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Kung Pao Chicken Recipe
Ash Tyrrell

Kung Pao Chicken Recipe

I still remember the first time I tasted Kung Pao Chicken at a small Chinese restaurant downtown. It had an unforgettable balance of sweet, savory, and spicy flavors, with tender chicken pieces dancing alongside crunchy peanuts and fresh veggies. After that dinner, I was hooked and needed to try making it at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs (cut into bite-sized pieces)
  • 1 tbsp cornstarch
  • 2 tbsp soy sauce for marinating
  • 3 tbsp hoisin sauce or oyster sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar or use honey for a natural sweetener
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water to thicken the sauce
  • 2 tbsp vegetable oil
  • 2-3 dried red chilies or adjust to taste for spice
  • 1/2 cup roasted peanuts
  • 2 cloves garlic minced
  • 1- inch piece of ginger minced or grated
  • 1 bell pepper any color, diced
  • 1 medium zucchini optional, sliced
  • 3 green onions chopped, white and green parts separated

Method
 

  1. Start by mixing your chicken pieces with soy sauce and cornstarch in a bowl. This step not only tenderizes the chicken but also boosts its flavor. Leave it to marinate for 10-15 minutes as you get the other ingredients ready.
  2. Combine hoisin sauce, soy sauce, rice vinegar, sugar, sesame oil, and a cornstarch slurry in a bowl. Stir everything together until the sauce is smooth and well blended. Once ready, set it aside for later use.
  3. Add a tablespoon of vegetable oil to a wok or skillet and heat it over medium-high heat. Toss in dried red chilies and stir for 20-30 seconds until they release a fragrant, smoky aroma. Be careful not to burn the chilies!
  4. Add the marinated chicken to the hot wok. Stir-fry it for about 3-4 minutes until the chicken is fully cooked and golden. Once done, remove it from the wok and set it aside.
  5. Pour another tablespoon of oil into the wok. Add ginger and garlic, stirring until fragrant. Next, toss in bell peppers and zucchini. Stir-fry them for 2-3 minutes, keeping the vegetables crisp and colorful.
  6. Return the cooked chicken to the wok, then pour in the prepared sauce. Stir well to coat every piece evenly. Add roasted peanuts and the white parts of the green onions to enhance the texture and flavor. Cook for another 1-2 minutes.

Notes

  • Go Fresh: Always use fresh ingredients like garlic, ginger, and veggies for the best taste.
  • Control the Heat: Adjust the number of dried chilies based on your spice tolerance. You can even deseed them for less heat.
  • Crunch Factor: Add peanuts at the end so they stay crunchy.
  • Meal Prep-Friendly: Double the recipe, cook in batches, and freeze for quick meals later.