Quick and Easy, Kung-Pao Chicken (宮保雞丁)

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Hands-on time: 10 min. Total cooking time: 10 min.                       

SHORT VERSION:

Cut chicken breast (~1 lb) in bite size, mix with soy sauce (2T), Corn starch (1t), (optional) beaten egg (1/4 to 1/2 egg). In a pan/skillet, add oil (1t), high heat, add chicken mixed with sauce, Stir-fry for 1 min. Turn heat to medium, add dry chili pepper, water (2T), then dry roasted peanut, stir-fry for ~ 3 to 4 min. Add sugar/salt to taste. Turn heat off. Done!

TIP:

Tip.1

Chicken breast can become too dry quickly if cooking under high heat.Turn heat to medium after ~ 1 min of cooking chicken and limit the total cooking time of chicken breast to ~ 4 to 5 min. Lowering the heat allows larger room to avoid overcooking. Adding corn starch and beaten egg also help to keep chicken moist and provide a smooth texture.

Tip.2

Don’t worry about the dish being too spicy. You will be fine unless you bite into the hot pepper directly.

If you like spicy dishes simply cut hot pepper into pieces and add water (~ 2 T) to bring out the spicy flavor of hot pepper using steam.

Going the extra mile (G.E.M)the small step (optional) that takes the dish to the next level.

G.E.M.1

Add 1 beaten Egg for every 2 to 3 lb of chicken to add an extra “soft and silky” texture to the chicken.

G.E.M.2

Add Vinegar (~ 1 t) around the edge of the dish right before turning off the heat to add another layer of aroma and flavor.

 

Cookware:

  1. Skillet or Pan (8 to 12”)
  2. Knife
  3. Cutting board
  4. Measuring spoons.
  5. large bowl for mixing.

Ingredients

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Protein:

  1. Boneless Chicken Breast (thigh will work great as well) ~ 1 lb or 1 large breast
  2. Beaten Egg – ½ egg

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon, C = Cup.

*note* relative ratio is more important the absolute amount.

  1. Oil – 1 t
  2. Soy sauce – 2T
  3. Corn Starch – 1 t
  4. Sugar ~ 1 pinch to 1t
  5. Salt ~ 1 to 2 pinch for taste
  6. Dry roasted unsalt Peanuts ~ ½ C, feel free to adjust to your like.
  7. Dry Hot Pepper (usually available in the Mexican goods isle in supermarket.)
  8. Water (or rice wine) ~ 2 T

Before Cooking:

prep1

Prep.1

Cut chicken breast into bit size.

Prep.2

Kung-Pao chicken, Kao Pao Chicken marinate

In a large Bowl, mix chicken bites, Soy Sauce (2T), corn Starch (1 t), Sugar (1 t), (optional G.E.M.1) beaten egg (0.5).

Prep.3

Kung-Pao chicken, Kao Pao Chicken

(Optional) Cut the dry Hot Pepper into small pieces so it’s easier to bring out the pepper flavor and spicy taste.

Cooking Steps:

Cooking.1

Put skillet/pan on stove, turn heat on high.

How to check if pan is hot or not?

Cooking.2

cook1

Add Oil (1 t) into the skillet/pan, then add the chicken breast mixture into the pan. Stir-Fry for ~ 1 min.

Cooking.3

cook2

When the chicken starts to change color (become white-ish), turn heat to medium, push the chicken to the side and add the dry hot pepper to the center.

Cooking.4

cook3

Let the dry hot pepper cook for ~ 30s then stir to mix, Add water (2 T) from the side and cook for ~ 1 min.

Cooking.5

cook4

taste a chicken bite for saltiness. Add a pinch of salt, sugar, or soy sauce to adjust taste. Add peanuts into the pan, turn heat off, and then stir to mix everything.

Cooking.6

G.E.M.2

Add vinegar (~ 1 t) around the edge of the chicken, give it a quick mix. This step will add slight sour aroma to the dish that can increase appetite!

It’s Ready to serve!

Kung-Pao chicken, Kao Pao Chicken

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