Kung Pao Chicken is a beloved dish that hails from the Sichuan province of China, renowned for its bold and fiery flavors. This iconic dish features tender chunks of chicken stir-fried with roasted peanuts, crisp vegetables, and dried chili peppers, creating a symphony of savory, spicy, and nutty flavors. The secret to its irresistible taste lies in the flavorful sauce, made with a combination of soy sauce, vinegar, sugar, and Sichuan peppercorns, which infuses the dish with a tantalizing blend of sweet, tangy, and numbing sensations.
One of the hallmarks of Kung Pao Chicken is its perfect balance of textures, with the tender chicken contrasting beautifully with the crunchy peanuts and crisp vegetables. Each bite offers a delightful interplay of textures, making it a truly satisfying culinary experience. Additionally, the dish is often garnished with fresh green onions or cilantro, adding a burst of freshness and aroma that elevates the overall dish.
Kung Pao Chicken has become a favorite on menus around the world, prized for its bold flavors and comforting appeal. Whether enjoyed as a quick weeknight dinner or served as a centerpiece at festive gatherings, this iconic dish never fails to impress. With its rich history and irresistible taste, Kung Pao Chicken continues to captivate food enthusiasts and delight palates everywhere with its signature blend of spice, flavor, and texture.
“With each bite of Kung Pao Chicken, you embark on a flavorful adventure—a symphony of savory, spicy, and nutty notes that dance on the palate and leave a lasting impression of culinary excellence.”
Kung Pao Chicken
Print RecipeIngredients
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons white wine, divided
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 pound skinless, boneless chicken breast halves - cut into chunks
- 1 ounce hot chili paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 (8 ounce) can water chestnuts
- 4 ounces chopped peanuts
- 4 green onions, chopped
- 1 tablespoon chopped garlic
Instructions
- Combine water and cornstarch in a cup; set aside.
- Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in a large glass bowl. Add chicken pieces and toss to coat. Cover the dish and refrigerate for about 30 minutes.
- Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
- Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
- Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
- Combine water chestnut mixture and sauteed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
