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Kung Pao chicken is a Chinese chicken dish that is stir-fried with crisp vegetables and tossed in a delicious Asian sauce packed with flavour. | aheadofthyme.com

Kung Pao Chicken


  • Author: Danny Hu | Ahead of Thyme
  • Prep Time: 5 minutes (+10 minutes to marinate)
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings

Description

Kung Pao chicken is a Chinese chicken dish that is stir-fried with crisp vegetables and tossed in a delicious Asian sauce packed with flavour.


Ingredients

Chicken Marinade:

  • 1 chicken breast (about 1/2 lb.), boneless and skinless, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Chinese Shaoxing cooking wine (or mirin)
  • 1 teaspoon cornstarch (or all purpose flour)
  • 1 tablespoon olive oil

Kung Pao Sauce:

  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon Chinese Shaoxing cooking wine (or mirin)
  • 1 tablespoon granulated sugar
  • 1 teaspoon chicken bouillon powder (or 2 tablespoons chicken broth)
  • 1 teaspoon white pepper (optional)
  • 1 teaspoon cornstarch (or all purpose flour)
  • 2 tablespoons water

Stir Fry:

  • 1 tablespoon olive oil
  • 4 dried red chili peppers, cut into 1-inch pieces
  • 1 tablespoon garlic, thinly sliced
  • 1 tablespoon gingerthinly sliced
  • 1/2 red bell pepper, seeded and cut into 1/2-inch cubes
  • 1/2 green bell pepperseeded and cut into 1/2-inch cubes
  • 2 green onions, cut into 2-inch pieces
  • 1/3 cup roasted peanuts 

Instructions

  1. In a medium mixing bowl, stir to combine chicken, soy sauce, cooking wine, cornstarch, and olive oil. Cover and set the chicken aside, allowing it to marinate for at least 10 minutes.
  2. In another mixing bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, vinegar, cooking wine, sugar, chicken bouillon powder, white pepper, cornstarch, and water). Whisk until the sugar and cornstarch is fully combined.
  3. Heat oil in a large skillet or wok over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add in the marinated chicken and stir fry for 3 minutes until browned on all sides.
  4. Add dried chili peppers, garlic and ginger. Stir well to mix until fragrant, about 1 minute. Add red and green bell peppers and green onions. Stir fry for another minute until soft.
  5. Stir in the sauce and toss well to coat until the sauce thickens to desired consistency, and the chicken and vegetables evenly coated with Kung Pao sauce.
  6. Stir in peanuts and serve immediately with steamed rice or fried rice.

Notes

How to serve: Serve Kung Pao chicken over a bowl of steamed rice or fried rice. You can also pair with other Chinese side dishes such as Chinese Garlic Cucumber Salad, Air Fryer Vegetable Stir Fry, and Steamed Buns.

How to store: Store any leftover Kung Pao chicken in an airtight container in the refrigerator for up to 3 days. To reheat, heat on the stove over medium heat for 5-10 minutes until warmed through. If the sauce has thickened up too much in the refrigerator, add a splash of water when reheating.

  • Category: Chicken
  • Method: Stovetop
  • Cuisine: Chinese

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