This might seem like an odd recipe to be sharing, the week heading into the Christmas holiday . . but for me and my family, by this time in December, we are a little turkey-ed and ham-ed out so Asian food looks and sounds awfully good to us!
We usually do steaks for Christmas and Asian food right after and into the New Year . . so, pin this recipe and save it for a day soon where Chinese food sounds good to you!
I also love supporting local Asian food restaurants but sometimes you need to cook at home. Some of you may not have a good Asian food restaurant close by and I really want to convey that cooking Asian food at home is not difficult. You will have to go to an Asian food grocery store, but if you like and eat Asian food and haven’t visited one in your area, now is the time!
I hope you check out my recipe over at The Kitchenthusiast!! And yes, I am using my favorite pan again!
Kung Pao Chicken
Note for the cook: This is not an authentic Chinese Kung Pao Chicken recipe as I use a favorite Korean food ingredient, gochujang, to spice things up!
Author: Hip Foodie Mom
Recipe type: Main
For the marinade:
- 3 tablespoons low sodium soy sauce
- 4 teaspoons Chinese rice wine
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 to 1 1/2 pounds boneless, skinless, chicken thigh meat, cut into 1 to 1 1/2 -inch cubes
For the kung pao chicken sauce:
- 2 tablespoons good-quality balsamic vinegar
- 2 tablespoons low sodium soy sauce
- 1 to 2 heaping tablespoons Korean hot pepper paste; 2 tablespoons will make this very spicy
- 1 heaping tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey, or to taste
- 1 teaspoon cornstarch
- 1 teaspoon ground Sichuan pepper
For the kung pao chicken:
- 1 1/2 teaspoons vegetable oil
- 8 to 10 dried red chilies
- 3 scallions, diced fine
- 1/2 green bell pepper, chopped into 3/4 inch pieces
- 1/2 red bell pepper, chopped into 3/4 inch pieces
- 2 to 3 garlic cloves, minced
- 1 heaping teaspoon freshly grated ginger
- 1/3 cup unsalted dry-roasted peanuts for garnish
- First, you need to marinate your chicken. Using a small bowl, stir together the soy sauce, rice wine, sugar, sesame oil and cornstarch until the cornstarch is dissolved. Place the chicken in one layer in your KitchenAid(R) Ceramic Nesting Casserole dish and pour the soy sauce mixture evenly over the chicken. Cover with plastic wrap and refrigerate overnight for best results, flipping the chicken just once halfway through.*
- To see the rest of the instructions and complete recipe card, please visit The Kitchenthusiast
To see the rest of the instructions and complete recipe card, please visit The Kitchenthusiast
Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands and products that I use and love.
Original Content provided by Hip Foodie Mom