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kung pao chicken

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

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.

yield 4 serving(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For kung pao chicken

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

How To Make kung pao chicken

  • 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.
  • 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.
  • 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.
  • 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.
  • 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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