Emily Carter
Kung Pao Chicken is a classic Chinese dish that is well-loved for its juicy chicken, tender veggies, and crunchy peanuts, all coated in a fiery, salty, savoury garlic chilli sauce. The dish is highly customisable, and the heat can be adjusted to suit one's preferences, from mild to numbingly hot. While the recipe traditionally calls for dried Chinese peppers, it is worth noting that not all dried chillies are created equal, and their spiciness can vary. This article will explore whether reconstituting dried chillies is necessary for achieving the perfect Kung Pao Chicken.
Should you reconstitute dried chiles for Kung Pao Chicken?
| Characteristics | Values |
|---|---|
| Use of dried chiles | Adds flavor to the dish |
| Eating dried chiles | Shouldn't be eaten, but can be left in for visual effect |
| Spiciness | Depends on the type of chiles and the number of seeds used |
| Availability | Can be found in Asian markets or online |
| Substitutes | Fresh peppers, chile de arbol peppers, Asian chili sauce, or red pepper flakes |
| Number of chiles | Typically 6-10 dried chiles, but can be adjusted to taste |
| Preparation | Can be cut into 2cm/3/4" pieces with most seeds discarded |
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What You'll Learn
Dried Thai chilies vs. other chilies
Dried Thai chilies are a popular ingredient in Asian soups and curries, and are commonly used in fusion cuisine. They are also used in Kung Pao Chicken, a classic Chinese stir fry with chicken, vegetables, and peanuts in a spicy brown sauce. Thai chilies are often used in this dish when fresh peppers are unavailable. They can be purchased online, in Asian markets, or from Chinese grocery stores.
Thai chilies are spicy chili peppers with a wide range of heat levels. Despite common belief, there is no single type of Thai pepper, with at least 79 separate varieties. They are mainly cultivated in Thailand but most are native to Central America and Mexico. They are often called Bird's Eye chilies and are small in size, with a slender and long shape, and can be green or red. Thai chilies have a Scoville rating that ranges from 50,000 to 100,000, making the average Thai pepper about 15 times hotter than a jalapeno.
Dried Thai chilies are a good option for adding heat and flavor to dishes, as they are easy to break apart and can be ground into a powder. They also have a long shelf life of about a year when stored in a pantry or airtight container. In addition, they are flavorful and authentic, with a unique spicy flavor and bright red color.
When compared to other chilies, Thai chilies offer a higher level of spiciness due to their higher Scoville rating. For example, jalapeno peppers, which are commonly used in Kung Pao Chicken, have a Scoville rating of 2,500 to 8,000, making them much milder than Thai chilies. Other chilies used in Kung Pao Chicken, such as serrano peppers, are also less spicy than Thai chilies.
In terms of preparation, dried Thai chilies can be stir-fried whole and only a few seeds need to be added to taste, providing a balance of flavor and heat without being overly spicy. This is in contrast to using the flesh of jalapenos, which can be milder but still provide a similar effect. Thai chilies are also smaller than other chilies, making them a good option for adding a kick of heat to dishes.
In summary, dried Thai chilies offer a unique flavor and higher spiciness compared to other chilies, making them a popular choice for adding heat to dishes like Kung Pao Chicken. They are easily accessible and have a long shelf life, making them a convenient option for cooks.
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How to adjust the heat
Kung Pao Chicken is a Chinese stir fry with a spicy kick, but the heat can be adjusted to suit your preference. The dish traditionally includes dried chillies, but you can use fresh chillies, chilli paste, chilli flakes, or chilli sauce to customise the heat.
If you are using dried chillies, it is important to taste them first, as the same type of chilli can vary in heat throughout the year. Most of the heat is in the seeds, so you can adjust the heat by removing or adding seeds. If you are using whole chillies, you can also adjust the heat by slitting them open to expose their innards.
If you are using fresh chillies, you can adjust the heat by using milder chillies, such as jalapenos or serranos, or by using less. You can also skip the fresh chillies altogether and focus on dried chillies.
If you are using chilli paste or chilli sauce, you can adjust the heat by using less chilli paste or sauce and adding more to taste. For a medium spice level, try 1 tablespoon of chilli paste and 1/2 teaspoon of chilli flakes. For a spicier dish, use 2 tablespoons of chilli paste and 1/2 teaspoon of chilli flakes.
If you are using chilli flakes, you can adjust the heat by adding more or using less. If you cannot find whole dried chillies, you can substitute them with 1/4 teaspoon of chilli flakes.
Finally, if you are using a combination of chillies and Sichuan peppercorns, you can dial back on the heat by using fewer peppercorns, as they provide a tongue-numbing sensation.
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Where to buy dried chilies
Dried chilies are a key ingredient in many dishes, including Kung Pao Chicken. They can be purchased online or in-store from various retailers and specialty stores. Here are some options for where to buy dried chilies:
- Online Retailers: Websites such as Chile Guy, MexGrocer, Don Juan Chiles, and Amazon offer a wide variety of dried chilies. These sites may carry less common varieties, such as Habanero, Mulato, Ghost, Pequin, and Pasilla de Oaxaca. Don Juan Chiles specializes in authentic Mexican ingredients, including hard-to-find chile varieties like Chile Pasado, Chiltepin, and Chipotle.
- Asian Markets and Chinese Grocery Stores: For specific types of dried chilies used in Asian cuisine, such as Thai chilies or Chinese peppers, your best bet is to visit an Asian market or a Chinese grocery store. These stores typically carry a range of dried chilies suitable for Kung Pao Chicken and other Asian dishes.
