Authentic Kung Pao Chicken

Authentic Kung Pao Chicken

How to make a authentic Szechuan Kung Pao Chicken dish. I added green peppers and zucchini which is not traditional. Kung Pao Chicken has a rich hot sauce. This version is probably hotter than what you get in a American restaurant so be mindful of how many peppers you add. Shrimp could be substituted for chicken.

Authentic Kung Pao Chicken

Ingredients

    Marinade:
  • 1 1/2 C if cubbed chicken (breast or thighs)
  • 1 t dark soy sauce
  • 1 t sesame oil
  • 1/2 t white pepper
  • 1 t salt
  • 1 t mirin or Shaoxing rice wine
  • 1 t baking soda
  • 2 t corn starch
    Sauce:
  • 2 T chicken stock
  • 1/4 C black vinegar
  • 1/4 C sugar
  • 1-2 t dark soy sauce
  • 1 T corn starch
  • 1/4 t white pepper
  • 1 garlic clove
  • 1 t ginger
  • 2 t Szechuan pepper corns
  • 2-8 hot dried peppers
    Extras:
  • 1 zucchini
  • 1 green pepper
  • 1/4-1/3 C unsalted peanuts
  • 1/3-1/2 C chopped green onions

Instructions

    marinade:
  1. mix all ingredients and set aside at room temp for 15 minutes
    Sauce:
  1. Mix chicken stock, black vinegar, sugar, dark soy sauce, corn starch and white pepper together.
  2. roast szechuan pepper corns for 30 seconds in dry hot pan and finely crush
  3. roast peanuts for 30 seconds in hot lightly oiled pan and set aside
  4. remove seeds from hot peppers
    Cooking:
  1. use high heat and stir fry chicken in 1/4 C oil
  2. remove from heat when 70-80% cooked
  3. add zucchini and green peppers and stir fry for 1-2 minutes
  4. add garlic, ginger, Szechuan peppercorns and dried peppers
  5. cook for 30 seconds and add sauce (make sure you get sugar if it settles to bottom.
  6. turn heat to medium
  7. add chicken and stir
  8. add peanuts and green onions
  9. Stir and serve!!!
http://foodswithflavor.com/kung-pao-chicken/

If you like this recipe give this one a try.  Click here for link to the page.

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