Kung Pao Chicken

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A takeout favorite for good reason! Kung pao chicken is pan-fried to crispy perfection and coated in a spicy, savory sauce that will leave you wanting more. Once you try making it from scratch, you won’t want it any other way!

Looking for more better-than-takeout recipes? Try these: dynamite shrimp, easy fried rice, and Szechuan beef!

Homemade Kung Pao Chicken Recipe

Craving some spicy-sweet Kung Pao chicken but short on time? This recipe is the answer. We’re ditching the deep-frying for a lighter pan-fry, but trust me, the flavor doesn’t skimp. The homemade kung pao sauce is so amazing – garlicky, vinegary, with a sneaky chili kick. Stir-fried together with chopped bell peppers and peanuts, this homemade Kung Pao chicken is the perfect combination of flavors and textures!

Homemade kung pao chicken is weeknight-friendly, party-approved, and guaranteed to leave your tastebuds singing. It’s always a hit with everyone! So grab your wok, crank up the heat, and let’s get cooking!

Ingredient List

Here’s everything you’ll need for the crispy pan-fried chicken and the amazing sauce to coat it with!

  • Chicken: Cut your chicken breasts into uniform, small pieces so everything cooks evenly.
  • Cornstarch & Eggs: For the crispy, golden coating! This duo creates a crunchy shell that seals in juiciness and lets the sauce cling around each piece of chicken.
  • Dried Red Chili Pepper: So the kung pao chicken has its classic spice. Remember, a little goes a long way!

Garlic & Ginger: These aromatic buds are the flavor ninjas, sneaking in pungent depth with every bite. Minced finely, they’ll infuse the whole dish with their magic.

Soy Sauce & Rice Vinegar: The salty-tangy dream team! Soy brings umami richness, while rice vinegar delivers a sharp, lip-smacking punch. Together, they’re the base of the kung pao symphony.

Chinkiang Vinegar: This dark horse adds a complex, mellow sweetness that rounds out the sauce. Think of it as the velvet to the soy and vinegar’s silk.

Red Chili Paste: This fiery jam packs a concentrated punch of chili heat. Use a light hand at first, you can always add more later if you’re feeling brave.

Bell Peppers: Red and green join the party, adding juicy crunch and vibrant pops of color. They’re the confetti cannons of the stir-fry, making every bite a fiesta.

Peanuts: These salty nuggets are the textural rockstars. Crunchy and satisfying, they add a delightful contrast to the silky sauce and tender chicken.

Green Onions: The fresh finale! Chopped green onions sprinkle on a vibrant, grassy finish that pulls everything together like a mic drop for your taste buds.

Reduce the Heat

Kung pao chicken is typically a fairly spicy dish, but if you are wanting to reduce the heat, remove the dried chilis and reduce the amount of chili paste used in the sauce.

Storing Leftover Kung Pao Chicken

Store leftovers in an airtight container in the fridge for up to 4 days.

Print

Kung Pao Chicken

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

Kung pao sauce

Stir fry

  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • ¼ cup dried red chilis roughly chopped
  • ¼ cup peanuts roughly chopped
  • ¼ cup green onions chopped

Instructions

  • Season the chopped chicken with salt and pepper and set aside.
  • Place the cornstarch and beaten eggs into two separate bowls. Dip the seasoned chicken into the cornstarch then coat in the egg mixture.
  • Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Add the battered chicken to the pan, you may need to work in batches to avoid crowding the pan.
  • Fry the chicken, tossing and turning them every few minutes to evenly brown the chicken on each side, about 8-10 minutes.
  • While the chicken is cooking, make the sauce by whisking together the minced chili pepper, garlic, ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste.
  • In a separate small bowl, whisk together the cornstarch and water to make a cornstarch slurry, set aside.
  • Once all the chicken is cooked remove it from the pan and set aside. Add more of the oil to the pan and add in the red bell pepper, green bell pepper, and dried red chilis. Saute the vegetables until they begin to soften and brown.
  • Add the chicken back to the skillet and pour the sauce over the chicken and vegetables. Stir fry the chicken and vegetables in the kung pao sauce for 4-5 minutes.
  • Continue to cook until the sauce has thickened, stirring continually to coat all the chicken and vegetables evenly.
  • Remove the pan from heat and serve the kung pao chicken over rice and garnish with peanuts and green onions.



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