United Noodles and the Art of Perfecting Kung Pao Chicken

Welcome!

Welcome to the United Noodles blog, where we will embark on a flavorful journey through the many, many different culinary traditions in Asia. Our objective each month will be to showcase a single, iconic recipe from a particular cuisine that perfectly encapsulates its essence. By focusing on the sauces and other ingredients integral to one dish, we offer insights into how these elements can be creatively repurposed to craft other dishes within the same cuisine.

We are starting off with Kung Pao Chicken! Kung Pao Chicken (宫保鸡丁), has its roots in China’s Sichuan province, known for their love of numbing spice.

Despite it's spicy intensity, however, the real charm of this dish lies in its balance of spicy, sweet, and savory flavor. This balance is mirrored in the texture contrasts between the diced chicken, crunchy peanuts, and vegetables, all coated in a glossy sauce that is both spicy and subtly sweet. You don’t need to be an uncle from the old country to make this fabulous Sichuanese dish. (See this amazingly hilarious, but PG-13 explicit Jimmy O. Yang video on Chinese chefs.)

My son wanted fajitas the night before, so I used up the bell peppers. So for the Kung Pao Chicken, I tried it with some squash instead. The versatility of Chinese cooking is one of most fun qualities!

In the heart of culinary exploration, there's a dish that stands out with its bold symphony of flavors and textures. And where better to source its authentic ingredients than United Noodles, a haven for anyone yearning to recreate this Sichuan masterpiece at home?

This isn't just a dish; it's a journey through the soul of Sichuan cuisine. The chicken, tender and succulent, becomes the canvas on which a riot of flavors is painted. United Noodles offers the freshest chicken, ensuring that your Kung Pao starts with the best.

The magic, however, lies in the harmony of the peanuts and the chilies. The peanuts, with their earthy crunch, add a texture that's irreplaceable. Each bite is a play of crispness against the softness of the chicken. Meanwhile, the chilies from United Noodles are not just about heat; they're about depth and character. They bring a fiery zest that wakes up every taste bud.

The sauce, oh the sauce! A sweet, savory, and slightly tangy melody that brings the dish together. With ingredients like premium soy sauce, black Chinkiang vinegar, and just the right hint of sugar, all available at United Noodles, this sauce becomes a liquid gold, enveloping each ingredient in its warm embrace.

And the final touch, a sprinkle of green onions for that fresh, sharp kick, perfectly balancing the richness!

It’s the combination of these quality ingredients from United Noodles that elevates a simple stir-fry to something that transcends borders and cultures. It's a dish that tells a story, a dish that, as I’ve always believed, can be a bridge between worlds.

So, take a trip down to United Noodles. Gather these culinary gems and pay homage to the age-old traditions of Sichuan cooking. In your kitchen, as the aromas start to fill the air, you’ll understand why Kung Pao Chicken isn’t just food; it’s an experience.

Remember, it's not just about following a recipe. It's about the dance of flavors and textures, the heat, the sweet, the savory, and the journey of creating something that, bite after delightful bite, reminds you why you fell in love with food in the first place.

Tips on Making the Authentic Sichuan Flair 👊

1. It's all in the velveting the chicken

Velveting chicken, a meat tenderizing technique popular in Chinese restaurants, is surprisingly simple yet incredibly effective. Imagine each piece of chicken wrapped in a silk robe. When you velvet chicken, you're sealing in moisture and creating a barrier. This barrier does two things: it prevents the chicken from drying out and it absorbs flavors more deeply.

To begin, marinate your chicken pieces in a mixture of cornstarch and shaoxing wine. After marinating, quickly fry the chicken in hot oil. This step creates beautiful golden edges on the chicken, ensuring it remains tender and juicy. The final flourish is to finish cooking the chicken in a stir-fry with other ingredients. This method, favored for dishes like Kung Pao Chicken, guarantees a mouthwatering balance of texture and flavor, with chicken that's perfectly cooked and brimming with taste.

2. Are Sichuan peppercorns a nonnegotiable?

Some say that Sichuan peppercorns are non-negotiable – they're the soul of the dish, offering a unique numbing sensation that dances on the tongue. Coupled with fiery dried chilies, they bring the characteristic málà (numb-spicy) flavor that Sichuan cuisine is renowned for.

