1 red bell pepper, seeded and diced or cut into thin strips.⅓ cup roasted, unsalted peanuts or cashews.1 tablespoon Shaoxing rice wine or mirin (Japanese rice wine).1 ½ pounds boneless, skinless chicken breasts, tenders or thighs, cut into bite-size pieces or thin strips.
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Pro tip: Toast the nuts before adding them to the dish and add them to the pan of kung pao at the end of cooking, as instructed below, to guarantee a more flavorful, nutty crunch. Nuts balance the dish by adding taste and texture while complementing the sweet, spicy, tangy elements of the other ingredients. Toasted or deep-fried peanuts are the classic choice for kung pao, but you can also use cashews. What nuts should you use for kung pao chicken? Pro tip: Choose fresh-looking dried chiles, meaning those that are vibrant and shiny they will soften slightly and lend great flavor when introduced to the sauce. Note, the chiles are meant to flavor the dish, they’re not meant to be consumed. This recipe calls for eight to 10 chiles, but you can add just two if that’s your preference. And, you can add as many as you want, which means you control the heat. I used chile de arbol, which are easy-to-find dried chiles that are hotter than serranos yet milder than habaneros. Choose a variety that’s readily available and a heat level that suits your taste. That said, you don’t have to choose the spiciest chiles on the market. Dried chiles are smoky, fiery and critical to the success of this dish. Dried chiles are what make kung pao chicken unique because they introduce the iconic Sichuan flavor known as Mala/麻辣 or numbing and hot. Use dried chiles or, in a pinch, red chili flakes. Now open: Nobuo Fukuda has a new restaurant in Scottsdale Substitutions for Szechuan peppercorns While chicken shape doesn’t matter, making the pieces a consistent size does, so make sure to cut the chicken into equally sized pieces so they cook uniformly. Note: You can cut your chicken into strips or cubes, there are no rules when it comes to the shape of the pieces. I used boneless, skinless chicken breasts. When using chicken breasts and tenders, be careful not to overcook them or the meat will dry out. This is a personal preference, but note that chicken thighs will retain more moisture. What chicken should you use in a stir-fry?Ĭhoose chicken breasts, tenders or thighs. While Chinese restaurants often use specialty ingredients, such as Szechuan peppercorns, Chinese black vinegar and Chinese rice wine, you can achieve a similar spicy, sweet, tangy and umami flavor with ingredients you likely already have in the pantry or can easily find at any supermarket. Recipes vary, but the core ingredients remain the same: chicken, chile peppers and a garlicky sauce made with soy sauce, vinegar, rice wine and sugar. Kung pao chicken is a classic, spicy chicken stir-fry from the Sichuan province of southwest China. But even with all the chopping, you can enjoy a lightened-up version of this takeout staple in around 30 minutes with only a handful of ingredients, making it a perfect weeknight meal. The key here is chopping your chicken and veggies and whisking up the sauce before firing up your wok or frying pan, as the cooking itself takes mere minutes. What makes this dish so quick to cook is the stir-frying method. The moderately fiery dish is loved by adults and kids alike and making it at home is as easy as - and even faster - than, ordering takeout. One of the most popular items on a Chinese takeout menu, kung pao chicken features golden-brown, stir-fried chicken, crunchy nuts and a slick of sweet and savory chili sauce.
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