KEN HOM'S CLASSIC KUNG PAO CHICKEN
This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.
Provided by Alex Witchel
Categories dinner, main course
Time 25m
Yield 6 servings, with leftovers
Number Of Ingredients 16
Steps:
- In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
- Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
- In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
- Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.
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Md Shahadat Hossen Sagor
[email protected]I'm so glad I found this Kung Pao chicken recipe. It's the best one I've ever tried.
Maliha Ji
[email protected]This Kung Pao chicken is the perfect dish for a party. It's easy to make and it's always a crowd-pleaser.
Michelle Scott
[email protected]I love the simplicity of this Kung Pao chicken recipe. It's just a few ingredients, but it packs a lot of flavor.
Phillip Grindstaff
[email protected]This Kung Pao chicken is a great way to use up leftover chicken. It's also a really easy dish to make.
Mubiru Bosco
[email protected]I'm not usually a fan of Kung Pao chicken, but this recipe changed my mind. It's so flavorful and delicious. I'll definitely be making it again.
Mujaheed Abdullahi
[email protected]This Kung Pao chicken is the perfect combination of sweet, sour, and spicy. It's sure to please everyone at your table.
Mr BilalKhan
[email protected]I was really impressed with this Kung Pao chicken. It was so flavorful and delicious. I'll definitely be making it again.
Youniskhan Youniskhan
[email protected]I'm always looking for new Kung Pao chicken recipes, and this one definitely didn't disappoint. It's now my go-to recipe for this dish.
Perla Arzola
[email protected]I love making this Kung Pao chicken in my wok. It gives it a nice smoky flavor.
Panah baloch Baloch
[email protected]This Kung Pao chicken is a great weeknight meal. It's quick and easy to make, and it's always a hit with my kids.
Nena Garcia
[email protected]I'm not a big fan of Kung Pao chicken, but I thought this recipe was pretty good. It was easy to make and the flavors were well-balanced.
Mukesh Rai
[email protected]This Kung Pao chicken was a bit too spicy for my taste, but I still enjoyed it. Next time, I'll use less chili peppers.
Racer X
[email protected]I love the addition of peanuts in this Kung Pao chicken. They add a nice crunch and flavor.
Rasal Sarder
[email protected]I've been making this Kung Pao chicken for years, and it's always a hit with my family and friends. It's the perfect balance of sweet, sour, and savory.
John Lee
[email protected]This Kung Pao chicken is the best! It's so flavorful and delicious.