Kung Poa Chicken (Can Be Done with Tofu) Recipe
Serve this hot with 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
- 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. mirin or dry sherry
- 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 mirin, scrape up the brown bits from the bottom of the pan, cook until mirin 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 Poa Chicken (Can Be Done with Tofu)?
This Kung Poa Chicken (Can Be Done with Tofu) recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this kung poa chicken (can be done with tofu) 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.