Kung Pao Chicken RestaurantQuality at Home

Kung Pao Chicken: Your New Takeout Obsession (Made at Home!)

Ever get that craving for proper Chinese food ? Honestly, I do all the time! But sometimes takeout feels a bit...meh. That's where this Kung Pao Chicken recipe comes in! It's banging.

This Kung Pao Chicken recipe brings the spicy, savory, and slightly sweet flavors of your favourite Chinese takeaway right into your kitchen! Tender chicken, crunchy peanuts, and that amazing sauce – what's not to love? We are going to get this Sichuan Recipes classic!

A Taste of Sichuan at Home

Kung Pao Chicken comes from the Sichuan province of China. It's known for bold, spicy flavors. Don't worry, we'll make it manageable! This recipe is medium difficulty.

Budget about 40 minutes from start to finish. This recipe makes about 4 servings.

Why You'll Love This Homemade Chinese Food

One of the best things about this recipe is it tastes better than take out! Plus, you know exactly what's going into it.

Did you know that chicken is packed with protein, essential for muscle building and repair? Plus, homemade is always tastier.

This is a great one for a Friday night in, or when you just need that Takeout Recipes At Home fix.

Let me tell you a quick story of my time in Hong Kong, it was the first time I saw this being made!

Now, let's gather those ingredients. We are going to get straight to our Chinese Cooking Recipes .

Alright, let's dive into the nitty-gritty! I can taste this Kung Pao Chicken already. I want to share a section about all the stuff you’ll need for cooking.

I promise it's all dead simple.

Kung Pao Chicken RestaurantQuality at Home Recipe Card

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Preparation time:25 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
• 1 tablespoon (15ml) soy sauce, low sodium preferred
• 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry as a sub)
• 1 tablespoon (15ml) cornstarch (cornflour)
• 1 teaspoon (5ml) sesame oil
• 1/4 teaspoon (1.25ml) ground white pepper
• 2 tablespoons (30ml) soy sauce, low sodium preferred
• 2 tablespoons (30ml) Shaoxing rice wine (or dry sherry)
• 2 tablespoons (30ml) black vinegar (or balsamic vinegar)
• 1 tablespoon (15ml) sugar
• 1 tablespoon (15ml) cornstarch (cornflour)
• 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon (2.5ml) ground white pepper
• 1/4 cup (60ml) chicken broth (or water)
• 2 tablespoons (30ml) vegetable oil (peanut oil is ideal)
• 1/2 cup (50g) raw peanuts (or cashews for a less traditional, but still delicious, option)
• 6-8 dried red chili peppers, halved and seeded (or chili flakes to taste, if you're scared!)
• 1 inch (2.5cm) ginger, peeled and minced
• 4 cloves garlic, minced
• 2 green onions (scallions), white and light green parts, chopped
• Optional: Sichuan peppercorns to taste

Instructions:

• Marinate the Chicken: Combine marinade ingredients in a bowl. Add chicken and toss to coat. Marinate for at least 20 minutes (longer is better).
• Prepare the Sauce: Whisk together sauce ingredients in a small bowl. Set aside.
• Toast the Peanuts (Optional): If using raw peanuts, toast them in a dry wok or skillet over medium heat until lightly golden and fragrant. Remove and set aside.
• Stir-Fry the Aromatics: Heat oil in wok or skillet over high heat until shimmering. Add chili peppers and Sichuan peppercorns (if using) and stir-fry briefly until fragrant. Add ginger and garlic and stir-fry for another 15 seconds.
• Cook the Chicken: Add marinated chicken to the wok and stir-fry until cooked through and lightly browned.
• Add the Sauce: Pour in the sauce and cook, stirring constantly, until the sauce thickens and coats the chicken.
• Add Peanuts and Green Onions: Stir in the toasted peanuts and green onions.
• Serve Immediately: Serve hot over rice. Consider this one of the best chinese recipes you can make!

