Claire Thompson
Kung Pao chicken, also known as Gong Bao chicken, is a Chinese dish made with chicken, peanuts, and chile peppers in a sauce made from soy sauce, black vinegar, and sesame oil. It is a popular dish that is easy to make at home and can be served with a side of steamed white rice. The dish is often made with chicken breast, but chicken thighs can also be used. Kung Pao chicken is a well-loved Chinese dish that has been adapted by various restaurants and chefs, with some adding their own unique twists to the recipe.
| Characteristics | Values |
|---|---|
| Name | Kung Pao Chicken, Gong Bao Chicken, or Peanut Chicken |
| Ingredients | Chicken, peanuts, chile peppers, soy sauce, black vinegar, sesame oil, rice wine, cornstarch, scallions, garlic, ginger, spring onions, sugar |
| Variants | Kung Pao Chicken can be made with prawns, pork, or cashews instead of chicken and peanuts. Vegetables such as red bell peppers, water chestnuts, asparagus, and celery can also be added. |
| Calories | 540-753 kcal |
| Preparation | The chicken is marinated in a mixture of soy sauce, rice wine, vinegar, and cornstarch. It is then stir-fried with the other ingredients and served with white rice. |
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What You'll Learn
Kung Pao Chicken with Peanuts
To make Kung Pao Chicken with Peanuts, you'll first need to prepare the chicken marinade and the sauce. For the marinade, mix potato flour or cornstarch with salt, then slowly add soy sauce, rice wine, and water. For the sauce, combine soy sauce, black vinegar, sesame oil, sugar, and rice wine. Cut the chicken into bite-sized pieces and coat them evenly with the marinade.
Heat oil in a wok or skillet over medium-high heat. Lightly fry the peanuts for about a minute and set them aside. Next, stir-fry the aromatics, such as scallions, garlic, ginger, and chile peppers, for about 20-30 seconds. Return the chicken to the wok and stir-fry until it is just cooked through. Finally, add the peanuts back into the wok and mix well.
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Kung Pao Chicken: an American-Chinese dish
Kung Pao Chicken is a Chinese-American dish that combines chicken, peanuts, and vegetables in a savoury sauce. While it is not a traditional mainland Chinese recipe, it has become a popular dish in Chinese restaurants worldwide and is especially beloved in the United States.
The dish is said to have originated in Sichuan, China, and is known for its bold flavours and colourful presentation. The chicken is typically marinated to enhance its natural meatiness and improve its juiciness, and the vegetables are stir-fried to add char and colour. The peanuts, which are the star ingredient, can be roasted, simmered, fried, or used straight from the supermarket shelf.
There are several variations of Kung Pao Chicken, with some recipes calling for dark meat chicken thighs and others using chicken breasts. The vegetables used can also vary, with options such as red and green bell peppers, celery, asparagus, water chestnuts, and red peppers. The sauce is typically made with soy sauce, black vinegar, and sesame oil, creating a savoury and slightly tangy flavour profile.
In China, a similar dish called Gong Bao or Kung Pow Chicken is served. This version may include ingredients like ginger, garlic, and spring onions, and it is not as spicy as the Americanised Kung Pao Chicken. When ordering this dish in China, asking for Gong Bao Chicken will yield the desired results, as Kung Pao Chicken is the Americanised name.
Kung Pao Chicken is a versatile dish that can be customised to personal preferences. It is a beloved takeout option and a popular choice for those who enjoy Chinese cuisine with mild spices and a unique combination of flavours and textures.
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Gong Bao Chicken with Peanuts
Ingredients
For this recipe, you will need the following ingredients:
- Chicken breast, preferably boneless and cut into bite-sized pieces or cubes
- Peanuts, either store-bought roasted peanuts or raw peanuts that you can roast yourself
- Soy sauce
- Black vinegar
- Sesame oil
- Cornstarch or potato flour
- Rice wine
- Water
- Chile peppers, dried or fresh
- Scallions
- Garlic
- Ginger
- Sichuan peppercorns (optional, but adds authentic spice)
Preparation
Before you start cooking, prepare your ingredients as follows:
- Combine soy sauce, rice wine, vinegar, and sesame oil in a small bowl and set aside.
- In a separate bowl, mix cornstarch or potato flour with salt. Slowly add water and soy sauce, stirring continuously to create a marinade.
- Cut the chicken into bite-sized pieces or cubes and coat them evenly with the marinade. Set aside to let the flavours absorb.
- If roasting your own peanuts, preheat the oven to 250 degrees Fahrenheit. Spread raw peanuts on a tray and roast for 15-20 minutes until fragrant and golden. Cool the peanuts, then rub them between your fingertips to remove their skins.
Cooking Process
Now, you are ready to cook your Gong Bao Chicken with Peanuts:
- Heat a wok or skillet over medium-high heat and add oil.
- If using Sichuan peppercorns, add them to the hot oil along with the dried or fresh chile peppers. Stir continuously until the chiles turn light brown.
- Add the marinated chicken to the wok and cook for 2-3 minutes until it starts to turn golden.
- Toss in the garlic, ginger, scallions, and peanuts. Continue cooking for another 1-2 minutes until the chicken is cooked through.
- Remove from the heat and pour the remaining soy sauce mixture over the chicken.
