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Foods with Flavor Kung Pao chicken, shrimp.

Kung Pao Chicken

Foods With Flavor
How to make Kung Pao Chicken, Shrimp, etc.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 minutes
Rice Cooking time 10 minutes
Total Time 42 minutes
Course Main Course
Cuisine Chinese
Servings 4 people
Calories

Equipment

  • 1 small bowl for marinade
  • 1 small bowl for sauce
  • 1 pot or rice steamer for rice
  • 1 Wok or saute pan for main dish

Ingredients
  

Chicken Marinade

  • 1 large chicken breast cubbed or 430 grams
  • 1 tsp dark soy use dark not regular
  • 1 tsp sesame oil that nutty flavor
  • 1 tsp mirin or rice wine vinegar
  • 1 clove garlic clove chopped
  • 1 tsp chili crisp optional
  • 1 1/2 tsp corn starch

Kung Pao Sauce

  • 1 tbsp Black Vinegar
  • 1 tsp shaoxing wine optional
  • 1 tsp sesame oil
  • 2 tsp raw sugar or light brown sugar
  • 2 tbsp hoisin sauce or
  • 1 tsp oyster sauce or can be optional
  • 1 tsp dark soy sauce
  • 1 tsp chili crisp or 4 dried hot peppers option or add more for heat
  • 1 clove garlic chopped
  • 1/4 tsp white pepper to taste
  • 1 1/2 tsp corn starch-do not leave in clumps mix in sauce you can also use a corn starch slurry
  • salt to taste

Kung pao Ingredients

  • 1/2 cup carrots or 73 grams
  • 3/4 cup water chestnuts or 15oz or 160 grams
  • 1/2 cup green peppers chopped 75 grams
  • 1 cup zucchini or 170 grams
  • 1/2-1/3 cup dry unsalted peanuts
  • 1/2 cup green onions 28 grams

Rice

  • 1-2 Cups medium grain rice
  • water as per directions

Instructions
 

Chicken Marinade

  • add chicken and all marinade ingredients to bowl and mix
    1 large chicken breast cubbed or 430 grams, 1 tsp dark soy, 1 tsp sesame oil, 1 tsp mirin or rice wine vinegar, 1 clove garlic clove chopped, 1 tsp chili crisp, 1 1/2 tsp corn starch
  • refrigerate for 6 hours to overnight

Kung Pao Chicken

  • heat wok
  • toast peanuts on low heat for about 30 seconds while tossing
    1/2-1/3 cup dry unsalted peanuts
  • add about 1-2 tbsp of oil
  • stir fry chicken until 75 percent done
  • remove chicken from pan
  • add vegetables except green onions and stir fry for 2-3 minutes depending wok heat You can add a tbsp of water to help steam
    1/2 cup carrots or 73 grams, 3/4 cup water chestnuts or 15oz or 160 grams, 1 cup zucchini or 170 grams, 1/2 cup green peppers chopped 75 grams
  • add chicken back into pan and mix
  • add kung pao sauce. It must heat to a simmer to thicken. Add more cornstarch slurry if you need to thicken it more
    1 tbsp Black Vinegar, 1 tsp shaoxing wine, 1 tsp sesame oil, 2 tsp raw sugar or light brown sugar, 2 tbsp hoisin sauce or, 1 tsp oyster sauce or, 1 tsp dark soy sauce, 1 tsp chili crisp or 4 dried hot peppers, 1 clove garlic chopped, 1/4 tsp white pepper to taste, 1 1/2 tsp corn starch-do not leave in clumps mix in sauce, salt to taste
  • once thick and done add green onions and peanuts
  • remove from heat and serve Enjoy

Rice

  • wash rice with cold water
    1-2 Cups medium grain rice, water as per directions
  • cook as per directions

Video

Notes

Remember recipes are guides. Feel free to use shrimp or another protein.  If you can ever stop by a nice Asian grocery store, it will save you a ton of money over the grocery store.  They usually have a much better selection and products.  Buy a good quality sesame oil, soy sauce, black vinegar and chili crisp.  If you can't find chili crisp there are recipes online.  Enjoy. 
Keyword chicken, chinese, kung pao, rice, spicy