Chinese Kung Pao chicken is an ever-popular Chinese dish. One of those which leaves your mouth tingling with delight all the way to dessert.
Because Chinese Kung Pao Chicken has a broad combination of taste and textures it’s no surprise it’s a world favorite. The use of a searing hot wok gives this meal some theatre during cooking too. It’s almost hypnotic to watch soft chicken and crunchy peanuts deliciously sizzle, but there’s even more. Enjoy the aromatic smell of hot oil and two kinds of chilli while it fills the house. The mouth-watering will begin way before you finish cooking!
Is Chinese Kung Pao Chicken Hot?
Kung Pao Chicken looks red and full of chilli. For some people, this could spell a warning of immanent danger. There’s no need to worry about it though, because you control the heat yourself. All you need to do is dial up or down the heat by varying the amount of chilli added. You can go form beginner to pro and everywhere in between. We like it a bit over medium but you might like it with more ferocity, (or not!),
Careful – This Contains Nuts!
Chinese Kung Pao Chicken contains nuts let’s make no mistake about that! Peanuts are a very special part of the taste profile. Hopefully you don’t have a nut allergy, that would suck. If you’re not nuts about nuts though, leave them out. there’s still plenty of pao left to enjoy. Maybe you might find a special way around it and make something just as exciting.
Thinking of Making it Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Serve with steamed rice and leave room for dessert!
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Chinese Kung Pao Chicken
- 400 g chicken thigh
- 2 tbsp plain flour
- ½ cup peanut oil
- 10 long dried red chillies
- 10 heaven-facing chillies
- 1½ tbsp ginger minced
- 2 ts garlic cloves minced
- 6 spring onions 5cm lengths
- 1 tbsp Sichuan peppercorns toasted and ground
- ½ cup peanuts toasted
- 1½ tbsp Shaoxing wine
- 2 tsp caster sugar
- ½ cup chicken stock
- 1½ tbsp light soy
- 2 tsp chilli oil
- Cut chicken into 2cm chunks then dust with flour.
- Heat 100ml of peanut oil in a wok and shallow fry the chicken until golden and cooked, about 4-5 minutes. Discard oil from wok.
- Heat remaining oil in wok on a medium heat to gently fry the chillies until fragrant. Remove and set aside.
- Add garlic and ginger and fry for 20-30 seconds, then add the white sections of the spring onions, Sichuan peppercorns, chicken, chillies and half the peanuts, stirring for 1 minute.
- Add Shaoxing wine, sugar, soy and stock, then simmer for 1-2 minutes until sauce forms and thickens slightly.
- Add the green section of the spring onions, stir well.
- Serve – garnished with peanuts chilli oil and rice.