This Kung Pao Chicken Recipe is AWESOME! Guaranteed to be 1 family favorite
Kung Pao chicken or Gong Bao jin ding is on of my favorite Chinese dishes. I made Kung Pao Chicken, but it can be made with shrimp or any other protein of your choice. I attempted to make this after watching Yan Can Cook on PBS in the 80’s. I tend to like hot and spicy dishes. My friend’s father was from Burma now Myanmar and he got me started on hot food. I make on specific change to adding heat to most of my Chinese recipes. Instead of adding hot peppers, because I hate the taste when you bite into one, I use Chili Crisp. The one I use, I buy at an Asian Market and it is completely in Chinese. Anyway, this adds the same heat, but tastes much better. I understand that everyone does not have access to Asian Markets. I will let you know in the recipe which ingredients can be omitted from Kung Pao Chicken. Secondly, I used carrots, water chestnuts, green peppers, zucchini, and green onions in this recipe, but feel free to use what you like.
We Would love to hear from you
We would love to hear from you. What is your favorite Chinese recipe? Let us know in the comments below. If you have a recipe you think is amazing, feel free to submit it with link below.
- This Kung Pao Chicken Recipe is AWESOME! Guaranteed to be 1 family favorite
- We Would love to hear from you
- Kung Pao Chicken Marinade
- Wash your rice!
- What is the history of Kung pao chicken
- Ingredient of the Day-soy sauces
- Kung Pao Chicken
- SUBMIT YOUR OWN RECIPE
- Joke of the Day!
Kung Pao Chicken Marinade
I believe that a good marinade is essential for a tasty and moist chicken. I usually try to let mine rest over the night, but six hours is about the minimum. I know other recipes will say 30 minutes, but it’s definitely not long enough to work its magic. It usually only takes me 5 minutes to prepare the day before.
My other suggestion is make sure you use dark soy sauce, not regular. Some brands my say premium or dark premium soy sauce.
Joke of the Day!
“Why did the greek chef quit his job? because he couldn’t make enough ‘dough’ in the kitchen”
Wash your rice!
Yes , you need to wash rice before you cook it. Washing rice will remove starch, and reduce the level of arsenic. I usually soak and wash my rice for 20 minutes. You will need to change the water 7-10 times or until the water is clear. If you use basmati rice definitely make sure you soak your rice for 20-25 minutes. Basmati is a long grain rice which if different that most Chinese medium and short grain rice. Basmati is a light and fluffy rice vs a more sticky rice. I usually use Nishiki Premium Medium Grade Rice for Chinese Food. I use Zebra Brand Basmati Rice for Thai and Indian dishes. Short grain rice is very stick and is usually used for sushi or sticky rice. Always refer to the directions.
What is the history of Kung pao chicken
Kung Pao chicken, also known as Kung Po or Kung Po chicken, is a spicy stir-fry dish that originated in the Sichuan province of China. It is said to have been created by a Qing Dynasty official named Ding Baozhen, who served as governor of Sichuan in the late 1800s. The dish is named after him, with “Kung Pao” being the title of his official position. The dish became popular in the United States in the 20th century and has since become a staple in Chinese-American cuisine.
Ingredient of the Day-soy sauces
Light soy sauce is a clear, thin soy sauce that is saltier and less intense in flavor than other types of soy sauce. It is commonly used in Chinese and Southeast Asian cuisine as a seasoning or marinade.
Regular soy sauce is also a thin soy sauce, but it is darker in color and has a stronger, more complex flavor than light soy sauce. It is used as a dipping sauce and as an ingredient in cooking.
Dark soy sauce is thicker and sweeter than regular soy sauce. It is also more flavorful and has a richer color. It is often used as a condiment or as an ingredient in sauces and marinades.