Chinese cuisine offers a vast array of flavorful and exciting dishes to tantalize your tastebuds However, navigating this culinary wonderland can be intimidating for those unfamiliar with the unique ingredients and cooking techniques involved. One such mystifying dish is the delicious chicken kow – but what exactly is it? In this article, I’ll unravel the mysteries of chicken kow and provide a comprehensive guide to this tasty treat.
What Is Chicken Kow?
Chicken kow, sometimes spelled “gai kow” or “kow gai”, is a popular Cantonese dish of chicken pieces stir-fried with vegetables in a flavorful sauce It likely originated in Guangdong province and has become a menu staple at many North American Chinese restaurants The name “kow” refers to the wok cooking process used to prepare the dish.
Boneless chicken thighs or breasts are sautéed to perfection with vegetables like bell peppers, onions, carrots, and zucchini. A glossy, umami-rich brown sauce infused with aromatic seasonings finishes the dish. This tasty sauce goes through all the ingredients and ties the whole thing together.
Key Ingredients in Chicken Kow
While recipes can vary, chicken kow relies on a few key ingredients to create its signature flavor profile:
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Cutting chicken thigh or breast meat into 1-inch pieces without bones or skin Chicken provides substance and soaks up the sauce.
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Vegetables – Onions, bell peppers, carrots and zucchini add color, crunch and nutrition.
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Sauce – A mouthwatering blend of chicken stock, soy sauce, oyster sauce, sesame oil, cornstarch and spices.
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Aromatics – Minced ginger and garlic provide a aromatic base. Dried red chilies offer optional heat.
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Scallions – Bright green scallions add freshness and color as a final garnish.
Each bite of chicken kow gives you a variety of tastes and textures thanks to the chewy chicken, crunchy vegetables, and rich sauce.
Origins and Cultural Significance
While many assume chicken kow comes from Sichuan province, it actually has its roots in Guangdong and was likely created by Cantonese immigrants. In Cantonese, “kow” refers to the wok cooking process, while “gai” means chicken.
The dish was originally quite spicy with abundant dried chilies and Sichuan peppercorns. When Cantonese immigrants brought chicken kow overseas, they adapted it to suit local tastes by lowering the heat. However, there are still many authentic spicy versions found across Chinatowns worldwide.
Today, chicken kow appears on Chinese restaurant menus internationally. It represents the Cantonese flair for flavorful dishes that balance culinary textures and tastes. When cooked properly in a smoking hot wok, chicken kow perfectly melds the savory, sweet, spicy and salty elements into one cohesive and craveable flavor.
Cooking Methods for Chicken Kow
The traditional cooking method for chicken kow relies on China’s signature wok and intense heat to quickly stir-fry the ingredients while retaining their color and bite. Here are some key steps:
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Velveting the chicken – Coating pieces in a marinade of cornstarch, egg white, oil and rice wine tenderizes the meat and creates a silky texture.
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Stir-frying – Using very high heat, the chicken is seared to seal in juices, followed by the vegetables.
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Making a sauce – The sauce ingredients are added last and stirred vigorously to evenly coat the ingredients.
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A pinch of cornstarch thickens the glossy sauce so it clings beautifully to each morsel.
For home cooks lacking a powerful stove burner, chicken kow can be made using a large skillet or frying pan. While the smoky wok hay flavor will be less pronounced, you can still achieve excellent results. Just be sure to use very high heat and keep ingredients moving.
Serving Suggestions for Chicken Kow
Chicken kow is extremely versatile. Here are some popular ways to enjoy it:
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Scooped over steamed jasmine rice. The sauce drizzles over the rice for added flavor.
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Tossed with cooked Chinese egg noodles or ramen.
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Wrapped in lettuce leaves or stuffed into bao buns.
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Added to fried rice or congee as a protein boost.
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Served as an appetizer with vegetable crudites for dipping in the sauce.
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Accompanied by a side salad for a balanced meal.
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Garnished with toasted sesame seeds, scallions or cilantro.
However you choose to serve chicken kow, have napkins ready – its finger-licking sauce has a tendency to get messy in the best way!
Variations Around the World
As chicken kow migrated from China around the globe, many localized adaptations emerged:
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Kung Pao Chicken – An even spicier Sichuan version with abundant dried chilies and Sichuan peppercorns.
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Chicken Lollipop – Bone-in chicken drumsticks or wings prepared in the chicken kow style.
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Singapore Kow – Features curry powder and uses shrimp instead of chicken.
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Tofu Kow – For vegetarians, tofu stands in for the chicken.
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Thai Kow – With peppers, basil and a touch of coconut milk.
No matter where you encounter chicken kow, the hallmarks of tender protein, crisp veggies and lustrous sauce remain constant. Part of the fun is putting your own spin on this beloved Chinese staple.
Is Chicken Kow Healthy?
Chicken kow is relatively healthy as Chinese dishes go, but the nutrition depends on your recipe.
Using skinless chicken breast, loading up on low-calorie vegetables, and avoiding deep-frying gives it a balanced nutritional profile. However, some recipes call for chicken thighs, while pre-made sauces from the Asian market can be high in sodium.
To make your chicken kow as healthy as possible:
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Choose lean chicken breast over fatty thighs.
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Use minimal oil when stir-frying.
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Load up on non-starchy vegetables like bell peppers and broccoli.
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Use reduced-sodium soy sauce in the stir-fry sauce.
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Enjoy over brown rice instead of white.
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Garnish with chili oil or Sriracha instead of salty soy sauce.
With some simple tweaks, you can enjoy guilt-free chicken kow anytime! Just go easy on the rice.
Mastering Chicken Kow at Home
Once you’re armed with all this chicken kow knowledge, it’s time to start cooking! Follow this simple recipe for swoon-worthy results:
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil, divided
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 carrots, thinly sliced
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 1-3 dried red chilies (optional)
- 1⁄4 cup chicken stock or water
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Chopped scallions for garnish
Instructions:
- Toss chicken pieces with cornstarch until fully coated.
- Heat 2 tablespoons oil in a wok or large skillet over very high heat. Add chicken and stir-fry until lightly browned but not fully cooked, about 2-3 minutes. Remove and set aside.
- Add remaining 1 tablespoon oil to pan. Stir-fry onions for 1 minute.
- Add peppers and carrots. Stir-fry 2 minutes.
- Add garlic, ginger and dried chilies (if using). Stir-fry until fragrant, about 30 seconds.
- Return chicken to pan. Add chicken stock and sauces. Bring to a boil.
- Add sugar and toss ingredients until evenly coated in glossy sauce, about 1 minute.
- Garnish with scallions and serve immediately with steamed rice.
Once you taste your homemade chicken kow, this Chinese favorite will become a regular staple! Adjust the protein, vegetables and spice level to suit your preferences. Share this tasty dish with family and friends for an easy yet impressive cultural culinary experience.
Frequently Asked Questions About Chicken Kow
Q: What kind of chicken is best for chicken kow?
A: Lean and tender chicken breast or thigh meat works best. Avoid using chicken wings or drumsticks which are harder to stir-fry evenly.
Q: Can I prepare chicken kow on the grill or in the oven?
A: You can, but the flavor won’t be as authentic. The high heat and smoky wok flavor are hard to replicate. However, grilling does add a pleasant char.
Q: Do I need a wok to make chicken kow?
A: A wok is ideal, but a large non-stick skillet or frying pan works too. Just be sure to use very high heat and keep ingredients moving.
Q: Can I use a store-bought stir-fry sauce instead of making it?
A: Yes, look for sauces that contain soy sauce, oyster sauce and sesame for the closest match. But homemade has better flavor.
Q: How long does leftover chicken kow last in the fridge?
A: Leftover chicken kow will keep for 3 to 4 days in the refrigerator. Reheat gently before serving. Add a splash of water if the sauce thickens too much.
Chicken kow, in all its savory, sweet and spicy glory, is a journey worth taking for any intrepid Chinese food explorer. Once the mysteries unravel, what remains is a simple yet satisfying dish that crosses cultures and brings people together through the universal language of delicious food. This versatile staple is definitely worth adding to your recipe repertoire.
What You’ll Need To Make Kung Pao Chicken
- The umami flavor of soy sauce is added to both the marinade and the sauce.
- Chinese cooking wine is usually made with red wine, but dry sherry is a great alternative that is easier to find and has a similar rich, slightly sweet flavor.
- Cornstarch: This ingredient makes a coating that keeps the chicken moist while it’s cooking, so it doesn’t dry out and stays juicy and tender. It also helps the sauce thicken, which gives the dish a smooth, shiny finish.
- Chicken: Tenderloins of chicken are best because they are easy to work with and naturally very tender. You can also use boneless, skinless chicken breasts.
- Balsamic vinegar: This can be used instead of Chinese black vinegar because it gives the sauce the same tangy sweetness and depth.
- Adds a bit of sweetness and savory depth to the sauce with hoisin sauce.
- Sesame oil gives the sauce a nutty, toasty taste. If you want toasted Asian sesame oil, which is dark and tastes nutty, don’t get the light, untoasted kind.
- When you add crushed red pepper flakes, the dish gets a kick of heat. You can change the amount of heat to suit your taste.
