When I first moved to China I could not get enough of this dish, known as Kung Pao Chicken or Gungbao ji here it’s very popular as a takeout dish, but if you can make it at home it would save you a lot of money and calories, I think if you cook at home you can definitely control the amount of ingredients you use, often less gives the same flavor as take out, especially dishes with sugar, restaurants just add way too much sugar in the meals. Especially something like this dish, the sauce is made with sugar. Well well well, what do you know, i just found a way to not use sugar (of course you can use sugar if you please). So we just squeeze 1 orange into the sauce and it tastes amazing!
Don’t take my word for it try it yourself. Also updated this recipe so include veggies into the dish because really if you can find any way to include veggies into your diet then you should!! Hello fiber! That thing that helps things move along when in the digestive tract.
- 1 chicken breast
- 2 carrots chopped
- 1 inch chopped ginger
- 2 cloves garlic
- Roasted Peanuts
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce
- 2 tablespoon white vinegar
- 1/4 cup white cooking wine
- 1 tablespoon cornstarch or all purpose flour
- 1 medium orange squeezed
- Szechuan pepper flakes (optional)
First chop the chicken into small cubes. Not only will this make it cook faster but it’s great to make larger portions. #frugallife
Add cooking oil into your pan, about 3 tablespoons and pan fry the chicken until it is ready. Take it out of the pan and reduce the oil if need be, then add in the chopped onions and let them cook through. Add the ginger and garlic and cook for 1 minute. Add the chicken back in and mix in well with the onions. let this cook for 2 minutes. Add the carrots and if needed you can add the pepper flakes or chilli paste if you like it spicy.
While this is cooking make your sauce;
In a glass bowl, add the vinegar, wine, corn starch/flour, soy sauce and orange juice (from fresh orange!) and mix properly.
Pour this into the pan and stir. The sauce will thicken and you just need to add water a few tablespoons a time until you achieve the proper consistency you would like. Stir it properly and cook for few minutes and it’s done! Take off heat and serve.
Note: You can add bell peppers, even some broccoli to add more veggies into it.
Hope you find my recipe useful and let me know how you make your kung pao chicken as there are so many variations.
The white vinegar and wine can be substituted with red wine and it tastes great only slightly different.You can experiment till you find your proper taste.
Serve with rice and enjoy!