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Kung Pao Chicken Recipe

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★★★★★

5 from 130 reviews

This classic Kung Pao Chicken recipe features tender, marinated chicken chunks stir-fried with red bell pepper, green onions, and crunchy dry roasted peanuts, all tossed in a flavorful, slightly spicy and savory sauce. Perfect for a quick and satisfying weeknight dinner, this dish combines traditional Chinese flavors with an easy stovetop cooking method.

Ingredients

Scale

Marinade:

  • 1 pound chicken, boneless, skinless, cut into chunks
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine (or white wine)
  • 1 teaspoon cornstarch

Kung Pao Sauce:

  • 3 tablespoons soy sauce
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine (or white wine)
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes

Stir-Fry:

  • 3 tablespoons vegetable oil, divided
  • 1 red bell pepper, diced
  • 1/4 cup diced green onion, sliced thinly
  • 1/4 cup dry roasted peanuts

Instructions

  1. Marinate the Chicken: Whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon cornstarch until smooth. Add the chicken chunks and toss to coat thoroughly. Let the chicken marinate for 15 minutes to absorb the flavors.
  2. Prepare the Kung Pao Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine, chicken broth, sesame oil, minced garlic, ground ginger, and crushed red pepper flakes until well combined. Set aside.
  3. Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
  4. Cook Vegetables and Peanuts: Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the diced red bell pepper and cook, stirring occasionally, until just softened, about 4-6 minutes. Then add the dry roasted peanuts and cook for about 1 minute until they start to sizzle and release their flavor.
  5. Combine with Sauce: Pour the prepared Kung Pao sauce into the skillet with the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken evenly, approximately 2 minutes.
  6. Finish and Serve: Stir in the sliced green onions and cook for an additional 1 minute. Serve immediately while hot with steamed rice or your preferred side.

Notes

  • For extra heat, increase the amount of crushed red pepper flakes or add fresh chopped chili peppers.
  • Use dry roasted peanuts for best flavor and crunch.
  • You can substitute chicken broth with vegetable broth for a lighter taste.
  • Serve with steamed jasmine rice or fried rice to make it a complete meal.
  • Marinating the chicken helps to tenderize it and infuse deeper flavor.

Keywords: Kung Pao Chicken, Chinese Chicken Recipe, Stir-fry, Spicy Chicken, Easy Dinner

Find it online: https://dailysimplerecipe.com/kung-pao-chicken-recipe/