Kung Pao Chicken 宫保鸡

by Angie Liew
Kung Pao Chicken
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Kung Pao Chicken

A Classic Chinese Style Chicken Dish: Kung Pao Chicken 宫保鸡

Kung Pao Chicken is a classic Chinese favourite dish featuring pieces of marinated chicken, nuts and dried chillies in a signature Kung Pao Sauce. The perfect combination of the strong flavoured sweet, sour and savoury  sauce coating the chicken pieces make this chicken dish simply irresistible. And, it is an extremely quick and easy dish to make at home. Imagine cooking Kung Pao Chicken better than Chinese take away right in our own home!

Kung Pao Chicken

A Delicious Stir Fry Chicken Dish You Can Easily Cook

Kung Pao Chicken is basically a stir-fry chicken dish which can be cooked in a wok or pan.  As with any stir fry, the cooking  is very fast so it is essential to prepare all the ingredients and sauce before we start to cook. Start by marinating the chicken cubes as it need to be marinade for 30 minutes. Put the chicken cubes into a medium size bowl and mix in the marinade ingredients. Set aside at room temperature for 30 minutes. This is very important as the marinade not only provides amazing flavour to the chicken, it also act to tenderise the chicken meat, making them tender and juicy.

Kung Pao Chicken

A Quick And Easy Chicken Recipe: Stir Fry Chicken with Dried Chillies and Cashew Nuts, In A Flavourful Kung Pao Sauce 

Meanwhile, slice the garlic, ginger, deseed and cut the dried chillies. In another bowl, prepare the Kung Pao Sauce by whisking together all the sauce ingredients. Then heat up oil in a wok and briefly fry the marinated chicken cubes till about just cooked through in the hot oil. Quickly removed from wok and set aside first. In the same wok, heat up extra oil and sauté garlic, ginger and using low heat, stir fry the dried chillies till aromatic and smell spicy. Then add in the chicken cubes and cashew nuts. Give a few quick stirs before adding in the kong pao sauce. Stir continuously till the sauce thickens and turns silky, coating each piece of chicken perfectly. And we’re done!

Kung Pao Chicken

Silky Smooth Flavourful Kung Pao Sauce That’s Simply Irresistible

Kung Pao Chicken is that perfect Chinese dish that everyone loves. It is highly addictive and so mouthwatering with crisp tender chicken in the most delicious silky smooth sauce exploding with flavour. It is a perfect combination of tangy, sweet, savoury and spicy flavour all in one.  This dish is best served with steamed white rice. As the sauce is very intense flavoured, just a bit of sauce goes a long way when mixed with the steamed rice. So enjoy!

Kung Pao Chicken

Kung Pao Chicken with Cashew Nuts Recipe by Huang Kitchen 腰豆宫保鸡食谱

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Kung Pao Chicken 宫保鸡

Recipe by Huang Kitchen, Angie Liew
Kung Pao Chicken is a classic stir fry chicken dish. Fried with dried chilli and cashew nuts, this is a perfect combo of tangy, sweet, savoury and spicy.
Prep Time20 mins
Cook Time10 mins
Course: Main, Main Course
Cuisine: Asian, Chinese
Keyword: chicken, chinese stir fry, spicy, stir fry
Servings: 4 people

Ingredients

Ingredients:

  • 300 grams boneless and skinless chicken meat, chicken breast or chicken thigh meat, cut into small chunks
  • 8 dried chillies, soaked, seeded and cut into pieces
  • 3 cloves garlic, sliced
  • 5 slices ginger
  • 2 spring onion , white part (diced), green part (3 cm length)
  • 50 gram cashew nuts, toasted
  • 3 tbsp cooking oil

Marinade for Chicken Meat:

  • 1/2 tsp salt
  • 1 egg white
  • 1/4 tsp ground white pepper
  • 1/2 tsp sesame oil
  • 1 tbsp cornflour
  • 1 tbsp water

Ingredients for Sauce:

  • 1 tbsp sugar
  • 1 tbsp black vinegar
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp cornflour
  • 2 tbsp water

    Instructions

    Prepare Ingredients:

    • Prepare ingredients for Kung Pao Chicken
      Have ready all ingredients needed.
    • Cut chicken meat into cubes and marinate.
      Cut the chicken meat into small cubes and prepare ingredients to marinate the meat.
    • Marinate chicken cubes for 30 minutes.
      Place chicken cubes in a bowl and mix in all marinade ingredients and marinade for 30 minutes.
    • Cut garlic, ginger and spring onions.
      Meanwhile, cut garlic cloves and ginger into thin slices. Cut the top part of spring onion into bite size and green part of spring onion into 3cm in length.
    • Soak dried chillies, drained, deseed and cut into 2 cm pieces.
    • Preparing Kung Pao sauce.
      In another bowl, add in all the ingredients for the kung pao sauce. Whisk eveything till well mix and set aside for later use.

    Cooking Kung Pao Chicken:

    • Toast cashew nuts.
      First, stir fry cashew nuts in a hot wok for about 3 minutes to toast the nuts till golden brown and fragrant. Then set aside.
    • Fry marinated chicken meat till white.
      Heat up a wok with 1 tablespoon of oil and stir-fry the marinated chicken until the meat turns white, about 80% cook. Dish out and set aside.
    • Reheat wok and add in the balance 2 tbsp oil. Add in ginger, garlic slices and white part of spring onions and give it a quick stir. Then add in dried chillies. Stir fry the dried chillies till aromatic, smells spicy and turns a darker red colour.
    • Stir fry Kung Pao Chicken.
      Next, add in the sauted chicken meat. Stir fry briefly before adding in the toasted cashew nuts. Then add the sauce and bring it to a boil. Stir continuously until the chicken mixture is evenly coated and the sauce has thickened. Taste and adjust seasoning if needed.
    • Kung Pao Chicken
      Lastly toss in the green spring onion,  stir to combine well with the chicken cubes and dish out to serve.
    • Kung Pao Chicken
      Serve immediately with steamed white rice and Enjoy!

Enjoy!

Recipe Video

Notes

  • Use chicken breast or chicken thigh for this dish. Marinade to tenderise the chicken meat so it is super tender and juicy.
  • The spiciness of dried chillies differs for different types. So adjust this to taste. Cut off a tiny bit of the chilli and check how hot it is, then decide how many to use.  Use around 6 to 8 dried chillies that are around 6 – 7cm/ 2.5″ long, deseeded.
  • If you really can’t handle any chilli at all, use the dried chilies when cooking the dish but do not consume them. The dried chillies add flavour to to the sauce so do not omit them.
  • Chinese black vinegar gives the dish an authentic sour taste. It is available in most Asian stores. If not available, substitute with rice wine vinegar, plain white vinegar or good quality balsamic vinegar.
  • Cook the Kung Pao sauce till it reduces to a syrupy consistency with quite an intense flavour.

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