Kung Pao Chicken

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Dried whole chilis give more complex and concentrated flavors.

Photo by Anne Watson

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Use simple science to transform good dishes into great dishes with “Easy Culinary Science for Better Cooking” by Jessica Gavin.

Cover courtesy Page Street Publishing

2 - 4 hours DURATION

4 servings SERVINGS

Ingredients

2 lb boneless skinless chicken breast, cut into 1-inch cubes
1/4 cup plus 2 tsp cornstarch, divided
1/2 cup soy sauce or tamari (for gluten-free option), divided
3 tbsp plus 1 tsp sesame oil, divided
3/4 cup plus 2 tbsp water, divided
1/2 cup rice vinegar
1/2 cup honey
10 dried red chili peppers or dried guajillo, cut in half lengthwise, seeds removed
2 tbsp vegetable oil
1 cup diced red bell pepper, 1-inch dice
1 cup diced green bell pepper, 1-inch dice
4 oz brown mushrooms, cut into ¼-inch slices
1 cup sliced zucchini, 1/4 inch slices
1/2 tsp sesame seeds
2 tbsp peanuts
1 tbsp thinly sliced green onion
Rice, optional

Directions

In a medium-size bowl, combine the diced chicken, 2 teaspoons of cornstarch, 2 tablespoons of soy sauce and 2 teaspoons of sesame oil. Allow the chicken to marinate at room temperature while preparing the sauce.

In a small bowl, whisk together 1/2 cup of water, 6 tablespoons of soy sauce, vinegar and honey. Add the chili peppers, stir to combine and add the sauce to a slow cooker.

Heat a large sauté pan over medium-high heat. Add the vegetable oil, and once hot, add the marinated chicken in a single layer. Sear until golden brown, about 2 minutes on each side. Transfer the chicken to the slow cooker. Cover and cook the chicken on high for 1 1/2 to 2 hours, or 2 1/2 to 4 hours on low.

Switch the slow cooker setting to high to help raise the temperature of the sauce to almost 203 degrees Fahrenheit, so that the starch granules can effectively swell, thicken and not leave a raw starch flavor. Whisk together 1/4 cup of cornstarch and 6 tablespoons of water in a small bowl. Add to the slow cooker and whisk to combine. Cook on high for 30 minutes.

Add the bell peppers, mushrooms and zucchini, and stir to combine. Cook on high until the sauce is thickened and vegetables are tender, 30 minutes.

Garnish the chicken with the sesame seeds, peanuts and green onions. Serve the Kung Pao Chicken with rice, if desired.

Ingredients

Directions

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