Kung Pao Hen | The Recipe Critic

A takeout favourite for good motive! Kung pao hen is pan-fried to crispy perfection and coated in a spicy, savory sauce that may depart you wanting extra. When you strive making it from scratch, you received’t need it some other manner!

In search of extra better-than-takeout recipes? Strive these: dynamite shrimp, simple fried rice, and Szechuan beef!

Do-it-yourself Kung Pao Hen Recipe

Craving some spicy-sweet Kung Pao hen however brief on time? This recipe is the reply. We’re ditching the deep-frying for a lighter pan-fry, however belief me, the flavour doesn’t skimp. The selfmade kung pao sauce is so wonderful – garlicky, vinegary, with a sneaky chili kick. Stir-fried along with chopped bell peppers and peanuts, this selfmade Kung Pao hen is the right mixture of flavors and textures!

Do-it-yourself kung pao hen is weeknight-friendly, party-approved, and assured to depart your tastebuds singing. It’s at all times a success with everybody! So seize your wok, crank up the warmth, and let’s get cooking!

Ingredient Record

Right here’s every little thing you’ll want for the crispy pan-fried hen and the wonderful sauce to coat it with! All measurements are within the recipe card on the finish of the submit.

• Hen: Reduce your hen breasts into uniform, small items so every little thing cooks evenly.
• Cornstarch & Eggs: For the crispy, golden coating! This duo creates a crunchy shell that seals in juiciness and lets the sauce cling round each bit of hen.
• Dried Pink Chili Pepper: So the kung pao hen has its basic spice. Bear in mind, just a little goes a great distance!
• Garlic & Ginger: Minced finely, they’ll infuse the entire dish with their taste.
• Soy Sauce & Rice Vinegar: The salty-tangy dream crew! Soy brings umami richness, whereas rice vinegar provides a tangy punch.
• Chinkiang Vinegar: Provides a posh, mellow sweetness that rounds out the sauce. Yow will discover this on-line or at your native Asian grocer.
• Pink Chili Paste: This fiery jam packs a concentrated punch of spice. Use a light-weight hand at first, you possibly can at all times add extra later if you would like extra spice.
• Bell Peppers: Add juicy crunch and vibrant pops of coloration. They’re the confetti cannons of the stir-fry, making each chew a fiesta.
• Peanuts: For texture and nutty taste.
• Inexperienced Onions: Chopped so as to add a garnish on prime.

Make Kung Pao Hen

1. Season: Season the chopped hen with salt and pepper after which put aside.
2. Coating Combination: Place the cornstarch and overwhelmed eggs into two separate bowls. Dip the seasoned hen into the cornstarch then coat within the egg combination.
3. Warmth Pan: Warmth 2 tablespoons of the oil in a big skillet or wok over medium excessive warmth. Add the battered hen to the pan, chances are you’ll have to work in batches to keep away from crowding the pan.
4. Pan-Fry: Fry the hen, tossing and turning them each jiffy to evenly brown the hen on both sides, about 8-10 minutes.
5. Sauce Combination: Whereas the hen is cooking, make the sauce by whisking collectively the minced chili pepper, garlic, ginger, soy sauce, rice vinegar, chinkiang vinegar, and purple chili paste.
6. Cornstarch Slurry: In a separate small bowl, whisk collectively the cornstarch and water to make a cornstarch slurry, put aside.
7. Sauté Greens: As soon as all of the hen is cooked take away it from the pan and put aside. Add extra of the oil to the pan and add within the purple bell pepper, inexperienced bell pepper, and dried purple chilis. Saute the greens till they start to melt and brown.
8. Mix: Add the hen again to the skillet and pour the sauce over the hen and greens. Stir fry the hen and greens within the kung pao sauce for 4-5 minutes.
9. Thicken: Proceed to prepare dinner till the sauce has thickened, stirring regularly to coat all of the hen and greens evenly.
10. Serve: Take away the pan from warmth and serve the kung pao hen over rice and garnish with peanuts and inexperienced onions.