- Ground ginger gives the sauce a warm spice and a pleasant smell.
- When you cook with vegetable oil, the other flavors can stand out, and the chicken and vegetables get a nice sear.
- This stir-fry has color, sweetness, and crunch from the red bell pepper and celery.
- Together, garlic and scallions give the stir-fry a strong, fragrant base. The garlic adds a strong flavor, and the green onions add a fresh, mild onion note.
- Cashews or peanuts: These give the dish crunch and a rich, nutty flavor that goes well with the chicken and savory sauce.
- Jump to the printable recipe for precise measurements
Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
Meanwhile, chop the bell pepper, celery, scallions, and garlic. With stir-fries, having all your ingredients prepped beforehand is crucial because the cooking process is quick and leaves no time for chopping as you go!.
In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.
Heat a large skillet or wok over high heat. Add a tablespoon of oil to the pan, then add the bell pepper, celery, and salt. Cook for about 5 minutes, until the veggies are slightly softened and starting to brown. Transfer the vegetables to a large bowl and set aside.
Add another half tablespoon of oil to the pan and crank up the heat. Toss in half the chicken—just be sure not to crowd the pan—and let it brown on one side.
Flip the chicken pieces and cook for another 1 to 2 minutes, just until they’re cooked through. Transfer them to the bowl with the peppers and celery. Add another half tablespoon of oil to the pan, then cook the remaining chicken until golden on one side. Turn the chicken pieces over and cook for 1 minute. Add a bit more oil to the pan, along with the garlic and scallions.
Cook for about 30 seconds. Then add the reserved vegetables, chicken, and sauce to the pan.
Turn down the heat and cook for 30 seconds, or until the chicken and vegetables are warm and the sauce has thickened. Add the nuts and mix them in.
Taste and adjust the seasoning if needed, and serve with rice. Enjoy!
More Chinese Chicken Recipes You May Like
Don’t wait for takeout—this 30-minute kung pao chicken is faster, easier, and just as delicious!
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 12 chicken tenderloins (or chicken breasts without bones or skin) cut into 1-inch pieces
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon of the best hoisin sauce, like Kikkoman or Lee Kum Kee
- 1 tablespoon sesame oil
- 1½ tablespoons sugar
- 1 tablespoon corn starch
- 1/2 teaspoon of crushed red pepper flakes (for a milder sauce, use half that amount)
- ¼ teaspoon ground ginger
- &frac13 cup water
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, white and green parts, thinly sliced
- &frac13 cup whole roasted unsalted peanuts or cashews
- To prepare the chicken, mix the soy sauce, dry sherry, and cornstarch in a medium bowl. Whisk the mixture until the cornstarch is completely gone. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
- To make the sauce, put all of the ingredients in a medium-sized bowl and whisk them together until the cornstarch is gone. It may stick to the bottom of the bowl, so be sure to scrape it up.
- On high heat, get a big nonstick skillet very hot. Add 1 tablespoon of the oil and swirl to coat. Add the celery, bell pepper, and salt. Cook, stirring often, for about 5 minutes, or until the vegetables are slightly softened and beginning to brown. Transfer the vegetables to a large bowl and set aside.
- Put the pan over high heat and add one more tablespoon of oil. It’s important not to crowd the pan when you add half of the chicken. Brown one side for about 1½ minutes. After you flip the chicken pieces, cook for another 1½ minutes, or until the chicken is just barely done. Add the peppers and celery to the bowl with the chicken. Add another ½ tablespoon of oil to the pan. Add the rest of the chicken and cook for about 1½ minutes, until one side is golden. Turn the chicken pieces over and cook for 1 minute. Add another ½ tablespoon of oil to the pan along with the garlic and scallions. Cook for another 30 seconds while stirring the chicken.
- Put the sauce in the pan with the chicken, vegetables, and vegetables that you set aside. Turn the heat down to low and cook for about 30 seconds, or until the chicken and vegetables are warm and the sauce has thickened. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will get thicker as it sits. If you need to, thin it with a few tablespoons of water.) ).
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- Per serving (4 servings)
- Calories: 692
- Fat: 45 g
- Saturated fat: 7 g
- Carbohydrates: 42 g
- Sugar: 10 g
- Fiber: 5 g
- Protein: 31 g
- Sodium: 1639 mg
- Cholesterol: 70 mg
This website is written and produced for informational purposes only. The nutrition facts on this site have not been reviewed or approved by a nutritionist or the Food and Drug Administration. I am not a certified nutritionist. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The nutritional information in a recipe can be different depending on the types of products or brands bought, the natural changes that happen with fresh food, and how the ingredients are processed. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.