Kung Pao Chicken
This is a modification of one of my favorite recipes. A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.
This is a modification of one of my favorite recipes. A spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers.
- 1/3 cup soy sauce
- 1/2 cup chopped celery
- 1/4 teaspoon ginger
- 1/4 cup apple juice
- 1/3 cup light brown sugar
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped carrots
- 1 clove garlic crushed
- 1/4 teaspoon ground white pepper
- 1 teaspoon red pepper flakes crushed
- 3 pounds boneless chicken thighs cut into bite-size pieces
- 1/2 cup watger
- 1 tablespoon corn starch to thicken sauce if needed
- 1/2 cup unsalted roasted peanuts
- Carbohydrate 33.7351271082368 g
- Cholesterol 188.24083355 mg
- Fat 20.5948482341887 g
- Fiber 3.82981281397389 g
- Protein 72.8766807577458 g
- Saturated Fat 3.89156179232145 g
- Serving Size 1 1 Serving (523g)
- Sodium 12783.7622733392 mg
- Sugar 29.9053142942629 g
- Trans Fat 2.25365497907374 g
- Calories 601 calories
Step-by-step
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium heat until well blended and dissolved.
- Add chicken and veggies and bring to a hard boil.
- Reduce heat and simmer for 20 minutes uncovered.
- Serve over hot rice.
Using a large, heavy-bottomed skillet is non-negotiable when browning three pounds of chicken thighs, because overcrowding the cooking surface traps moisture and causes the meat to steam rather than sear. Traditional Sichuan preparations rely on carbon steel woks that retain intense heat across curved surfaces, but a wide cast-iron or stainless steel skillet with at least a twelve-inch diameter will achieve similar Maillard browning if heated thoroughly before the oil is added. When searing meat in large batches, maintaining adequate spacing prevents the pan temperature from dropping drastically, ensuring the exterior develops a savory crust before the interior overcooks.
Managing Pan Capacity and Heat Transfer
Crowding three pounds of protein into an undersized pan releases too much water at once, immediately halting the browning process and resulting in a pale, rubbery texture. Divide the chicken into two distinct batches if necessary, allowing the oil to return to shimmer temperature between additions. Once the protein is browned and removed, the subsequent simmering phase requires careful monitoring. Allowing the mixture to maintain a steady simmer for twenty minutes uncovered reduces excess moisture, concentrating the soy, apple juice, and brown sugar sauce while softening the carrots and celery to a tender-crisp bite.
Origins and Structural Adaptation
Originally hailing from China's Sichuan province, this classic stir-fry historically centers on numbing Sichuan peppercorns, dried Chinese chillies, and scallions, though Western adaptations frequently incorporate broader vegetable profiles like carrots and celery. The sauce relies on cornstarch gelatinization, a process requiring liquid to reach near-boiling temperatures so the starch granules swell and trap free water, thickening the pan juices without lumping.
