Kung Pao Chicken (Can Be Done with Tofu or Eggplant) Recipe
This dish comes together super fast. Just make sure you have all the ingredients ready and in order near the stove (mise en place). Serve this hot with noodles or rice.
Ingredients
- For the Sauce
- ¾ cup chicken stock
- 2 Tbs. soy sauce
- 1 Tbs. rice vinegar
- 1 Tbs. cornstarch
- 2 tsp. toasted sesame oil
- 2 tsp. honey
- 1½ pounds boneless chicken scaloppini, cut
- into flat pieces about 2-3 inches big, they
- don’t have to be even (equivalent amount so
- cubed eggplant or tofu)
- Salt and pepper
- About ¼ cup cornstarch
- ¼ cup grapeseed, sunflower or canola oil
- 1 tsp chili flakes, less if desired (sometimes I
- leave it out entirely)
- 1 Tbs. minced fresh ginger
- 6 green onions, chopped, keep the whites and
- green parts separate
- 3 Tbs. Shaoxing wine or mirin (dry sherry in a
- pinch)
- Chopped salted peanuts, optional
Instructions
- 1
For the Sauce: Whisk sauce ingredients together in a measuring cup (leave the whisk in the sauce), set aside.
- 2
Prepare the remainder of ingredients; have them ready by the stove.
- 3
In a bowl or a plate, season the chicken with salt and pepper. Toss the cornstarch into the chicken, make sure each piece is coated, shake out the excess.
- 4
Heat a large fry pan or wok to med-high, add most of the oil, leave a little back. Sauté the chicken in the hot oil for a few minutes, flipping the pieces around. When the chicken is mostly opaque but still is pink (raw) in places (about 3-4 minutes), add the rest of the oil, red chilies, ginger and whites of the green onion. Toss to coat. Cook for 1 minute.
- 5
Add the Shaoxing wine or mirin, scrape up the brown bits from the bottom of the pan, cook until liquid has evaporated, less than one minute.
- 6
Whisk the sauce; add the sauce to the chicken mixture. Cook for a minute or so. The sauce will thicken up very fast. Check to make sure the chicken is cooked through, transfer to a serving plate, garnish with the green part of the green onion and peanuts. Serve immediately Serves 6 • It is best to empty the chicken onto a platter for serving, because the sauce will thicken up too much in the hot pan from the residual heat. • If you are using regular boneless breasts of chicken (not scaloppini), cut it into cubes; it just takes the chicken longer to cook in step 4.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Kung Pao Chicken (Can Be Done with Tofu or Eggplant)?
This Kung Pao Chicken (Can Be Done with Tofu or Eggplant) recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 22 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this kung pao chicken (can be done with tofu or eggplant) ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.