Do you love Asian dishes? I just can’t seem to get enough of my favorite Chinese restaurant. Unfortunately, I’m not made of money and eating out several times per week can get really expensive really quickly. Fortunately, I have, over the years, gathered up some of my own tasty Asian dish recipes, and this latest is one of my favorites. I’ve got a great video that shows you exactly how to make kung pao chicken that will rival your favorite go-to Asian eatery.
What Is Kung Pao Chicken Made Of?
Kung pao chicken is a traditional Chinese dish that includes:
- Chili Peppers
- And Other Flavorful Ingredients
What Do You Serve With Kung Pao Chicken?
That actually depends on what you want. I served this as part of my family’s Chinese food night, and added in a few additional dishes, like this chicken broccoli.
You could just make the kung pao chicken though and add in a side salad or bread. And of course, you need a dessert. I suggest this Italian coconut cake – it’s so good!
What Is The Difference Between Kung Pao Chicken And General Tso’s Chicken?
General Tso’s chicken is also a favorite of mine and there is a huge difference in these two dishes. General Tso’s chicken is traditionally battered and deep fried.
You don’t fry the chicken for kung pao chicken, so if you are looking for the healthier alternative, kung pao chicken wins by a landslide.
Do You Serve Kung Pao Chicken Over Rice?
I did serve this dish over rice, but you don’t have to if you don’t want the rice. I assume it would be just as tasty without it, or you could serve it over Asian noodles or even just stir-fry some Chinese veggies and use that as your base.
- 2 chicken breasts, sliced into bite-sized cubes
- 1 egg
- 2 tsps. of cornstarch
- 1 tbsp. of garlic, minced
- 1 tbsp. of ginger, grated
- 6 tbsps. of dark soy sauce
- 2 tbsps. of honey
- 1 bell pepper, sliced into cubes
- 1 zucchini, sliced into wedges
- 3 tbsps. of vegetable oil
- ½ cup of peanuts
- 1 tsp. of chili flakes
- ¼ cup of scallions (only the white part)
- Combine chicken breast with soy sauce, cornstarch, egg, garlic and ginger. Set aside for 15-30 minutes to marinade.
- Heat some vegetable oil and sauté bell pepper, peanuts and zucchini for 3-4 minutes. Add chili flakes and scallions, and then add the chicken pieces.
- Cook for 5-6 minutes more until chicken is cooked through and the sauce is nice and thick.
- Serve with rice, topped with more scallions and sesame seeds.
Amount Per Serving: Calories: 297 Total Fat: 21g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 50mg Sodium: 1419mg Carbohydrates: 20g Fiber: 3g Sugar: 12g Protein: 11g
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