Kung Pao Chicken Recipe
Kung Pao Chicken Recipe: As a food critic and a housewife, I have had the pleasure of trying various cuisines from across the world, and one dish that always leaves me in awe is the Indian Kung Pao Chicken. The enticing aroma of the dish is simply irresistible, with a perfect blend of spices, vegetables and succulent chicken that blends together to create an explosion of flavors in your mouth.
The texture of the dish is just as alluring, with a perfectly cooked, tender and juicy chicken, paired with crunchy vegetables, all coated in a delicious sauce, making every bite an absolute delight. The dish is not only aesthetically pleasing, but it’s also a perfect combination of taste, aroma, and texture, making it a dish that’s a must-try for anyone who loves food.
What is Indian Style Kung Pao Chicken
Indian Kung Pao Chicken is an Indian twist to the traditional Chinese Kung Pao Chicken, with the addition of spices and flavors unique to Indian cuisine. The dish consists of succulent pieces of chicken, stir-fried with an array of vegetables like bell peppers, onions, and zucchini, and coated in a spicy, sweet, and sour sauce.
The sauce is made with a combination of soy sauce, hoisin sauce, vinegar, chili paste, and a touch of honey, giving it a unique and flavorful taste. The dish is often garnished with roasted peanuts and chopped cilantro, giving it an extra crunch and a touch of freshness. The dish is typically served with steamed rice, making it a complete and satisfying meal.
Variations – Indian Style Kung Pao Chicken
Spicy Indian Kung Pao Chicken: For those who love their food extra spicy, this variation of the dish is the perfect choice. With an increased amount of chili paste and dried red chili peppers, this version of the dish is sure to leave a lasting impression.
Vegetarian Indian Kung Pao: For a vegetarian option, this variation of the dish replaces chicken with tofu or mushrooms, making it a great option for those following a meat-free diet.
Indian Kung Pao Chicken with Noodles: This variation of the dish is a perfect combination of two classic dishes, Indian Kung Pao Chicken and noodles. The stir-fried chicken and vegetables are served over a bed of noodles, making it a complete and filling meal.
Sweet and Sour Indian Kung Pao Chicken: This variation of the dish has a sweeter sauce, made with a combination of honey, ketchup, and vinegar, making it a perfect option for those who love a sweeter taste.
Nutrition – Indian Style Kung Pao Chicken
A serving of Indian Kung Pao Chicken provides a good source of protein, vitamins, and minerals, making it a nutritious and satisfying meal. The stir-fried vegetables in the dish provide a source of fiber and vitamins, while the peanuts and cashews in the dish provide healthy unsaturated fats. However, the dish can be high in sodium and sugar, so it’s essential to limit the amount of soy sauce and sugar used in the dish to maintain a healthy diet.
Step by Step Kung Pao Chicken Recipe
Indulge in the spicy and tangy flavors of this Indian twist on the traditional Kung Pao Chicken, sure to tantalize your taste buds and leave you craving for more. Enjoy your culinary adventure!
Kung Pao Chicken Recipe
Ingredients
- 500 grams Chicken Breast / boneless chicken cut into bite-sized cubes
- 50 grams dried red chilli broken into halves and seeds removed
- 30 grams Ginger finely chopped
- 30 grams Garlic finely chopped
- 40 ml Soy sauce
- 40 ml Vinegar
- 30 grams Sugar
- 40 grams peanuts
- 3 tbsp Sesame oil
- 2 tbsp red chilli paste
- 5 grams black pepper crushed
- 5 grams Salt or to taste
- 2 spring onion sliced, for garnish
- 1 tbsp cornflour
Instructions
Preparation
- Chicken Marination: Start by marinating the chicken cubes with a tablespoon of soy sauce, a tablespoon of vinegar, crushed black peppercorns, and a pinch of salt. Allow it to sit for at least 30 minutes.
- Sauce Mixture: In a separate bowl, combine the remaining soy sauce, vinegar, red chili paste, and sugar. Mix until the sugar dissolves. This will be the sauce for the dish.