- Local Supermarkets: Depending on your location, some well-stocked local supermarkets may carry dried chilies. Look for varieties like "Japones" chiles, which are medium-hot and often used in Asian cuisine, despite being grown in Mexico.
- Specialty Food Stores: If you have specialty food stores near you, such as those catering to Hispanic or Latin American cuisine, they may carry dried chilies. These stores often provide a range of authentic ingredients, including various types of dried chilies and other related products.
- Walmart: Some large retailers like Walmart may also offer dried chilies, either in-store or through their online shopping platforms. They sometimes sell bundles or packs of different chile varieties.
When purchasing dried chilies, it is essential to consider the type of chile, its heat level, and intended usage. Some recipes may call for specific varieties, while others allow for substitutions. Additionally, dried chilies can be used in multiple ways, such as blending them into soups and sauces, grinding them into seasonings, or making them into flakes.
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How to prepare the chilies
Preparing the chilies is an important step in making Kung Pao Chicken, as they add a signature spicy kick to the dish. Here is a detailed guide on how to prepare the chilies for this delicious stir-fry:
Selecting the Chilies:
When making Kung Pao Chicken, you can use either dried or fresh chilies, or a combination of both, depending on your preference. Dried chilies add a depth of flavor to the dish, while fresh chilies provide a vibrant spiciness. If using dried chilies, look for small, brightly colored pods, such as dried Chinese peppers or Thai chilies. Mexican chilies like Arbol, New Mexican, or Japones chilies can also be used as a substitute. If you prefer fresh chilies, jalapenos, serranos, or bird's eye peppers are great choices.
Tasting for Spiciness:
Before adding the chilies to your Kung Pao Chicken, it is important to taste them and assess their spiciness. Chilies can vary in heat, so it is recommended to taste both the pods and the seeds before using them. Cut off a small piece of the chili and check its spiciness, then decide how many to use. Remember, most of the heat is in the seeds, so you may want to remove them or add them sparingly according to your preference.
Reconstituting Dried Chilies:
If you choose to use dried chilies, you can reconstitute them by soaking them in warm water for 10-15 minutes before using them. This step is optional but can add a more tender texture to the chilies. After soaking, remove the seeds if desired and slice the chilies into smaller pieces. You can also choose to leave the chilies whole, especially if you want to remove them before serving the dish.
Stir-Frying the Chilies:
When stir-frying the chilies, add them to your wok or pan at the beginning of the cooking process. Heat your oil to a medium-high or high temperature and add the dried chilies, stir-frying them for about 1 minute. This will release their flavor and aroma into the oil, creating a flavorful base for your Kung Pao Chicken. If using fresh chilies, you can add them along with the other ingredients as they require less cooking time.
Adjusting the Spiciness:
Remember, you can always adjust the spiciness of your Kung Pao Chicken to suit your taste. If you prefer a milder dish, use fewer chilies or opt for milder varieties. You can also skip the fresh chilies and focus on dried ones to reduce the heat. On the other hand, if you like it spicy, increase the number of chilies used or add chili seeds to taste.
With these steps, you can prepare the chilies for your Kung Pao Chicken, creating a dish that suits your preferred level of spiciness and flavor. Enjoy experimenting with different types of chilies and finding the perfect balance for your palate!
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How many chilies to use
The number of chilies to use in Kung Pao Chicken depends on the desired level of spiciness. For a moderate level of spice, one source recommends stir-frying 15 Thai chili peppers without cutting them open, and adding seeds from 5 additional chilies. For a spicier Kung Pao Chicken, you can add seeds from more than 10 chilies. For a super spicy version, one source suggests using 15 whole Thai chilies and adding seeds from 10 or more chilies.
If you are using dried chilies, it is recommended to use whole chilies and only add some seeds to taste. This is because the flesh of the chilies provides flavor and some heat without the numbing heat.
If you are unable to find Thai chilies, you can substitute them with Asian chili sauce such as sambal oelek, which includes Thai chilies. For a medium-spicy version, use 1 tablespoon of Asian chili paste and 1/2 teaspoon of red pepper flakes. For a spicier dish, use 2 tablespoons of Asian chili paste and 1/2 teaspoon of red pepper flakes.
If you prefer to use fresh chilies, one source recommends using 2-3 medium-sized fresh chili peppers, such as jalapeno peppers.
It is important to note that the spiciness of chilies can vary, so it is recommended to taste the chilies and seeds before adding them to your Kung Pao Chicken. You can always start with a smaller amount and add more to taste.
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Frequently asked questions
You can use dried Thai chilies, which can be found at an Asian market or on Amazon. If you can't find Thai chiles, you can substitute them with Asian chili sauce (such as sambal oelek).
No, you do not need to reconstitute dried chiles for Kung Pao Chicken. You can add them directly to the dish whole or cut them open to spill out some of their seeds for extra heat.
The number of chiles you use will depend on your preferred level of spiciness. Start with a small amount and taste as you go, adding more chiles or seeds if needed. A moderate amount of spice can be achieved by stir-frying 15 Thai chili peppers without cutting them open and adding seeds from 5 additional chilies.
Yes, you can use fresh chiles instead of or in addition to dried chiles. Fresh chiles that can be used include jalapeno peppers and serrano peppers.
In addition to using chiles, you can add spice to Kung Pao Chicken by including Sichuan peppercorns, ginger, and garlic.