3. Umami, Heat, and Crunch

Crunchy peanuts add a textural contrast, while the dark vinegar and a touch of sugar balance the heat with a subtle sweetness. Every bite is a burst of umami, heat, and crunch, making it irresistibly moreish.

4. United Noodles: Your Gateway to Authentic Sichuan Flavors

What sets United Noodles apart is our commitment to authenticity and quality. Our ingredients are sourced to ensure you get the real taste of Sichuan. From the Sichuan peppercorns to the aged dark vinegar, every component is carefully selected to deliver the most authentic experience possible.

5. Master Kung Pao Chicken at Home with United Noodles' Expert Guide

For the home chefs, United Noodles offers all the ingredients you need to whip up this dish in your kitchen. Follow our in-store recipe cards or online blog for a step-by-step guide to creating this masterpiece at home. Don't forget to pair it with a bowl of fluffy, steamed jasmine rice to complete the experience.

Kung Pao Chicken Recipe
with United Noodles’ Recommended Brands

Kung Pao Chicken is an exquisite clash of flavors - tender chicken meets the crunch of peanuts, all dancing in a fiery, yet sweetly nuanced sauce. It's a dish that speaks to the soul of Sichuan cuisine.

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

• 2 tsp light soy sauce (Lee Kum Kee Premium Light Soy Sauce, 16.9-Ounce)

• 1 tsp Shaoxing wine (Liang Brand Shaoxing Cooking Wine 750ml)

• 2 tsp cornstarch (Argo 16.9oz Corn Starch)

For the Sauce:

• 3 tbsp light soy sauce (Lee Kum Kee Premium Light Soy Sauce, 16.9-Ounce)

• 2 tbsp black Chinkiang vinegar (镇江香醋 Chinkiang Zhen Jiang Vinegar 18.6 fl oz)

• 1 tbsp hoisin sauce (Lee Kum Kee Premium Hoisin Sauce, 20 Ounce)

• 1 tbsp sugar (Crystal Sugar 4lbs)

• 1 tsp cornstarch (Argo 16.9oz Corn Starch)

• 1/2 tsp sesame oil (Kadoya Pure Sesame Oil, 11 Fl Oz)

For the Stir-Fry:

• 3 tbsp vegetable oil (any standard cooking oil will do) (Butcher Boy Vegetable Oil 48oz)

• 8-10 frozen red chilies (Frozen Sichuan Red Chilies)

• 1 tsp Sichuan peppercorns (Hunsty Sichuan Peppercorns)

• 1/2 cup unsalted roasted peanuts (Do not know brand)

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 1-inch piece of ginger, minced

• 2 green onions, chopped (separate the white and green parts)

Instructions:

1. Marinate to velvet the Chicken: Mix the chicken cubes with the marinade ingredients (soy sauce, Shaoxing wine, cornstarch). Let it sit for about 15-20 minutes.

2. Prepare the Sauce: In a bowl, combine all the sauce ingredients (soy sauce, black vinegar, sesame oil, sugar, cornstarch, and chicken stock). Stir well until the sugar and cornstarch are dissolved. Set aside.

3. Cook the Peanuts: Heat a small amount of oil in a wok or large frying pan over medium heat. Add the peanuts and fry them until golden brown. Remove and set aside.

4. Stir-Fry Velvet the Chicken: Increase the heat to high and add more oil to the wok. Add the marinated chicken and stir-fry until it's cooked through and lightly browned. Remove the chicken from the wok.

5. Cook the Aromatics: Lower the heat to medium. Add the dry red chilies to the same wok and stir-fry for about 30 seconds. Add the minced garlic and ginger, and stir-fry until aromatic.

6. Combine Everything: Return the chicken to the wok. Pour the prepared sauce over the chicken and stir well. The sauce will thicken as it heats. Add the fried peanuts and chopped spring onions, and stir everything together until well coated and heated through.

Serve: Serve your Kung Pao Chicken hot with steamed rice.

Embark on a culinary odyssey with this exquisite Kung Pao Chicken recipe 🐓🌶️, crafted with the finest ingredients from United Noodles. Click here to unveil more recipes that bring these same ingredients to life in other staple Sichuan dishes. 🔥

Check out some other of our favorite recipe variants:

1. Cafe Delites: Kung Pao Chicken

2. Chili Pepper Madness: Kung Pao Chicken Recipe

United Noodles Copyright © 2024 | All Rights Reserved

Terms of Use | Copyright | Privacy Policy