Spicy & Savory Kung Pao Chicken

Instructions:

1. Prepare the Chicken: In a bowl, combine the cubed chicken thighs with the marinade ingredients: soy sauce, Shaoxing rice wine (or dry sherry), cornstarch, and sesame oil. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 20 minutes, or up to an hour in the refrigerator. This allows the flavors to penetrate and the chicken to tenderize.
2. Whisk the Kung Pao Sauce: In a separate bowl, whisk together all the sauce ingredients: soy sauce, black vinegar (or balsamic), sugar, Shaoxing rice wine (or dry sherry), sesame oil, white pepper, cornstarch, and chicken broth. Ensure there are no lumps of cornstarch. Set aside. Having the sauce ready prevents burning when stir-frying.
3. Prep the Aromatics and Vegetables: Mince the garlic and ginger. Chop the scallions, separating the white and green parts. Dice the red bell pepper. If using Sichuan peppercorns, lightly crush them. Prepare your dried chili peppers by cutting them into 1-inch pieces. Removing some seeds will reduce the heat.
4. Stir-Fry the Chicken: Heat a wok or large skillet over high heat until it’s smoking hot. Add 1 tbsp of cooking oil. Add the marinated chicken and stir-fry until it’s lightly browned and almost cooked through, about 3-4 minutes. Remove the chicken from the wok and set aside.
5. Bloom the Aromatics: Add another tbsp of cooking oil to the wok. Add the garlic, ginger, dried chili peppers (and Sichuan peppercorns, if using) to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
6. Sauté the Bell Pepper: Add the diced red bell pepper to the wok and stir-fry for about 1-2 minutes, until slightly softened.
7. Combine and Thicken: Return the cooked chicken to the wok. Pour the Kung Pao sauce over the chicken and vegetables. Stir-fry continuously until the sauce thickens and coats everything evenly, about 1-2 minutes.
8. Finish and Serve: Stir in the roasted peanuts and the white parts of the chopped scallions. Stir-fry for another 30 seconds to combine. Remove from heat and garnish with the green parts of the scallions. Serve immediately over rice or noodles.

Kung Pao Cooking Secrets & Expert Tips

Elevate your Kung Pao Chicken game with these helpful tips and tricks:

Tips for Wok Mastery:

• High Heat is Key: Kung Pao Chicken is best cooked over high heat in a wok. This creates the characteristic “wok hei” or “breath of the wok,” a slightly smoky flavor.
• Work Quickly: Stir-frying requires quick movements to prevent burning. Have all your ingredients prepped and ready before you start cooking.
• Don’t Overcrowd the Wok: Cook in batches if necessary to avoid overcrowding the wok. Overcrowding will lower the temperature and result in steamed instead of stir-fried ingredients.
• Use Quality Ingredients: Fresh, high-quality ingredients make a significant difference in the flavor of your dish.

Flavor Pairings & Prep Shortcuts:

• Spice Level: Adjust the amount of dried chili peppers to control the spice level. For a milder dish, remove the seeds from the chili peppers.
• Nut Alternatives: If you’re allergic to peanuts, you can substitute cashews or almonds.
• Make-Ahead Sauce: The Kung Pao sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• Chicken Prep: Cutting the chicken into uniform sizes ensures even cooking.

Kung Pao Variations: Spice It Up!

Explore different variations of Kung Pao Chicken to suit your taste preferences and dietary needs:

Regional Twists:

• Sichuan Style: For a more authentic Sichuan flavor, add Sichuan peppercorn oil to the dish.
• Americanized Version: Some versions use hoisin sauce for added sweetness.

Dietary Adaptations:

• Vegan Kung Pao: Substitute the chicken with firm tofu or tempeh. Use vegetable broth instead of chicken broth.
• Gluten-Free Kung Pao: Use gluten-free soy sauce and tamari instead of regular soy sauce.

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4-6