Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants
Perfect but Easy KUNG PAO CHICKEN at Home l Better Than Restaurants Takeout
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Kung Pao Chicken
This Kung Pao Chicken recipe is super-easy to make at home and bursting with big flavors! When it comes to takeout favorites I can’t resist Kung Pao Chicken with its juicy chicken, crunchy peanuts, and umami rich sauce. My version of this classic Chinese Sichuan dish has been adapted with ingredients that are a little easier to find but still delivers on flavor!
RECIPE:
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BETTER THAN TAKEOUT Kung Pao Chicken Recipe
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Is Kung Pao chicken a staple in your house? Why not learn how to cook it? My Kung Pao chicken recipe is going to be better than your local restaurant AND it’s made the traditional way! It may be a little hard to find the traditional ingredients (just buy it on Amazon), but it will be worth it.
???? PRINTABLE RECIPE - check back later
Ingredients:
- 300 g Chicken breasts
For the marinade:
- 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
- 1 tsp of dark soy sauce [Kimlan Dark Soy Sauce:
- 2 tsp of cornstarch
- 1/2 tsp of white pepper [Amazon Link:
- 1/4 tsp of salt
- 1/4 tsp of baking soda (not baking powder, sorry for the mistake in the video)
For the sauce:
- 1 tbsp of light soy sauce
- 1 tbsp of black vinegar
- 2 tsp of white sugar
- 1 tsp of corn starch
- 1 tsp of white pepper
- 1/4 cup of water or chicken stock
- 1/2 tsp of salt
Other ingredients:
- 1 cup of dry chili pepper [Amazon Link:
- 1 tbsp of Sichuan peppercorns (toasted and ground) [Amazon Link:
- 1/2 cup of peanuts (toasted)
- 1 cup of green onion (cut into half inch pieces)
- 1/4 cup of minced garlic, it is about 8 cloves
- 2 tbsp of minced ginger
How to cook it:
- Marinate the chicken for 30 minutes
- During this time make the sauce
- Add 2 tbsp of vegetable oil in the wok. Turn the heat to maximum. - Cook the chicken for 2 minutes, it should be about 70% done. Set it aside.
- Add 2 tbsp of oil, and the garlic, ginger, dry chilies Sichuan peppercorn. Cook it on high heat for 1 minute until fragrant.
- Add in the sauce we made before. Stir it well. When it comes to a boil, the sauce will start getting thick. You can add your chicken, cook it for 2 minutes.
- Add the green onion and the peanuts. Combine well. Turn off the heat. Put it on the plate to serve!
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
HOW TO KUNG PAO Chicken, Shrimp, or Tofu
Kung Pao Chicken is my favorite Chinese takeout dish, but making it at home takes it to the next level. Thanks to Verb for supporting my channel. Visit to try Verb Energy Bars in 4 flavors for only $0.95
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RECIPE
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▪1lb or 1/2kg boneless skinless chicken thighs
▪100g or 5tbsp high smokepoint oil (avocado, canola)
▪60g or about 1/3c roasted unsalted peanuts
▪Pinch salt
▪2-3 strong pinches pepper
▪pinch red chili flake
▪15g or 1 1/2Tbsp ginger, grated/minced
▪10g or 1-1 1/2Tbsp garlic, grated/minced
▪5g dried chile de arbor (or about 6-8 chiles)
▪1g or about 1tsp Szechuan peppercorn, crushed (I use heavy bottomed pot)
▪75g or about 1 med red bell pepper, chopped into 3/4 or 2cm pieces
▪75g or about 1/2c celery, cut into 3/4/2cm pieces on bias
▪75g or about 3/4-1c (eyeball it) scallions, chopped into large batons
▪25g or 1 2/3Tbsp chicken stock (or water)
▪75g or 4 1/2 Tbsp soy sauce
▪25g or 2Tbsp dark brown sugar
▪25g or 1 3/4Tbsp Chinese black vinegar
▪25g or 1 3/4Tbsp mirin
▪20g or 1 1/2Tbsp sesame oil
▪3g 1 heaping tsp cornstarch
Make sauce by stirring together soy sauce, brown sugar, Chinese vinegar, Kirin, sesame oil, and cornstarch. Set aside.
