Description
Kung Pao Chicken brings spicy, savory goodness right to my dinner table with amazing Chinese flavors that dance across your palate. Tender chicken, crunchy peanuts, and zesty sauce make this classic dish a total crowd-pleaser that anyone can master at home.
Ingredients
Scale
Main Protein:
- 1 lb (450g) boneless, skinless chicken breast or thigh, diced
Sauce and Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 tablespoon cornstarch
Vegetables and Aromatics:
- 68 dried red chilies
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, diced
- 1 small zucchini or celery stalk, chopped
- ½ cup roasted unsalted peanuts
- 2 green onions, sliced
- 2 tablespoons oil (vegetable or peanut oil)
Instructions
- Dice 1 lb (450g) chicken breast into bite-sized cubes, ensuring uniform pieces for consistent cooking.
- Create marinade by blending 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon cornstarch in a medium bowl. Coat chicken completely and let rest for 15 minutes.
- Whisk sauce ingredients in a separate small bowl: 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 2 tablespoons water, and 1 teaspoon sesame oil.
- Heat 2 tablespoons vegetable oil in a wok at medium-high temperature (375°F). Add 6-8 dried red chilies, stirring quickly for 30 seconds until fragrant without burning.
- Transfer marinated chicken into hot wok, spreading pieces evenly. Stir-fry for 5-7 minutes at 400°F until golden brown and fully cooked through.
- Remove chicken from wok. Add minced garlic, grated ginger, diced bell pepper, and chopped zucchini to the same pan. Sauté for 2-3 minutes at 350°F.
- Return chicken to wok, pour prepared sauce over ingredients. Toss thoroughly to coat and simmer for 1-2 minutes until sauce thickens.
- Sprinkle ½ cup roasted peanuts and sliced green onions over dish. Toss gently to distribute evenly.
- Plate immediately over steamed rice, ensuring each serving includes peanuts and sauce.
Notes
- Marinating the chicken in cornstarch helps create a crispy exterior that locks in moisture and flavor.
- Toasting dried chilies releases their oils and deepens the spicy flavor, but watch carefully to prevent burning.
- For a less spicy version, reduce the number of dried chilies or remove seeds before cooking.
- Roasting your own peanuts takes this dish from good to fantastic, adding a fresh, nutty crunch that store-bought can’t match.
- Prep Time: 15 minutes
- Cook Time: 1 hour 14 minutes
- Category: Stir-Fried
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 322 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg