kung pao chicken

Name: Kung Pao Chicken
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: ## CHICKEN MARINADE; 1 1/2 tablespoon(s) Shaoxing wine or dry sherry; 1 tablespoon(s) low-sodium soy sauce; 2 teaspoon(s) cornstarch; 1 1/2 pound(s) boneless skinless chicken breasts, cut into bite-sized pieces; ## KUNG PAO SAUCE; 3 tablespoon(s) low-sodium soy sauce; 2 tablespoon(s) Shaoxing wine or dry sherry; 1 tablespoon(s) balsamic vinegar; 1 tablespoon(s) hoisin sauce; 2 teaspoon(s) granulated sugar; 3 tablespoon(s) water; 1 tablespoon(s) cornstarch; ## KUNG PAO STIR FRY; 3 tablespoon(s) vegetable oil, divided; 1 red bell pepper, diced; 1 green bell pepper, diced; 3 clove(s) garlic, minced; 1 tablespoon(s) grated ginger; 2-4 - dried red chilies, seeded and chopped; 4 green onions, cut into 3/4-inch pieces; 1/2 cup(s) unsalted roasted peanuts

10 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Jun 12, 2024

Kung Pao Chicken is the ultimate stir-fry experience. It is loaded with delicious flavor from tender marinated chicken, bell peppers, green onions, and peanuts in a sweet and salty, slightly spicy sauce that will leave you licking your plate. This recipe rivals even your favorite Chinese restaurant.

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Kung Pao Chicken is the ultimate stir fry experience. It is loaded with delicious peppers, scallions, and peanuts in a sweet and salty, slightly spicy sauce. Make this favorite takeout dish at home for a delicious experience!

prep time 45 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

CHICKEN MARINADE
1 1/2 tablespoons Shaoxing wine or dry sherry
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
KUNG PAO SAUCE
3 tablespoons low-sodium soy sauce
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon balsamic vinegar
1 tablespoon hoisin sauce
2 teaspoons granulated sugar
3 tablespoons water
1 tablespoon cornstarch
KUNG PAO STIR FRY
3 tablespoons vegetable oil, divided
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tablespoon grated ginger
2-4 - dried red chilies, seeded and chopped
4 green onions, cut into 3/4-inch pieces
1/2 cup unsalted roasted peanuts

How To Make kung pao chicken

Step 1

First, make the chicken marinade. In a medium bowl, whisk together the Shaoxing wine, soy sauce, and cornstarch. Add the chicken pieces and marinate at room temperature for about 30 minutes.

Step 2

In another medium bowl, make the kung pao sauce. Whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, granulated sugar, water, and cornstarch. Set aside for a few minutes.
Step 3

To make the Kung Pao stir fry, heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Cook in batches. Plate the chicken and cover it loosely with foil to keep it warm.
Step 4

Add remaining vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute. Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts, cooking for 1 minute and stirring constantly.
Step 5

Whisk the sauce ingredients 1 more time and add them to the skillet with the veggies. Cook until thickened, stirring frequently. Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes. For best results, serve promptly.
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