Kung Pao Chicken

Kung Pao Chicken is a popular Sichuan dish that combines spicy, sweet and savory flavors in one delicious stir-fry. Our Kung Pao Chicken recipe is easy to make and packed with bold flavors. The chicken is stir-fried with peanuts, vegetables, and a spicy sauce made with chili peppers, vinegar, and soy sauce. It's a perfect balance of heat and sweetness that's sure to leave you wanting more. Whether you're a fan of spicy food or just looking for a delicious dinner, this Kung Pao Chicken recipe is sure to please. It's a great dish to make for a quick and satisfying weeknight meal or to impress guests at your next dinner party. Give it a try and enjoy the taste of Sichuan cuisine in your own kitchen!

How to make Kung Pao Chicken


For 4 Servings:

1 lb. of boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons of oil, such as vegetable, canola, or peanut oil

2 cloves of garlic, minced

1 teaspoon of ginger, minced

2 tablespoons of chili paste

1/3 cup of reduced-sodium soy sauce

1 tablespoon of rice wine vinegar

2 tablespoons of brown sugar

1 red bell pepper, cut into 1-inch cubes

1/4 cup of roasted, unsalted peanuts

2 tablespoons of sesame seeds

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Recipe Directions

1. In a medium-sized bowl, mix together the chicken pieces, soy sauce, Chinese rice wine or dry sherry, and cornstarch. Set aside and let it marinate for at least 15 minutes.

2. In a small bowl, mix together the soy sauce, hoisin sauce, Chinese black vinegar or balsamic vinegar, honey, sesame oil, and cornstarch to make the sauce.

3. Heat the vegetable oil in a wok or large skillet over high heat on the gas stove.

4. Add the chicken to the wok and stir-fry for 5-7 minutes until cooked through and slightly browned. Remove the chicken from the wok and set it aside.

5. In the same wok, add the peanuts and stir-fry for 1-2 minutes until lightly browned. Remove the peanuts from the wok and set them aside.

6. Add the dried red chili peppers to the wok and stir-fry for 10-15 seconds until fragrant.

7. Add the garlic and ginger to the wok and stir-fry for 10-15 seconds until fragrant.

8. Add the sliced red and green bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.

9. Add the chicken back to the wok and stir to combine.

10. Add the sauce to the wok and stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

11. Add the scallions and peanuts to the wok and stir to combine.

12. Season with salt and black pepper to taste.

13. Serve hot and enjoy your delicious Kung Pao Chicken with steamed rice or noodles!

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