Description
Savor the flavors of homemade Kung Pao Chicken, a delightful stir-fry featuring tender chicken, vibrant vegetables, and crunchy peanuts, all coated in a sweet, tangy, and spicy sauce. This dish is perfect for impressing family and friends with its bold taste and satisfying texture!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3–4 dried red chilies
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper, diced (red or green)
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 3 green onions, chopped (white and green parts separated)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of Chinese rice wine, and 1 tablespoon of cornstarch.
- Mix everything well until the chicken is evenly coated. Let the chicken marinate for at least 15-30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
- In a small bowl, whisk together 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of sesame oil.
- Add a pinch of salt and pepper to taste. Set the sauce aside for later use.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the marinated chicken pieces in a single layer.
- Cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the dried red chilies and stir-fry for about 30 seconds until fragrant.
- Add the diced onion, bell pepper, minced garlic, and ginger.
- Stir-fry for about 3-4 minutes until tender but still crisp.
- Add the white parts of the green onions and stir-fry for another minute.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the prepared sauce over the chicken and vegetables, stirring well to combine.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Add the roasted peanuts and toss everything together for another minute.
- Taste the dish and adjust seasoning with more salt, pepper, or soy sauce if needed.
- Remove from heat and sprinkle the green parts of the chopped green onions on top.
- Serve hot over steamed rice or with noodles.
Notes
- For a more authentic flavor, consider using Sichuan peppercorns along with the dried chilies.
- For a vegetarian version, substitute chicken with tofu or a mix of vegetables.
- Adjust the spiciness by adding more or fewer dried chilies or using fresh chili peppers.
- This dish can be made ahead of time and reheated, making it great for meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes