Description
This classic Kung Pao Chicken recipe features tender, marinated chicken breast pieces stir-fried with vibrant bell peppers, dried chili peppers, and crunchy peanuts, all coated in a savory, sweet, and slightly spicy Kung Pao sauce. Ready in just 30 minutes, this dish is a perfect balance of flavors and textures that brings authentic Chinese cuisine to your table.
Ingredients
Scale
Chicken Marinade
- 24 oz boneless skinless chicken breast, cut into bite-sized pieces
- 2 tbsp corn starch
- 4 tbsp low sodium soy sauce
- 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
- 2 tsp oil
Kung Pao Sauce
- 1/4 cup low sodium soy sauce
- 2 tsp dark soy sauce
- 1/2 cup low sodium chicken broth
- 2 tbsp Chinese black vinegar (or balsamic vinegar)
- 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
- 2 tsp hoisin sauce
- 1 tbsp sugar
- 1 tsp corn starch
Stir-Fry Ingredients
- 4 tbsp oil (for frying, divided)
- 6 dried red chili peppers, chopped roughly
- 1/2 large green bell pepper, cut into bite-size pieces
- 1/2 large red bell pepper, cut into bite-size pieces
- 1 tbsp fresh ginger, grated
- 4 large garlic cloves (about 2 tbsp pressed garlic)
Garnish
- 6 green onions, cut into bite-size pieces
- 1/2 cup roasted peanuts
- 1 tsp sesame seeds (optional)
Instructions
- Marinate the Chicken: Cut the chicken into bite-sized cubes. In a bowl, combine the chicken marinade ingredients—corn starch, low sodium soy sauce, Dry Sherry wine, and oil. Add the chicken pieces and coat them well with the marinade. Let it sit for at least 10 minutes to tenderize and absorb flavors.
- Prepare the Kung Pao Sauce: In a separate dish, whisk together the Kung Pao sauce ingredients—low sodium soy sauce, dark soy sauce, chicken broth, black vinegar, Dry Sherry wine, hoisin sauce, sugar, and corn starch—until the corn starch is fully dissolved and the sauce is smooth. Set aside.
- Cook the Chicken: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and almost fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables and Aromatics: In the same pan, add the remaining 2 tablespoons of oil. Add the chopped green and red bell peppers, pressed garlic, grated ginger, and roughly chopped dried red chili peppers. Stir-fry for about 4 minutes until the vegetables soften slightly and the aromatics release their fragrance.
- Add Sauce and Combine: Pour the prepared Kung Pao sauce into the pan with the vegetables. Stir everything quickly, allowing the sauce to thicken. Then return the chicken to the pan and toss to fully coat the chicken pieces with the sauce and combine all ingredients.
- Finish with Garnish: Stir in chopped green onions, roasted peanuts, and sprinkle with sesame seeds if using. Mix well and cook for another minute to meld flavors before serving.
Notes
- For a spicier dish, increase the number of dried red chili peppers or add a pinch of chili flakes.
- You can substitute chicken breast with boneless chicken thighs for a juicier texture.
- Serve Kung Pao Chicken over steamed jasmine rice or noodles for a complete meal.
- If you prefer a gluten-free version, use tamari or gluten-free soy sauce.
- Adjust sugar levels according to your taste preference to balance the sourness and saltiness.
- Toast the peanuts yourself if you want a fresher, crunchier texture.
