Bring the bold flavors of Sichuan cuisine to your kitchen with this Spicy Kung Pao Chicken recipe. This dish is a delicious mix of tender chicken marinated to perfection, stir-fried vegetables, and a spicy-sweet sauce that ties everything together. The combination of soy sauce, hoisin, and balsamic vinegar gives the sauce its rich, tangy flavor, while crushed red pepper flakes add a kick of heat. Peanuts or cashews provide a crunchy finish to this classic Chinese dish. It’s perfect for anyone who loves bold flavors and a little heat!
Ingredients:
For the Marinade:
- 1.5 pounds of chicken tenderloins, chopped into 1-inch pieces.
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
For the Sauce:
- 1 tablespoon of hoisin sauce (choose premium brands such as Kikkoman or Lee Kum Kee)
- 2 tablespoons soy sauce
- 1½ tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Asian/toasted sesame oil
- 1 tablespoon corn starch
- ½ teaspoon of crushed red pepper flakes (cut down to a quarter for a less spicy flavor)
- ¼ teaspoon ground ginger
- ⅓ cup water
For the Stir-Fry:
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, sliced thinly, including both the white and green parts.
- ⅓ cup whole roasted unsalted peanuts or cashews
Instructions:
Marinate the Chicken:
- Prepare the marinade : In a medium bowl, combine the soy sauce, dry sherry, and corn starch. Add the chicken pieces, stir to coat them well, and let them marinate for at least 15-20 minutes while preparing the other ingredients.
Make the Sauce:
- Mix the sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, sugar, balsamic vinegar, sesame oil, corn starch, crushed red pepper flakes, ground ginger, and water. Set the sauce aside.
Stir-Fry the Vegetables:
- Cook the vegetables: In a large skillet or wok, heat 1½ tablespoons of vegetable oil over medium-high heat. Add the diced red bell pepper and celery, and sprinkle with salt. Sauté the vegetables for 3 to 4 minutes until they start to soften. Incorporate the garlic and continue cooking for another minute until it becomes aromatic. Then, take the vegetables out of the skillet and set them aside.
Cook the Chicken:
- Stir-fry the chicken: In the same pan, pour in the remaining tablespoon of vegetable oil. Add the marinated chicken pieces in a single layer and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Combine chicken and vegetables: Add the sautéed vegetables back into the skillet with the chicken. Stir to combine.
Add the Sauce and Finish:
- Add the sauce: Drizzle the prepared sauce over the chicken and vegetables, mixing thoroughly to ensure everything is well coated. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce thickens.
- Add the nuts and scallions: Stir in the peanuts or cashews and sliced scallions. Let everything heat through for about 1 minute, then remove the skillet from the heat.
- Serve and enjoy: Serve your Spicy Kung Pao Chicken hot, over steamed rice or noodles, and enjoy the delicious blend of flavors and textures.
Conclusion:
This Spicy Kung Pao Chicken delivers a perfect balance of heat, sweetness, and tanginess, with tender chicken, crunchy veggies, and toasted nuts all coated in a rich, flavorful sauce. Whether you’re making it for a weeknight meal or a special occasion, this dish is sure to satisfy your craving for a bold and spicy Chinese favorite!
Spicy Kung Pao Chicken
Spicy Kung Pao Chickenfeatures tender marinated chicken, stir-fried vegetables, and crunchy peanuts,all tossed in a sweet and spicy sauce. This quick and flavorful dish is perfectfor anyone who loves a little heat and classic Chinese flavors.
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 large onion shredded or finely chopped
- 2 large eggs
- ½ teaspoon garlic powder
- Salt and pepper to taste
For the Sweet and Sour Sauce:
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar packed
- 1 cup low-sodium chicken broth
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- ¼ cup pineapple juice from canned pineapple
- ½ teaspoon cornstarch
- 1 teaspoon salt
For the Main Dish:
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium green bell pepper cut into 1-inch pieces
- ½ cup pineapple chunks
Instructions
Prepare the Meatballs:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Mix the meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, shredded onion, eggs, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly combined.
- Form the meatballs: Roll the meat mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake the meatballs: Bake the meatballs for 15-20 minutes, or until browned and cooked through. Remove them from the oven and set aside.
Prepare the Sweet and Sour Sauce:
- Make the sauce: In a small saucepan, whisk together the rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.
Stir-Fry the Vegetables:
- Cook the vegetables: In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and garlic, and cook for 2-3 minutes until fragrant. Add the red and green bell peppers, and stir-fry for another 3-4 minutes until the vegetables are slightly softened but still crisp.
- Add the pineapple: Stir in the pineapple chunks and cook for an additional 1-2 minutes.
Combine and Finish:
- Add the meatballs and sauce: Add the cooked meatballs to the skillet with the vegetables. Pour the sweet and sour sauce over the top and gently stir to coat the meatballs and vegetables evenly in the sauce. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
- Serve: Serve your Sweet and Sour Meatballs hot over steamed rice or noodles, garnished with fresh green onions or sesame seeds if desired.