Nothing beats the satisfying blend of savory, spicy, and tangy flavors that come together in a delicious Kung Pao chicken dish. Whether you’re craving a cozy night in or looking to impress your family with a homemade Chinese takeout favorite, this recipe for Best Kung Pao Chicken is sure to hit the spot. By combining tender chicken, crunchy peanuts, and a zesty sauce, you can create a mouthwatering meal that will have everyone coming back for seconds. Let’s dive into this simple yet flavorful recipe that will elevate your home cooking game!
Best Kung Pao Chicken
Ingredients:
– 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
– 1 tablespoon soy sauce
– 1 tablespoon rice wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 3-4 dried red chilies, halved and deseeded
– 1/2 cup unsalted peanuts
– 3-4 garlic cloves, minced
– 1-inch piece of fresh ginger, minced
– 2 green onions, chopped
For the sauce:
– 2 tablespoons soy sauce
– 1 tablespoon hoisin sauce
– 1 tablespoon rice vinegar
– 1 tablespoon sugar
– 1/2 cup chicken broth
– 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions:
1. In a bowl, marinate the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of rice wine (or dry sherry), and 1 tablespoon of cornstarch. Mix well and let it sit for about 15-20 minutes to tenderize the chicken and infuse it with flavor.
2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until they are browned and cooked through. Remove the chicken from the wok and set it aside.
3. In the same wok, add another tablespoon of vegetable oil. Stir in the dried red chilies and peanuts, and cook for about a minute until the peanuts are lightly toasted.
4. Add the minced garlic and ginger to the wok, and stir-fry for a few seconds until fragrant. Be careful not to let them burn.
5. Return the cooked chicken back to the wok, and toss everything together.
6. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, and chicken broth to make the sauce. Pour the sauce into the wok and bring it to a simmer.
7. Stir in the cornstarch slurry (cornstarch mixed with water) to thicken the sauce, tossing the chicken and nuts to coat evenly.
8. Add the chopped green onions and give everything a final toss.
9. Once the sauce has thickened and the chicken is well coated, remove the wok from the heat.
10. Serve the Best Kung Pao Chicken over steamed rice or noodles, garnished with some extra chopped green onions for a pop of freshness.
Enjoy your homemade Kung Pao Chicken that rivals your favorite takeout version. The combination of tender chicken, crunchy peanuts, and bold flavors from the sauce will have your taste buds dancing with delight. This easy recipe is perfect for a cozy dinner at home or when you’re craving some Chinese-inspired comfort food. Experiment with adding vegetables like bell peppers or zucchini for an extra nutritious twist. Embrace the flavors of this classic dish and make it your own in the comfort of your kitchen!
