Description
Kung Pao Chicken is a popular Chinese dish made with tender chicken, peanuts, and vegetables, all cooked in a savory and slightly spicy sauce.
Ingredients
Scale
- 1 lb (450g) chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1/2 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1/2 cup unsalted dry roasted peanuts
- 3–4 dried red chilies
- 1 bell pepper, diced
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2–3 tablespoons water
- 1 tablespoon sesame oil
- 2 teaspoons green onions, sliced (for garnish)
Instructions
- In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch to make the sauce mixture. Set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add the dried red chilies and cook for about 30 seconds, stirring occasionally, until they begin to darken.
- Add the diced chicken to the pan and cook for 5-6 minutes, until the chicken is browned and cooked through.
- Remove the chicken from the pan and set it aside. In the same pan, add the onions, bell pepper, garlic, and ginger. Stir-fry for 2-3 minutes until softened.
- Return the chicken to the pan, then add the peanuts and pour in the sauce mixture. Stir well to coat the chicken and vegetables.
- Cook for an additional 2-3 minutes until the sauce has thickened slightly. If the sauce is too thick, add a little water to reach your desired consistency.
- Drizzle with sesame oil and garnish with sliced green onions.
- Serve hot with steamed rice or noodles.
Notes
- Adjust the level of spiciness by adding or reducing the amount of dried chilies.
- For a more authentic flavor, you can add a little bit of Sichuan peppercorns.
- Use skinless, boneless chicken thighs for extra flavor and tenderness if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Kung Pao Chicken, Chinese, Stir-fry, Peanuts, Spicy