Kung Pao Chicken That Packs a Punch!

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Introduction:

Kung Pao Chicken is a bold and spicy Chinese stir-fry dish made with tender chicken, crunchy peanuts, and vibrant vegetables, all tossed in a fiery, savory sauce. This version is made for spice lovers — it packs a punch with chili peppers, but balances heat with a sweet and tangy finish. Whether you’re craving takeout or want to master your own stir-fry skills at home, this dish delivers authentic flavor with a fiery twist.

Origin:

Kung Pao Chicken (宫保鸡丁 — Gōng Bǎo Jī Dīng) hails from the Sichuan province of China, known for its bold, spicy, and numbing flavors thanks to Sichuan peppercorns. It was named after a Qing Dynasty official, Ding Baozhen, whose title was Gong Bao. The dish has since been adapted globally but remains a staple of Sichuan cuisine.

Ingredients:

For the Chicken Marinade:

  • 1 lb (450g) boneless, skinless chicken breast or thighs, diced
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp Shaoxing wine (or dry sherry)
  • 1 tsp cornstarch

For the Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp sugar (or sugar substitute)
  • 1/4 cup water
  • 1 tsp cornstarch

For the Stir-Fry:

  • 2 tbsp oil (peanut or vegetable)
  • 6-8 dried red chilies (adjust to taste)
  • 1/2 tsp Sichuan peppercorns (optional, but authentic)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 3 green onions, chopped
  • 1/3 cup roasted unsalted peanuts

Optional Ingredients/Substitutes:

  • Swap cashews for peanuts
  • Add zucchini, carrots, or snap peas for extra veggies
  • Use tofu instead of chicken for a vegetarian version
  • Substitute tamari for soy sauce to make it gluten-free

Instructions:

  1. Marinate the Chicken:
    In a bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit for 15–20 minutes.
  2. Make the Sauce:
    In a small bowl, combine all sauce ingredients and stir until smooth. Set aside.
  3. Stir-Fry the Chicken:
    Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and nearly cooked through. Remove from the pan and set aside.
  4. Add Flavor Base:
    Add remaining oil to the same pan. Stir-fry dried chilies and Sichuan peppercorns for 30 seconds until fragrant (be careful not to burn them).
  5. Sauté Aromatics and Veggies:
    Add garlic, ginger, bell peppers, and the white parts of green onions. Stir-fry for 2–3 minutes.
  6. Combine & Finish:
    Return the chicken to the pan, pour in the sauce, and stir well to coat. Cook for 2–3 more minutes, until sauce thickens and everything is cooked through.
  7. Add Peanuts & Serve:
    Toss in the peanuts and green onion tops. Serve immediately over steamed rice or cauliflower rice.

Tips for Success:

  • Cut chicken into uniform pieces for even cooking.
  • Toast your peanuts beforehand for extra crunch and flavor.
  • Don’t skip the marinade — it adds flavor and keeps the chicken tender.
  • Adjust chili quantity based on your spice preference.
  • Cook over high heat for that true stir-fry flavor and texture.

Recommendations:

  • Serve with steamed jasmine rice, cauliflower rice, or stir-fried noodles.
  • Add a side of cucumber salad or pickled veggies to cool the heat.
  • Garnish with extra green onions, sesame seeds, or chili oil for extra flair.

Nutrition (per serving, approx. 1/4 of recipe):

  • Calories: 380
  • Protein: 30g
  • Fat: 22g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 6g
  • Net Carbs: ~13g

(Values may vary based on specific brands and ingredient choices.)

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