Kung pao chicken is a spicy Chinese wok dish with chicken and peppers. The authentic recipe comes from China and the Americans have given it their own twist again. It is one of the most popular ‘take-away’ meals there.
I love quick chicken recipes and the Asian kitchen and certainly the wok is ideally suited for that. Take this delicious kung pao chicken or chicken kung pao as we would say in the Netherlands. Although the English name is better known (also in the Netherlands…), but that aside.
Kung pao chicken recipe
Now you need Szechuan pepper for the authentic recipe and I thought I could find it at my local Asian store, but unfortunately, it was not in stock. On the advice of the owner, I went for dried chili peppers. Glad I took her advice to heart because wow, the result was still delicious! Spicy, packed with flavor, ready quickly, and fantastically tasty! The advantage of the dried chili peppers is that you can take them out if you don’t like spicy or add extra for more spice.
Tasty, fast, and spicy
I use chicken thigh fillet in this recipe. That is a bit fatter than regular chicken breast and remains nice and tender if you heat it at high temperatures so that in the wok. To keep the dish in balance and to ensure that it is not only spicy, I use red bell pepper and peanuts in the sauce for a nice bite. I also serve airy white rice and crispy broccoli, also known as asparagus. Of course, you can serve any vegetables you like, such as sugar snaps, beans or just a fresh salad is also very tasty. Try this kung pao chicken, highly recommended!
- 400 grams chicken thigh fillet
- 300 grams of rice
- 200 grams broccoli (or asparagus )
- 6-8 dried chili peppers
- 1 onion in half rings
- 2 cloves of garlic bias cut
- 1 red bell pepper diced
- 2 spring onions thin rings
- oil pepper and salt
- 1½ tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- 2 teaspoon ginger syrup
- ½ teaspoon vinegar
- 1 teaspoon cornstarch
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- ½ tablespoon sesame oil
- Cut the chicken thigh fillet into cubes and place in a bowl.
- Mix all the ingredients for the 'marinade chicken' together, spoon through the chicken cubes and marinate for at least 30 minutes.
- Mix all the ingredients for the sauce.
- Cook the rice as directed on the package.
- Cut the ends off the broccoli (or asparagus) and cook the vegetables in a saucepan with water and a pinch of salt until al dente.
- Meanwhile, heat a little oil in the wok and stir-fry the chicken. Then remove it from the wok.
- Then heat a little oil in the wok again and fry the garlic and onion for a while. Then add the dried chili peppers.
- Stir fry the bell pepper until it is still a bit crunchy.
- Then add the chicken again and then the sauce until everything is well mixed.
- Divide the rice and broccoli (or asparagus) among 4 plates together with the chicken. Garnish with the spring onion rings and enjoy!