Kung Pao Chicken Kebabs
Thomas J. Story
These chicken kebabs are marinated in crowd-pleasing Kung Pao flavors (don’t skip the fermented bean paste doubanjiang for the full effect). A garnish of basil and puffed rice provides a vivid finish and pleasing textural contrast.
This recipe, and others like it, can be found in the article “Spicy Sichuan-Style Grilling Recipes from the Queen of Chili Crisp.”
How to Make It
1
Prepare Kung Pao Marinade: Combine tamari, agave syrup, garlic, ginger, shallots, doubanjiang, erjingtiao, and black vinegar in a blender and process until smooth.
2
Cook skewers: Heat grill to medium high. Cut chicken breast into 1-inch cubes. Cut bell peppers into 1-inch squares. Add pepper to kebab skewer and alternate with chicken cubes and peppers until kebab is full but there’s a half inch of skewer still exposed. Brush with half the Kung Pao Marinade and place on the grill. Flip kebabs after 5 minutes and apply more marinade. Rotate after another 5 minutes. Rotate again and cook for 5 more minutes. Garnish with puffed rice, chopped scallion, and basil.
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Ingredients
For the Kung Pao Marinade
½ cup tamari
3 tbsp agave syrup
2 tbsp chopped garlic
2 tbsp chopped ginger
½ cup diced shallots
1 tbsp black vinegar
For the Kebabs
2 boneless skinless chicken breasts
2 red bell peppers
¼ cup Kung Pao Marinde (ingredients above; recipe at top right)
4 cups puffed black rice
scallions for garnish
1 bunch basil
6 wooden skewers
Directions
1
Prepare Kung Pao Marinade: Combine tamari, agave syrup, garlic, ginger, shallots, doubanjiang, erjingtiao, and black vinegar in a blender and process until smooth.
2
Cook skewers: Heat grill to medium high. Cut chicken breast into 1-inch cubes. Cut bell peppers into 1-inch squares. Add pepper to kebab skewer and alternate with chicken cubes and peppers until kebab is full but there’s a half inch of skewer still exposed. Brush with half the Kung Pao Marinade and place on the grill. Flip kebabs after 5 minutes and apply more marinade. Rotate after another 5 minutes. Rotate again and cook for 5 more minutes. Garnish with puffed rice, chopped scallion, and basil.
We only recommend things we love. If you buy something through our site, we might earn a commission.
