Kung Pao Chicken. I love to say it. This dish is one of my favorite entrees to order in a Chinese restaurant. Especially if it’s sweat-on-your-brow spicy. It’s a traditional Chinese dish made in a wok or skillet. and it packs a punch. The chicken is tossed with ginger, garlic, spicy peppers and Chinese seasonings. The ingredient I really love in Kung Pao Chicken is the roasted whole peanuts tossed in for crunch. Arguably the best part. Peanuts, peanut oil, peanut butter…definitely my super-food. And the spice. Mmm, spice.
If you’re buying the ingredients for the first time stock up and fill your pantry with Asian food items so you can keep making more Asian dishes. All the ingredients, like dried peppers, peanuts, soy sauce, rice wine, and cornstarch keep well in the pantry or fridge. Once you gather them, you’ll find yourself reaching for them again and again.
If you don’t have a wok, use a large heavy skillet. Additionally, any available cut of chicken will do. Fresh, frozen, thighs or breasts. Think of Kung Pao as a toss together and eat kind of meal because there’s never a good reason to obsess about getting everything “just right”. Trust me, it’s all about the sauces and spices. And the peanuts, don’t forget the peanuts.