Kung Pao Chicken
Kung Pao Sauce is the sauce of Kung Pao Chicken which is one of the most famous Chinese Food in the world. We can said that the sauce is the soul of the chicken. But this sauce is very easy to make. You can follow our ultimate detailed and easy guide to make this sauce. We also provide the whole process for using this sauce to make the final chicken. If you want to follow the video guide, you can enjoy it below.
How To Make And Use Kung Pao Sauce
Step 1: Make Kung Pao Sauce
Firstly, Add 1 and 1/2 tablespoons cooking wine, 1 teaspoon light soy sauce, 1/8 teaspoon dark soy sauce, 1/2 teaspoon Chinese black vinegar, 1/2 teaspoon white pepper, 1/8 teaspoon monosodium glutamate, 1 teaspoon sugar, 1/2 tablespoon corn starch.Stir it and save for later.If you like sour or sweet taste, you can add additional sugar or vinegar into the sauce.
Make Kung Pao Sauce
The sauce is easy to make. But we would like to talk more about this. In the next step, we’ll talk about how to use this sauce on Kung Pao Chicken.
Step 2: Cut Chicken
In fact, most people use the chicken drumsticks to do the Kung Pao Chicken. For a healthier choice, we’ll use chicken breast to do this recipe. It needs about 250g chicken breast for the recipe. Cutting the chicken breasts to little bits of chicken. You can see the detailed action on our youtube video.
Cut Chicken
Step 3: Marinate Chicken
Add 1/8 teaspoon salt, 1/8 tablespoon white pepper, 2 teaspoons cooking wine, 1/4 teaspoon dark soy sauce.Add 1 teaspoon corn starch, 1/2 tablespoon corn oil which can stop them from sticking together.Then mix up them with the chicken and make the chicken absorb the ingredients‘ flavour.
Marinate Chicken
After that, let the mixture lay down for 5 minutes.
Step 4: Prepare Crispy Peanuts
If you can’t do this yourself, you can buy some dry roasted peanuts to replace it. But we recommend you cook the crispy peanuts yourself which is very easy to make.We also offer the detailed guide for you.
Prepare Crispy Peanuts
Step 5: Prepare Other Ingredients
10g ginger, finely minced and save for later.
Prepare Ginger
1 small or medium garlic clove, finely minced and save for later.
Prepare Garlic
1 bunch green onion, finely minced and save for later.
Prepare Green Onion
5g dry red pepper, finely minced and save for later.
Prepare Dry Red Pepper
Some red sichuan peppercorns, put in the bowl and save for later.
Prepare Green Prickleyash
Step 6: Use Kung Pao Sauce To Cook Kung Pao Chicken
Add 200ml (about 20 tablespoons) corn oil into the pan. It depends on your pan’s size. Just check that the oil can immerse the chicken.Heat the pan with hot enough, we provide a method to help you to judge the temperature: Put one piece green onion into the pan, if it fry quickly that means the pan hot enough. You can see in our video explanation.
Use Kung Pao Sauce To Cook Kung Pao Chicken
Turn the fire at lower heat, pour the chicken into the pan and cook it at least 30 seconds into medium well-done. Drain oil and save for later.Pour 2 tablespoons oil which from cooked the chicken before. Heat the pan to hot enough, add dry red peppers, green prickleyash to cook. The dry red peppers must be cooked at least brown.
Kung Pao Chicken
After a few times stir-fry, add minced ginger and minced garlic before. Stir in the ingredients that become to have a great smell, add the chicken. Use the high temperature to fry them a few times to make the chicken absorb the flavour of pepper, ginger, garlic.Then add the sauce we had mixed up before, continue to stir-fry to ensure that they are mix enough. Adding crispy peanuts and minced green onion, 1/2 teaspoon oil. Stir few times and then the Kung Pao Chicken have been done. Just enjoys it!
FAQ About Kung Pao Sauce
What Is Kung Pao Sauce?
Kung Pao Sauce is the sauce for Kung Pao Chicken. Kung Pao Chicken is a famous Chinese dish at home and abroad. It is not only the Sichuan cuisine but also the Shandong cuisine, Guizhou cuisine. But there are some difference between the different style. The origin of this dish is from Ding Bao Zhen who was Sichuan governor in Qing dynasty.
