Kung Pao Chicken Recipe
If you or your dining mates can't stand its considerable tanginess, slinging in more veggies might help flatten the flavor a little bit. Broccoli, cauliflower, bok choy or carrots are nice choices here. After all, it takes no guts to go for a new alteration, you think?
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 2 servings
For chicken breasts frying:
- 1/2 lb chicken breasts sliced into 1-inch cubes
- 1/2 tbsp low sodium soy sauce
- 1/4 tbsp oyster sauce
- 3/4 tbsp cornstarch
- 1 tbsp vegetable oil
For the sauce:
- 1/8 tbsp white pepper
- 2 1/2 tbsp low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sugar
- 1/3 cup water
- 1/2 tbsp cornstarch
- 1 1/2 tbsp rice vinegar
- 1/2 tsp sesame oil
For the veggies frying:
- 1 tbsp vegetable oil
- 1 clove garlic minced
- 1/2 tsp ginger minced
- 1/4 cup peanut
- 1/2 tbsp honey
- 2 stalk scallion white and green parts separated, thinly sliced
- 1/2 red bell pepper seeded and diced
- 1/2 green bell pepper seeded and diced
- 1/2 tbsp chilli powder
- 1 tbsp roasted black sesame
Step 1: Fry the chicken
Combine chicken cubes with 1/2 tbsp soy sauce, 1/4 tbsp oyster sauce and 3/4 tbsp cornstarch. Mix them all thoroughly in a medium bowl. Let sit 10-15 minutes at room temperature.
Preheat your wok (better a non-stick one) with 1 tbsp vegetable oil. Add the marinated chicken breasts, cook and stir until golden brown in every side (approximately 10 minutes in high heat). Set aside.
If your kitchen happens to not having a wok around, using a regular frying pan or saucepan is totally fine.
Step 2: Fry the veggies
Heat 1 tbsp vegetable oil in medium-high heat. Add garlic, ginger and scallion whites. Fry for 3 minutes until aromatic, or when the garlic turns light brown.
Add 1/2 tbsp chili powder, red and green bell pepper to the wok and cook over medium heat in 5 minutes (check if they're more tender).
Add peanut, honey and sesame, stir for another 30-second.
Return the cooked chicken breasts to the wok.
Step 3: Combine the chicken with the sauce
Continue to pour in all the ingredients for the sauce to the frying wok in succession: sesame oil, rice vinegar, soy sauce, hoisin sauce, white pepper, sugar. Stir for a minute.
In another bowl, combine water with cornstarch then whisk until the cornstarch is completely dissovled, then pour the mixture into the frying wok.
Stir everything together. Normally, it only takes about a minute for the sauce to be thicken. That’s also when the chicken is coated evenly in the sweet brown sauce.
Pour in the scallion greens and give everything one final stir to make sure the remaining ingredients are well combined.
Remember to stir constantly every time there are new ingredients added.
Serving: 1serving | Calories: 508kcal | Carbohydrates: 30g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 1296mg | Potassium: 818mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1790IU | Vitamin C: 66mg | Calcium: 89mg | Iron: 3.1mg