Grilled Kung Pao Chicken on the Arteflame Grill

Kung Pao Chicken is a classic Chinese dish known for its spicy, savory, and slightly sweet flavors. In this recipe, the chicken and vegetables are grilled on the Arteflame, adding a smoky depth to the dish. This grilled version of Kung Pao Chicken is perfect for a quick, flavorful dinner with a bit of a kick.

Ingredients

For the Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced

For the Chicken:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• 2 tablespoons vegetable oil
• 1/2 cup roasted peanuts
• 6-8 dried red chilies (adjust to taste)
• 2 green onions, sliced for garnish

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon water
• 1 teaspoon sugar
• 1 teaspoon cornstarch

Instructions

1. Marinate the Chicken

In a large bowl, mix together the soy sauce, rice vinegar, hoisin sauce, cornstarch, sesame oil, sugar, garlic, and ginger. Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to develop.

2. Prepare the Arteflame Grill

Preheat your Arteflame grill to medium-high heat. You’ll be grilling the chicken, peppers, and onions directly on the flat cooktop.

3. Grill the Chicken and Vegetables

Remove the chicken from the marinade and pat it dry. Brush the chicken, bell peppers, and onion chunks with vegetable oil. Place the chicken pieces directly on the hot cooktop, grilling for about 4-5 minutes per side, or until the chicken is fully cooked and has a nice char. Grill the bell peppers and onions alongside the chicken, turning occasionally until they are slightly charred and tender.

Once cooked, remove the chicken and vegetables from the grill and set them aside.

4. Toast the Peanuts and Chilies

On the cooler side of the grill, add the roasted peanuts and dried red chilies. Toast them for 1-2 minutes, stirring frequently, until the peanuts are golden and the chilies are fragrant. Be careful not to burn them.

5. Prepare the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, water, sugar, and cornstarch until smooth.

6. Combine and Serve

Return the grilled chicken, bell peppers, and onions to the cooktop. Pour the sauce over the top and toss everything together, allowing the sauce to thicken and coat the ingredients evenly. Cook for an additional 2-3 minutes until the sauce is bubbly and the dish is heated through.

Transfer the Kung Pao Chicken to a serving dish. Garnish with sliced green onions and serve hot with steamed rice or noodles.

Tips for the Best Grilled Kung Pao Chicken

• Even Grilling: Cut the chicken and vegetables into evenly sized pieces to ensure they cook at the same rate.
• Spice Level: Adjust the number of dried red chilies to control the spiciness of the dish. For less heat, reduce the number or use milder chilies.
• Marinating Time: Allowing the chicken to marinate for at least 30 minutes helps to tenderize the meat and infuse it with flavor.

Conclusion

Grilled Kung Pao Chicken on the Arteflame grill is a delicious, smoky take on a classic dish. The combination of grilled chicken, charred vegetables, and a spicy-sweet sauce makes this dish a crowd-pleaser. Perfect for a quick weeknight dinner, this Kung Pao Chicken is sure to become a favorite.

Variations

1. Shrimp Kung Pao: Substitute shrimp for the chicken and grill them just until they turn pink and are slightly charred.
2. Tofu Kung Pao: Use firm tofu instead of chicken for a vegetarian version. Grill the tofu until it’s golden and crisp.
3. Extra Veggies Kung Pao: Add grilled zucchini, mushrooms, or broccoli for extra vegetables.
4. Cashew Kung Pao: Replace the peanuts with cashews for a slightly different flavor and texture.
5. Fruit Twist Kung Pao: Add grilled pineapple chunks for a sweet and tangy twist.

Best Pairings

• Drink: Pair with a cold beer, a crisp white wine, or iced green tea.
• Side Dish: Serve with steamed jasmine rice, fried rice, or stir-fried noodles.
• Dessert: Follow up with a light dessert like mango sorbet or fresh fruit salad.