Kung Pao Chicken is a popular Chinese stir-fry dish known for its bold and spicy flavors. It combines tender chunks of chicken with roasted peanuts, vegetables, and a savory sauce for a delicious and satisfying meal. This recipe will guide you through creating your own homemade Kung Pao Chicken that’s just as good as what you’d find in your favorite Chinese restaurant.
Kung Pao Chicken Recipe
In this Kung Pao Chicken recipe, you'll learn how to make a flavorful stir-fry sauce that's the perfect balance of sweet, salty, and spicy. The dish is loaded with tender chicken, crunchy peanuts, and colorful vegetables, all cooked to perfection. Serve it with steamed rice for a complete and satisfying meal.
Equipment
- wok
- spatula
Ingredients
- boneless, skinless chicken breasts or thighs
- unsalted roasted peanut
- red chili peppers
- vegetable oil
- fresh ginger
- garlic
- zucchini
- onions
- chicken broth
- bell pepper red and green
- rice vinegar
- soy sauce
- hoisson sauce
- sugar
- red pepper flakes
- corn starch
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, red pepper flakes, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
- In a bowl, combine the chicken pieces with 1 tablespoon of the prepared sauce. Let it marinate for about 10 minutes.
- Heat the vegetable oil in a wok or large skillet over high heat until it begins to smoke slightly.
- Add the marinated chicken to the hot wok and stir-fry for 3-4 minutes or until it's no longer pink. Remove the chicken from the wok and set it aside.
- In the same wok, add the dried chili peppers, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the bell pepper, zucchini, and white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables start to soften.
- Return the cooked chicken to the wok and pour the sauce over the chicken and vegetables. Stir-fry for another 2 minutes until the sauce thickens and everything is well coated.
- Add the roasted peanuts and toss them with the chicken and vegetables for an additional 1-2 minutes.
- Remove the wok from heat and garnish with the green parts of the chopped green onions.Serve your homemade Kung Pao Chicken hot over steamed rice or noodles.
Video
Notes
- Adjust the level of spiciness by adding more or less red pepper flakes.
- You can customize the vegetables to your liking, including bell peppers, broccoli, or snap peas.
- Have all your ingredients prepared and ready before you start cooking; stir-frying is a quick process.
Nutrition
Serving: 560g
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