Kung Pao Chicken
Hello. I hope you’re hungry for some mouthwatering recipes! This Kung Pao Chicken is a very simple recipe that requires about 10 minutes to prep and 30 minutes to cook. Even less, I’m pretty sure. But I’m not very great at keeping track of time when I’m in the kitchen.
The recipe is a delicious sweet, sour and sticky preparation of chicken. It’s best if you use a boneless cut of the chicken, especially the thigh, since it is more succulent. The number of ingredients Kung Pao Chicken is deceptively less because it just tastes so good.
There are two separate set of ingredients, one is the marinade, the other is the sauce. You can marinate the chicken for 30 minutes but if you are in a hurry, even 10 minutes will do. You can alter the number of scallions and garlic a little bit to your taste. And you can increase the heat by adding extra dry red chili. The amount I’ve added is the minimum because I don’t like much heat.
Now get yourself ready and start prepping for this delicious Kung Pao Chicken.
- 500g Boneless chicken thighs
- 1 tablespoon Soy sauce
- 2 tablespoons Apple cider vinegar
- ½ teaspoon Corn flour
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Dark soy sauce
- 1 teaspoon Hoisin sauce
- 2 teaspoons Sugar
- 1 teaspoon Corn flour
- 3-4 Dry Red Chilies
- ½ teaspoon Ground black pepper
- 4-5 Scallions thinly sliced
- 5-6 Garlic cloves minced
- 1 teaspoon Ginger grated
- ¼ cup Unsalted dry roasted peanuts
- 2 tablespoons Vegetable Oil
- Stir the soy sauce, apple cider vinegar, and corn flour together until the flour dissolves. Add the chicken to a bowl and coat it completely with the marinade. Let it marinate for at least 30 minutes.
- In a small bowl, combine the hoisin sauce, sugar, soy sauce, apple cider vinegar, vegetable oil, ground pepper and corn flour. Stir until the sugar and corn flour are dissolved.
- Heat a pan over high heat and coat the base with oil. Add the dry red chilies to the pan and stir-fry for 1 minute. The chilies will darken and emit a fragrance.
- Add the chicken to the pan and fry it for 4-5 minutes. When the chicken is no longer pink, take it out and put it in a separate bowl.
- Add a little more oil to the pan. Then put in the scallions. Fry for about 1 minute, then add the garlic and ginger.
- Pour the sauce in the pan and coat all the ingredients properly. Add the peanuts and cook for 2-3 minutes.
- Add the chicken back and mix everything well. Let it cook for 1 minute and then take it off the heat.
And that’s it. That’s all you need to do to make delicious Kung Pao Chicken. Eat it with steamed rice or some fancy fried rice if you want. You can also have it as a delicious dry starter because why would you want to dilute the taste of this scrumptious recipe!
Good luck with the cooking. If you try any of my recipes, please tell me about it on Instagram.