Kung Pao Chicken Recipe

Mak Erot

3 min read

·

Apr 09, 2025

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Kung Pao Chicken: A Spicy, Savory Delight

Kung Pao Chicken, a classic Sichuan dish, is renowned for its bold flavors, spicy kick, and satisfying textures. This recipe will guide you through creating this culinary masterpiece at home, ensuring a restaurant-quality experience without the restaurant price tag. Get ready to tantalize your taste buds!

Ingredients You'll Need:

This recipe serves 4-6 people. Adjust ingredient quantities based on your needs.

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• Sauce:
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground Sichuan peppercorns (or more, to taste)
  • 1/4 teaspoon red pepper flakes (or more, to taste)
• Vegetables:
  • 1 cup dry roasted peanuts
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4-5 green onions, thinly sliced (separate white and green parts)
  • 2-3 dried red chilies, roughly chopped (optional, for extra heat)
• Other:
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger, minced
  • 3-4 cloves garlic, minced

Step-by-Step Instructions:

1. Marinate the Chicken: In a medium bowl, combine the chicken cubes with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and half of the minced ginger and garlic. Mix well and let it marinate for at least 15 minutes (longer is better!).

2. Prepare the Sauce: In a separate small bowl, whisk together the remaining soy sauce, rice vinegar, rice wine, honey/brown sugar, cornstarch, sesame oil, Sichuan peppercorns, and red pepper flakes. Set aside.

3. Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned (about 5-7 minutes). Remove the chicken from the wok and set aside.

4. Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the wok. Add the white parts of the green onions, ginger, garlic, and dried chilies (if using) and stir-fry for about 30 seconds until fragrant. Add the bell peppers and stir-fry for another 2-3 minutes until slightly softened.

5. Combine and Simmer: Return the chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Stir-fry for 1-2 minutes, or until the sauce has thickened and coats everything evenly.

6. Garnish and Serve: Stir in the roasted peanuts and green parts of the green onions. Serve immediately over steamed rice.

Tips for Kung Pao Chicken Success:

• Don't overcrowd the wok: If you have a large amount of chicken, cook it in batches to ensure even browning and cooking.
• Adjust the spice level: Feel free to adjust the amount of Sichuan peppercorns and red pepper flakes to your liking.
• Fresh ingredients are key: Using fresh ginger and garlic will make a significant difference in the flavor of your dish.
• Serve immediately: Kung Pao Chicken is best enjoyed fresh, while the sauce is still hot and sticky.

Variations:

• Vegetarian Kung Pao: Substitute the chicken with firm tofu, seitan, or cauliflower florets.
• Shrimp Kung Pao: Use shrimp instead of chicken for a lighter, seafood-based option.

This recipe provides a framework; feel free to experiment with different vegetables and spices to create your own unique version of Kung Pao Chicken. Enjoy!