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Kung Pao Chicken Recipe

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4.5 from 94 reviews

This classic Kung Pao Chicken recipe features tender diced chicken breasts stir-fried with crunchy peanuts, colorful bell peppers, and fragrant Sichuan peppercorns combined in a savory, tangy sauce. Perfect for a quick and flavorful weeknight dinner, this dish balances heat and umami with a satisfying texture and aromatic spices.

Ingredients

Chicken Marinade

  • 1 lb (450 g) boneless, skinless chicken breasts, diced
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • Salt, to taste
  • Black pepper, to taste

Stir-Fry Ingredients

  • 2 tablespoons vegetable oil (or other neutral oil)
  • 1 bell pepper, diced (red, green, or a mix)
  • 1/2 cup unsalted roasted peanuts
  • 3 green onions, chopped (white and green parts separated)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1–2 tablespoons Sichuan peppercorns (adjust to taste)
  • 2–3 dried red chilies (adjust to taste)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the diced chicken with 1 tablespoon soy sauce and cornstarch. Toss well until the chicken is evenly coated. Let it marinate for about 15 minutes to absorb the flavors and tenderize.
  2. Prepare the Sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, rice vinegar, a pinch of salt, and a few grinds of black pepper. Set this sauce mixture aside for later use.
  3. Heat the Oil: Warm the vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
  4. Cook the Chicken: Add the marinated chicken pieces to the skillet in a single layer. Stir-fry for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
  5. Toast the Spices: In the same skillet, add the Sichuan peppercorns and dried red chilies. Stir-fry them for about 30 seconds until fragrant, taking care not to burn them to prevent bitterness.
  6. Sauté Aromatics: Add the minced garlic, minced ginger, and the white parts of the green onions to the skillet. Stir-fry for 30 to 60 seconds until the mixture becomes aromatic.
  7. Add Bell Peppers: Toss in the diced bell peppers and stir-fry for 2 to 3 minutes until they are tender-crisp, preserving their bright color and crunch.
  8. Combine Ingredients: Return the cooked chicken to the skillet along with the roasted peanuts and the green parts of the green onions. Mix everything evenly.
  9. Add Sauce and Finish Cooking: Pour the prepared sauce over the chicken mixture. Stir thoroughly to coat all ingredients evenly. Continue cooking for another 2 to 3 minutes, allowing the sauce to thicken slightly and cling to the chicken and vegetables.
  10. Adjust Seasoning and Serve: Taste the dish and adjust seasoning with extra salt, pepper, or a splash more soy sauce if needed. Serve the Kung Pao Chicken hot with steamed rice or noodles.

Notes

  • Adjust the number of dried red chilies and Sichuan peppercorns based on your preferred spice level.
  • Use unsalted peanuts to control sodium content, or substitute with cashews for a different crunch.
  • You can substitute chicken breasts with thighs for a juicier texture.
  • For a gluten-free version, make sure to use gluten-free soy sauce.
  • The dish is best served immediately to maintain the crispness of the bell peppers.

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