Kung Pao Chicken is a popular and flavorful Chinese dish that features tender chicken pieces, crunchy vegetables, and a bold, spicy-sweet sauce. Originating from the Sichuan province, this dish is known for its distinctive flavor profile that combines the heat of dried chilies with the umami of soy and hoisin sauces, and the nutty crunch of roasted peanuts. Perfect for a quick weeknight dinner or an impressive dish for guests, Kung Pao Chicken is both easy to make and deeply satisfying. Serve it over steamed rice or noodles for a complete meal that packs a punch of flavor with every bite.
Ingredients
For the Stir Fry:
- 2 tablespoons vegetable oil, divided use
- 1¼ pounds of skinless, boneless chicken breast, diced into bite-sized cubes.
- 1½ tablespoons corn starch
- 1 red bell pepper, chopped into chunky squares
- 1 green bell pepper, diced into hearty chunks
- ½ cup of yellow onion, roughly chopped into half-inch pieces
- 1½ teaspoons minced garlic
- 4-6 dried red chilies, seeded and cut in half (adjust the amount for desired heat level)
- ½ cup roasted unsalted peanuts
- Salt and pepper, to taste
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1½ tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon corn starch
- ¼ cup water
Instructions
- Prepare the Chicken:
- In a large bowl, toss the chicken pieces with 1½ tablespoons of corn starch, salt, and pepper until evenly coated. This helps create a light crust on the chicken when cooked.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, sugar, 1 tablespoon of corn starch, and ¼ cup of water until smooth. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer.
- Sauté for 4 to 5 minutes, stirring intermittently, until the chicken turns a lovely golden hue and is thoroughly cooked.
- Once done, transfer the chicken to a plate and set it aside.
- Stir-Fry the Vegetables:
- Add the remaining 1 tablespoon of oil to the skillet.
- Add the red and green bell peppers, and yellow onion. Stir-fry for 3-4 minutes, or until the vegetables start to soften but still retain some crunch.
- Add the Aromatics:
- Add the minced garlic and dried red chilies to the skillet. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine the Chicken and Sauce:
- Return the cooked chicken to the skillet.
- Drizzle the sauce over the chicken and vegetables, then toss thoroughly to ensure all ingredients are nicely coated.
- Let the sauce come to a simmer and cook for 2-3 minutes until it thickens slightly and everything is heated through.
- Add the Peanuts:
- Stir in the roasted unsalted peanuts and cook for an additional 1 minute.
- Serve:
- Remove the Kung Pao Chicken from the heat and serve immediately over steamed rice or noodles. Garnish with additional peanuts or sliced green onions, if desired.
Conclusion
Kung Pao Chicken is a delightful combination of tender chicken, crisp vegetables, and a rich, flavorful sauce with a kick of heat from the dried chilies. This dish is not only easy to make but also versatile enough to adjust the spice level and ingredients to your liking. Whether you’re making it for a quick dinner or serving it to impress guests, Kung Pao Chicken is sure to be a hit. Enjoy it with a side of steamed rice or noodles, and savor the delicious taste of this classic Chinese dish.
Kung Pao Chicken: A Spicy and Savory Stir-Fry Classic
Kung Pao Chicken is a spicy and savory Chinesestir-fry featuring tender chicken, bell peppers, and peanuts in a bold saucemade with soy, hoisin, and sesame oil. A quick and delicious dish perfect forany night of the week.
Ingredients
- For the Stir Fry:
- 2 tablespoons vegetable oil divided use
- 1¼ pounds of skinless boneless chicken breast, diced into bite-sized cubes.
- 1½ tablespoons corn starch
- 1 red bell pepper chopped into chunky squares
- 1 green bell pepper diced into hearty chunks
- ½ cup of yellow onion roughly chopped into half-inch pieces
- 1½ teaspoons minced garlic
- 4-6 dried red chilies seeded and cut in half (adjust the amount for desired heat level)
- ½ cup roasted unsalted peanuts
- Salt and pepper to taste
- For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1½ tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon corn starch
- ¼ cup water
Instructions
- Prepare the Chicken:
- o In a large bowl, toss the chicken pieces with 1½ tablespoons of corn starch, salt, and pepper until evenly coated. This helps create a light crust on the chicken when cooked.
- Make the Sauce:
- o In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, sugar, 1 tablespoon of corn starch, and ¼ cup of water until smooth. Set aside.
- Cook the Chicken:
- o Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- o Add the chicken to the skillet in a single layer.
- o Sauté for 4 to 5 minutes, stirring intermittently, until the chicken turns a lovely golden hue and is thoroughly cooked.
- o Once done, transfer the chicken to a plate and set it aside.
- Stir-Fry the Vegetables:
- o Add the remaining 1 tablespoon of oil to the skillet.
- o Add the red and green bell peppers, and yellow onion. Stir-fry for 3-4 minutes, or until the vegetables start to soften but still retain some crunch.
- Add the Aromatics:
- o Add the minced garlic and dried red chilies to the skillet. Stir-fry for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine the Chicken and Sauce:
- o Return the cooked chicken to the skillet.
- o Drizzle the sauce over the chicken and vegetables, then toss thoroughly to ensure all ingredients are nicely coated.
- o Let the sauce come to a simmer and cook for 2-3 minutes until it thickens slightly and everything is heated through.
- Add the Peanuts:
- o Stir in the roasted unsalted peanuts and cook for an additional 1 minute.
- Serve:
- o Remove the Kung Pao Chicken from the heat and serve immediately over steamed rice or noodles. Garnish with additional peanuts or sliced green onions, if desired.