Kung Pao Chicken #2

This classic Sichuan-inspired dish delivers a perfect balance of spicy, sweet, and savory flavors. Tender cubes of boneless chicken thigh are marinated for maximum flavor and then stir-fried until golden. The dish features crunchy bamboo shoots, aromatic scallions, and a rich sauce made with soy sauce, rice wine, and black vinegar. Toasted dried chilies provide a gentle heat that warms the palate without overwhelming the senses. Crispy roasted peanuts add a satisfying texture contrast in every bite. Ideal for weeknight dinners, this dish comes together quickly but tastes like it was prepared with care. Serve over steamed white rice to soak up the flavorful sauce. It is a reliable favorite that brings authentic Chinese restaurant quality to your home kitchen.

Cooking Method: Frying, Roasting, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 477.9

Description

This classic Sichuan-inspired dish delivers a perfect balance of spicy, sweet, and savory flavors. Tender cubes of boneless chicken thigh are marinated for maximum flavor and then stir-fried until golden. The dish features crunchy bamboo shoots, aromatic scallions, and a rich sauce made with soy sauce, rice wine, and black vinegar. Toasted dried chilies provide a gentle heat that warms the palate without overwhelming the senses. Crispy roasted peanuts add a satisfying texture contrast in every bite. Ideal for weeknight dinners, this dish comes together quickly but tastes like it was prepared with care. Serve over steamed white rice to soak up the flavorful sauce. It is a reliable favorite that brings authentic Chinese restaurant quality to your home kitchen.

Ingredients

1 1/4 pound Chicken thighs, boned
1 Egg
1 1/2 tablespoon + 2 tea. cornstarch
4 tablespoon Soy sauce
4 tablespoon Peanut oil
19 ounce Bamboo shoots, drained and

Directions

1
Cut chicken into bite-sized cubes.
2
Beat egg in a medium bowl; add chicken.
3
Sprinkle with 1 1/2 TB cornstarch; mix well.
4
Stir in 1 TB each of soy sauce and peanut oil.
5
Marinate chicken at room temperature for 30 minutes.
6
Mix 2 teaspoons cornstarch and 1 1/2 tablespoons cold water in a small bowl until smooth.
7
Stir in 3 TB soy sauce, 2 TB rice wine, 1 1/2 TB Chinese black vinegar, 1 TB sugar, and 2 ts sesame oil.
8
Heat wok over high heat for 15 seconds; add 3 TB peanut oil and heat until hot.
9
Reduce heat to low.
10
Add 3 to 5 dried chili peppers; cook, stirring and pressing them against the sides of the wok, until dark red, about 10 seconds.
11
Add 2 ts minced fresh ginger and 1 clove minced garlic; stir fry 10 seconds.
12
Increase heat to high.
13
Scatter in chicken, about 1/4 at a time; stir fry for 1 minute after all chicken has been added.
14
Add bamboo shoots; cook 1 minute.
15
Add 8 diced scallions (white parts only); cook 30 seconds.
16
Stir cornstarch mixture; add to wok.
17
Cook and stir until sauce thickens and coats the chicken evenly.
18
Add 1 cup unsalted roasted peanuts; turn off heat.
19
Stir to blend.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 477.9kcal

% Daily Value *
Total Fat 30.6g48%
Saturated Fat 7.0g35%
Cholesterol 160.1mg54%
Sodium 968.9mg41%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.1g1%
Sugars 0.3g
Protein 39.7g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best flavor, ensure your wok is very hot before adding the oil. This technique, known as "hot wok, cold oil," helps prevent sticking and creates a better sear on the chicken.

If you prefer less spice, remove the seeds from the dried chili peppers before adding them to the wok, or reduce the number of chilies used.

Chinese black vinegar (Chinkiang vinegar) provides a distinct fruity acidity. If unavailable, you can substitute with a mix of balsamic vinegar and rice vinegar, though the flavor will differ slightly.

For added crunch, you can toast the peanuts lightly in a dry pan before adding them to the finished dish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Boneless, skinless chicken breasts can be substituted for thighs, but reduce cooking time slightly as breasts cook faster and can become dry if overcooked.

Keywords: kung pao, chicken, chinese, stir fry, peanuts, spicy, sichuan, soy sauce, bamboo shoots, dinner, easy, wok, asian, thighs, garlic, ginger, scallions, vinegar, cornstarch, marinated, quick

Read it online: https://www.chefs-mate.com/recipe/kung-pao-chicken-2/