Description
Kung Pao Chicken is a classic Chinese stir-fry dish featuring tender bite-sized chicken pieces marinated and cooked with a flavorful sauce made from soy sauce, garlic, ginger, and a hint of heat from crushed red pepper flakes. Tossed with crunchy dry roasted peanuts and fresh bell peppers, this dish balances savory, spicy, and nutty flavors in a quick and satisfying meal.
Ingredients
Scale
Marinade
- 1 pound chicken, boneless, skinless, cut into chunks
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or white wine
- 1 teaspoon cornstarch
Kung Pao Sauce
- 3 tablespoons soy sauce
- 1/4 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon rice wine or white wine
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
Stir-Fry
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, diced
- 1/4 cup diced green onion, sliced thinly
- 1/4 cup dry roasted peanuts
Instructions
- Marinate the Chicken. Whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon cornstarch in a bowl until smooth. Add the chicken chunks and toss to coat thoroughly. Let the chicken marinate for 15 minutes to absorb the flavors.
- Prepare the Kung Pao Sauce. In a small bowl, whisk together 3 tablespoons soy sauce, 1/4 cup chicken broth, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 tablespoon rice wine, 1 teaspoon ground ginger, minced garlic, and crushed red pepper flakes until well combined. Set aside.
- Cook the Chicken. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- Sauté the Vegetables. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced red bell pepper and cook, stirring occasionally, until just softened, approximately 4-6 minutes.
- Add Peanuts. Stir in the dry roasted peanuts and cook for 1 minute until they start to sizzle and release aroma.
- Combine Sauce and Finish Cooking. Pour the prepared Kung Pao sauce into the skillet with the chicken and vegetables. Stir continuously and cook until the sauce thickens and coats all ingredients, about 2 minutes.
- Add Green Onions and Serve. Stir in the diced green onions, mixing well. Remove from heat and serve immediately while hot for the best flavor and texture.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes to taste.
- You can substitute chicken with tofu or shrimp for a variation.
- Serve with steamed white rice or fried rice for a complete meal.
- Make sure to dry roast the peanuts separately before adding for extra crunch and flavor.
- Rice wine can be substituted with dry sherry or mirin if unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Kung Pao Chicken, Chinese stir-fry, spicy chicken, peanut chicken, quick dinner, Asian cuisine
