Kung Pao Chicken
Kung Pao Chicken is a classic Chinese dish that combines tender chicken, crunchy peanuts, and spicy chilies, all coated in a savory sauce. This recipe is easy to make and packs a punch with bold flavors. Perfect for a weeknight dinner or a special meal, it's a delicious balance of spicy, savory, and slightly sweet flavors. Serve it with steamed rice or noodles for a complete meal!
Ingredients
- 2 boneless skinless chicken breasts, diced into bite-sized cubes
- 1/4 cup roasted unsalted peanuts
- 2 tablespoons vegetable oil
- 4 dried red chilies adjust for spice level
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons hoisin sauce
- 1 tablespoon sugar or honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 green onions sliced (for garnish)
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch. Stir until smooth and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add diced chicken and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken and set aside.
- Stir-Fry the Aromatics: In the same pan, add another tablespoon of vegetable oil. Toss in the dried red chilies, garlic, and ginger. Stir-fry for about 1 minute.
- Combine the Ingredients: Add the cooked chicken back into the pan. Pour the sauce over the chicken and toss to coat. Stir in the peanuts and cook for another 2 minutes until well combined.
- Garnish and Serve: Sprinkle with fresh green onions and serve hot with steamed rice or noodles.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pan with a splash of water or use the microwave for quick heating.
Add More Heat: Adjust the amount of dried red chilies or add chili oil for extra spiciness.
Vegetarian Option: Substitute chicken with tofu or tempeh for a plant-based version.