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Kung Pao Chicken Recipe

Irresistibly Spicy Kung Pao Chicken Recipe You'll Love

Enjoy a delightful Kung Pao Chicken Recipe that features tender chicken, peanuts, and fresh vegetables in a spicy sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons Soy Sauce Can be reduced for lower sodium.
  • 2 tablespoons Rice Wine (or Dry Sherry) Can be omitted for a non-alcoholic version.
  • 1 tablespoon Cornstarch No substitute necessary for this role.
For the Chicken
  • 1 pound Boneless Chicken Use either breast or thighs, cut into bite-sized pieces.
For the Sauce
  • 3 tablespoons Light Soy Sauce Use less if using regular soy sauce.
  • 1 tablespoon Dark Soy Sauce Can substitute with an equal amount of more light soy sauce.
  • 1 tablespoon Chinese Black Vinegar (or Balsamic Vinegar) Substitute with balsamic vinegar if needed.
  • 2 tablespoons Hoisin Sauce Adjust quantity for less sweetness.
  • 1 teaspoon Sesame Oil Can substitute with olive oil if unavailable.
  • 1 tablespoon Honey Agave syrup can be used as an alternative.
  • 1 teaspoon Sichuan Peppercorns Black pepper can substitute, though flavor will vary.
  • 1 teaspoon Chili Flakes Adjust quantity based on heat tolerance.
For Cooking
  • 2 tablespoons Vegetable Oil (or Sesame Oil) Either is suitable, sesame adds more flavor.
  • 6 pieces Dried Chinese Peppers Chile de arbol can be a substitute; adjust based on preference.
  • 2 pieces Fresh Chili Peppers Options like jalapeño or serrano can be used; adjust type for desired heat level.
For Garnishing
  • 2 tablespoons Scallions Shallots can be a substitute.
  • 2 cloves Garlic No substitution needed, though garlic powder could be an alternative.
  • 1 cup Roasted Peanuts Can use other nuts like cashews, though flavor will differ.
  • Garnish Options Extra roasted peanuts, chopped scallions, spicy chili flakes

Equipment

  • Large skillet or wok

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together soy sauce, rice wine, and cornstarch until smooth. Add the bite-sized pieces of boneless chicken, tossing to coat thoroughly. Allow the chicken to marinate for at least 15 minutes.
  2. In a separate bowl, combine light soy sauce, dark soy sauce, Chinese black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns, and chili flakes. Stir well to create a cohesive sauce.
  3. Place a large skillet or wok on the stove over medium-high heat and pour in vegetable oil. Allow the oil to heat until shimmering.
  4. Add the dried Chinese peppers and fresh chopped chili peppers to the pan. Sauté for about 1 minute, stirring continuously.
  5. Add the marinated chicken to the skillet and stir-fry for about 3 to 5 minutes until it becomes golden brown.
  6. Mix in chopped scallions and minced garlic to the cooked chicken in the skillet and stir-fry for another minute.
  7. Pour the prepared sauce over the chicken and add the roasted peanuts. Cook for an additional 2 minutes.
  8. Remove from heat and transfer to a serving dish. Garnish with extra roasted peanuts, scallions, and chili flakes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure your oil is hot enough before adding ingredients for best texture. Adjust spice level to suit your taste.

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