Best Kung Pow Recipe
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Best Kung Pow Recipe
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If Kung Pow Chicken is one of your go-to dishes when you order Chinese food, why not make it at home? It’s easier than you think, and is better than any you’ve had at a restaurant.
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Ingredients
For the Chicken
- 28 oz chicken breast cut into 1 inch cubes, boneless, skinless
- 1 tablespoon soy sauce
- 2 teaspoons baking soda
- 1 tablespoon Shaoxing wine Chinese
- 1 teaspoon cornstarch
Kung Pao Sauce
- 1/2 cup chicken stock
- 5 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoon Shaoxing wine Chinese
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
Kung Pow Chicken
- 4 tablespoons vegetable oil divided
- 2 tablespoons garlic minced
- 1 tablespoon ginger minced
- 2 cups bell pepper diced, mixed colors
- 8 dried chilies sliced
- 1 tablespoon Sichuan peppercorn
- 5 green onion chopped
- 3/4 cup peanuts
- 2 teaspoons sesame oil optional
Instructions
- Mix together the soy sauce, baking soda, shaoxing wine, and cornstarch in a large bowl.
- Add the chicken, cover and marinate for 15 minutes.
- Whisk together the ingredients for the kung pow sauce until the sugar dissolves; set aside.
- Heat a large skillet or work over high heat. Heat 2 tablespoons of cooking oil and then add the marinated chicken.
- Fry the chicken for 3-4 minutes while occasionally stirring, until the edges are browned. Remove the chicken from the heat and set it aside.
- Add the remaining 2 tablespoons of cooking oil into the same pan. Stir in the garlic, ginger, chili, diced peppers and Sichuan peppercorns and stir fry for 1 minute.
- Stir the prepared sauce and pour it into the pan. Stir the sauce as it comes to a boil.
- When the sauce begins to slightly thicken, add the chicken and stir to combine all of the ingredients for about 2 minutes until the chicken is evenly coated and the sauce has thickened.
- Stir in the green onions, peanuts and sesame oil. Toss well and continue to cook for 2 minutes. Serve with steamed rice and enjoy!
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