The BEST Kung Pao Chicken
This Kung Pao Chicken recipe is a flavor-packed dish with tender chicken, crunchy peanuts, and a savory, slightly spicy sauce. The combination of sweet, salty, tangy, and spicy flavors makes it irresistible! It’s perfect for a quick weeknight dinner and even better than takeout.
Ingredients:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon water
- 1 teaspoon cornstarch
For the Stir Fry:
- 2 tablespoons vegetable oil
- 6-8 dried red chilies, whole (adjust for spice level)
- 1 bell pepper, diced (red or green)
- 1/2 cup unsalted peanuts (or cashews)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
- 1/2 teaspoon Sichuan peppercorns (optional, for authentic flavor)
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions:
-
Marinate the Chicken:
In a bowl, combine the soy sauce, rice vinegar, and cornstarch. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes while you prepare the sauce and other ingredients. -
Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, water, and cornstarch until smooth. Set aside. -
Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside. -
Stir Fry the Vegetables and Peppers:
In the same skillet, add the remaining 1 tablespoon of oil. Add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Add the diced bell pepper, garlic, and ginger, and stir-fry for another 2-3 minutes until the vegetables are tender but still crisp. -
Combine and Cook:
Return the cooked chicken to the skillet and toss everything together. Add the sauce and stir constantly as it thickens and coats the chicken and vegetables. This will take about 2 minutes. Add the peanuts and green onions, and toss again to combine. -
Serve:
Remove from heat and serve the Kung Pao Chicken immediately over steamed rice or noodles. Garnish with additional green onions or red pepper flakes if desired.
Tips:
- Adjust Spice Level: To reduce spiciness, use fewer dried chilies or omit them altogether. For more heat, increase the red pepper flakes or add more dried chilies.
- Sichuan Peppercorns: If you want an authentic numbing spice that Kung Pao Chicken is known for, don’t skip the Sichuan peppercorns! They add a unique, tingling sensation to the dish.
