KUNG PAO CHICKEN AND SHRIMP FREE

In a small container, mix together the sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock, cornstarch, water, Chinese chili bean paste, and dark soy sauce (if using).ġ. Add the oil (1/2 tbsp) and stir it to prevent them from sticking together. Once the chicken gets a little sticky, add the cornstarch and mix to combine. Add the mirin, 1/2 of an egg white, and dark soy sauce. Cut the chicken thighs into cubes, about the same size as green onions. Cut the bell peppers into small bite-sized pieces.ġ. Finely mince or grate a small knob of ginger (1 tsp).ģ. Smash 3 cloves of garlic and finely chop it. Chop the green onions into nice, little chunks. 1/2 tbsp Chinese chili bean paste (doubanjiang)ġ.1/2 tsp concentrated chicken stock (or chicken bouillon powder).1/2 tsp Sichuan peppercorn-flavored oil (optional).1 tsp dark soy sauce (or regular soy sauce).10.6 oz (300g) boneless, skinless chicken thighs (or breasts).1-2 Korean dried chilies (or pepperoncini, Vietnamese dried chilies).The best thing about this dish is you can easily get the ingredients and with a little bit of technique, you can make a restaurant-quality kung pao chicken at home. You can also saute a chili pepper or jalapeno with the bell peppers for extra spice.Today, we’re making Kung Pao Chicken, one of the most popular Chinese take-outs. Add some heat: If you want more of a kick to the sauce add more Sriracha or crushed red pepper flakes.Make it vegetarian: To keep this dish vegetarian replace the shrimp with cauliflower! Kung Pao Cauliflower is so good!.Use whatever veggies you have on hand: I’ve made this with bok choy, celery, zucchini and fresh green beans!.

KUNG PAO CHICKEN AND SHRIMP FREE

Use other proteins: Feel free to substitute cubed chicken thighs to make kung pao chicken or thinly sliced flank steak to make kung pao beef.

Any longer and the shrimp will be chewy and rubbery. I only cook the shrimp until translucent, 3-4 minutes. This helps them to get caramelized on the outside and crisp.

Don’t overcook shrimp: To keep the shrimp extra juicy I cook them fast over really high heat.

For a low carb option try cauliflower rice or quinoa. I love to serve the shrimp with white or brown rice to soak up all the extra sauce.This Easy Kung Pao Shrimp makes an awesome appetizer or main dish! Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.Turn the heat down and allow the sauce to simmer until it is thickened, 2 minutes. Add the Kung Pao Sauce to the pan along with the cooked shrimp.Meanwhile make the Kung Pan Sauce! Whisk soy sauce, water, cornstarch, rice wine vinegar, sesame oil and Sriracha in a small bowl.Add in garlic and ginger cook for 1 minute.Cook shrimp: Next add in shrimp and saute until fully cooked 2-3 minutes.Add in the bell pepper and sauté over medium high heat for 3-4 minutes or until slightly tender and carmazlied. For serving: Chopped peanuts, sesame seeds and green onions!.Rice Wine Vinegar: Adds some acidity and helps to balance out the sauce.You can find this at your local grocery store usually in the international isle or online here. Sesame Oil: Has a wonderful nutty flavor that is commonly used in Kung Pao sauce.Garlic and Ginger: Fresh ginger and garlic add so much flavor to the sauce! Feel free to add more garlic!.If you have regular soy sauce just add an extra splash of water to the sauce. Soy sauce: I recommend using low sodium soy sauce to keep the saltiness down.Red Bell Pepper: Adds a nice crunch and pop of color!.If using frozen thawed shrimp make sure to pat dry any excess moisture. Shrimp: Large deveined shrimp with the tails removed.I also like to double the sauce to have extra to serve over rice. If you like it spicy like me double or triple the amount of sriracha and add some crushed red pepper flakes! All of which you can find in the International Isle of your grocery store. The sauce is made up of soy sauce, ginger, sesame oil, rice wine vinegar and Sriracha. I love the combination of the shrimp, crunchy peanuts, and thick kung pao sauce. I like to sauté the bell peppers and shrimp and let them simmer in the sauce until it gets nice and thick. Topped with green onions, sesame seeds and chopped peanuts for some crunch. Juicy plump shrimp, simmered in a thick kung pao sauce. Today I am sharing one of my favorite Chinese take out dishes: Easy Kung Pao Shrimp. It’s just as flavorful, super easy and a lot healthier.

Kung pao chicken and shrimp