- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 325 kcal
Quick summary
“Kung Pao chicken is a Chinese specialty defined by the union of marinated chicken and crunchy roasted peanuts. The meat absorbs soy sauce, oyster sauce, and brown sugar for fifteen minutes, developing caramelization during cooking over high heat in a wok pan. The quick sauté browns the chicken and preserves the firm texture of the bell peppers with garlic and grated ginger. With the peanuts incorporated in the final minutes, it makes up a harmonious meal yielding four servings.”
What you need to know
- Marinate the chicken in soy sauce, oyster sauce, and brown sugar for 15 minutes to impregnate the meat.
- Cook in a well-heated wok over high heat to sear the meat and caramelize the sugars.
- Add the roasted peanuts only in the final 2 minutes to preserve their characteristic crunchiness.
Ingredients
Main
- 500g of chicken breast cut into cubes
- 3 tablespoons of roasted peanuts
- 1 red bell pepper cut into cubes
- 1 green bell pepper cut into cubes
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon of grated ginger
Instructions
Principal
- In a bowl, mix the chicken breast with the soy sauce, oyster sauce, and brown sugar. Let it marinate for at least 15 minutes.
- In a hot wok pan, add the vegetable oil and then add the marinated chicken. Cook over high heat until golden brown.
- Add the minced garlic and grated ginger, cooking for another 1 minute.
- Incorporate the bell peppers and saute for approximately 5 minutes, until they begin to soften.
- Add the roasted peanuts and mix well, letting it cook for another 2 minutes.
- Check the seasoning and adjust with more soy sauce, if necessary.
- Remove from heat and serve immediately accompanied by white rice.
- If preferred, garnish with chopped chives before serving.
Chef's tips
- Have all ingredients chopped and measured next to the stove before lighting the flame, as wok cooking is fast.
- Do not let the bell peppers cook for more than 5 minutes so they maintain a crunchy bite in the final dish.
- If the sauce dries too quickly in the wok, add a tablespoon of hot water to loosen the bottom.
Variations
- Spicy Kung Pao: add chopped whole dried chilies to the hot oil before searing the marinated chicken.
- Kung Pao with zucchini: replace half of the bell peppers with firm cubes of sautéed Italian zucchini.
- Tofu Kung Pao: replace the chicken with pressed tofu cubes browned in vegetable oil with the same sauce.
Substitutions
- Oyster sauce can be substituted with hoisin sauce or with one more tablespoon of soy sauce with half a tablespoon of sugar.
- Roasted peanuts can be substituted with unsalted roasted cashews cut in half.
- Brown sugar can be exchanged for demerara sugar or cane molasses in the same proportion.
How to store
Store leftovers in a sealed container in refrigerator for up to 3 days. Reheat in a hot skillet over medium heat for 3 minutes; note that the peanuts soften slightly with the humidity of the refrigerator.
Can it be frozen?
It is not recommended to freeze the ready-made preparation. The peanuts lose their crunch completely, becoming soft and spongy, and the bell peppers fall apart after defrosting in the microwave.
What to serve with
Serve immediately very hot over a bowl of white rice cooked without salt or yakimeshi fried rice. Garnish with thin slices of fresh chives cut diagonally for a fresh finish.
Frequently asked questions
Can I use roasted salted peanuts in this recipe?
Yes, but be cautious in correcting the salt of the dish, as soy sauce and oyster sauce already provide enough salinity. Prefer skinless and unsalted peanuts.
What is oyster sauce and what is its role in Kung Pao chicken?
Oyster sauce is a thick dark condiment based on oyster extract caramelized with sugar and salt. It provides deep umami flavor, appetizing shine, and natural thickening to the broth in the wok.
How to prevent marinated chicken from burning in the wok?
Due to the brown sugar in the marinade, keep the chicken always moving in the pan with a spatula. The sugar should caramelize on the meat without staying static at the bottom of the metal.
Why are peanuts only added at the end of cooking?
Peanuts absorb moisture extremely quickly when exposed to hot liquids. Placing it in the last 2 minutes ensures it heats up and absorbs the seasonings while maintaining the crunchy texture.
You might also like
