What To Know
- In a large bowl, combine the chicken, cornstarch, soy sauce, rice vinegar, honey, sesame oil, ginger, red pepper flakes, garlic powder, onion powder, salt, and black pepper.
- Remove the chicken from the marinade and fry in the hot oil for 5-7 minutes, or until golden brown and cooked through.
- Add the fried chicken back to the skillet and toss to coat in the sauce.
Indulge in the tantalizing flavors of Kung Pao Chicken, a beloved Chinese delicacy. This blog post will guide you through the intricacies of crafting this dish from scratch, ensuring an authentic and unforgettable culinary experience.
Gather Your Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 cup vegetable oil, divided
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon ground ginger
- 1 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped peanuts
- 1/4 cup chopped green onions
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken, cornstarch, soy sauce, rice vinegar, honey, sesame oil, ginger, red pepper flakes, garlic powder, onion powder, salt, and black pepper. Mix well to coat the chicken. Allow to marinate for at least 30 minutes, or up to overnight.
2. Heat the Oil:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
3. Fry the Chicken:
Remove the chicken from the marinade and fry in the hot oil for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Make the Sauce:
In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Add the ginger and garlic and cook for 30 seconds. Add the soy sauce, rice vinegar, honey, and sesame oil. Bring to a boil, stirring constantly.
5. Thicken the Sauce:
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually whisk this mixture into the boiling sauce until thickened.
6. Return the Chicken:
Add the fried chicken back to the skillet and toss to coat in the sauce.
7. Add the Peanuts and Green Onions:
Stir in the peanuts and green onions. Cook for an additional 1-2 minutes, or until heated through.
Serving Suggestions:
Serve Kung Pao Chicken immediately over a bed of steamed rice or noodles. Garnish with additional peanuts and green onions for an extra burst of flavor.
Tips for Perfection:
- For a spicier dish, increase the amount of red pepper flakes.
- If you don’t have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- To make your own ground ginger, simply grate fresh ginger root.
- For a vegetarian version, substitute tofu or tempeh for the chicken.
Basics You Wanted To Know
Q: How long should I marinate the chicken?
A: Marinate the chicken for at least 30 minutes, or up to overnight for maximum flavor.
Q: What if I don’t have cornstarch?
A: You can substitute flour for cornstarch, but the sauce may not thicken as much.
Q: What is a good substitute for sesame oil?
A: If you don’t have sesame oil, you can use vegetable oil or olive oil.
Q: Can I make Kung Pao Chicken ahead of time?
A: Yes, you can make Kung Pao Chicken ahead of time and reheat it when you’re ready to serve.
Q: What are some other ingredients I can add to Kung Pao Chicken?
A: You can add vegetables such as bell peppers, carrots, or snow peas to your Kung Pao Chicken.
