A Recipe to Savor Kung Pao Chicken
Kung Pao Chicken has gained popularity in the Philippines for its savory, spicy, and slightly sweet flavors—exploding in every bite! Although originally a Chinese dish, it has also become a favorite among those seeking a taste of Asian cuisine in the Philippines. If you prefer a different protein, Kung Pao Shrimp or Kung Pao Pork are great alternatives. Even if you’re not a fan of spicy dishes, give this dish a try to spice things up for a change!
Kung Pao Chicken is a legendary dish that combines savory, spicy, and sweet flavors into a perfect symphony of taste. Popular in the Philippines, this dish is a favorite for those who love a good kick in their meals. Imagine a flavor explosion with every bite – that’s what Kung Pao Chicken promises.
Legend has it that the authentic Kung Pao (Gong Bao) Chicken recipe was created by a Sichuan chef named Ding Baozhen. He loved bold flavors and combined chicken, peanuts, and chilies to create a dish fit for an emperor. Speaking of emperors, this dish is sure to reign supreme over your taste buds with its tantalizing mix of textures and spices.
Nutritional Benefits
When it comes to nutrients, Kung Pao Chicken brings the goods! You’ve got lean protein from chicken, healthy fats from peanuts, and a bunch of vitamins and minerals from veggies like bell peppers and zucchini. It’s not just tasty—it’s a meal that keeps you feeling good and ready for whatever comes next.
Ingredients
Chicken Ingredients
- 1 ½ lbs boneless diced chicken thigh
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 2 teaspoons cornstarch
- A pinch of salt
Stir-Fry Ingredients
- 8 pieces dried chilies
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 5 stalks green onions, chopped
- 1 diced zucchini
- 1 red bell pepper, diced
- 1/2 cup roasted peanuts
Kung Pao Sauce Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons Shaoxing cooking wine
- 1 teaspoon cornstarch
- 1/2 cup chicken stock
Preparation Steps
Marinate the Chicken
First, combine all ingredients for the chicken: diced chicken, soy sauce, Shaoxing rice wine, cornstarch, and a pinch of salt in a bowl. Mix well and set aside. Marinate the diced chicken pieces like a pro, getting ready to rock the wok later! You can marinate it for at least 20-30 minutes, but if you have more time, 2 hours is perfect.
Make the Kung Pao Sauce
Next, in a separate bowl, combine all the kung pao sauce ingredients. Mix well and set aside for later. Easy-peasy!
Stir-Fry the Dish
Heat 3 tablespoons of cooking oil in a wok. Add the dried chilies and stir fry for 5 seconds. Add the marinated chicken to the wok and stir fry for 2 minutes. It’s time for the aromatics to enter the scene. Toss in the minced garlic, white part of the green onions, and ginger. Stir fry for 20 seconds before adding the bell pepper, zucchini, peanuts, and remaining green onions. And, yes, stir fry again to another 45 seconds to 1 minute.
Add the Sauce
Lastly, pour the prepared Kung Pao sauce into the wok. Stir fry until the chicken is coated evenly. To prevent the sauce from clumping, if needed, add 1 to 3 tablespoons of water. Time to plate and feast!
Serving Suggestions
Transfer your delicious Kung Pao Chicken to a serving plate and get ready to dig in! Pair it with steamed rice for a satisfying meal. To enjoy this dish, take a bite of the tender chicken along with some crunchy peanuts and vegetables, making sure to savor the bold flavors of the savory sauce. Oh, the best time to eat Kung Pao Chicken in the Philippines is on a hot sunny day at lunch, paired with a cold soda for the ultimate refreshing meal!
Filipino Delicious and Popular Dishes
Kung Pao Chicken is a culinary delight that brings together an exciting mix of flavors and textures. With this easy-to-follow recipe, you can recreate this iconic dish in your kitchen and impress your family and friends. So, grab your apron and get cooking!