- Chilies Prep: Break the dry red chilies into halves. Discard the seeds as they can add too much heat.
Cooking
- Sautéing Chicken: In a wok or a large pan, heat the sesame oil on medium-high heat. Once hot, add the marinated chicken pieces. Cook until the chicken is browned on all sides and mostly cooked through. Remove chicken and set aside.
- Infusing the Oil: In the same pan, add the broken red chilies. Fry them until they turn dark but not burnt. This infuses the oil with a spicy aroma.
- Aromatic Base: Add finely chopped ginger and garlic to the wok. Sauté until they are aromatic and slightly golden.
- Adding Sauce: Pour in the prepared sauce mixture. Stir well and let it simmer for 1-2 minutes until it starts to thicken slightly.
- Returning Chicken: Add the partially cooked chicken pieces back to the wok. Toss everything together ensuring the chicken pieces are well coated with the sauce.
- Thickening the Sauce: Slowly add the cornflour slurry while continuously stirring to avoid lumps. This will give the sauce a nice glossy finish and thicken it.
- Adding Nuts: Stir in the roasted peanuts or cashews, mixing well.
- Final Seasoning: Check for seasoning and adjust salt or sugar if needed.
- Garnishing: Turn off the heat, transfer to a serving dish, and garnish with sliced green onions.
Equipment Used for This Recipe
Notes & Tips
- Chicken Selection: While breast pieces are generally used for this dish due to their lean nature, thigh pieces can also be used for a juicier result.
- Nuts Choice: Traditionally, peanuts are used in Kung Pao Chicken, but cashews give a rich Indian twist to the dish.
- Heat Level: Adjust the number of red chilies according to your heat preference. Remember, Indian palates might enjoy it spicier!
- Serving Suggestions: This Indian-style Kung Pao Chicken pairs wonderfully with steamed rice or noodles.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan before serving.
Nutrition Information (Note: Approximate)
FAQs – Kung Pao Chicken Recipe
What is Indian Kung Pao Chicken?
Indian Kung Pao Chicken is a popular Indian dish that combines the flavors of Chinese Kung Pao Chicken with Indian spices and ingredients. This dish is known for its delicious flavor, tender chicken pieces, and crispy vegetables that are stir-fried together with a spicy and tangy sauce.
What are the ingredients used in Indian Kung Pao Chicken?
The ingredients typically used in Indian Kung Pao Chicken include chicken breast, bell peppers, onion, garlic, ginger, chilies, soy sauce, vinegar, sugar, and a blend of Indian spices like coriander, cumin, and garam masala.
What is the difference between Indian Kung Pao Chicken and Chinese Kung Pao Chicken?
The main difference between Indian Kung Pao Chicken and Chinese Kung Pao Chicken is the use of spices and flavors. Indian Kung Pao Chicken incorporates Indian spices and flavors, while Chinese Kung Pao Chicken is typically made with Chinese ingredients and spices.
What is the origin of Indian Kung Pao Chicken?
The origin of Indian Kung Pao Chicken can be traced back to the popularity of Chinese cuisine in India. Indian chefs have taken the classic Kung Pao Chicken dish and infused it with Indian spices and ingredients to create a unique dish that is now loved by many.
How do you make Indian Kung Pao Chicken spicy?
To make Indian Kung Pao Chicken spicy, you can add more chili peppers or adjust the amount of chili powder in the recipe to your desired level of spiciness. You can also add a touch of chili sauce or use hot sauce to add extra heat to the dish.
What are the nutritional benefits of Indian Kung Pao Chicken?
Indian Kung Pao Chicken is a nutritious and protein-packed dish that is high in vitamins and minerals like iron, vitamin C, and potassium. It is also low in fat and carbs, making it a healthy option for those looking to maintain a healthy diet.
What are some common variations of Indian Kung Pao Chicken?
Some common variations of Indian Kung Pao Chicken include using tofu instead of chicken for a vegetarian option, adding in different vegetables like mushrooms or carrots, or using different types of sauces to create unique flavors.
See Also:
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