Kung Pao Chicken
I adapted this recipe from Wolfgang Puck - his had NO veggies and every Kung Pao I've had included a mix of veggies. Up to you if you want to omit or change the proportions.
I adapted this recipe from Wolfgang Puck - his had NO veggies and every Kung Pao I've had included a mix of veggies. Up to you if you want to omit or change the proportions.
- 1/2 teaspoon salt
- marinade:
- 1 tablespoon cornstarch
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- sauce:
- 1 tablespoon peanut oil
- 1/4 cup green bell pepper diced
- 2 tablespoons rice wine
- 1 tablespoon rice wine
- 3 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- main dish:
- 8 ounce boneless skinless chicken breast, thinly sliced
- 1/2 cup carrots diced
- 1/2 cup celery sliced thick (1/4 inch)
- 1/4 cup water chestnut sliced
- 1/4 cup bamboo shoots
- 2 tablespoons peanut oil
- 4 dried red chiles remove stems and cut in halves
- 1 1/2-inch piece ginger peeled, thinly sliced, smashed
- 1 clove garlic smashed
- 1 green onion cut the white part into 1/2 -inch pieces, julienne the green pa
- 1/4 cup deep-fried peanuts
- 2 tablespoons chicken stock
- Carbohydrate 52.0215696870435 g
- Cholesterol 66.250893592 mg
- Fat 32.41816168017 g
- Fiber 6.91799633320299 g
- Protein 48.7600817652739 g
- Saturated Fat 5.55538116069368 g
- Serving Size 1 1 Serving (574g)
- Sodium 7887.60452979462 mg
- Sugar 45.1035733538405 g
- Trans Fat 2.07613004018402 g
- Calories 696 calories
Step-by-step
- In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color. Add vegetables (bell pepper, carrot, celery, bamboo shoots and water chestnuts) and stir-fry for another 2 minutes.
- Add the sauce and bring to a boil. Add the peanuts.
- Make slurry by combining chicken stock and cornstarch. Add slurry to wok to thicken the sauce. Continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
Historical Roots and Sichuan Identity
Most home cooks fail to balance the bold profiles of classic Sichuan cuisine, often drowning the dish in sweet brown sauce rather than building the traditional harmony of numbing, spicy, and savory notes. Originating in the Sichuan province and historically associated with a late Qing dynasty official named Ding Baozhen, authentic versions rely on dried chilies fried in hot oil to release capsaicin into the fat before any other ingredients hit the pan. While Western adaptations frequently incorporate bell peppers and water chestnuts to add bulk and crunch, the foundation remains anchored in the precise interaction between heat, protein, and aromatics.
The Science of Velveted Poultry
Marinating sliced chicken breast in a mixture containing cornstarch and rice vinegar creates a protective barrier around the meat, a technique known as velveting that prevents the lean protein from drying out during high-heat cooking. When this coated chicken meets peanut oil heated to nearly smoking point in a seasoned carbon-steel wok, the exterior rapidly sears while sealing in internal moisture. Slicing the poultry uniformly guarantees that each piece reaches golden perfection within two minutes without overcrowding the cooking surface.
Wok Sequencing and Thermal Control
Successful execution of a fast-paced stir-fry depends entirely on having all components measured and staged within arm's reach before applying flame. Aromatics like smashed ginger and garlic require only thirty to forty seconds of exposure to hot oil to infuse the fat without burning, establishing the flavor base before the vegetables and final sauce slurry are introduced to thicken into a glossy coating.
