Wednesday, June 9, 2021

KUNG PAO CHICKEN




KUNG PAO CHICKEN






Kung Pao Chicken is a highly addicting stir-fry chicken with the perfect combination of salty, sweet and spicy flavors! Do it better than Chinese take-out at home! With tender, crunchy chicken pieces and crunchy veggies, this is a tough Kung Pao chicken recipe to pass up!

INGREDIENTS

  • 1 green pepper, diced
  • 1 1/2 lbs boneless skinless chicken breasts or thighs cut into bite-size pieces
  • 1 tablespoon of cornstarch
  • 3 garlic cloves, chopped
  • 2 tablespoons of soy sauce
  • 1/2 cup unsalted peanuts
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of sherry
  • 1 red pepper, diced
  • 6 green onions, cut into 1-inch pieces
  • 6-8 dried peppers, halved (see notes)

SAUCE

  • 2 teaspoons of brown sugar
  • 2 tablespoons of soy sauce
  • 1 tablespoon of hoisin sauce
  • 1 tablespoon of cornstarch
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sriracha or sambal oelek
  • 1 teaspoon of balsamic vinegar
  • 1/4 cup low sodium chicken broth

INSTRUCTIONS

First, in a large Ziploc bag, combine cut chicken, sherry, 2 tablespoons soy sauce and cornstarch. Leave to rest for 30 minutes.

Then, add 1 tablespoon of vegetable oil to a large skillet or wok and heat over high heat almost to the point of smoking. Remove chicken from Ziploc bag with tongs so excess liquid drains and add chicken and cook until golden brown, stirring frequently. If the chicken is too crowded in the pan, work in small batches. Remove the chicken to the plate.

Add 1 tablespoon of vegetable oil to the same large pan or wok and heat over high heat almost to the point of smoking. Add red and green peppers and cook until tender and crisp: about 3 to 4 minutes, stirring frequently. Add the green onions, peanuts and dried peppers and cook for 1 minute. Reduce the heat to low. Add the minced garlic, cooking for 1 minute, stirring constantly. Remove to the plate.

In a small bowl, whisk together 2 tablespoons soy sauce, hoisin sauce, sesame oil, brown sugar, balsamic vinegar, chicken broth, sriracha and cornstarch. Cook in the same pan or wok over low heat until slightly thickened. Return the chicken and vegetables to the pan or wok and heat for 1 to 3 minutes. Happy Cooking Time.

NOTES

I use low sodium soy sauce for all of my cooking.

Hoisin sauce, sesame oil. sriracha and sambel oelek are found in the eastern section of most grocery stores.

Dried peppers are usually found in the Mexican section or in the fresh section along with other dried peppers.

I like to soak my dried peppers for about 30-60 minutes in lukewarm water to rehydrate them before cooking.

If you don't like the heat too much, split the peppers open and remove the seeds before hydrating or cooking them.