Sunday, November 16, 2008

Kung Pao Chicken (宫保鸡丁)

A few weeks ago, I bought several packs (family-size) of chicken breasts during a sale at my local market. Since then, I have been searching for new recipes to cook chicken.

Kung Pao Chicken is a very popular dish at Chinese-American restaurants, but Luke and I never order it. Because of that, we don't really know what the dish should taste like.

All I know is that in the Kung Pao I cooked, the chicken meat was tender+ juicy and the spicy sauce was pretty tasty over white rice! It was a nice change from my usual chicken dishes.

Some versions of Kung Pao chicken use vegetables such as zucchini or red bell peppers. This recipe doesn’t call for those but you can add them if you wish.

Kung Pao Chicken:

- 1 large boneless & skinless chicken breast
- 3 tbsp roasted peanuts
- 8-12 dried red chilies (cut into halves)
- 5 slices peeled fresh ginger
- 2 gloves garlic (sliced diagonally)
- 1 stalk scallion (chopped)

Marinade:
- 1 tbsp corn starch
- 2 tsp soy sauce
- 1 tbsp rice wine
- 1 tsp oil

Sauce:
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/4 tsp rice vinegar
- 2 tbsp water
- 1 tsp corn starch

1. Cut the chicken meat into small cubes and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a pan with cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the pan and add in cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

{recipe source - with a little modification by me}

2 comments:

  1. Mmm.... I had a very small lunch and that Kung Pao Chicken looks sooooooo good!

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  2. Strange how we've avoided this dish like the plague when ordering out, but now that we've had the homemade version, it's really good. Or maybe it's all because of the cook? =]

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