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Kung Pao Chicken Recipe

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4.2 from 64 reviews

This classic Kung Pao Chicken recipe features tender bite-sized chicken pieces marinated and stir-fried with crunchy red bell peppers, dried red chilies, garlic, ginger, and crunchy roasted peanuts, all coated in a flavorful savory and slightly sweet sauce. Ready in just 25 minutes, it’s an easy and delicious Chinese-inspired stir-fry perfect for weeknight dinners.

Ingredients

Chicken Marinade

  • 1 ½ Pounds boneless skinless chicken breast (cut into bite-sized pieces)
  • 1 Tablespoon soy sauce
  • 1 Tablespoon mirin
  • 1 Teaspoon cornstarch

Sauce

  • 3 Tablespoons soy sauce
  • 2 Tablespoons water
  • 1 Tablespoon mirin
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon brown sugar
  • 1 Teaspoon sesame oil
  • ½ Teaspoon black pepper
  • 2 Teaspoons cornstarch

Stir-fry Ingredients

  • 2 Tablespoons olive oil (divided)
  • 1 red bell pepper (deseeded and chopped)
  • 6 to 8 dried red chilies
  • 4 Cloves garlic (thinly sliced)
  • 1 Tablespoon fresh ginger (finely grated)
  • ½ Cup salted peanuts (dry roasted)
  • 4 green onions (sliced)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 teaspoon cornstarch. Toss well to coat and let it marinate for at least 15 minutes to enhance flavor.
  2. Prepare the Sauce: In a medium bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, ½ teaspoon black pepper, and 2 teaspoons cornstarch until smooth. Set aside.
  3. Heat the Pan: Warm 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until hot but not smoking.
  4. Cook the Chicken: Add the marinated chicken to the skillet and cook for 2 to 4 minutes, stirring frequently until it is almost cooked through but still slightly pink inside.
  5. Stir-fry Vegetables and Aromatics: Add the remaining 1 tablespoon olive oil, then add the chopped red bell pepper, dried red chilies, thinly sliced garlic, and grated ginger to the pan. Stir-fry everything together for about 3 to 4 minutes until the vegetables are softened and fragrant.
  6. Add Sauce and Peanuts: Pour the prepared sauce over the chicken and vegetables. Add the dry roasted salted peanuts. Stir the mixture consistently as the sauce thickens and becomes glossy, about 2 to 3 minutes.
  7. Garnish and Serve: Remove from heat. Sprinkle the sliced green onions on top for a fresh touch. Serve the Kung Pao Chicken hot over steamed rice for a complete meal.

Notes

  • Marinating the chicken for at least 15 minutes intensifies flavor but can be skipped if short on time.
  • Dried red chilies add heat; adjust the quantity according to your spice tolerance.
  • Use a high-quality soy sauce to enhance the dish’s depth of flavor.
  • For a gluten-free version, substitute soy sauce with tamari sauce.
  • Serve immediately after cooking as the sauce may thicken further upon standing.

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