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Kung Pao Chicken

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This Kung Pao Chicken is a flavorful Chinese-inspired stir-fry made with tender marinated chicken, crisp bell peppers, dried red chilies, garlic, ginger, green onions, and roasted peanuts. The savory, slightly sweet and tangy Kung Pao sauce comes together quickly for an easy homemade dinner packed with bold flavor.

Ingredients

  • For the 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
  • For the Kung Pao Sauce:
  • ¼ cup low-sodium soy sauce
  • 2 tsp dark soy sauce
  • ½ 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
  • For the Stir-Fry:
  • 4 tbsp oil, for frying
  • 6 dried red chili peppers, roughly chopped
  • ½ large green bell pepper, cut into bite-sized pieces
  • ½ large red bell pepper, cut into bite-sized pieces
  • 1 tbsp fresh ginger, minced
  • 4 large garlic cloves, minced
  • 6 green onions, cut into bite-sized pieces
  • ½ cup roasted peanuts
  • 1 tsp sesame seeds, optional, for garnish

Instructions

  1. In a large bowl, combine the chicken pieces with cornstarch, low-sodium soy sauce, Shaoxing wine or dry sherry, and oil. Toss well to coat and let the chicken marinate for 15–20 minutes.
  2. In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, chicken broth, black vinegar or balsamic vinegar, Shaoxing wine or dry sherry, hoisin sauce, sugar, and cornstarch. Set the sauce aside.
  3. Heat a large wok or skillet over high heat. Add 2 tablespoons of the frying oil.
  4. Add the marinated chicken in a single layer and stir-fry for 4–6 minutes, turning frequently, until golden on the outside and cooked through. Transfer the chicken to a plate.
  5. Add the remaining 2 tablespoons of oil to the wok. Add the dried red chili peppers and stir-fry for about 20–30 seconds until fragrant. Be careful not to burn them.
  6. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant.
  7. Add the green and red bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
  8. Return the cooked chicken to the wok. Stir the prepared sauce again, then pour it into the wok.
  9. Toss everything together and cook for 2–3 minutes, until the sauce thickens and coats the chicken and vegetables.
  10. Add the green onions and roasted peanuts. Stir-fry for another 30–60 seconds.
  11. Remove from the heat and garnish with sesame seeds if desired.
  12. Serve hot with steamed white rice, brown rice, or noodles.

Notes

  • Marinating the chicken with cornstarch helps create a tender texture and allows the sauce to cling to the chicken.
  • Adjust the number of dried red chilies according to your preferred spice level.
  • Cook the stir-fry over high heat for the best texture and flavor.
  • Chinese black vinegar provides a more authentic tangy flavor, while balsamic vinegar can be used as an alternative.
  • Shaoxing wine can be replaced with dry sherry if needed.
  • Add the peanuts near the end so they remain crunchy.
  • Serve immediately with steamed rice or noodles for a complete meal.

Find it online: https://ayoubrecipe.com/kung-pao-chicken/