![]() ![]() If you don't mind a lighter color, you can omit the dark soy sauce. Dark soy sauce - Mostly to give the kung pao sauce a darker color.If you prefer the sauce to be thicker, you can use an additional teaspoon or two. Cornstarch - A little bit of cornstarch is needed to help thicken the sauce.Sugar - Regular granulated sugar is fine.Hoisin sauce - It adds a mild sweetness and a distinctive flavor to the kung pao sauce.If you are using regular soy sauce, you may want to use a little less and supplement with some water. Soy sauce - The majority of the sauce.Oil - Just a little oil in the marinate helps to make the chicken easier to separate when frying.The cornstarch creates the coating around the chicken. Cornstarch - The binder for the velveting process.Although Shaoxing rice wine is optional, we highly recommend it! ![]() Shaoxing cooking wine - This Chinese pantry classic makes the chicken more fragrant and gets rid of any unwanted chicken taste.Egg white - The egg white is part of the velveting process to protect the chicken and keep it juicy.However, you can make kung pao chicken with chicken breast as well. Chicken thighs - We recommend chicken thighs because dark meat is always juicier and has more flavor than white meat.Please scroll down to the recipe card for the ingredient quantities! For marinating the chicken: In Chinese, "ding" (丁)describes anything that's diced or cut into cubes. "Gong bao" (aka palace guardian) was his title and "ding" was a play on his surname that also describes a style of knife cut. The dish is believed to have been named after Ding Baozhen, a Qing Dynasty official and governor of Sichuan province. If you're looking for more easy Chinese takeout recipes, check out our 10-minute egg drop soup, sesame chicken, shrimp lo mein, and beef and broccoli! Jump to:ĭid you know that kung pao chicken in Chinese is gōng bǎo jī dīng (宫保鸡丁)? It literally translates to the "palace guardian's diced chicken". But what most people remember about the dish are the peanuts!īelieve it or not, every bite of kung pao chicken with peanuts tastes totally different, in a great way! It's a popular chinese takeout dish loaded with small pieces of diced chicken, diced vegetables like bell peppers, onions, bamboo shoots, and sometimes celery and carrots. Kung pao chicken is savory, slightly sweet, and usually mildly spicy. This better-than-takeout version can be easily made at home and is perfect with a side of egg fried rice or shrimp fried rice! Kung pao chicken or gong bao ji ding (宫保鸡丁) is a popular Chinese-takeout dish made with juicy diced chicken, diced vegetables, and roasted peanuts, stir fried with a savory, slightly sweet, and spicy brown sauce. ![]()
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