Kung Pao Chicken chooses the chicken as the main ingredient and also use the peanuts, pepper.
What Is Kung Pao Sauce Made Of?
Our Kung Pao Sauce recipe ingredients includes cooking wine, light soy sauce, dark soy sauce, Chinese black vinegar, white pepper, monosodium glutamate, sugar, corn starch.
What Does This Sauce Taste Like?
This sauce taste like the mixture of sweet, sour, spicy.
Is The Sauce Spicy?
The two critical ingredients in making a great kung pao sauce are dry red pepper and green prickleyash. While most recipes require that these two ingredients be ground or flaky, using the ingredients whole makes the sauce to have a unique fragrance. But both of them are not very spick. They just take the unique taste for the chicken. But if you want the sauce less spicy, please use less dry red pepper.
Kung Pao Sauce Vs General Tso Sauce?
We had made the General Tso Sauce before, you can see it here.
Sichuan chili peppers
Hope this kung pao sauce from scratch help you to make the homemade sauce yourself. If you have problem about this sauce, please let me know.
Kung Pao Sauce
Equipment(affiliate link)
Ingredients(affiliate link)
Kung Pao Sauce
- 1½ tablespoons cooking wine
- 1 teaspoon light soy sauce
- ⅛ teaspoon dark soy sauce
- ½ teaspoon Chinese black vinegar
- ½ teaspoon white pepper
- ⅛ teaspoon monosodium glutamate
- 1 teaspoon sugar
- ½ tablespoon corn starch
Marinate Chicken
- ⅛ teaspoon salt
- ⅛ tablespoon white pepper
- 2 teaspoons cooking wine
- ¼ teaspoon dark soy sauce
- 1 teaspoon corn starch
- ½ tablespoon corn oil
Prepare Crispy Peanuts
- 2 tablespoons corn oil
- 30 g raw peanuts
Other Ingredients
- 10 g ginger finely minced
- 1 garlic clove, finely minced
- 1 bunch green onion finely minced
- 5 g dry red pepper finely minced
- some red sichuan peppercorns
Kung Pao Chicken
- 20 tablespoons corn oil
Instructions
- Firstly, Add 1 and 1/2 tablespoons cooking wine, 1 teaspoon light soy sauce, 1/8 teaspoon dark soy sauce, 1/2 teaspoon Chinese black vinegar, 1/2 teaspoon white pepper, 1/8 teaspoon monosodium glutamate, 1 teaspoon sugar, 1/2 tablespoon corn starch.Stir it and save for later.
- For a healthier choice, we’ll use chicken breast to do this recipe. It needs about 250g chicken breast for the recipe. Cutting the chicken breasts to little bits of chicken.
- Add 1/8 teaspoon salt, 1/8 tablespoon white pepper, 2 teaspoons cooking wine, 1/4 teaspoon dark soy sauce.Add 1 teaspoon corn starch, 1/2 tablespoon corn oil which can stop them from sticking together.Then mix up them with the chicken and make the chicken absorb the ingredients‘ flavour.
- Add 2 tablespoons corn oil into the pan.Pour 30g peanuts into the pan. Cooking it at low heat. Keep stirring it until you have listened to the broken sound from the peanuts. If most of the peanuts have broken that means the peanuts cooked enough.Drain oil and save for later.
- 10g ginger, finely minced and save for later.1 small or medium garlic clove, finely minced and save for later.1 bunch green onion, finely minced and save for later.5g dry red pepper, finely minced and save for later.Some red sichuan peppercorns, put in the bowl and save for later.
- Add 200ml (about 20 tablespoons) corn oil into the pan. Pour 2 tablespoons oil which from cooked the chicken before. Heat the pan to hot enough, add dry red peppers, green prickleyash to cook. The dry red peppers must be cooked at least brown. After a few times stir-fry, add minced ginger and minced garlic before. Stir in the ingredients that become to have a great smell, add the chicken. Use the high temperature to fry them a few times to make the chicken absorb the flavour of pepper, ginger, garlic.Then add the sauce we had mixed up before, continue to stir-fry to ensure that they are mix enough. Adding crispy peanuts and minced green onion, 1/2 teaspoon oil.
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