Kung Pao Chicken (宫保鸡丁)

About Kung Pao Chicken

Everyone falls for fried chicken, but my heart was captured by Kung Pao Chicken. This particular recipe embraces a non-spicy, sweet and sour profile, making it a hit for both kids and adults who might shy away from heat.

How to Make Kung Pao Chicken

Ingredients

• Green onion
• 3 garlic cloves
• A carrot
• 1.1 pounds (500 gram) Chicken breast (or chicken thighs)
• Half a cucumber
• 3 pieces of ginger

Sauce

• Salt
• Sugar
• White pepper
• Oil
• Soy sauce
• Oyster sauce
• Balsamic vinegar
• Cornstarch

Cooking Instructions

1. Chicken Preparation: Dice chicken breast (or thighs) into 1-inch cubes. Season with a teaspoon each of salt and white pepper, and a tablespoon of soy sauce. Mix well.

2. Veggie Prep: Dice carrot and cucumber finely. Chop green onion, garlic, and ginger.

3. Sauce Crafting: Combine 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon cornstarch, ½ tablespoon oyster sauce, 1.5 teaspoons sugar, ½ teaspoon salt, and 5 tablespoons water in a bowl.

4. Garlic & Ginger: In a hot pan with 3 tablespoons of oil, sauté the chopped garlic and ginger.

5. Chicken Addition: Add the marinated chicken, stirring occasionally for about a minute.

6. Carrot Time: Incorporate the diced carrots, stirring consistently for around 1-1.5 minutes.

7. Finishing Touches: Add cucumber and green onion. Give the sauce another stir before pouring into the pan. Let it simmer until thickened, roughly 30 seconds. Adjust the seasoning as needed and serve hot.

I hope you enjoy making and tasting this Kung Pao chicken as much as I did. Let me know how it turned out for you in the comments below!