Introduction: Homemade Kung Pao Chicken Recipe
Kung Pao Chicken is a classic Chinese dish known for its irresistible combination of tender chicken, crunchy peanuts, and fiery chili peppers. With its origins in the Sichuan province of China, this flavorful dish has gained popularity worldwide for its unique blend of sweet, spicy, and savory flavors. In this article, we'll guide you through the steps to create an authentic and homemade Kung Pao Chicken recipe that captures the essence of this beloved Chinese delicacy.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
- 1/2 cup unsalted peanuts
- 2 tablespoons vegetable oil
- 2 teaspoons Sichuan peppercorns
- 6-8 dried red chili peppers, deseeded and cut into smaller pieces
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 green onions, chopped (white and green parts separated)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon black vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
Instructions:
1. Marinating the Chicken:
- In a bowl, combine the chicken cubes with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of cornstarch. Mix well and let it marinate for about 20-30 minutes.
2. Preparing the Peanuts and Peppers:
- Heat a wok or large skillet over medium-high heat. Add the peanuts and dry roast them until they're lightly golden and fragrant. Set them aside.
- In the same wok, add the Sichuan peppercorns and dry roast them briefly until they release their aroma. Remove and discard any excess peppercorns, leaving behind the flavor in the wok.
3. Cooking the Chicken and Aromatics:
- Heat 1 tablespoon of vegetable oil in the wok over high heat. Add the marinated chicken cubes and stir-fry until they're cooked through and slightly golden. Remove the chicken from the wok and set it aside.
4. Creating the Kung Pao Sauce:
- In the same wok, add another tablespoon of oil if needed. Stir in the minced garlic, ginger, and the white parts of the chopped green onions. Cook for a minute until fragrant.
- Add the dried red chili peppers and roasted Sichuan peppercorns to the wok. Stir-fry for an additional minute.
5. Bringing It All Together:
- Return the cooked chicken to the wok and add the diced bell peppers. Stir-fry everything together for a couple of minutes.
- Pour in the remaining soy sauce, dark soy sauce, black vinegar, and sugar. Mix well to coat the chicken and vegetables with the sauce.
6. Final Touches:
- Add the roasted peanuts to the wok, along with the dissolved cornstarch. Stir-fry until the sauce thickens and coats the ingredients evenly.
7. Serving:
- Transfer the Kung Pao Chicken to a serving dish. Garnish with the chopped green parts of the green onions.
- Serve the homemade Kung Pao Chicken over steamed white rice and enjoy the authentic flavors of this Chinese favorite.
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