Kung Pao Chicken Skewers
A 4th of July table isn’t complete without something fresh off the grill. But who says it has to be burgers? Try these bold Kung Pao Chicken Skewers for your Independence Day Feast!
In college, I lived on Kung Pao Chicken.
There was a little Chinese dive right around the corner from the university called Takee-Outee. Although I wouldn’t give it two thumbs up for ambiance, they did make a killer Kung Pao Chicken.
Sometimes I’ll have a random college flashback and instinctively, my mind wonders to Kung Pao Chicken, fiery hot with a touch of sweetness. Funny how associations works.
This dish was created out of a little kitchen game I play. I decide what I love about one dish, then apply the same flavor profile, or cooking style, to several other dishes to see what happens.
Sometimes I hit the jackpot!
What makes Kung Pao Chicken so great is the sauce. It’s undeniably spicy, with a rich tangy sweetness and a heavy dose of garlic and ginger. You could put it on just about anything and it would taste good.
So just for kicks, I made a simple Kung Pao marinade then slathered it all over chicken, cremini mushrooms and fresh cut pineapple for Kung Pao Chicken Skewers.
The smoky flavor from the grill mixed with the zippy Kung Pao sauce, is a thing of beauty. I just wish I would have thought of this sooner.
There’s no greater pleasure than finding an easy dish that makes a huge impact. Then add a few trusted side dishes, and you’ve got yourself a honey of a meal.
We’ve been eating Bush’s Grillin’ Beans with our grilled dishes all season. With 7 varieties of Grillin’ Beans, there is always a flavor that accompanies your meal. I chose the Bourbon and Brown Sugar Grillin’ Beans to compliment my chicken skewers.
The bold sweet essence of the beans was just the thing to make this dinner complete. They neither overshadow the Kung Pao Chicken Skewers, nor were they overshadowed by the heat.
It is a perfect match!
Yield: 4-6 servings
Prep Time: 40 minutes
Cook Time: 10 minutes
Kung Pao Chicken Skewers
Ingredients:
1/4 cup soy sauce
3 Tb. brown sugar
2 Tb. Chinese black vinegar (or rice vinegar)
1 Tb. chile-garlic sauce (or sriracha)
2 cloves garlic, minced
1 1/2 tsp. grated ginger
2 tsp. sesame oil
1 1/2 lb. boneless, skinless chicken breast
1 lb. cremini mushrooms
1 whole pineapple
1 cup chopped green onions for garnish
Directions:
Soak 12-15 wooden skewers in water for at least 30 minutes. Preheat the grill to medium heat.
Place the first seven ingredients in gallon zip bag. Shake to combine.
Cut the chicken into 1 - 1 1/2 inch chunks and place in the bag to marinade for 30 minutes.
Meanwhile, cut the pineapple into 1 - 1 1/2 inch chunks.
Then carefully slide the chicken, mushrooms and pineapple chunks on the skewers.
Place the skewers on the grill and brush with the remaining marinade.
Grill for 5 minutes per side, and brush with marinade again when you flip the skewers.
Serve warm with Bush's Bourbon and Brown Sugar Grillin' Beans and a sprinkle of fresh green onions.
Disclosure: This post is sponsored by Bush’s Beans. All opinions are my own.
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Looks like you really hit the jack pot with this recipe.The pictures are gorgeous, Sommer!
Kung Pao is also my husband’s favorite. He likes it really spicy.
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i cannot get over my love of asian food right now, and this just solidifies that even more!
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I love Kung Pao Chicken, this is brilliant!
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I’m a big fan of Kung Pao chicken. This recipe for the skewers sounds fabulous.
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I love Kung Pao sauce but I never order it because it’s usually dark meat. I’m making pork on the grill tongith and I bet your sauce will be good on it. I can’t wait to make this! Have a great weekend!
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These look amazing! Love the addition of the fresh pineapple too. I am totally making these this weekend.
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Skewers are tons of fun – always a great way of mixing up a nice bbq session. Your kung pao sauce sounds fabulous with the mushrooms, pineapple and chicken! Beans look great too. Have a fun weekend!!
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In college I lived on Kung Pao Chicken too! I of course did not make it myself but it was my big food discovery and I love it. What an innovative recipe Sommer to make skewers; love that! I’m in a bit of a skewer ‘rut’, thanks for the lift out. Have a great weekend.
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I love the name of that restaurant! These chicken skewers look fantastic, just right for a summer supper.
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This is a fantastic spin on BBQ! Would have a happy Fourth with these.
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So funny Sommer, Kung Pao Chicken was my specialty dish in college. I used to make this at least once a week for my future hubby and his suitemates (they all went off the meal plan and I cooked for them). Love this idea of Kung Pao Chicken on skewers, so fun!
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Oh, boy, do these skewers look DELISH! I’d have to tone down the spice a bit for my picky family, but I want full spice for mine. And I cracked up at the name of the Chinese restaurant
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Oh do these ever look good and wonderful styling and presentation!
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What a creative July 4th recipe! Love the kick in this!
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Kung Pao is seriously one of my favorite dishes…this looks so good, and very creative! Love it!
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I am all about these flavors Sommer. Looks fabulous!
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YUM< YUM these sure look tasty!
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I love the flavor combinations in this, Sommer! I need to try those baked beans too!
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Looks delicious with the mushrooms!
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Yum i must try this!
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love it – with the beans!
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hello Sommer
Thanks for the kung pao chicken skewers recipe.
I’ll create one for sure, my kids are gonna like it
If you don’t mind, can you submit your kung pao chicken skewers photo in http://www.foodporn.net ?
It’s a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.
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You definitely did hit the jackpot, and I HAVE to make this. I just love the idea of the zippy sauce. And it would be perfect with the beans!
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I live for skewers, kebabs, satay…whatever you want to call that meat grilled on sticks! And this looks super yum!
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