Here we go! Kung Pao Chicken is a spicy, savory, and slightly sweet Chinese dish that’s a flavor bomb with crunchy peanuts, tender chicken, and that signature punch of heat from dried chilies. Ready to make it?
🌶️ Kung Pao Chicken Recipe
🕒 Time: 30 minutes
🍽 Serves: 3–4
Ingredients:
For the Chicken Marinade:
- 500g boneless, skinless chicken breasts or thighs, diced into bite-sized cubes
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp cornstarch
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar (or honey)
- 1 tsp sesame oil
- 1 tbsp water
- 1 tsp cornstarch (to thicken the sauce)
For the Stir-Fry:
- 2 tbsp vegetable oil (or peanut oil for more flavor)
- 8-10 dried red chilies (adjust for heat level)
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 red bell pepper, diced
- ½ onion, diced
- ½ cup roasted peanuts (or cashews if you prefer)
Instructions:
- Marinate the Chicken:
In a bowl, toss the diced chicken with soy sauce, rice vinegar, and cornstarch. Let it marinate for about 10-15 minutes. - Make the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, water, and cornstarch. Set it aside. - Stir-Fry the Chicken:
Heat 1 tbsp of oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until it’s lightly browned and cooked through (about 5–7 minutes). Remove from the pan and set aside. - Cook the Veggies:
In the same pan, add another tablespoon of oil. Toss in the dried chilies, garlic, and ginger, cooking for about 30 seconds or until fragrant.
Add the diced bell pepper and onion and stir-fry for 2–3 minutes, until they’re tender but still crisp. - Combine the Chicken and Sauce:
Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything together. Stir-fry for 1-2 more minutes, allowing the sauce to thicken and coat the chicken and vegetables.
Add the roasted peanuts and stir again to combine. - Serve:
Serve hot over steamed rice or noodles!
🍽️ Tips and Variations:
- Make it extra spicy: Add more dried chilies or a spoonful of chili paste.
- Make it sweeter: Increase the sugar or honey in the sauce.
- For a crispy version: Coat the chicken with a little flour or cornstarch and fry it until crispy before tossing it in the sauce.
Enjoy your homemade Kung Pao Chicken! 😋 Ready to try it with a twist, like adding veggies or tofu? Let me know!
