{"id":2317,"date":"2024-05-26T09:24:50","date_gmt":"2024-05-26T01:24:50","guid":{"rendered":"http:\/\/tasteasianfood.com\/?p=2317"},"modified":"2024-05-26T09:32:18","modified_gmt":"2024-05-26T01:32:18","slug":"kung-pao-chicken-recipe","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/kung-pao-chicken-recipe\/","title":{"rendered":"Easy Kung Pao Chicken- The classic Chinese recipe"},"content":{"rendered":"\n

Kung Pao chicken \u5bab\u4fdd\u9e21\u4e01 is a Chinese dish that is loved by everyone.<\/p>\n\n\n\n

The Chinese like its spiciness and numbness on the tongue. People living in Western countries enjoy its unmistakably authentic Chinese flavor, and chefs like it because it is quick and easy to prepare.<\/p>\n\n\n\n

This article shows you how to prepare this classic stir-fried dish originated in the Sichuan Province, China. <\/p>\n\n\n\n

Like many other stir-fried dishes, you can prepare Kung Pao chicken in less than half an hour. Stir-frying takes less than five minutes.<\/strong><\/p>\n\n\n\n

Note<\/strong>: This Chinese dish has different spellings: kung pow chicken, kung pao chicken, gong bao chicken, kung po chicken, and kung bo.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

<\/p>\n\n\n\n

How to cook Kung Pao chicken<\/h2>\n\n\n\n

While this recipe traditionally calls for deep-frying the chicken cubes, you can use alternative methods if you prefer using less oil. One option is to shallow fry the chicken using half an inch of oil. Another technique is to air-fry the chicken. Deep frying produces the best flavor, but sometimes, I use the air fryer at home to make it a healthier meal.<\/p>\n\n\n\n

\"Ingredients
(Ingredients for Kung Pao Chicken)<\/strong><\/figcaption><\/figure>\n\n\n\n

1. Marinate the chicken<\/h2>\n\n\n\n

Breast meat versus thigh meat<\/h5>\n\n\n\n

Chefs who use thigh meat<\/strong> vouch that it is juicier and the texture is more tender, but traditional Chinese chefs will only use breast meat, which has been used since the Ching dynasty.<\/p>\n\n\n\n

The breast meat<\/strong> produces a more attractive Kung Pao chicken dish. It looks chunkier, glossier, and more appealing than the thigh meat. The chicken breast cubes coated with egg whites are significantly juicier and more tender.<\/p>\n\n\n\n

The marinade contains salt, ground white pepper, Shaoxing wine, water, egg, cornstarch, and dark soy sauce.<\/p>\n\n\n\n

Method:<\/h4>\n\n\n\n