Kung Pao Chicken is a famous Chinese meal that is noted for its spicy, savory, tangy, and slightly sweet flavors. Brace yourself for a bite. This Sichuan-style stir-fry is sure to please with its succulent chicken, crunchy peanuts, colorful veggies, and luscious, spicy sauce.
To make the marinade for the Kung Pao Chicken, combine the soy sauce, rice wine, and cornflour. Marinate the chicken pieces, which should be about the size of a quarter. The marinade imparts flavor, softens the chicken, and makes it silky smooth when cooked.
The next step is to fry the chicken in a hot wok until it turns a golden brown color and is no longer pink inside. After the chicken has cooked, take it out of the wok and stir-fry a mixture of veggies such as zucchini, red peppers, and dried red chilies until they are crisp-tender.
The savory sauce that comprises soy sauce, hoisin sauce, sugar, black vinegar, and Sichuan peppercorns is the essence of Kung Pao Chicken. The spicy, acidic, and somewhat sweet flavors in this sauce come together in perfect harmony. Toss the chicken back into the wok with the cooked veggies, and then drizzle the sauce on top. Once the sauce has coated all of the ingredients, stir-fry them until they are heated through.
Add some crunch and flavor by tossing in some toasted peanuts right before serving. Slicing some green onions and using them as a garnish brings a splash of color and freshness to the dish.
Kung Pao Chicken Recipe
Ingredients
For the Chicken Marinade:
- 500 grams boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce optional, for color
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 8-10 dried red chilies whole or broken in half (adjust to taste)
- 1 tablespoon Sichuan peppercorns optional, for authentic flavor
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 1 bell pepper red or green, cut into bite-sized pieces
- 1/2 cup roasted peanuts
- 4-6 green onions cut into 1-inch pieces
Instructions
Step 1: Marinate the Chicken
- In a mixing bowl, combine the chicken pieces, soy sauce, Shaoxing wine, and cornstarch.
- Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
Step 2: Prepare the Sauce
- In a small bowl, whisk together soy sauce, dark soy sauce (if using), rice vinegar, hoisin sauce, sugar, sesame oil, and chicken broth.
- Add the cornstarch slurry to the sauce mixture and stir until well combined. Set aside.
Step 3: Stir-Fry the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken pieces to the skillet and stir-fry until they are cooked through and slightly browned, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
Step 4: Prepare the Stir-Fry
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the dried red chilies and Sichuan peppercorns (if using) to the hot oil and stir-fry for 1-2 minutes until fragrant.
- Add the minced garlic and ginger to the skillet and stir-fry for another 1 minute.
- Add the bell pepper pieces to the skillet and stir-fry for 2-3 minutes until they are slightly tender but still crisp.
Step 5: Combine and Finish
- Return the cooked chicken to the skillet.
- Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
- Add the roasted peanuts and green onions to the skillet. Stir-fry for another 2-3 minutes until the sauce thickens and everything is well combined.
Step 6: Serve and Enjoy
- Transfer the Kung Pao Chicken to a serving dish.
- Serve hot with steamed rice or noodles for a complete meal.
- Enjoy the bold and balanced flavors of this classic Chinese dish.
Tips and Information
Tips and Information
- Chicken: Boneless, skinless chicken thighs are preferred for their tenderness, but chicken breast can also be used.
- Spice Level: Adjust the amount of dried red chilies according to your spice preference. Removing the seeds from the chilies will reduce the heat.
- Vegetables: Feel free to add other vegetables like zucchini, carrots, or snap peas for added nutrition and flavor.
- Sichuan Peppercorns: These add an authentic numbing heat characteristic of Sichuan cuisine. If unavailable, you can omit them, but the flavor will differ slightly.
- Make-Ahead: You can marinate the chicken and prepare the sauce in advance. Store them in the refrigerator until ready to cook.
Hot Kung Pao Chicken is best enjoyed with steamed rice or noodles so they can soak up the flavorful sauce and balance out the dish’s strong flavors. The vivid flavors and pleasing textures of Kung Pao Chicken will amaze anyone, whether they enjoy spicy food or just want to taste a classic Chinese dish.
Kung Pao Chicken is an enduring recipe that honors the rich culinary tradition of China. So, get all the ingredients and get ready to enjoy its seductive taste!