on Mar 17, 2021, Updated Oct 05, 2021 We are talking BIG flavours here! In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment. But we made an Indianised version, something we’re more familiar with – it’s got more sauce, some mushrooms and bell peppers. And we promise it’s worth a try!
What Does Kung Pao Taste Like?
A party in your mouth! It has a sweet spicy sour sauce that pairs well with steamed rice or noodles. It’s got that signature heat and a mild anise-like flavour from the Sichuan peppercorns. I’ve added red bell peppers and mushrooms which taste so good with the sauce. Note: I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
Ingredients That Make Kung Pao Taste So Good
Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.Dried Red Chillies – For a spicy, smoky hitSichuan Peppercorns: These keep you coming back for more!
How to Cook Chicken for Kung Pao
I prefer using chicken thighs instead of chicken breasts because they stay tender and juicier during this double cooking process. We marinate and dry coat the chicken first, and then wok fry it on high heat to make it crispy outside and succulent inside. Finally the chicken is stir fried with aromatics, veggies and sauces and tossed to coat it with that spicy sour Kung Pao Sauce. To nail this chicken, here are some do’s and don’ts:
The wok and oil should be really hot before adding the chickenDon’t overcrowd the wok and fry the chicken in pieces so that they get enough space to crisp upSear the chicken pieces on each side till they are golden and crispy
How To Get Signature Kung Pao Flavours
To get all those signature Kung Pao flavours going, I’ve used slivers of ginger, minced garlic, chopped celery, dry red chillies and sichuan peppercorns. I’ve kept the veggies simple and added only red bell peppers and mushrooms. You can add other veggies like beans, broccoli, etc if you like. A handful of roasted peanuts are a must and add distinct flavour and texture. This gongbao chicken recipe also uses some Veggie Broth or chicken broth for flavour and body!
Additional Tips To Keep In Mind
Remove the seeds of dry red chillies if you want a less spicy dish, leave the seeds on for a hit of heatSear the chicken in a wok and then use the same wok to put the dish togetherTo adjust the consistency of the gravy – you can use more broth to make it thinner, or some more cornflour to thicken itYou can substitute peanuts with cashews if you like
Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!
More Chinese Takeout Favourites
Asian Veg Stir FryVeg Hakka NoodlesChilli Garlic NoodlesThai Pineapple Fried RiceChinese Chilli Chicken DryCrispy Tofu Broccoli Stir FryBurnt Garlic Mushroom Fried RiceOne Pan Noodle and Manchurian Stir Fry
Watch how to make Saucy Kung Pao Chicken Recipe Video
