Pulled Kung Pao Chicken
A staple at just about every Chinese takeout restaurant across the US (as well as an integral plot point in one of my favorite Seinfeld episodes: “George likes his chicken spicy.”), Kung Pao chicken is one my of favorite dishes in Asian cuisine. Originating in the Sichuan province of China in the mid 19th century and eventually taking hold in Western cuisine, it’s now difficult to imagine Chinese menus without this dish.
For this recipe I’ve changed things up a little bit. Rather than the cubed chicken we’re used to, I’ve done a pulled chicken. It’s braised slowly in a Kung Pao Sauce, then served over a bed of yellow rice. Although boneless, skinless chicken breasts are the way to go for those who are dieting; you certainly get better results with bone in chicken thighs. Their flavor and moisture just can’t be beat, especially for longer cooks like smoking or braising.
One important note for the sauce I should mention: Very much like George, I like my chicken spicy. So, I use a couple Birds Eye Chili Peppers in this sauce. If you’ve never had these little guys (also known as Thai Chili Peppers) you may be in for a surprise. While having a fantastic flavor they also pack a pretty big heat wallop. If you want to omit these little guys for a more manageable capsaicin content feel free. I cook them whole in the sauce and…(This part is important!) remove them before serving.
Because I love the flavor of this chicken so much, I use a very basic yellow rice as to not distract from the chicken. Seasoned with just a bit of salt and lime juice, it compliments the chicken just perfectly. So, enjoy and if you do use the Birds Eye Peppers have a glass of milk nearby.
Ingredients and Instructions
Chicken
- 4 bone in chicken thighs
- Dash of kosher salt
- Dash of black pepper
- Dash of ground ginger
Season the chicken with the spices and set aside while you prepare the sauce.
Kung Pao Sauce
- 2 tablespoons coconut oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 bird’s eye chili whole (Like a bay leaf, you will be removing this guy later so remember what he looks like.)
- 2 cloves of garlic grated
- 1 one inch knob of ginger peeled and grated
- 1 cup of chicken stock
- 5 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon brown sugar
Preheat oven to 300 degrees Fahrenheit. Heat coconut oil in a large Dutch oven. Add chicken and brown well on all sides. Remove with slotted spoon, reserving as much oil as possible. Set chicken aside and add onions, peppers, garlic, and ginger. Cook until veggies are tender. Add remaining ingredients and stir well. Bring to simmer then return chicken to the pot. Cover and place dutch oven in the oven and cook chicken until pull apart tender (about one hour). Debone and pull chicken. Put chicken back in Kung Pao Sauce. Serve over yellow rice.
Yellow Rice
- 1 package yellow rice (we use Vigo Yellow Rice)
- Dash of salt
- 1 teaspoon lime juice
- Sprinkle of green onion chopped
Cook yellow rice according to package directions. Add a dash of salt to boiling water. When rice is done add 1 teaspoon of lime juice and stir well.
Serve chicken over rice and sprinkle with a little green onion or cilantro.
