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Kung Pao Chicken Recipe

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4.1 from 8 reviews

A flavorful and spicy Kung Pao Chicken recipe featuring tender bite-sized chicken pieces stir-fried with crunchy peanuts, colorful bell peppers, and a savory-sweet sauce. This classic Chinese dish is quick to prepare and perfect for a weeknight dinner served over fluffy white rice.

Ingredients

Chicken Marinade and Sauce

  • 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons soy sauce
  • 2-3 teaspoons cornstarch (depending on desired sauce thickness)
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • ⅓ cup water

Vegetables and Aromatics

  • 1 red bell pepper, deseeded and cut into cubes
  • 1 green bell pepper, deseeded and cut into cubes
  • 3-4 cloves garlic, minced
  • 2 teaspoons ginger, minced or grated

Other Ingredients

  • 1-2 tablespoons vegetable oil (for frying)
  • ½ cup dry roasted peanut halves (lightly salted)
  • 5 dried red chili peppers, deseeded (seeds optional for more spice)
  • ¾ teaspoon red pepper flakes (adjust to taste)
  • Sliced green onions (for garnish)

Instructions

  1. Marinate the Chicken: In a large bowl, add the diced chicken. In a separate small bowl, whisk together soy sauce and cornstarch until smooth. Stir in brown sugar, rice vinegar, and sesame oil until fully combined. Scoop 2 tablespoons of this sauce over the chicken and mix to coat evenly. Let marinate for 15 minutes while preparing other ingredients.
  2. Prepare the Reserved Sauce: To the remaining sauce in the small bowl, add the water and stir well. Set aside for use later in the cooking process.
  3. Cook the Vegetables: Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Add the red and green bell peppers and sauté for 3-5 minutes until they start to soften but retain some crunch. Add garlic and ginger and cook for an additional 1-2 minutes until fragrant. Remove the vegetables from the skillet and set aside.
  4. Cook the Chicken: Add a little more vegetable oil to the same skillet if needed. Add the marinated chicken and cook for 4-5 minutes, stirring frequently, until the chicken is cooked through and golden brown.
  5. Add Peanuts and Chilies: Stir in the dry roasted peanuts and dried red chili peppers, cooking for another minute while stirring continuously to avoid burning.
  6. Combine and Simmer: Return the cooked bell peppers, garlic, and ginger to the skillet. Pour in the reserved sauce and sprinkle in red pepper flakes according to your spice preference. Stir everything together, reduce the heat, and let simmer gently for 3-4 minutes until the sauce thickens and becomes glossy.
  7. Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve immediately over steamed white rice for a delicious meal.

Notes

  • Adjust the amount of dried chili peppers and red pepper flakes according to your heat preference.
  • If you prefer less sodium, use low-sodium soy sauce.
  • For a gluten-free version, substitute soy sauce with tamari.
  • Dry roasted peanuts provide the best texture and flavor; avoid salted or raw peanuts for authentic taste.
  • This dish pairs excellently with jasmine or basmati rice.
  • To save time, you can purchase pre-minced garlic and ginger.

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