<img src="https://cafedelites.com/wp-content/uploads/2018/04/Best-Kung-Pao-Chicken-IMAGE-2.jpg" alt="Kung Pao Chicken is a
highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy taste! Make it better than Chinese to take home! With crispy and tender chicken chunks and some crispy vegetables, this is a Kung Pao chicken recipe hard to pass up! | cafedelites.com” /> Easy Kung Pao Chicken
, this Chinese chicken dish is a dry stir-fry: not much sauce is added to Kung Pao chicken. However, with the amount of flavor explosions occurring in this dish, you don’t miss out on or want any more sauce. There’s so much flavor in this that it’s crazy!
What is velvety
A meat tenderization technique used by Chinese restaurants and it’s super easy.
you’re going to marinate chicken pieces in a mixture of cornstarch, baking soda (YES), and Chinese wine (or sherry or rice). You can also use vinegar!) Then you will fry them quickly in hot oil before finishing them in the stir-fry with other ingredients. The corn/soy/wine starch marinade not only provides an amazing flavor to the chicken, but acts as a protective layer that seals the moisture inside the chicken, creating beautiful golden edges while preventing the chicken from overcooking.
The perfect time to prepare your sauce is while your chicken is marinating. Having everything ready before starting a stir-fry is essential, and the sauce is the most important part! Well, besides the chicken.
Once your chicken
is ready, add your sauce and watch as it bubbles and turns into a beautiful, slightly thick and silky sauce, covering each piece of chicken perfectly.
There are 6 main ingredients in the sauce to make the perfect Kung Pao chicken
: Chicken broth or broth (use low
- sodium): You can also use water if you don’t have broth on hand!
- Light soybeans: Use light or low-sodium sodium if you can. Regular soy creates a very salty sauce for this recipe.
- Dark Soy Sauce: Add beautiful color and flavor to the sauce!
- Hoisin sauce: more depth of flavor!
- Instead, you can use Chinese black vinegar, or a good quality balsamic vinegar.
- Chinese wine (Shaoxing): To replace it, you can use any of the following: dry sherry, gin, rice wine vinegar, apple cider vinegar.
For the stir-fry, I’ve included broth from red and green peppers (or peppers) and the traditional roasted peanuts. You can also add diced celery, sliced carrots and/or zucchini!
Sichuan pepper (Sichuan pepper)
We can’t call it Kung Pao Chicken if there is no Sichuan pepper (or Szechuan)! They provide a delicious mouth-numbing warmth! Find them in Asian supermarkets and supermarkets, or in Chinatown stores (even gourmet chains like Whole Foods).
To toast, add them to a dry skillet, wok or skillet over medium heat. Stir for about a minute until fragrant. Then transfer to a mortar and pestle and grind for grinding.
Looking for more stir-fried recipes? Try these!
Teriyaki Chicken Sautéed Simple | Sautéed Sesame Meat | Sautéed chicken with honey and soy