Kung Pao Chicken, a classic dish from Sichuan cuisine, is renowned for its bold flavors and spicy kick. Featuring tender chicken, crunchy peanuts, and a savory sauce, this stir-fry dish is beloved worldwide for its balance of sweet, salty, and spicy elements. In this blog post, we’ll guide you through an authentic Kung Pao Chicken recipe that you can easily prepare at home.

Ingredients

For the Chicken Marinade:

• 1 pound chicken breast or thigh, cut into bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil

For the Kung Pao Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• 2 tablespoons vegetable oil
• 3-4 dried red chilies, chopped (adjust to taste)
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1/2 cup unsalted peanuts
• Sliced green onions for garnish

Instructions

Marinating the Chicken

1. Marinate the Chicken: In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Add the chicken pieces and toss until well coated. Set aside for 15-20 minutes.

Making the Kung Pao Sauce

2. Prepare the Sauce: In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, and chicken broth until smooth. Set aside.

Cooking the Kung Pao Chicken

3. Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

4. Toast the Peanuts: In the same skillet, add the remaining tablespoon of vegetable oil. Add chopped dried red chilies and stir-fry for about 30 seconds until fragrant. Add minced garlic and ginger, stir-fry for another 30 seconds.

5. Combine and Simmer: Return the cooked chicken to the skillet. Pour the prepared Kung Pao sauce over the chicken and peanuts. Stir well to coat everything evenly. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened and the chicken is heated through.

Serving

6. Serve Hot: Transfer the Kung Pao Chicken to a serving dish. Garnish with sliced green onions and additional peanuts if desired. Serve immediately with steamed rice.

Tips for Perfect Kung Pao Chicken

• Adjust Spice Level: Control the heat by adjusting the amount of dried red chilies used.
• Add Vegetables: Enhance the dish with diced bell peppers, onions, or zucchini for added texture and flavor.
• Garnish with Freshness: Fresh cilantro leaves or a squeeze of lime juice can add a refreshing touch to the dish.

Conclusion

Kung Pao Chicken is a delicious stir-fry dish that brings the bold flavors of Sichuan cuisine into your kitchen. With this easy-to-follow recipe, you can enjoy the perfect balance of savory, sweet, and spicy flavors in every bite. Whether for a quick weeknight dinner or a special occasion, Kung Pao Chicken is sure to impress. Enjoy the culinary adventure and share this flavorful dish with your loved ones!

Feel free to adjust the recipe and tips to better suit your preferences or to highlight specific aspects of Kung Pao Chicken that you find most intriguing.

If you enjoyed this Asian recipe, you can click HERE to find more recipes that will help you cook your dishes in a simple and fun way.