![]() ![]() You want the wok to be HOT, as this will give you a nice texture on your chicken. Once the oil’s hot, turn up the flame to high heat and add the chicken. Add in your sesame oil, swirl it around, and let it heat up. ![]() Next, heat your wok or deep skillet to medium. The cornstarch helps to give your chicken a crispy exterior and also helps thicken your sauce. Place your chicken pieces in a bowl, add the cornstarch, and toss to coat. Make sure your boneless, skinless chicken is fully thawed. These all go into your wok at the same time, so there’s no need to keep them separate. You can add your chopped scallions and minced garlic to the same bowl. Grab your dried red pepper flakes and crushed ginger. This is a tangy, salty, and slightly sweet sauce. In a small bowl, combine rice wine vinegar, soy sauce, and sugar. You can make an easy sauce for Kung Pao chicken with sugar, soy sauce, and rice wine vinegar. Set aside an extra tablespoon or so of scallions to sprinkle over your finished dish. Chop, chopĬhop up your scallions and mince your garlic. Here’s the rundown of how to make this simple stir-fried Kung Pao chicken. Easy Kung Pao Chicken Recipe: Instructions Wondering what Kung Pao chicken tastes like? Here’s your answer. This recipe is a westernized version that home chefs of any level can easily make at home. Two variations Blog Chef readers love are: Kung Pao chicken and variations of it have since become popular in the U.S. ![]() Either way, the dish took his name - Kung Pao was Baozhen’s official title. In another version, the family chef first made the dish but Baozhen popularized it in his province. One version of the dish’s origin is that Baozhen himself first made Kung Pao chicken and served it to his guests. Baozhen apparently was a foodie in his day, and he enjoyed experimenting with peanuts and spice. This is an easy, westernized version made of wok-fried chicken, roasted peanuts, scallions, and a spicy, tangy sauce.Īccording to Furman University, Sichuan province governor Ding Baozhen created Kung Pao chicken. Kung Pao chicken first originated in central-western China and has become very popular in the United States. Is there a backstory on Kung Pao chicken? Fresh ginger delivers a brighter, fresher flavor than powdered.
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