More favorite chicken recipes from The Modern Proper
What is Kung Pao Chicken
Kung Pao chicken is so popular here in the U.S., it’d be tempting to assume that it’s a Chinese-American dish, but in fact this spicy Chinese chicken stir-fry is an authentic Sichuan dish. Preparations vary widely, but some version of this dish has existed since at least the late 19th century. At its core, Kung Pao chicken is a simple dish of chicken breast, cut up and stir-fried in “Kung Pao sauce”, primarily flavored with soy sauce, vinegar and a bit of sugar. For vegetarian version try our Kung Pao Mushrooms or Kung Pao Tofu, or if you’ve got a hankering for Chinese food, but Kung Pao’s not it, Orange Chicken might hit the spot.
Ingredients For Kung Pao Chicken?
In Sichuan province—and in many Chinese restaurants here in America—this simple chicken stir-fry would get its unique and powerful spicy heat from a handful of Sichuan (also spelled Szechuan) peppercorns. We’re calling for dried chilies instead, because they’re easier to find. Not only did we want our version of Kung Pao chicken to be easy, we also wanted to opt for healthy Kung Pao chicken ingredients when possible. A little less oil that they’d use in a restaurant (actually, probably a LOT less) and a few extra veggies. Here’s what’s in our Kung Pao chicken recipe:
- Boneless skinless chicken breast
- Soy sauce (or tamari)
- Vinegar (rice vinegar or sherry vinegar)
- Cornstarch
- Granulated sugar
- Toasted sesame and vegetable oil
- Red & green bell peppers
- Green onions
- Cashews
- Dried red chili peppers
- Fresh garlic & ginger
How to Make Kung Pao Chicken
Some Kung Pao chicken recipes require you to marinate the chicken in the Kung Pao sauce before stir-frying, but we wanted this easy Kung Pao chicken recipe to be one that you can turn to on even the busiest weeknight, so we skipped that step and found that the resulting dish was no less tasty. Here’s how to make our quick, easy Kung Pao chicken stir-fry:
- Make the Kung Pao sauce: mix the soy sauce, vinegar and sugar in a bowl. (yeah, it’s that simple.)
- Prep the chicken! With a sharp knife, cut the boneless, skinless chicken breast into uniform strips. This is a little easier to do if your chicken is slightly frozen. Then, toss it in a little soy sauce and cornstarch to coat.
- Cook the chicken until crispy! Using a big, sturdy skillet or a wok if you’ve got it, working in batches so as not to overcrowd the pan, stir-fry the chicken pieces in sesame oil until they're cooked through and gorgeously crispy.
- Stir-fry! Stir-fry the bell peppers until they're a little soft. Then add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and cooked chicken.
- Simmer. Let all of the flavors meld over the heat for a few more minutes. The Kung Pao sauce will thicken slightly and really coat the veggies and chicken, which is what you want.
- Serve! We love to serve this over steaming bowls of White Rice or Brown Rice.
How to Store Leftovers + Tips
- Leftovers can be stored in the fridge for 3-4 days. If freezing, cool completely before placing in an air-tight container. Frozen rice is best if consumed within one month.
- Avoiding gluten? To make this dish gluten free, simply swap the soy sauce for a gluten free tamari.
- For more Asian inspired veggies, try our Chinese Dry-Fried Green Beans, Stir Fry Baby Bok Choy, Vegetable Stir Fry or our Hot and Sour Cabbage.
Noodles & Stir Fries Are Our Faves!
Is This Kung Pao Chicken Your New Favorite?
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