Chicken Kow is a popular Chinese-American dish with two distinct interpretations. According to Chef’s Resource it’s also known as Kung Pao Chicken (or Gong Bao Ji Ding) featuring chicken stir-fried with peanuts, vegetables, and a spicy sauce. However, ShiftyChevre describes it as a classic Cantonese-American dish with tender chicken pieces stir-fried with vegetables in a lightly thickened sauce, typically served over rice or noodles.
The dish originated in China’s Sichuan province according to Chef’s Resource though ShiftyChevre suggests its roots are in Cantonese cooking that was adapted for Western tastes in North American Chinese restaurants during the mid-20th century.
Key components of Chicken Kow include:
- Chicken (usually diced or in bite-sized pieces)
- Vegetables (commonly bell peppers, onions, zucchini, baby corn, snap peas, mushrooms, water chestnuts, carrots, and bok choy)
- Peanuts (in the Kung Pao/Sichuan version)
- A sauce that varies between versions:
- The Kung Pao version features a spicy sauce with dried red chilies
- The Cantonese version has a savory, lightly thickened sauce
The term “Kow” itself appears to be a phonetic adaptation of a Cantonese word describing either a sauce-laden dish or a specific stir-frying technique with gravy.
Differences between varieties:
Chicken Kow is distinct from Chicken Chow Mein primarily in the sauce and presentation. Chicken Kow typically has a richer, gravy-like sauce and is served over rice or crispy noodles, while Chow Mein features a lighter sauce with soft noodles stir-fried with the other ingredients.
For those with dietary preferences, Chicken Kow can be adapted to be less spicy, gluten-free (using tamari instead of soy sauce), or vegetarian (substituting tofu for chicken).
The dish is quite versatile and pairs well with steamed rice, noodles, or quinoa, and can be enjoyed with side dishes like egg rolls, spring rolls, or crab rangoon.
Chop Suey / Chow Mein
with rice / with fried noodles
Chow Mein Cantonese Style
with soft, pan fried noodles
Chow Kai Kow / Chicken with Vegetables – Episode 2173
FAQ
What is chicken Kow made of?
Chicken Kow is a popular Chinese-American dish that typically consists of diced or shredded chicken stir-fried with vegetables such as bell peppers, onions, and mushrooms in a savory brown sauce. It is often served over steamed rice. What are the key ingredients in Chicken Kow?
What is chicken Kow?
Chicken Kow is a beloved Chinese dish that continues to captivate the palates of food enthusiasts around the world. With its savory sauce, tender chicken, and vibrant vegetables, it’s no wonder that Chicken Kow has become a staple in Chinese cuisine.
What is Kow in Chinese food?
In Chinese cuisine, kow serves as the foundation for many dishes and is a key source of carbohydrates in the Chinese diet. It is often steamed or boiled and served alongside flavorful meats, vegetables, and sauces.
Is chicken Kow spicy?
Yes, Chicken Kow is known for its spicy flavor. The dish typically includes dried red chilies, which add a fiery kick. However, the level of spiciness can be adjusted according to personal preference. 4. Can I make Chicken Kow less spicy? Certainly!
Is chicken Kow healthy?
However, the overall healthiness of the dish can depend on factors such as the amount of oil used in cooking and the sodium content of the sauce. Opting for lighter cooking methods and reducing the use of high-sodium sauces can make Chicken Kow a healthier option.
What is Kow cooking?
Kow is a fundamental cooking technique that has shaped the vibrant flavors of Chinese cuisine. With its high heat and quick cooking methods, Kow brings out the natural flavors and textures of ingredients, resulting in delicious and visually appealing dishes.
What is chicken kow Chinese food?
Chicken Kow is a Cantonese-style dish where “Kow” means “ball” or “chunky pieces,” referring to the meat and other ingredients being cut into large pieces and stir-fried with crisp vegetables like bok choy, mushrooms, and peapods. The specific ingredients and sauces can vary by restaurant, but the core concept is chunky, stir-fried chicken with an assortment of vegetables.
What is steak kow in Chinese food?
“Steak kow” (or Chow Steak Kow) refers to a Chinese-American stir-fry dish featuring tenderized beef, often cut into cubes or slices, and cooked with various vegetables like bok choy, mushrooms, and snow peas in a flavorful sauce. While the exact ingredients can vary, the core idea is a savory, tender beef dish that may incorporate ingredients like soy sauce, garlic, and sometimes American-style additions like ketchup or Worcestershire sauce.
What does “kow” mean in Chinese?
Simplified Chinese. 叩头 or 磕头 Literal meaning. knock head, touch head.
What is the most popular Chinese chicken dish?
While there isn’t one single universally recognized “most popular” Chinese chicken dish, Kung Pao Chicken and General Tso’s Chicken are consistently ranked among the most popular, with Kung Pao being more widespread in China and General Tso’s Chicken being a staple of Chinese American takeout. Other favorites include Moo Goo Gai Pan, a chicken and mushroom stir-fry, and Three-Cup Chicken (San Bei Ji), a beloved Taiwanese dish.