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Kung Pao Chicken

Kung Pao Chicken
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This authentic Kung Pao Chicken recipe delivers a perfect balance of spicy, sweet, and savory flavors in every bite. Featuring tender chicken, crunchy roasted peanuts, and vibrant bell peppers tossed in a bold sauce with a spicy kick, it’s quick and easy to prepare, customizable for heat level, and ideal for a satisfying weeknight meal.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, cut into bite-sized pieces

Nuts & Vegetables

  • 1/3 cup roasted peanuts
  • 1 cup diced bell peppers
  • 2–3 dried red chilies (adjust to taste)
  • 2 green onions, chopped (for garnish)

Aromatics & Flavorings

  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce

  • 2 tablespoons soy sauce (use low-sodium or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 cup water
  • 1 teaspoon sesame oil

Coating & Cooking

  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable or cooking oil

Instructions

  1. Prepare the Chicken: Cut the chicken into small, even bite-sized pieces. Toss them in cornstarch until lightly coated to help achieve a crispy texture once cooked and to thicken the sauce.
  2. Make the Sauce: In a small bowl, combine soy sauce, rice vinegar, sugar, water, and sesame oil. Stir well until the sugar is completely dissolved to create the signature Kung Pao sauce.
  3. Stir-Fry the Aromatics: Heat a wok or large skillet over medium-high heat and add cooking oil. Quickly stir in dried red chilies, minced garlic, and ginger. Sauté just until fragrant without burning the garlic.
  4. Cook the Chicken: Add the cornstarch-coated chicken pieces to the hot pan. Stir-fry for 5 to 7 minutes until the chicken is golden brown and cooked through.
  5. Add Vegetables and Peanuts: Mix in diced bell peppers and roasted peanuts. Stir well to keep the vegetables crisp and allow the peanuts to toast slightly.
  6. Pour in the Sauce: Pour the prepared sauce over the chicken and vegetables. Toss quickly to coat everything evenly as the sauce thickens and glazes the ingredients.
  7. Garnish and Serve: Sprinkle chopped green onions over the dish before serving. Serve hot over steamed jasmine rice, noodles, or your preferred side.

Notes

  • Use chicken thighs instead of breast for a juicier, more flavorful dish.
  • Control the spice level by toasting dried chilies briefly or adjusting their quantity.
  • Do not overcrowd the pan; cook in batches if necessary to ensure proper browning and texture.
  • Use a hot wok or skillet to lock in juices and keep vegetables crisp.
  • Prepare all ingredients ahead of time for efficient stir-frying.

Nutrition

Keywords: Kung Pao Chicken, spicy chicken, Chinese stir-fry, quick dinner, authentic Kung Pao, peanut chicken, gluten free Chinese food

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