Kung Pao Chicken

There’s this Malaysian Restaurant here in Vancouver that our family frequently dine at to celebrate birthdays and special occasions. Our favorite dish to order is Kung Pao chicken.  Traditionally, it is a spicy dish, but we always ask for a milder one.  I have always wanted to cook Kung Pao chicken at home and so I was glad that I was able to do that over the weekend.

Kung Pao chicken is a very popular Chinese dish. It traditionally consists of chicken, vegetables, peanuts and dried chili peppers. Beef, pork, shrimp or tofu may be used instead of chicken. In this recipe, the diced chicken is first marinated and then stir-fried with garlic. The vegetables are separately stir-fried in seasoned oil and then combined with the chicken. The dish is finished off with the sauce and peanuts.  The result is a moist, flavorful chicken dish with sauce that has a tangy kick to it 🙂

Kung Pao Chicken

 

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Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

Serves: 4-5 servings

Ingredients

• 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 4 small dried red chilies, for mild or 8 dried red chilies for spicy
• 4 cloves garlic, chopped
• 2 stalks celery, diced
• ½ red bell pepper, diced
• 1(8oz) can sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• ⅓ cup roasted peanuts

Sauce:

• ¼ cup balsamic vinegar
• ¼ chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar

Instructions

1. Combine oyster sauce and cornstarch in a bowl. Stir to coat chicken well. Let stand for 10 minutes.
2. In another bowl, combine all sauce ingredients. Set aside.
3. Place a skillet or wok over high heat. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook until fragrant, about 10 seconds.
4. Add chicken and stir-fry for 3-5 minutes or until no longer pink. Transfer into a plate and set aside.
5. Using the same skillet, add remaining 1 tablespoon oil. Add garlic and cook, stirring until fragrant, about 10 seconds.
6. Add celery, bell pepper and bamboo shoots; stir-fry for 2 minutes.
7. Return chicken and chilies to the skillet; stir-fry for 1 minute.
8. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
9. Transfer to a serving plate and serve with steamed rice.
10. Enjoy!

Notes

Recipe adapted from Martin Yan.

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