Classic Kung Pao Chicken Recipe

Classic Kung Pao Chicken is a popular Chinese dish known for its bold flavors and contrasting textures. It originates from Sichuan cuisine and is characterized by its combination of marinated chicken, peanuts, and vegetables, all tossed in a savory, slightly spicy sauce.

Here’s a delicious and easy Classic Kung Pao Chicken Recipe that captures the bold flavors and textures of this popular Chinese dish.

Classic Kung Pao Chicken Recipe

Ingredients:

For the Marinade:

• 1 pound boneless, skinless chicken breast, diced into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

For the Stir-Fry:

• 2 tablespoons vegetable oil (divided)
• 3-4 dried red chili peppers (adjust to taste)
• 1/2 cup unsalted roasted peanuts
• 3-4 green onions, sliced (white and green parts separated)
• 1 bell pepper, diced (red, green, or yellow)
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced

Instructions:

1. Marinate the Chicken:
   • In a bowl, combine the diced chicken, soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Prepare the Sauce:
   • In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.
3. Stir-Fry the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
4. Stir-Fry the Vegetables:
   • In the same pan, add another tablespoon of oil. Add the dried chili peppers and stir-fry for about 30 seconds until fragrant.
   • Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.
5. Combine Ingredients:
   • Add the diced bell pepper and stir-fry for about 2 minutes until slightly tender.
   • Return the cooked chicken to the pan and pour in the prepared sauce. Stir well to combine everything, cooking for an additional 2-3 minutes until the sauce thickens.
6. Add Peanuts and Green Onions:
   • Stir in the roasted peanuts and the green parts of the green onions. Cook for another minute to warm through.
7. Serve:
   • Serve the Kung Pao Chicken hot over steamed rice or noodles.

Enjoy!

This Classic Kung Pao Chicken is a flavorful dish with a perfect balance of spicy, sweet, and savory elements! Feel free to adjust the level of spiciness by using more or fewer dried chili peppers.