Sweet and Spicy Kung Pao Chicken with Crispy Water Chestnuts

Sweet and Spicy Kung Pao Chicken with Crispy Water Chestnuts

Kung Pao Chicken is a classic Chinese dish known for its delightfully complex flavors. This dish combines tender chunks of chicken, crispy water chestnuts, and a mouthwatering sauce that strikes a perfect balance between sweet and spicy. It’s traditionally stir-fried with peanuts, dried chilies, and vegetables, making it a well-rounded, aromatic meal that is as satisfying as it is delicious.

Description:
This modern take on Kung Pao Chicken incorporates crispy water chestnuts, adding a delightful crunch to every bite. The sauce is rich and savory with a subtle sweetness and just the right amount of heat. Served over steamed rice or noodles, this dish is perfect for those who love bold flavors and a bit of a spicy kick.

Ingredients:
– 500 grams of boneless, skinless chicken breast, cut into small cubes
– 1/2 cup of water chestnuts, thinly sliced
– 1/2 cup of unsalted, roasted peanuts
– 5 dried red chilies
– 2 cloves of garlic, minced
– 1 inch piece of ginger, minced
– 2 spring onions, chopped (white and green parts separated)
– 2 tablespoons of soy sauce
– 1 tablespoon of hoisin sauce
– 1 tablespoon of rice vinegar
– 1 tablespoon of sugar
– 1/2 teaspoon of Sichuan peppercorns (optional for extra heat)
– 1 tablespoon of cornstarch mixed with 2 tablespoons water (for slurry)
– 2 tablespoons of vegetable oil
– Steamed rice or noodles (for serving)

Instructions:
1. Marinate the Chicken: In a bowl, combine the chicken cubes with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it marinate for at least 15 minutes.

2. Prepare the Sauce: In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, and sugar until the sugar is dissolved. Set aside.

3. Fry the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and stir-fry until it begins to turn golden brown and is fully cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

4. Stir-Fry the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the dried red chilies and Sichuan peppercorns (if using), and fry until fragrant, about 30 seconds. Add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry for another 2 minutes.

5. Combine Everything: Return the cooked chicken to the pan. Add the water chestnuts and peanuts. Pour in the prepared sauce and stir to combine. Gradually add the cornstarch slurry, stirring constantly until the sauce thickens and evenly coats the chicken and vegetables.

6. Final Touch: Garnish with the green parts of the spring onions.

7. Serve Hot: Serve the Kung Pao Chicken immediately over steamed rice or noodles.

Enjoy this delightful dish that delivers a crunch in every bite combined with a perfect harmony of sweet and spicy flavors!