Kung Pao Chicken With “Je Ne Sais Quoi:” A French Twist On A Chinese Classic
Now, you might be wondering, what does Kung Pao even mean? Well, my friends, Kung Pao refers to a title given to a high-ranking official in ancient China. And this dish is said to have been named after a governor of Sichuan province, Ding Baozhen, who was known as Kung Pao. The legend goes that Kung Pao loved spicy food, and so this dish was created in his honor.
But enough chit-chat, let’s get to cooking. Trust me, your taste buds are going to thank you for this one!
So, grab your wok and get ready to stir-fry like a pro, because this Kung Pao Chicken recipe is going to knock your socks off!
Kung Pao Chicken Recipe from a French Chef!
Recipe Video
Ingredients
Prepare the Chicken:
- 12 ounces Chicken Breast, boneless and skinless, cut into ½ inch pieces (not bigger)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon of Shaoxing or Mirin Chinese Cooking Wine
- 1 tablespoon Black Vinegar or Balsamic Vinegar
- 1 tablespoon Corn Starch
Prepare the Sauce:
- 2 tablespoons Oyster Sauce
- 2 tablespoons Soy Sauce
- 2 tablespoons Black Vinegar
- 1 tablespoon of Shaoxing or Mirin Chinese Cooking Wine
- 1 tablespoon toasted Sesame Oil
- 1 tablespoon Acacia Honey
Prepare the Dish:
- 2 tablespoons Vegetable Oil
- ½ Red Onion cut into medium dice
- ½ Red Bell Pepper cut into medium dice
- 2 Zucchini cut into medium dice
- 1 teaspoon of Sichuan Peppercorns
- 2 to 4 Dried Chili Pepper cut into ¼ pieces seed removed
- 1 tablespoon Ginger chopped
- 1 tablespoon Garlic chopped
- 2 tablespoons Peanuts Dry Roasted or Red Skin Peanuts or Both
- 1 tablespoon Cornstarch diluted into 2 tablespoons water (if needed it)
Instructions
Make the Chicken:
- In a glass bowl, marinate the chicken with all the ingredients for at least 30 minutes up to 2 hours.
- After that time, sauté it in a frying pan or a wok with a high smoke point cooking oil (like vegetable, avocado, grape seed oil). When golden brown, remove it and reserve.
Make the Sauce:
- Mix all ingredients and reserve.
Make the Dish:
- In the same pan, after you remove the chicken, heat more cooking oil, and when hot, add the onion and sauté for a few minutes. Add the peppers, zucchini, Sichuan, and dried chili pepper peppercorns. Cook all vegetables until tender to YOUR liking!
- Add the chicken back to the pot, add the sauce, and mix well. Adjust consistency with Corn Starch (if needed).
You can find the items below used in making this dish at our online store!
Frequently Asked Questions About Kung Pao Chicken
1) What can I serve with Kung Pao Chicken?
Kung Pao Chicken pairs well with steamed white or brown rice, fried rice, or noodles. You can also serve it alongside other Chinese dishes such as vegetable stir-fries, spring rolls, or dumplings.
2) How do I know when my chicken is cooked?
When your chicken has an internal temperature of 165°F (74°C). You can check this with a meat thermometer by inserting it into the thickest part of the chicken pieces. Alternatively, you can cut into a piece of chicken to visually confirm that it is no longer pink in the center and that the juices run clear.
3) Can I use a different type of protein in Kung Pao Chicken?
Yes, you can substitute the chicken with other proteins such as shrimp, beef, or pork. Adjust the cooking time accordingly to ensure the protein is cooked through.
4) Can I cook Kung Pao Chicken ahead of time?
Yes, you can cook Kung Pao Chicken ahead of time. Prepare the dish as directed, but avoid cooking the vegetables for too long to retain their crispness. Allow the dish to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the dish in a skillet over medium heat or in a microwave-safe dish.
5) How do I store leftovers of Kung Pao Chicken?
Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the dish to a skillet and warm over medium heat, or use a microwave-safe dish for a quicker option.
6) Can I freeze Kung Pao Chicken for later use?
Yes, you can freeze Kung Pao Chicken. Place the cooled dish in a freezer-safe, airtight container and freeze for up to 3 months. To reheat, allow it to thaw in the refrigerator overnight, then warm it up in a skillet over medium heat or in a microwave-safe dish.
7) Can I make Kung Pao Chicken vegetarian or vegan?
Absolutely! Replace the chicken with tofu, tempeh, or your preferred plant-based protein. Ensure all other ingredients, such as sauces and condiments, are vegan-friendly.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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My dish came out dark brown instead of clear like in the video. Why? All the ingredients of the sauce are dark, so how did you get it to come out not dark? Still tasted great, though.
Agree with Steven’s comment about ingredients not being the same in the recipe vs. video.
Chef I love all the recipes, I have printed over 30 and laminated them, my comment is and don’t take this the wrong way, many of the recipes are off in the respect that they don’t mimick the video. example the kung pao chicken, there are no green onions listed in the ingredients and in the process it doesn’t say when to add the ginger and garlic and in the video it looks like more than2 tables spoons of peanuts, maybe 2 ounces. I always find I have to rewatch the video when I make a recipe and I honestly make at least 3 of your recipes a week.
Thank you for taking the time! We’ll have a make an extra effort to write better recipes! Godspeed! ❤️