To make sure you don't get the chicken dish too spicy, add less red pepper flakes than called for initially. (This is NOT the time to check your email! -)) It gets mushy pretty quickly and is not as tasty (in my opinion).Ĭutting thick slices helps with this as well as watching your pan and the timing of the covered cooking. Let me know how hot you like yours in the comments below! More Tips It was still quite spicy, so I reduced the finished recipe down to one-half teaspoon or less depending on what your family likes. but then I realized - "Hey, this is hot stuff - that's probably way too much!"įortunately for me and my boys, I reduced it to only 1 teaspoon (one third of the mistaken original) in time before mixing it all together. One fun side note: I actually added 1 whole tablespoon initially to the marinade. Plus, this ingredient is easy to add more or less to your family's liking. I decided using red pepper flakes was a very reasonable substitute. I really try to make all my recipes approachable for the average cook and not use exotic or difficult-to-find ingredients if possible. The original recipe for Panda Express kung pao chicken uses hot dried red peppers in the recipe, but I don't have any of these (or know where to get them easily). ![]() You will then add the remaining marinade liquid during the last 5 minutes of cooking. This step will create a more flavorful base for your recipe. Make sure to marinate the chicken while the pan heats up. Plus, it's so quick to make - only 30 minutes from start to finish - you'll have it ready to serve before you would have gotten to the nearest restaurant (or have it delivered)! Tips for the Best Kung Pao Chicken It's more delicious (in my opinion), and, of course, it's cheaper to make at home. Bring the sauce to a simmer, reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 2-3 minutes.If you love Panda Express Kung Pao Chicken, then you'll really love this copycat recipe of mine. Return the chicken to the skillet, add the sauce and stir to combine. Add the green onions, cashews, ginger, garlic, and dried chili peppers, cook, stirring, until fragrant, about 2 minutes more. Once the oil is glistening, add the bell peppers and cook, stirring, until they begin to soften, about 4 minutes. Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat. Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, about 8 minutes total per batch. Heat 1½ tablespoon sesame oil in a large skillet over medium-high heat. In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. In a small bowl, combine ¼ cup of the soy sauce, vinegar, and sugar, set aside. Serve! We love to serve this over steaming bowls of white or brown rice.The Kung Pao sauce will thicken slightly and really coat the veggies and chicken, which is what you want. Let all of the flavors meld over the heat for a few more minutes. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and cooked chicken. Then add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir-fry! Stir-fry the bell peppers until they're a little soft.Cook the chicken until crispy! Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces in sesame oil until they're cooked through and gorgeously crispy.Then, toss it in a little soy sauce and cornstarch to coat. This is a little easier to do if your chicken is slightly frozen. ![]()
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