Introduction:
Kung Pao Chicken is a popular Chinese dish made with tender chicken, roasted peanuts, and vegetables, all stir-fried together in a flavorful and tangy sauce.
This recipe delivers a delicious combination of savory, sweet, spicy, and umami flavors, making it a favorite for many.
It’s a perfect dish to serve over steamed rice or noodles for a complete meal.
Ingredients:
500g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
2 tsp cornstarch
2 tbsp vegetable oil (divided)
10-12 dried red chilies (adjust to spice preference)
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1-inch piece of ginger, minced
1/2 cup roasted unsalted peanuts
2 green onions, sliced (for garnish)
For the sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tsp sugar
1/2 tsp sesame oil
1/4 tsp crushed red pepper flakes (optional, for extra heat)
2 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions:
Marinate the Chicken:
In a bowl, combine the chicken with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp sugar, and 2 tsp cornstarch. Stir well to coat the chicken evenly. Let it marinate for at least 15 minutes.
Prepare the Sauce:
In a separate small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and red pepper flakes. 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 is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
Stir-Fry Vegetables and Chilies:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the dried chilies and cook for 1-2 minutes until they become fragrant. Be careful not to burn them.
Add the garlic, ginger, onion, and bell pepper, and stir-fry for another 2-3 minutes until the vegetables are slightly tender.
Combine the Chicken and Sauce:
Return the chicken to the skillet along with the prepared sauce. Stir well to coat everything with the sauce. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
Add Peanuts:
Stir in the roasted peanuts and cook for another minute.
Serve:
Garnish with sliced green onions and serve immediately with steamed rice or noodles.
Description:
Kung Pao Chicken is a classic Chinese stir-fry dish known for its balance of flavors. The chicken is tender and juicy, while the crunchy peanuts provide texture and contrast. The sauce, with its tangy, sweet, and savory notes, ties everything together. This dish is great for family dinners, and it’s easy to make at home with simple ingredients that pack a punch in flavor.
Tips:
Adjust Spice Level:
If you prefer a milder version, reduce the number of dried chilies or remove the seeds. Alternatively, if you love spice, increase the number of chilies or add chili paste to the sauce.
Use Chicken Thighs:
Chicken thighs are more tender and juicy than breasts and work wonderfully in this dish.
Peanut Substitutes:
If you don’t have peanuts, cashews or almonds can be great substitutes for a slightly different flavor.
Marinate the Chicken:
Allowing the chicken to marinate helps it absorb the flavors and become more tender.
Don’t Overcook the Vegetables:
To keep the vegetables crisp and fresh, don’t overcook them. They should retain some crunch.
Variations:
Vegetarian Version:
Replace the chicken with tofu or tempeh for a plant-based version. Be sure to press the tofu to remove excess water for better texture.
Pork Kung Pao:
You can use pork tenderloin or ground pork instead of chicken for a different take on the dish.
Spicy Kung Pao:
For extra heat, add fresh chili peppers or a dash of sriracha sauce to the stir-fry.
Corrections:
Chicken Cooking Tip:
Make sure to cook the chicken on medium-high heat to ensure it gets a nice sear and doesn’t end up soggy or undercooked. Stir-fry in batches if necessary to avoid overcrowding.
Consistency of Sauce:
If the sauce is too thin, you can add more cornstarch mixed with water to thicken it further.
Enjoy:
Now you have a delicious, homemade Kung Pao Chicken! Serve it with rice, and enjoy the savory, sweet, and spicy flavors in every bite.