KUNG PAO CHICKEN
I’m confident this Kung Pao Chicken recipe will be the best Chinese food you’ve ever made from home! This dish comes with Stir-fried chicken, peanuts, and green onion in a delicious salty, sweet, and spicy Kung pao sauce served over hot cooked rice.
Make Kung Pao Chicken better than Chinese takeout right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavor, this is one Kung Pao chicken recipe hard to pass up!
- 1 1/2 boneless & skinless chicken breasts.
- 3 tablespoons roasted peanuts.
- 6-8 dried red chilies, seeded and cut into halves.
- 3 tablespoons oil.
- 5 slices peeled fresh ginger.
- 2 cloves garlic, sliced diagonally.
- 1 stalk scallion, cut into rings.
- 1 1/2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine, (optional)
- 1 teaspoon oil
- Cut the chicken meat into small cubes, rinse in water, pat dry with paper towels and marinate with the ingredients above for 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. After that clean the wok and add in the remaining 2 tablespoons of oil until it’s fully heated. And then add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
- Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. After that add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Once it is done add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
You can check out my Kung Pao Shrimp recipe if you like shrimp. You may use rice vinegar, red wine vinegar or apple cider vinegar in lieu of Chinese black vinegar. As different soy sauce tastes differently and has a different levels of sodium so please adjust the saltiness accordingly. Add some more sugar and water, if the sauce tastes too salty. If it’s not salty, add a little salt to taste.
- Amount Per serving (3 people)
- Calories 360Calories from Fat 207
Fat 23g35%, Saturated Fat 14g88%, Cholesterol 72mg24%, Sodium 1018mg44%, Potassium 529mg15%, Carbohydrates 9g3%, Fiber 1g4%, Sugar 2g2%, Protein 29g58%, Vitamin A 135IU3%, Vitamin C 2.7mg3%, Calcium 19mg2%, Iron 1mg
What is Kung Pao chicken?
This Kung Pao Chicken is from the Sichuan province in China. The Chinese name of this dish is 宫保鸡丁 (gong bao ji ding) but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken.
Is Kung Pao Chicken Authentic?
The authentic recipe calls for Sichuan peppercorn for the numbing flavor and loads of dried red chilies for the “mala” (spicy and numbing) flavors.
The Americanized version we get here is not authentic but delicious. Vegetables such as carrots, water chestnuts, celery, zucchini, and broccoli are part of the dish.
Kung pao sauce:
The Kung Pao Sauce is the soul of Kung Pao Chicken this dish. The sauce is brown, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary. The secret ingredient of this dish is Chinese black (dark) vinegar and below is the list of ingredients of the sauce:
- Soy sauce
- Dark soy sauce
- Corn Starch
And the spiciness of Kung Pao Chicken dish comes from the dried red chilies in the stir-fry and not from the sauce of the dish. For equally delicious results, you may use rice vinegar, red wine vinegar or apple cider vinegar.
How do you make Kung Pao Chicken?
This is a stir-fry Kung Pao chicken dish in a wok or skillet. First, you cook the ginger and garlic with heated oil, and then you add the dried red chilies to bring out the spiciness. After that, add the chicken, peanuts and the Kung Pao Sauce and cook until the chicken is done.
Tips on how to stir-fry Kung Pao Chicken:
- Heat the wok or skillet before stir-frying.
- You need to cut the chicken into uniform pieces so they cook evenly.
- And you need to prepare the Kung Pao Sauce in advance by mixing all the ingredients.
- The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.