Introduction:
Kung Pao Chicken is a classic Chinese dish that combines tender chicken, vibrant vegetables, crunchy peanuts, and a tangy, spicy sauce. Cooking it on the Arteflame grill infuses a smoky flavor that enhances every bite, making it perfect for your next outdoor gathering.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 1 tbsp vegetable oil
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
Vegetables and Nuts:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup zucchini, diced (optional)
- 1/2 cup peanuts (roasted, unsalted)
- 2-3 dried red chilies (optional, for heat)
- 2 green onions, sliced
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix the soy sauce, rice vinegar, cornstarch, and vegetable oil.
- Add the chicken cubes and toss to coat. Marinate for 15-20 minutes while preparing the grill.
Step 2: Prepare the Arteflame Grill
- Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
- Set up heat zones with medium-high heat for searing the chicken and vegetables.
Step 3: Cook the Chicken
- Place the chicken cubes on the flat cooktop near the center where the heat is higher.
- Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Move to a cooler zone to keep warm.
Step 4: Grill the Vegetables
- Toss the bell peppers and zucchini (if using) with a little vegetable oil and season lightly with salt.
- Grill the vegetables on the flat cooktop for 5-6 minutes, stirring occasionally, until lightly charred and tender.
- Toast the peanuts and dried red chilies briefly on the cooktop until fragrant.
Step 5: Make the Sauce
- Move the chicken and vegetables to the outer edge of the grill.
- Pour the sauce ingredients (soy sauce, rice vinegar, sugar, hoisin, sesame oil, and cornstarch mixture) onto the medium-heat zone of the cooktop or use a small skillet.
- Stir constantly with a spatula or whisk until the sauce thickens and becomes glossy.
Step 6: Combine and Serve
- Toss the grilled chicken, vegetables, peanuts, and chilies in the sauce until evenly coated.
- Transfer to a serving dish and garnish with sliced green onions.
Tips for Perfect Kung Pao Chicken
- High Heat for Searing: Use the center of the grill to achieve a good sear on the chicken.
- Control the Heat: Adjust the number of dried chilies for your desired spice level.
- Prep in Advance: Have all ingredients prepped and ready before cooking, as the process moves quickly.
- Fresh Ingredients: Use fresh vegetables for vibrant flavors and textures.
Variations
- Spicy Kung Pao: Add chili oil or Szechuan peppercorns for authentic heat.
- Vegan Option: Replace chicken with tofu or mushrooms.
- Nut-Free Version: Substitute peanuts with roasted sunflower seeds.
- Extra Veggies: Add broccoli, snap peas, or baby corn for more variety.
- Sweet Twist: Toss in pineapple chunks for a hint of sweetness.
Pairings
- Sides: Serve with steamed jasmine rice, fried rice, or noodles.
- Drinks: Pair with iced green tea, sparkling water, or a light beer.
- Sauces: Offer extra sauce on the side for dipping.
Conclusion
Grilling Kung Pao Chicken on the Arteflame grill adds a smoky depth that elevates this beloved dish. With its perfect balance of sweet, sour, and spicy flavors, it’s sure to become a crowd favorite.
