Jul 7, 2011

Stir-Fried Kung Pao Chicken

Stir-Fried Kung Pao Chicken

Kung Pao Chicken is a Chinese dish that showcases different flavors in such lovely harmony. Originally, Kung Pao Chicken has a thick and sticky sauce that clings to the chicken meat, but I doubled the sauce to make it more saucy. I modified this recipe to suit my taste, including pureed black beans (some have escaped the blender's blades), used chili flakes instead of whole chilies, and ground fresh peanuts instead of whole ones. The result is a sweet-sour and spicy dish, with a flavorful sauce that is lighter to the palate than the traditional Kung Pao Chicken.

You can buy rice vinegar and other Asian spices at the international section of the supermarket. If you're looking for something just as delicious and saucy, here's a wonderfully spicy Indian Chicken Recipe that's easy and simple to make at home.

Kung Pao Chicken Recipe

Ingredients:

1 1/2 cups sliced chicken breast
2 tbsp coarsely ground peanuts
1 tbsp chili flakes
1/2 tsp grated ginger
2 cloves garlic, minced
1 stalk scallions (onion springs), sliced
2 tbsp cooking oil

Marinade:

2 tsp regular soy sauce
1 tbsp brown rice vinegar
1/2 tsp salt
1/4 tsp ground white pepper
1 tbsp corn starch

Sauce:

1/4 cup pureed black beans
1 1/2 tbsp soy sauce
1 tbsp sugar
1 tbsp brown rice vinegar
1 tbsp cornstarch dissolved in 1 tbsp water
2 tbsp water
a dash of sesame oil

Procedure:
  1. Mix the ingredients for the marinade in a bowl and let chicken slices soak for at least 30 minutes.
  2. Heat oil in a non-stick wok or deep pan. When it starts smoking, stir-fry the marinated chicken just until the pink disappears. Do not overcook. Remove from pan and drain well.
  3. With the remaining oil, stir in the garlic, ginger, and chili flakes. Stir-fry for 1 minute.
  4. Add the chicken meat and stir quickly. Add the ground peanuts and stir fry for another minute.
  5. Mix the ingredients for the sauce and add to the wok.
  6. Stir continuously until all chicken pieces are well coated. Add the chopped scallions and stir.
  7. Serve hot.

    13 comments:

    1. thanks for sharing your recipe here. let's see if I can cook it as yummy as yours.
      btw, thanks for dropping by. liked you on FB.

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    2. Nice recipe. It looking so delish. Would love to try this one.

      Thanks for dropping off a comment at LAINY'S MUSINGS.

      See you around!

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    3. wow,yummy recipe to try! thanks for sharing!

      Happy Food Trip Friday!

      http://vhen.blogspot.com/2011/07/dinengdeng-meets-fried-tilapia.html

      hope you can stop by, thanks!

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    4. looks delish! i love kung pao sauce especially on shrimps with some water chestnuts.:p

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    5. Yummy and so easy to prepare! Thanks for sharing your recipe! Here's my FTF entry: http://www.delightmyappetite.com/2011/07/food-trip-friday-penang-hill/

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    6. Looks delicious. Quick and easy to cook too. Happy weekend!

      Visiting from FTF!

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    7. One of my favorite dish to order whenever we go to a chinese resto here in town.

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    8. looks inviting. thanks for sharing the recipe.

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    9. looks really yummy! satisfying!

      I have some BIRTHDAY LEFTOVERS at mine! Let me know if you virtually want some! :D

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    10. that sounds really delicious...thanks for sharing your recipe! visiting from FTF, have a great week.

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    11. oh my gosh! one of my faves when we go to a chinese resto...yum!

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    12. Oh so yummy-looking recipe! :)
      Thanks for sharing this one!

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