Nutrition Facts

Calories:450

Fat:25g

Fiber:2g

Recipe Info

Category:Main Course

Cuisine:Chinese

Ingredients & Equipment: Kung Pao Chicken

So, you wanna make killer Kung Pao Chicken ? Honestly, the right ingredients make all the difference. We're talking fresh, vibrant stuff, innit? Getting ready for these " Chinese Recipes " is half the fun!

Main Ingredients Breakdown

Here's the shopping list, simplified.

• Chicken Marinade:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces.
  • 1 tablespoon (15ml) low sodium soy sauce.
  • 1 tablespoon (15ml) Shaoxing rice wine (or dry sherry).
  • 1 tablespoon (15ml) cornstarch (cornflour).
  • 1 teaspoon (5ml) sesame oil.
  • 1/4 teaspoon (1.25ml) ground white pepper.

• Sauce:

  • 2 tablespoons (30ml) low sodium soy sauce.
  • 2 tablespoons (30ml) Shaoxing rice wine (or dry sherry).
  • 2 tablespoons (30ml) black vinegar (or balsamic, if that's all you've got).
  • 1 tablespoon (15ml) sugar.
  • 1 tablespoon (15ml) cornstarch (cornflour).
  • 1 teaspoon (5ml) sesame oil.
  • 1/2 teaspoon (2.5ml) ground white pepper.
  • 1/4 cup (60ml) chicken broth (or water).

• Stir-Frying:

  • 2 tablespoons (30ml) vegetable oil. Peanut oil's great for Asian cooking !
  • 1/2 cup (50g) raw peanuts.
  • 6-8 dried red chili peppers. Or chili flakes, if you are not a fan of the Sichuan Recipes .
  • 1 inch (2.5cm) ginger, peeled and minced.
  • 4 cloves garlic, minced.
  • 2 green onions, chopped.
  • Sichuan peppercorns (optional). Adds that electric tingle!

Chicken: Opt for chicken thighs! They stay juicy when stir-frying . That's your first step in making Homemade Chinese Food !

Seasoning Notes: Flavor Power-Ups

Essential spice combos? Ginger, garlic, chili. Don't skip them! They're the backbone of this dish. White pepper adds a subtle warmth that soy sauce alone can't provide. For chili, taste them.

Equipment Needed: Keep It Simple

Honestly, all you need is:

• A wok or big skillet. I use cast iron for my chinese recipes , it gets HOT.
• A good knife.
• Bowls for mixing.
• Measuring bits.

No wok? No worries! A big skillet works fine. The secret to achieving that perfect Stir Fry Recipes flavor is high heat, not the fancy equipment.

The most important thing? That you enjoy your journey towards creating yummy Takeout Recipes At Home . Easy Chinese Recipes , like Kung Pao Chicken, are the perfect start to your adventure! You might even discover a knack for Chinese Chicken Recipes or even Chinese Pork Recipes .

Alright, let's get cracking! As a seasoned chef, I know how daunting chinese recipes can seem. It's a HUGE category! So, we'll narrow it down to a classic and approachable dish: Kung Pao Chicken .

It's got that sweet, savory, and spicy trifecta that most people associate with Chinese takeout , but we'll make it fresher and tastier at home.

Kung Pao Chicken: Restaurant-Quality at Home (and Easier Than You Think!)

Kung Pao Chicken is a classic Sichuan dish bursting with bold flavors. It features tender chicken, crunchy peanuts, fiery chili peppers, and a balanced sauce.

Forget takeout recipes at home ! This brings your favorite Chinese restaurant to your kitchen. We’ll demystify the wok. This is your gateway to mastering homemade chinese food , innit?

Prep Steps: Get Your Sht Together!

First, mise en place is key. Chop your chicken, measure ingredients, and have bowls ready. It might seem like extra work, but it’ll save you time. Honestly, it prevents kitchen disasters.

Time-saving tip: Marinate the chicken while you prep other stuff. This maximizes flavor and efficiency. It is the difference between decent and amazing Chinese cooking .

Be careful with the chili peppers. Wash your hands well after handling. Trust me, you don't want chili oil there .

