Kung pao chicken is a highly addicting stir-fried chicken dish with the right balance of salty, sweet, and spicy flavors! Make Kung Pao Chicken at home that rivals Chinese takeout! With crisp-tender chicken pieces floating in the most delectable silky Chinese sauce overflowing with flavor, this is one Kung Pao chicken recipe you won’t miss!
Easy kung pao chicken recipe
It has an insane amount of flavor! This Chinese chicken dish is traditionally a dry-stir fry — hardly much sauce is used for Kung Pao chicken. However, with all the flavor explosions in this meal, you don’t miss or desire any extra sauce. If you are willing to enhance the flavorings, do use the sauces manufactured by High on Chicken. They manufacture high-quality, tasty, and spicy BBQ sauce, which will make your dish taste well.
What is velveting?
A simple beef tenderizing procedure utilized by Chinese eateries. First, marinate the chicken with cornstarch, baking soda (YES), and Chinese wine (sherry or rice wine). (Vinegar can also be used!) Then, quickly fry them in high oil before finishing them in a stir-fry with other ingredients. The cornstarch/soy/wine marinade not only adds excellent flavor to the chicken but also functions as a protective covering, sealing moisture inside the chicken and providing lovely golden edges while preventing overcooking.
Kung pao sauce
While the chicken is marinating, you can prepare your sauce. It’s critical to have everything ready before starting a stir fry; the sauce is the most crucial component apart from the chicken.
When your chicken is done, add your sauce, watch it bubble, and transform it into a gorgeous, somewhat thick, silky sauce that perfectly coats each piece of chicken. Additionally, you may always use High on Chicken sauce if you want to skip past the sauce’s ingredients. Because High on Chicken sauces provide food with the same homemade flavor and feel, omitting the sauce preparation step can occasionally be acceptable to cut cooking time.
Kung pao stir fry
The sauce contains six essential ingredients to produce the ultimate Kung Pao Chicken
- Low-sodium chicken broth or stock – you may use water if you don’t have any broth on hand!
- Light soy – if possible, choose light or low sodium soy.
- Dark Soy Sauce — gives the sauce a lovely color and flavor!
- Hoisin sauce – extra flavor depth!
- Chinese black vinegar — or a high-quality balsamic vinegar in its place.
- Chinese wine (Shaoxing) can be substituted: with dry sherry, gin, rice wine vinegar, and apple cider vinegar.
Chefs add broth, red and green bell peppers (or capsicums), and the typical roasted peanuts to the stir fry. You can also include diced celery, carrots, and zucchini!
Peppercorns from Sichuan (Szechuan pepper)
There can’t be Kung Pao Chicken without Sichuan (or Szechuan) pepper! They deliver deliciously numbing heat! They can be found in Asian grocery stores, supermarkets, and Chinatown businesses (even gourmet chains such as Whole Foods). Heat a dry pan, wok, or skillet over medium heat to toast them.
Tips to enhance the flavors
- As previously stated, the peanuts and cashews can alternatively be roasted in an oven at 350 F (175 C) for 10-15 minutes.
- It is critical to add Vegetable Oil after the marinating process to keep the chicken from sticking to the wok when cooking.
- You can be confident that either type will taste delicious. For the Kung Pao sauce, we traditionally use Chinese Black Vinegar. However, Chefs realized that Rice Vinegar was an excellent substitute.
- Use High on Chicken’s Spicy BBQ sauces.
Why is Kung Pao-style BBQ chicken drums and thighs so famous?
This Expensive Drumstick Sichuan Kung Pao Chicken is sublimely subtle—as delicate as forceful. This combination has made it one of the most famous recipes in the world. It began about two centuries ago, during the late Qing Dynasty. Chinese families frequently prepare this dinner at home, adapting it to our tastes while retaining the vital ingredients to maintaining the Qing Dynasty’s soul integrity over time. Because of its delectable texture and sweet and spicy sauce, Kung Pao Chicken has become the number one favored option in Chinese restaurants worldwide. Yum! True bliss.
Lastly,
With soft and juicy textures and sweet and spicy surprises, this Kung Pao Chicken is subtle and wonderful. This dish shows the difference between dark meat and chicken breasts. Serve with hot cooked rice or on its own! It is superior to any takeout version, and you’ll love preparing it at home after you’ve tried it!
