Kung Pao ChickenMarch 20, 2019
In life, it’s rare to get the chance to do over stuff that you didn’t quite nail the first time. Once the moment passes, more of than not, you just have to live with your decisions. Fortunately, having a sucky New Year’s dinner isn’t one of those things.
Maybe your new girlfriend was on a vegan kick or you accidentally burnt the roast in the oven, it doesn’t matter. Whatever the reason for your unsuccessful January 1st dinner, with the Chinese New Year just around the corner, there’s no need for you to wait twelve long months just for a chance to make up for all the gluttony and pigging out you didn’t get to do last time. But what should you eat? Why, our Kung Pao Chicken, of course, made with inexpensive but high-quality Bounty Fresh poultry. It’s a dish that’s both timely and delicious.
To be perfectly honest, most of my Kung Pao Chicken experience involves examples from either fast food places or establishments that, while not really on the same tier as a burger joint, have tables that are a little too sticky for the restaurant to be a fine dining destination.
Our version of Kung Pao chicken, while requiring a little less than an hour’s worth of time and effort, is about a million times better than the stuff I usually order as a rice bowl. The Bounty Fresh chicken provides great-tasting quality meat that’s difficult to top. The red chili pepper provides a pleasant, blooming heat in your mouth, while the sliced leeks present an interesting textural contrast when you chew as well as being pretty to look at on top of all that red.
Like a lot of our other dishes in this series of recipes, our Kung Pao Chicken goes great with lots of fluffy white rice. Enjoy!
Kung Pao Chicken
Total Time: 40 minutes | Yield: 3-4 servings
Ingredients for the Chicken
- 400g Bounty Fresh chicken breast, cubed
- 1/2 cup dry red chili pepper
- 1/3 cup peanuts, without skin
- Sliced leeks, garnish
- Oil, for sautéing
Ingredients for the Marinade
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp ginger
- 2 tsp garlic
- 1/2 tsp salt
Ingredients for the Kung Pao Sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp black vinegar
- 3 tbsp water
- 1 tbsp cornstarch
- Marinate the Bounty Fresh chicken for at least 20 minutes.
- In a bowl, mix together all the ingredients for the sauce. Set it aside.
- In a wok, heat the oil and sauté the dried chill. Add the chicken and sauté for 3-4 minutes until almost cooked through.
- Add the peanuts and sauté for another minute.
- Add the kung pao sauce to the wok while mixing continuously.
- Transfer to a serving plate, garnish with sliced leeks, and serve.