Slow Cooker Kung Pao Chicken Recipe2021-12-20
- Yield: 6
- Servings: 6
- Prep Time: 15m
- Cook Time: 3:10 h
- Ready In: 3:25 h
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This information is per serving.
Saturated Fat3.5 g
Trans Fat10.5 g
Unsaturated Fat1.6 g
Slow cooker Kung Pao chicken recipe. Kung Pao chicken is a quick and easy meal that can be made with ingredients you probably already have in your kitchen.
What is the history of Kung Pao chicken?
Pao chicken, also known as Kung Pao chicken, is a dish consisting of pieces of chicken cooked in a hot wok with chopped vegetables and chili peppers.
The earliest mention of the dish was in “The Cookery Blue Book” where it is called “Kung-po” – the place where this dish originated. According to records, the dish was invented by Li Pengfei, who served it to his imperial masters, the Kangxi Emperor, and his son, the Yongzheng Emperor.
The history of Kung Pao chicken can be traced back to Ming Dynasty China during which time Li Pengfei created it for two imperial rulers.
What are some variations of the dish?
There are many variations of this dish as it has been around for centuries and is a popular food in many countries. Some variations include dishes that use vegetables or meat as the primary ingredient instead of noodles or rice.
What are the health benefits of eating Kung Pao chicken?
Kung Pao chicken is a spicy dish that is popular in China and other parts of Asia.
There are many health benefits to eating Kung Pao chicken. The dish is high in iron and selenium, which can promote the production of red blood cells and strengthen the immune system. It’s also high in protein, so it is a good source for growing children or those with an active lifestyle.
Slow Cooker Kung Pao Chicken Recipe
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- 1 pound (480 g_ boneless and skinless chicken breasts, chunked
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 3-4 tablespoons olive oil
- 4 dried red chili pepper
- 1 red bell pepper, cored and sliced
- 1 green bell pepper, sliced
- To Make a Sauce:
- 1/2 cup (125 ml) low-sodium soy sauce
- 1/2 cup (125 ml) water
- 3 tablespoons honey
- 2 tablespoons hoisin sauce
- 3 cloves garlic, peeled and minced
- 1 teaspoon grated ginger
- 1/4 teaspoon dried red chicli flakes
- To Make a Slurry:
- 2 tablespoons cornstarch
- 2-3 tablespoons water
In a large zip log bag, combine chunked chicken, salt, and black pepper. Seal the bag tightly and shake it well to coat the chicken with seasoning.
Heta the olive oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken and cook until lightly browned on each side, for about 2-3 minutes. Remove browned chicken from the skillet and transfer it to the slow cooker.
In a medium mixing bowl, combine the soy sauce, water, honey, hoisin sauce, garlic, ginger, and red pepper flakes. Stir well and pour the spicy mixture over the chicken.
Cover the pot and cook over a high-heat setting for 2-3 hours. Just 30 minutes before serving, combine cornstarch and water, then stir the mixture into the cooker. Add the dried red chili peppers and bell peppers.
Cover the slow cooker and cook over a high-heat setting for a further 20-30 minutes or until vegetables are tender.
Sprinkle with chopped green onions. Serve hot.