Cut chicken into 1 or 2-3cm pieces. Set aside. Rinse rice and cook by adding rice, water, salt and a couple of squeezes of oil to a rice cooker (or on stovetop).
Preheat large nonstick pan (or wok) over high heat with 40g/2Tbsp oil. Add peanuts and fry for about 60sec until nicely golden. Transfer peanuts to paper towel to drain off oil.
Return pan to heat and add 60g or 3Tbsp oil. Once just starting to smoke, add chopped chicken in an even layer. Add pinch of salt, pinch of red Chile flake, and a few generous pinches of ground black pepper. Add more oil to pan if needed and allow chicken to develop a hard seer for about a minute. Toss/flip chicken and continue to sauté for another minute. Chicken should be nicely browned by now.
Add garlic, ginger, chiles, and crushed Szechuan pepper and stirfry (constantly stirring) for 30-40sec add red bell pepper, celery, and sauce and continue to stir. Allow sauce to thicken and once bubbling and reduced slightly add scallions. Toss and stir to combine. Add peanuts. Add additional pepper if desired. Add chicken stock and stir. Season with salt to taste. Serve with rice.
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SHRIMP KUNG PAO
Cook peanuts using recipe above. Transfer to paper towel. Return pan to high heat and add 60g or 3Tbsp oil. To that add 1lb or 1/2kg of peeled and deveined shrimp. Fry hard on 1 side, adding salt, pepper, and Chile flake. Toss and stirfry shrimp for about 40 seconds or until pink. Transfer shrimp to a towel to drain.
Add more oil to pan, the continue by adding garlic, ginger, chiles until aromatic. Add red pepper, celery, and Szechuan pepper and continue stirring and cooking for about another 60sec. Add in sauce, bring to simmer. Once beginning to thicken, add scallions, then shrimp to sauce mixture. Toss to combine and cook for an additional 20sec or so until cooked through. Add stock if desired.
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TOFU KUNG PAO:
Dry block of extra firm tofu very well. Cut into 1 or 2.5cm cubes. Cook peanuts (see chicken recipe). Transfer peanuts to a towel to drain. Return pan to high heat, add 60g/3Tbsp++ oil to pan (you'll need extra oil to fry tofu well). Once tofu is in pan, season with salt and allow to cook and crisp up for 2-3min to take on color before tossing and continuing to cook for about another 10min, stirring every 2-3 min until sides are nicely browned. Season with a generous pinch of black pepper and Chile flake. Add more oil, then finish the dish as we did with the chicken recipe above, starting with adding garlic, ginger, chiles, and crushed Szechuan.
#kungpaochicken #kungpaoshrimp #kungpaotofu
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BETTER THAN TAKEOUT - Kung Pao Chicken Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
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???? PRINTABLE RECIPE -
Kung Pao Chicken is a Sichuan classic. I love this dish. I have made this recipe when I first started this channel. This is an upgrade recipe that the chicken is more tender and flavorful. So, let’s get started.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 1 lb of chicken breasts
- 1 tsp of salt
- 1/2 tsp of onion powder [Amazon Link:
- 2 tsp of Chinese cooking wine [Amazon Link:
- 1 egg white
- 1.5 tbsp of cornstarch
- 2-3 tbsp of cooking oil
- 1 tbsp of Sichuan Dou Ban Jiang [Amazon Link:
- 1 tbsp of light soy sauce [Amazon LInk:
- 1.5 tbsp of black vinegar [Amazon LInk:
- a handful of red dried chilies [Amazon Link:
- 1 tbsp of Sichuan peppercorns, finely diced [Amazon Link:
- 1 tsp of dark soy sauce [Amazon Link:
- 1 tbsp of garlic
- 1 tsp of ginger
- 2 tbsp of brown sugar
- 1/2 cup of water
- 2 tsp of cornstarch
- 4 pieces of the white part of the scallion
- 1/3 cup of roasted peanuts