Kung Pao Chicken

Kung pao chicken is one of the most beloved Chinese dishes of all time. With tender chicken coated in a sweet, savory, and tangy sauce and a touch of heat, it’s simply irresistible. Pair it with a bowl of hot rice, and you’ve got pure comfort. So why not skip the takeout and make it at home instead? It’s so simple, you’ll wonder why you didn’t start making it sooner!

KUNG PAO CHICKEN ( 3 servings)

Ingredients:

• 12 oz (350g) boneless, skinless chicken breasts (or chicken thighs, shrimp, tofu, etc.)
• 3 dried chilies (or peperoncino)
• 3 cloves garlic
• 2 tsp (8g) grated ginger
• 4 green onions
• 1/4 red bell pepper
• 1/4 green bell pepper
• 3 tbsp neutral-tasting oil, divided
• 1/2 cup roasted unsalted peanuts
• 1 tsp Sichuan peppercorn oil (or 1/2 tsp toasted, ground Sichuan peppercorns) (optional)

Marinade:

• 1 tsp soy sauce
• 1 tsp Shaoxing wine (mirin, dry sherry, water, etc.)
• 1/4 tsp white pepper (or black pepper)
• 1 tbsp neutral-tasting oil (such as canola, avocado, vegetable, etc.)
• 1 tbsp cornstarch

Sauce:

• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp Chinese chili bean paste (doubanjiang)
• 1 tbsp sugar
• 1.5 tbsp Chinese black vinegar (or white vinegar)
• 1 tsp Shaoxing wine (or mirin, dry sherry, water, etc.)
• 1/2 tsp chicken bouillon powder
• 1/2 tbsp cornstarch
• 3 tbsp water

Instructions:

MARINATE CHICKEN

1. Cut the chicken into 1/2-inch (1.25 cm) cubes. Transfer to a mixing bowl.

2. Add the soy sauce, Shaoxing wine, white pepper, cooking oil, and cornstarch. Give it a good massage. Cover and marinate in the fridge for at least 20 minutes.  

PREP VEGETABLES

1. Cut off the ends of the dried chilies, remove the seeds (if desired), and cut into bite-sized pieces.

2. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Cut the green onions into 1/2-inch (1.25 cm) pieces. 

3. Cut the bell peppers into pieces about the same size as the chicken.

MAKE SAUCE

In a small container, combine all the sauce ingredients and mix well. Set aside.

MAKE KUNG PAO CHICKEN

1. Roast the peanuts:  In a large wok (or pan), heat 2 tablespoons of oil over medium heat. Once it gets nice and hot, add the peanuts and roast for 2 to 3 minutes or until dark golden brown. Remove from the wok, leaving the oil in the wok.

2. Cook the chicken: Increase the heat to high. Add the marinated chicken to the wok, spreading it out in a single layer. Let it sear for 1 minute or until golden brown on the bottom. Flip and cook for 2 to 3 minutes or until nicely browned and cooked through. Remove from the wok and set aside. 

3. In the same wok, over medium heat, add 1 tablespoon of oil. Once it gets nice and hot, add the dried chilies and stir for 30 seconds. Add the garlic and ginger, sauteing for another 30 seconds or until fragrant.  

4. Increase the heat to high. Add the chicken back in. Give the sauce a quick stir and add it to the wok. Stir-fry for 30 seconds or until the sauce has thickened. Add the bell peppers, green onions, and roasted peanuts. Toss everything together for 1 minute. Turn the heat off.

5. Add Sichuan peppercorn oil (if using) and give everything a final mix. Transfer to a serving plate and serve with hot rice. Enjoy!

WATCH FULL VIDEO

More Chinese Take-Out Recipes You’ll Love:

• Chicken Fried Rice
• Beef and Broccoli
• Lo Mein Noodles