Kung Pao Chicken: Step-by-Step Domination

1. Marinate chicken. Mix 1 lb chicken with 1 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp cornstarch, 1 tsp sesame oil, and ¼ tsp white pepper. Marinate for at least 20 minutes .
2. Whisk sauce. Combine 2 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp black vinegar, 1 tbsp sugar, 1 tbsp cornstarch, 1 tsp sesame oil, ¼ tsp white pepper, and ¼ cup broth. Set aside.
3. Toast peanuts (optional). Toast ½ cup peanuts in a dry wok until golden. Remove and set aside.
4. Stir-fry aromatics. Heat 2 tbsp oil in a wok over high heat. Add 6-8 dried chilies and stir-fry until fragrant. Add 1 inch ginger and 4 cloves garlic, stir-fry 15 seconds .
5. Cook chicken. Add marinated chicken and stir-fry until browned.
6. Add sauce. Pour in the sauce and cook, stirring until thickened.
7. Add peanuts and onions. Stir in the peanuts and 2 chopped green onions.
8. Serve hot over rice.

Pro Tips: Secrets to Asian Cooking Mastery

High heat is KEY . Your wok must be HOT before cooking. This is essential for wok hei (smoky flavor). Trust me on this.

Don't overcrowd the wok. Cook the chicken in batches, if needed. This is the single biggest mistake in easy Chinese recipes .

Taste and adjust the sauce. Is it too sweet? Add a splash of vinegar. Sichuan Recipes needs a balance between sweet, sour and spicy.

Kung Pao Chicken. It’s way easier than ordering takeout at home . So, give it a go. Even if you muck it up the first time.

Alright, so you've whipped up this amazing Kung Pao Chicken. You know, one of those chinese recipes that just hits the spot ? Now what? Let's talk about the bits and bobs.

Let's talk about finishing touches, shall we?

Recipe Notes

Serving Suggestions: Show Off Your Kung Pao!

Okay, so you've got this glorious Homemade Chinese Food . Don't just bung it on a plate! Take a sec to make it look pretty.

I like to serve it over a bed of fluffy rice. Brown rice works too, if you're feeling virtuous. Garnish with extra chopped green onions and a sprinkle of toasted sesame seeds.

Boom! Instant restaurant vibes.

Want something on the side? A simple cucumber salad is ace. It cuts through the richness perfectly. Or, if you are feeling brave, add a light oolong tea, honestly!

Storage Tips: Making It Last (If It Does!)

Right, so you've somehow managed not to scoff the entire batch. Hats off to you! Store any leftovers in an airtight container in the fridge.

It'll keep for about 3 days. Honestly, with chinese chicken recipes this good, it never lasts that long in my house, Lol!

Freezing? Yeah, you can freeze it. The texture might be a tad different when you reheat it, but it's still tasty.

To reheat, microwave it or stir-fry it in a pan until heated through. Make sure it's piping hot, though! Safety first.

Variations: Spice It Up (Or Down!)

This is where you can get creative! I like to add a few extra Sichuan peppercorns. It gives it a real kick, you know? For the non-meat eaters, try it with tofu.

Press the tofu well before you stir-fry it.

If you want a more seasonal touch, try using different veggies! Bell peppers are good, or you can use carrots if you are feeling brave.

Nutrition Basics: The Good Stuff

Okay, so Asian cooking can be healthy too! This recipe's got a good mix of protein (from the chicken), carbs (from the rice), and healthy fats (from the peanuts).

Plus, ginger and garlic are packed with antioxidants. Not bad, eh?

One serving is around 450 calories. But honestly, it's all about balance. Enjoy your Sichuan Recipes , your Easy Chinese Recipes , and don't sweat the small stuff.

You know, enjoy making Takeout Recipes At Home and impress your family!

So there you have it! My notes, my stories, my heart for Chinese Cooking . Go forth and make some amazing Kung Pao Chicken! I know you can do it.

Cooking is meant to be fun. Now, get in the kitchen and try it out! Don't be afraid, you might even get to learn the Chinese Cooking Recipes that your family will enjoy.