Description
Kung Pao Chicken is a bold and flavorful Chinese stir-fry made with tender chicken, peanuts, and vegetables tossed in a spicy, savory brown sauce. Quick, easy, and perfect for a restaurant-style meal at home.
Ingredients
Chicken Marinade
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 2 tsp cornstarch
- 1 lb boneless chicken, bite-size pieces
Kung Pao Sauce
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar (or balsamic vinegar)
- 2 tsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1/2 tsp ground Sichuan peppercorns (or black pepper)
- 1 tsp chili flakes
Stir Fry
- 2 tbsp vegetable oil
- 10 dried red chilies
- 2–3 fresh chilies, chopped (optional)
- 4 scallions, chopped
- 3 cloves garlic, minced
- 1/2 cup roasted peanuts
Garnish
- Extra peanuts
- Scallions
- Chili flakes
Instructions
- Mix soy sauce, rice wine, and cornstarch. Add chicken and marinate.
- Whisk together all Kung Pao sauce ingredients and set aside.
- Heat oil in a wok over medium-high heat.
- Stir-fry dried chilies for 1 minute.
- Add chicken and cook for about 3 minutes until nearly done.
- Add scallions and garlic, stir-fry 1 minute.
- Pour in sauce and add peanuts, cooking for 2 minutes.
- Remove from heat, garnish, and serve hot with rice or noodles.
Notes
- Marinate chicken for at least 30 minutes for best flavor.
- Adjust chili level based on preference.
- Dried chilies are mainly for aroma, not always eaten.
- Fresh chilies add extra heat but are optional.
- Best served immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese