Although I am Korean and have a majority of my articles about Korean food, I thought I would share a recipe on one of my favorite non-Korean dishes, Kung Pao Chicken. Kung Pao Chicken is a Chinese chicken dish that mixes a lot of different vegetables and ingredients to make one uniform flavor. Here is how to make Kung Pao Chicken.
For ingredients, you will need: about 1 lb of boneless chicken breast, white wine, soy sauce, sesame oil, hot chile paste, brown sugar, green onions, carrots, water chestnuts, peanuts, and pineapples.
First, we will have to prepare all the ingredients. The great thing about this dish is that you can chop the ingredients roughly into any sized piece that you want. For this dish, we will make it bite-sized so that it is easier to eat.
First we will make the marinade for the chicken. add a little bit of white wine, soy sauce, sesame oil, cornstarch, and water and mix it all together. When the mixture is done, add in the chicken and toss it so all the chicken gets evenly coated. Let the chicken sit in the marinade for about half an hour.
Now it’s time to make the sauce for the Kung Pao Chicken. Add in all the ingredients for the marinade as well as chile paste, vinegar, and sugar. Also, add in the chopped vegetables, the peanuts, and the pineapples. Then, get a frying pan, or wok if you have one, on medium-low heat and cook the sauce until it starts to thicken.
While you are making the sauce, take the chicken out of the marinade and cook it in a frying pan until the meat is white. Once the chicken looks like it is done, add the sauce to the chicken and fry it all together.
When you are done, you will get a very aromatic chicken dish that almost everyone will enjoy. As always, there are many different variations of how to make kung pao chicken, and it’s all up to you to determine what will taste the best.