Serving
You can also add extra vegetables like red bell peppers, water chestnuts, or asparagus to the dish for added nutrition and texture. Additionally, cashews can be used instead of peanuts for a slightly more luxurious version.
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Kung Pao Chicken: cooking methods
Kung Pao Chicken is a simple yet delicious Chinese stir-fry dish that can be prepared in a few easy steps. Here is a detailed guide on how to make this mouth-watering meal:
Preparing the Chicken
Start by cutting boneless, skinless chicken breasts into uniform strips or bite-sized pieces. You can use chicken breast with the skin on if you prefer. For a more authentic Chinese flavour, marinate the chicken pieces in a mixture of soy sauce, rice wine, vinegar, and cornstarch or potato flour. This will give the chicken a delicious base flavour and help tenderize the meat. Leave the chicken to marinate at room temperature while you prepare the other ingredients.
Making the Kung Pao Sauce
In a separate bowl, combine soy sauce, black vinegar, a hint of sugar, and sesame oil to make the signature Kung Pao sauce. You can also add a small amount of water to thin out the sauce to your desired consistency. If you're feeling adventurous, throw in some dried chilli peppers or chilli sauce to spice things up.
Cooking the Ingredients
Heat up your wok or skillet over high heat. Add oil to the pan, and lightly fry the peanuts for about a minute. Remove the peanuts from the pan and set them aside. Next, stir-fry your choice of vegetables. Common choices include bell peppers, scallions, garlic, and ginger. You can also add in some blistered green beans or asparagus for an extra healthy kick.
Stir-Frying the Chicken
Once your vegetables are stir-fried to your liking, it's time to add the chicken. Coat the marinated chicken pieces in cornstarch before placing them in the wok. Stir-fry the chicken until it is cooked through and reaches a crispy texture. For an extra crispy coating, you can double-coat the chicken by tossing it in cornstarch before stir-frying.
Final Touches
Return the lightly fried peanuts to the wok and mix them thoroughly with the chicken and vegetables. Let the dish simmer for a few minutes to allow the flavours to meld together. Serve your Kung Pao Chicken with a side of steamed white rice or brown rice for a hearty and satisfying meal.
Feel free to customize your Kung Pao Chicken by adding extra vegetables or substituting cashews or cashew nuts for peanuts. You can even try using prawns or pork instead of chicken for a unique twist on this classic Chinese dish. Enjoy the spicy, savoury flavours of Kung Pao Chicken, made right in the comfort of your own home!
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Kung Pao Chicken: alternatives
Kung Pao Chicken is a Chinese dish that combines chicken, peanuts, and vegetables in a savoury sauce. If you're looking for alternatives to this dish, there are several variations you can consider:
Kung Pao Shrimp or Frog Legs
If you're open to trying different types of meat, Kung Pao Shrimp (or prawns) is a popular alternative. This variation is commonly found in China and features the same flavourful sauce and peanuts as the chicken version. For a more adventurous option, Kung Pao frog legs are also available, though they may be harder to come by outside of China.
Kung Pao Pork, Duck, Fish, or Tofu
For those who prefer their meals without seafood, there are other protein alternatives to chicken. Kung Pao pork, duck, fish, or tofu are all options that can be used as substitutes in the dish. These variations allow you to enjoy the familiar flavours of Kung Pao while accommodating different dietary preferences or restrictions.
Kung Pao with Cashews
If you're a fan of nuts but want to switch up the traditional peanuts, cashews are a great alternative. Cashews provide a similar crunch and nutty richness that complements the savoury sauce. This variation can be made at home by simply swapping out the peanuts for cashews, resulting in a slightly more grand-seeming dish.
Kung Pao with Extra Vegetables
For those who want to increase their vegetable intake, adding extra vegetables to Kung Pao chicken is a tasty option. Red bell peppers, water chestnuts, asparagus, celery, scallions, garlic, and green onions are all vegetables that complement the dish. This variation allows you to customise your meal, making it as virtuous or indulgent as you like.
Kung Pao with Different Types of Vinegar
While traditional Kung Pao chicken uses Chinese black vinegar, you can experiment with different types of vinegar for a unique twist. Balsamic vinegar, for example, provides a similar tangy sweetness that enhances the flavour of the sauce. This substitution can be easily made at home and may appeal to those who want to explore different flavour profiles.
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Frequently asked questions
Kung Pao chicken, also known as Gong Bao chicken, is a Chinese dish with peanuts and chicken. It is made with chicken, peanuts, chiles, and a soy, sesame, and black vinegar sauce.
First, marinate the chicken in a mixture of soy sauce, rice wine, vinegar, kosher salt, sesame seed oil, and cornstarch. Next, heat oil in a wok or skillet and add the chicken, stir-frying until cooked through. Then, add the peanuts and stir to combine. Finally, add the sauce and stir until thickened.
Some variations of Kung Pao chicken include using different types of meat such as prawns (shrimp), pork, or chicken breast. Additionally, you can use cashews instead of peanuts, and add vegetables such as red bell peppers, water chestnuts, or asparagus.
Kung Pao chicken is a Chinese-American adaptation of a Sichuan classic. It is believed to have been brought to the West by Fuschia Dunlop, a British journalist, and cook of Chinese cuisine. The dish is known for its complex yet accessible blend of flavours and ingredients, including hot chiles, crunchy peanuts, garlic, and ginger.
