Kung Pao Chicken Kebabs
![Fly By Jing: Kung Pao Chicken Kebabs (0724) Kung Pao Chicken Kebabs](https://cdn.statically.io/img/www.sunset.com/wp-content/uploads/fly-by-jing-kung-pao-chicken-kebabs-sun-6712-0724-900x500.jpg)
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
Prepare Kung Pao Marinade: Combine tamari, agave syrup, garlic, ginger, shallots, doubanjiang, erjingtiao, and black vinegar in a blender and process until smooth.
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
Directions
Prepare Kung Pao Marinade: Combine tamari, agave syrup, garlic, ginger, shallots, doubanjiang, erjingtiao, and black vinegar in a blender and process until smooth.
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.