Kung Pao Chicken
Try this Kung Pao Chicken recipe, or contribute your own.
Try this Kung Pao Chicken recipe, or contribute your own.
- 1/2 teaspoon salt
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1/3 cup water
- 1/4 cup cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/2 large egg
- 1 teaspoon cooking wine (i used white wine)
- 2 1/2 tablespoons soy sauce (i use kikkoman reduced sodium)
- 1 teaspoon ground garlic
- 1 teaspoon crushed red chili pepper
- 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
- 2 ounces dry roasted peanuts
- 1 large zucchini cut into 3/4 inch cubes
- 1 pound boneless skinless chicken breast diced into 1/2-in
- 2 1/2 tablespoons vegetable oil (divided use)
- 12 whole dry chili peppers smaller than 3 inches if longer, cut in half
- 1/4 cup diced green onion white part only in 1/2-inch pieces
- 1 red bell pepper cut into 3/4 inch cubes
- Carbohydrate 27.7880344395606 g
- Cholesterol 105.75 mg
- Fat 55.6487580183613 g
- Fiber 4.82469452570212 g
- Protein 16.727882890213 g
- Saturated Fat 6.84712004688 g
- Serving Size 1 1 (717g)
- Sodium 503.376537279176 mg
- Sugar 22.9633399138585 g
- Trans Fat 2.26041821081932 g
- Calories 653 calories
Step-by-step
- Combine the chicken, 1/4 cup water, 1/2 teaspoon salt, 1/2 egg, 1/4 cup cornstarch and 2 tablespoons of vegetable oil and refrigerate at least 1 hour.
- In a small bowl add the wine, soy sauce and water and set aside.
- Heat wok/skillet on high heat 10 seconds, you want that pan to be nice and hot!
- Add 2 tablespoons vegetable oil.
- Remove chicken from marinade and add to wok, cooking on high heat for 60 seconds.
- Remove the chicken from the pan, add another 1/2 tablespoon of oil and the red bell pepper and zucchini.
- Cook on high and cook for 1-2 minutes, until just caramelized and slightly cooked.
- Remove vegetables and add the chili peppers.
- Stir until they darken a bit, then add the green onions, peanuts, ginger, garlic, crushed red pepper, and sesame oil.
- Stir for 2-3 seconds and immediately add the wine/soy/water mixture.
- Bring it to a boil, then add the cornstarch and water mix and stir until it has thickened.
- Add the chicken and vegetables back in, stir to combine.
- To make my chicken more like Panda Express I actually cut the chicken into large cubes then pulsed it twice in the food processor for just a 1/2 second each just to break it apart and give is the same unique look.
My Weeknight Kung Pao Chicken Adventure: A Busy Mom's Guide to Flavor
As a working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. For weeks, I'd been eyeing Kung Pao Chicken recipes, imagining that satisfying spicy-sweet-savory punch, but the elaborate instructions and long ingredient lists always intimidated me. I envisioned a culinary battlefield, not a peaceful weeknight dinner. But then, I decided to take the plunge. This wasn't about some perfect, restaurant-quality meal; this was about creating a tasty, manageable dish that fit into my busy life. And let me tell you, it was a revelation.
The beauty of this Kung Pao Chicken recipe is its adaptability. I started by simplifying the instructions. Forget precise measurements; I embraced the “a little of this, a little of that” approach. This isn’t a science experiment; it’s about flavor and fun. The key, I discovered, was in the balance of sweet, spicy, and savory. The initial marinade was surprisingly easy: a quick whisk of soy sauce, a splash of wine (I used what I had on hand!), a little cornstarch for that amazing glossy coating, and some ginger and garlic to add depth. This became my secret weapon, transforming ordinary chicken breast into something extraordinary.
The cooking process itself was surprisingly straightforward. I used my trusty wok, but a large skillet would work just as well. The high heat ensured that the chicken got that beautiful sear, locking in the juices and developing a delicious crust. I adapted the vegetable selection to what I had available, sometimes adding broccoli, sometimes snow peas—whatever suited my mood and the contents of my refrigerator. The final flourish was the sauce, a luscious combination of soy sauce, a touch of sweetness, and a gentle heat that left a pleasant tingling sensation on the tongue. It coats the chicken and veggies perfectly, making every bite an explosion of flavor.
The best part? My kids loved it. They devoured it without complaint, a rare and cherished event in our household. This recipe has become a regular on our weeknight rotation, a testament to its simplicity and deliciousness. It’s a dish that celebrates the balance between quick preparation and impressive results, proving that even a busy mom can create restaurant-quality meals at home. It’s not just a dinner; it’s a delicious shortcut to family bonding and a moment of culinary success amidst the everyday chaos.
Tips and variations:
- Spice level: Adjust the amount of chili peppers to your liking. Start with less and add more as needed.
- Vegetable choices: Feel free to experiment with different vegetables. Broccoli, snow peas, and bell peppers all work well.
- Protein swap: Tofu or shrimp can be substituted for the chicken.
- Make it ahead: The marinade can be prepared in advance, allowing you to save time on busy weeknights.
- Serving suggestions: Serve over rice or noodles for a complete meal.
This Kung Pao Chicken recipe is more than just a meal; it’s a testament to the power of simple ingredients transformed into something extraordinary. It's a dish that celebrates the efficiency of a busy life while still embracing the joy of cooking and sharing a delicious meal with loved ones. So go ahead, try it—you might be surprised at how easy and rewarding it is to create a restaurant-worthy dish in your own kitchen.
