Kung Pao Chicken Recipe

Looking for a quick and delicious stir-fry recipe? This Kung Pao Chicken is a perfect balance of savory, spicy, and sweet flavors. Made with boneless chicken breast, bell peppers, garlic, ginger, and roasted peanuts, it’s a classic Chinese stir-fry that’s easy to make at home. This dish features a flavorful Kung Pao sauce made with soy sauce, hoisin sauce, and dry sherry, making it an irresistible meal for weeknights or special occasions.

Serve this Kung Pao Chicken over rice for a satisfying and flavorful meal. With its tender chicken and crunchy peanuts, it’s a family favorite that’s customizable to your preferred spice level. Perfect for those craving spicy Chinese food and Asian-inspired dishes.

Ingredients:

Chicken Marinade:

• 24 oz boneless skinless chicken breast, cut into bite-sized pieces
• 2 tbsp cornstarch
• 4 tbsp low sodium soy sauce
• 2 tbsp Dry Sherry wine, or Chinese Shaoxing wine
• 2 tsp oil

Kung Pao Sauce:

• 1/4 cup low sodium soy sauce
• 2 tsp dark soy sauce
• 1/2 cup low sodium chicken broth
• 2 tbsp Chinese black vinegar, or balsamic vinegar
• 2 tbsp Dry Sherry wine, or Chinese Shaoxing wine
• 2 tsp hoisin sauce
• 1 tbsp sugar
• 1 tsp cornstarch

Stir Fry:

• 4 tbsp oil, for frying
• 6 dried red chili peppers, chopped roughly
• 1/2 large green bell pepper, cut into bite-size pieces
• 1/2 large red bell pepper, cut into bite-size pieces
• 1 tbsp fresh ginger, grated
• 4 large garlic cloves, about 2 tbsp pressed garlic
• 6 green onions, cut into bite-size pieces
• 1/2 cup roasted peanuts
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Prepare Chicken Marinade: Cut the chicken into bite-sized pieces. Combine the chicken marinade ingredients (cornstarch, soy sauce, dry sherry, and oil). Add the chicken pieces, mix well, and let sit for at least 10 minutes to tenderize.
2. Make Kung Pao Sauce: In a separate bowl, whisk together the Kung Pao sauce ingredients: low sodium soy sauce, dark soy sauce, chicken broth, black vinegar, dry sherry, hoisin sauce, sugar, and cornstarch. Set aside.
3. Cook Chicken: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and nearly cooked through. Remove the chicken from the pan and set aside.
4. Stir Fry Vegetables: Add another 2 tablespoons of oil to the same pan. Add the chopped bell peppers, ginger, garlic, and dried chilies. Stir-fry for about 4 minutes until the vegetables are tender.
5. Combine with Sauce: Pour the prepared Kung Pao sauce into the pan and stir everything together. Once the sauce thickens, return the cooked chicken to the pan and toss it to coat with the sauce.
6. Finish Dish: Add the chopped green onions, roasted peanuts, and sesame seeds (optional) to the pan. Stir well and cook for another 1-2 minutes until everything is combined and heated through.

Serve this Kung Pao Chicken over steamed rice and enjoy!

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Why You’ll Love This Recipe

Kung Pao Chicken is a popular Chinese dish that delivers a delightful blend of savory, sweet, and spicy flavors. The marinated chicken is crispy on the outside and tender inside, while the sauce provides the perfect balance of richness and tanginess. The addition of roasted peanuts adds a satisfying crunch, making each bite a flavor-packed experience. It’s quick, easy, and packed with bold, authentic taste.

Tips

• Adjust Spice Level: If you prefer less heat, reduce the number of dried chili peppers or remove the seeds before adding them to the dish.
• Use Shaoxing Wine: For a more authentic flavor, use Chinese Shaoxing wine in both the marinade and sauce. If you can’t find it, dry sherry wine is a good substitute.
• Chicken Options: You can also use boneless skinless thighs instead of chicken breasts for a juicier result.

Variations and Substitutions

• Vegetarian Version: Replace the chicken with tofu for a vegetarian Kung Pao dish.
• Nut-Free: Skip the peanuts and use cashews or almonds if preferred, or omit the nuts entirely for a nut-free version.
• Extra Veggies: Add other vegetables like zucchini, snap peas, or mushrooms for added texture and flavor.

FAQs

• Can I make Kung Pao Chicken ahead of time? Yes, you can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. For the stir-fry, it’s best to make it fresh, but the sauce can be prepared in advance and stored in the fridge for up to a week.
• Is this recipe gluten-free? This recipe is not naturally gluten-free due to soy sauce and hoisin sauce. Use gluten-free versions of these sauces to make it gluten-free.

Serving

Serve Kung Pao Chicken over steamed white rice, jasmine rice, or brown rice. It also pairs well with noodles or on its own as a standalone dish. Add some sautéed vegetables on the side for a well-rounded meal.

Suggestions

For a more complete meal, consider pairing this dish with a side of stir-fried bok choy, Asian-inspired slaw, or even spring rolls.