A Stir-Fry to Remember: Kung Pao Chicken
We're setting sail on a culinary journey, and our destination is the heart of China. Our dish of the day? The delicious Kung Pao Chicken, known for its tantalizing balance of spicy, sweet, and sour flavors. The best part is, it's easier to prepare than you might think!
The Roots of Kung Pao Chicken
Named after a Qing Dynasty official, Kung Pao Chicken (宫保鸡丁) is a Sichuan classic that has taken the global culinary stage by storm. This dish, with its captivating blend of taste and texture, effortlessly bridges the gap between authenticity and accessibility.
Ingredients Unearthed
For this dish, you'll need:
For the Meat
- 400g chicken breast, bite-sized pieces
For the Marinade
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch (for marination)
For the Sauce
- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce)
- 1½ tablespoon Shaoxing wine
- 1½ tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
For the Stir-Fry
- 3 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 teaspoon ginger
- 1/2 teaspoon red chilli flakes (to taste)
- 1/2 teaspoon crushed Szechuan peppercorns (to taste)
- 2 bell peppers, sliced
- 1/2 bunch green onions
Garnish
- 1/4 cup unsalted peanuts, roasted (approx. 36 grams)
- 1 teaspoon sesame oil
Method
- Marinate the chicken with light soy sauce and cornstarch. Let the flavors infuse while you prepare the rest of the ingredients.
- To make the sauce, mix together the sugar, cornstarch, Shaoxing wine, vinegar, soy sauce, and dark soy sauce in a bowl.
- In a wok or a large pan, stir-fry the marinated chicken in cooking oil until cooked. Set it aside for the grand reunion later.
- In the same pan, with a dash of oil, stir-fry ginger, garlic, chilli flakes, and Szechuan peppercorns.
- Toss in the bell peppers and green onions, stir-frying until they're slightly tender.
- Add the sauce to the wok and continue stirring until it thickens.
- Finally, add back the chicken in the wok as well as the peanuts and toss everything together. Add a drizzle of sesame oil, and your Kung Pao Chicken is ready!
Tips and Tricks to Master Kung Pao Chicken
- Adjust the heat according to your preference by moderating the amount of Szechuan peppercorns and chilli flakes.
- Marinate the chicken for at least 30 minutes for the flavours to seep in.
- Ensure the wok is hot before adding ingredients. A hot wok seals in the flavors.
Ingredient Substitutions
- Can't find Shaoxing wine? Dry sherry is a good alternative.
- Swap Szechuan peppercorns with regular black peppercorns for a less numbing heat.
Nutritional Information
Each serving of this recipe (approximately 200g) contains:
- Calories: 565 kcal
- Carbohydrate Content: 20g
- Cholesterol Content: 85mg
- Fat Content: 30g
- Protein Content: 40g
- Saturated Fat Content: 7g
- Sodium Content: 900mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 20g
Please note that this is an estimated nutritional breakdown and actual figures may vary.
Perfect Pairings for Kung Pao Chicken
Kung Pao Chicken is versatile when it comes to pairings. Enjoy it with steamed jasmine rice or brown rice for a classic experience. If you're in a noodle mood, Chow Mein or Lo Mein could be your go-to. For a low-carb option, consider pairing this dish with cauliflower rice or steamed veggies.
Top Tips and Secrets for the Best Easy Kung Pao Chicken
- Marinade your chicken for at least 4 hours or even overnight. This ensure you have flavour throughout the chicken meat.
- When frying your chicken pieces, do not overcrowd them in the pan. Overcrowding lowers the temperature of the pan and prevents your chicken pieces from becoming crispy.
- When you add the chicken to the wok, spread them so all pieces have contact with the pan. Leave them to sear and fry for around 1 minute without touching them. This gives the chicken pieces some seared bits that gives a lot of flavour.
- Fry the chicken separately rather than with the vegetables. This allows you to control the cooking time for each set of ingredients and prevents them from being overcooked.
- Chop the Sichuan pepper corns rather than putting them in whole.
- Use as much ginger and garlic as you want!
What is Kung Pao Chicken
Kung Pao Chicken is a spicy Sichuan dish that is made up of pieces of chicken, peanuts and vegetables.
The flavours are a balanced mix of sweet, salty and spicy.
The spiciness of the dish comes from the fact that it originated from the south-western Sichuan province of China.
What are the Ingredient Substitutes for Easy Kung Pao Chicken?
- You can substitute firm tofu, pork stirps, beef strips or even shrimp for the chicken. Cook them separately to ensure they don't get overcooked.
- If you have Chinkiang or Chinese black vinegar, use this instead of plain vinegar. You can also use balsamic vinegar instead.
- If you have Arbor chillies and can take the heat, add them instead of the chilli flakes.
- If you don't have Shaoxing wine, you can use dry sherry, or Mirin. If using Mirin, reduce the amount of sugar you're adding since Mirin is already sweet.
- Instead of red bell peppers, you can use your favourite vegetables likes carrots, broccoli or even celery sticks.
What Can I Serve with Easy Kung Pao Chicken?
- Traditionally, you can serve this dish with white rice.
- You can also serve this dish with stir fried rice, or its variations like garlic fried rice or egg fried rice.
- Some people would love to have this with some fried egg.
- Some boiled vegetables like broccoli, Bok Choy, carrots and mushrooms will be a good side dish for this.
FAQs
What makes Kung Pao Chicken unique?
Kung Pao Chicken's unique feature is its combination of flavors - sweet, sour, and spicy - and the "numbing" sensation provided by the Szechuan peppercorns.
Can I make this dish vegetarian?
Yes, you can replace the chicken with tofu or a medley of your favorite veggies for a vegetarian version of Kung Pao.
What can I use if I don't have Szechuan peppercorns?
Regular black peppercorns or a combination of black peppercorns and coriander seeds can be used as an alternative.
Can I prepare this dish ahead of time?
Yes, you can marinate the chicken and prepare the sauce in advance. However, stir-frying is best done right before serving to maintain the dish's texture and freshness.
What if I don't have Shaoxing wine?
Dry sherry or even dry white wine can be used as a substitute for Shaoxing wine in this recipe.