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Kung Pao Chicken Recipe

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4.7 from 488 reviews

A classic and flavorful Chinese stir-fry featuring tender diced chicken, crunchy peanuts, and vibrant bell peppers tossed in a spicy and tangy Kung Pao sauce. This quick and easy dish is perfect for a satisfying weeknight dinner that delivers both heat and a delightful blend of textures.

Ingredients

Chicken Marinade

  • 1 lb (450 g) boneless, skinless chicken breasts, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Pinch of salt
  • Black pepper, to taste

Main Ingredients

  • 2 tablespoons vegetable oil (or other neutral oil)
  • 1 bell pepper, diced (red, green, or a mix)
  • 1/2 cup unsalted roasted peanuts
  • 3 green onions, chopped (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1–2 tablespoons Sichuan peppercorns (adjust to taste)
  • 2–3 dried red chilies (adjust to taste)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the diced chicken, 1 tablespoon of soy sauce, and the cornstarch. Toss until the chicken is evenly coated, then let it marinate for about 15 minutes to enhance flavor and texture.
  2. Prepare the Sauce: In a separate small bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, a pinch of salt, and a few grinds of black pepper to make the Kung Pao sauce. Set this aside for later use.
  3. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat to get it hot enough for stir-frying the chicken evenly.
  4. Cook the Chicken: Add the marinated chicken to the hot pan in an even layer. Stir-fry for 5–7 minutes, stirring occasionally, until the chicken turns golden brown and is cooked through. Transfer the chicken to a plate and set aside.
  5. Infuse Oil with Spices: In the same skillet, add the Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant, taking care not to burn them, which enhances the dish’s signature numbing and spicy flavors.
  6. Sauté Aromatics: Add the minced garlic, minced ginger, and the white parts of the green onions to the pan. Stir-fry for 30–60 seconds until aromatic, forming the flavor base for the dish.
  7. Add Bell Peppers: Toss in the diced bell pepper and stir-fry for 2–3 minutes until they are tender but still retain a slight crispness for texture contrast.
  8. Combine Ingredients: Return the cooked chicken to the skillet along with the roasted peanuts and the green parts of the green onions. Mix everything together well.
  9. Add Sauce and Finish Cooking: Pour the prepared Kung Pao sauce over the chicken and vegetable mixture. Stir thoroughly to coat all the ingredients evenly and cook for another 2–3 minutes, allowing the sauce to thicken and cling to the dish.
  10. Adjust Seasoning and Serve: Taste the dish and adjust the seasoning with additional salt, pepper, or a splash more soy sauce as needed. Serve hot immediately for the best flavor and texture.

Notes

  • You can adjust the number of dried red chilies and Sichuan peppercorns to control the spice and numbing intensity to your preference.
  • Using fresh bell peppers adds a sweet crunch, but other vegetables like zucchini or carrots can be substituted based on preference.
  • For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
  • To save time, you can prepare the sauce in advance and refrigerate it until ready to use.
  • Make sure your wok or skillet is properly heated before adding ingredients to achieve the signature stir-fry texture and flavor.

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