Let me start off with an apology. I am embarrassed to say that I left the green scallion tops in a bowl and never included them in the dish this time around. Oops! The good news is that the dish still tasted good…only missing a little fresh onion flavor.
Kung Pao Chicken is not a dish I order at a Chinese restaurant. It normally is way too spicy for my wimpy self. However, I find that I can control the heat to my taste (and my husband and daughter’s lament).
Because I am wimpy when it comes to spicy heat, I don’t keep a stash of dried chilies around my pantry. However, I do usually have a substantial container of red pepper flakes from the bulk food store in the pantry. So, for this recipe, I went with what I have on hand. You can also use whatever you have on hand.
There are some alternatives for ingredients listed in the recipe, but there may be an item or two without listed alternatives that you don’t have in your pantry. Hoisin sauce is one of those items. While there are some online recipes to make your own hoisin sauce, jarred hoisin sauce is simplier available in most grocery stores in the international section. You can also purchase it at Asain grocery stores or online. Here is a link if you want to purchase it online: Lee Kum Kee Hoisin Sauce, 36 Ounce This is a large bottle, but it is the best price offered on Amazon and can be used in a variety of dishes.
Another ingredient that may not be in your pantry is Sichuan pepper or peppercorns. They are neither pepper (as in chili pepper) nor peppercorns (as in black pepper). Instead, they are related to citrus fruits. They have a citrusy, floral scent and produce a mouth-numbing, tingling sensation. I used to believe that they were the source of heat in Sichuan cuisine, but that is not the case. They do add something special to the dish, but you can simply leave them out of the dish if you don’t have any in your pantry.
Sichuan peppercorns have been commonly left out of Kung Pao Chicken in the United States because importing them was banned from the late 1960s until the mid-2000s because they could carry a fungus that is detrimental to citrus crops. They are still not that easy to find, but there are Asian markets and online sources including Amazon. I am very pleased with my Amazon purchase of Soeos Authentic Szechuan Grade A Red Sichuan Peppercorns, Less Seeds, Strong Flavor, Essential for Kung Pao Chicken, Mapo Tofu, 4 oz.
The recipe is longer than many, but it is easy to put the components together. The actual cook time is quick, so just be sure to have everything prepped in advance of actually cooking anything.
Kung Pao Chicken
Ingredients
Chicken
- 1 to 1 1/2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
- 1 Tbsp. soy sauce
- 1 Tbsp. Shaoxing wine, dry sherry, or Marsala wine (chicken broth as non-alcoholic substitute)
- 1/2 Tbsp. cornstarch
Sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. balsamic vinegar (or Chinese black vinegar)
- 2 Tbsp. Shaoxing wine, dry sherry or Marsala wine (chicken broth as non-alcoholic substitute)
- 1 Tbsp. hoisin sauce
- 1 Tbsp. brown sugar
- 1 teaspoon peanut, sesame, or vegetable oil
- 1 tsp. cornstarch
- 3 Tbsp. chicken broth or water
Remaining Stir-fry
- 3 Tbsp. peanut oil
- 1 tsp.+/- red pepper flakes or several split and seeded dried chilies, to taste
- 2 cloves garlic, minced or grated
- 1 Tbsp. fresh ginger, minced or grated
- 2 green onions/scallions, sliced with white and green separated
- 1 bell pepper, (optional, but recommended if you are using pepper flakes instead of dried chilies).
- 1/2 tsp. Sichuan peppercorns, ground
- 1/2 c. unsalted roasted peanuts
Instructions
- In a med. bowl, make the chicken marinade to velvet the chicken by combining soy sauce, wine, sugar, and cornstarch.
- Add chicken and stir until each piece is well coated.
- Set aside for 10 to 15 minutes.
- In a small bowl, combine the sauce ingredients of soy sauce, vinegar, wine, hoisin sauce, sugar, and oil.
- Make a slurry by combining the cornstarch and water or broth.
- Slowly whisk the slurry into the sauce.
- Set aside.
- Heat a large skillet or wok then add 2 Tbsp. of oil and swirl it over the surface of the skillet.
- Add chicken to hot skillet spreading out in a single layer. If you have too much chicken for a single spread out layer, only do part of the chicken at a time.
- Cook chicken about 3 or 4 minutes until light/golden brown, but not completely cooked.
- Remove from skillet to a plate or container and set aside.
- Add another tablespoon of oil to the skillet.
- Once hot, add hot pepper, garlic, ginger, white part of onions,Sichuan peppercorns and bell pepper. Stirring as you are add each ingredients.
- Stir in prepared sauce.
- Return all the cooked chicken to the skillet.
- Stir in peanuts.
- Cook until sauce is thickened and chicken is thoroughly cooked.
- Remove from heat and toss with green onion/scallion greens reserving a few to sprinkle on top the dish when served.
- Serve hot
