How To make Kung Pao Chicken Stir Fry
1 Whole chicken breast
skinned and boned 2 tb Cornstarch; divided
3 tb Kikkoman Teriyaki Sauce
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divided 1/4 ts Ground red pepper (cayenne)
4 ts Distilled white vinegar
3/4 lb Romaine lettuce; separated
2 tb Vegetable oil; divided
1/3 c Roasted peanuts
Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken; let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and 3/4 cup water; set aside. Wash lettuce leaves and pat dry; cut crosswise
into 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce; stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir in peanuts. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
How To make Kung Pao Chicken Stir Fry's Videos
Easy Kung Pao Chicken at Home
This delicious Kung Pao Chicken recipe with stir-fried chicken in a spicy sour-sweet sauce with chiles and peanuts is better than takeout.
Kung Pao chicken is a classic Sichuan recipe consisting of marinated and stir-fried chicken in a zesty sweet and sour sauce that is garnished with green onions and fried peanuts. The dish can also be served with shrimp or vegetables and is commonly served with cooked long-grain rice.
This dish was created by a man named Ding Baozhen, who served as the governor of the Sichuan province and was later given the title Gong Bao, which is someone who helps protect the prince and translates to “palace guardian.” There are several stories about how this dish came to be, from him showing gratitude to a family for saving him as a child, to Ding supposedly loving to cook, then finally to Ding having personal chefs create dishes based on his preferences. Whatever the exact story is, this palace guardian, Gungbao, would eventually turn into kung pao, which is the dish we know today.
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Ingredients for this recipe:
For the Marinade:
• 2 pounds boneless skinless chicken breasts, cut into ½” cubes
• 1 egg white
• 3 tablespoons Shaoxing wine
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• coarse salt and pepper to taste
• 2 to 4 tablespoons cooking oil
For the Vegetables and Sauce
• 3 tablespoons cooking oil
• ½ cup unsalted peanuts
• ½ cup chicken stock
• 3 tablespoons Shaoxing wine
• 3 tablespoons soy sauce
• 3 tablespoons light brown sugar
• 3 tablespoons black vinegar
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 4 thinly sliced garlic cloves
• 1” piece of thinly sliced peeled ginger
• 2/3 cup dried chiles
• 1 teaspoon roughly minced Sichuan peppercorns
• 6 green onions, cut into 1” pieces
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Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor!
Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns.
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???? Dad's ADDICTIVE Kung Pao Chicken (宮保雞丁)
Watch Daddy Lau teach us how to make kung pao chicken, a Chinese American favorite. This classic dish is super simple to make at home and is the perfect balance of sweet, savory, and spicy!
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⏲ CHAPTERS ⏲
00:00 - Cut chicken
00:52 - The origin of Kung Pao Chicken
01:29 - Marinate chicken
02:23 - Prepare vegetables
04:47 - Prepare sauce & slurry
06:04 - Fry peanuts
07:23 - How Kung Pao Chicken changed
08:24 - Stir-fry chicken
09:31 - Blanch vegetables
11:00 - Stir-fry everything
11:58 - Add sauce & slurry
13:47 - Authentic vs Traditional
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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