Food and the City: Kung Pao Chicken

September 11, 2014

Kung Pao Chicken


Oh man, I'm so excited about this one. So excited how well it turned out, and so excited to share it with you today.


True life: I'm addicted to Kung Pao Chicken. Not even kidding. Totally, completely, and happily addicted to it. And it's not normal.




But I promise, after trying this version, you'll be addicted to it, too.


Kung Pao Chicken 

1lb boneless, skinless Chicken Breasts, cubed
1 Egg
2 tablespoons Cornstarch 
3 tablespoons Vegetable Oil
3-4 different hot peppers of choice, sliced
Green onion for garnish 

Sauce:
4 tablespoons soy sauce
2 tablespoons water
1/2 tablespoon sesame oil
1 tablespoon brown sugar
1/2 tablespoon ground ginger
1 tablespoon sesame seeds
1/2 teaspoon garlic powder
pinch of red pepper flakes
1 tablespoons cornstarch 

To start, combined all the ingredients for the sauce and whisk until sugar and cornstarch are dissolved and everything is incorporated.

Heat 1 tablespoon of vegetable oil in a skillet on medium heat and cook peppers until soft, about 3-4 minutes. Set aside.

Heat remaining vegetable oil in a skillet on medium-high heat. We want the oil to be very hot, so do this before anything else. While the oil is heating, combined your eggs and 2 tablespoons of cornstarch in a bowl, and whisk until fully combined. Dump in the cubed chicken breasts and toss until fully coated in the batter. 

When oil is hot, add chicken pieces one-by-one, being sure to not overcrowd the pan. The chicken pieces will immediately start to brown, and you'll need to keep an eye on them to prevent them from burning. After 2-3 minutes, flip them over and allow them to finish cooking. 

Lower your flame just a bit, add in your hot peppers and pour in your sauce. Because of the cornstarch, the sauce will start to thicken as soon as it hits the hot pan. Allow to bubble for a minute or two, then toss everything together. You want each chicken piece to have a nice coating of sauce. Top with some chopped green onions and enjoy!