Kung Pao Chicken Recipe
Introduction
Kung Pao Chicken is a flavorful and spicy Chinese stir-fry featuring tender chicken, crisp vegetables, and a savory sauce with a touch of sweetness and heat. This classic dish is perfect for a quick weeknight dinner that packs a punch of authentic taste.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 5 tablespoons white wine or chicken broth (divided)
- 5 tablespoons soy sauce (divided)
- 2 tablespoons sesame oil (divided)
- 2 tablespoons cornstarch (divided)
- 2 tablespoons water (divided)
- 1 tablespoon chili garlic paste
- 3 teaspoons rice wine vinegar
- 6 teaspoons brown sugar
- 2 teaspoons vegetable oil
- 2 cups vegetables, chopped (such as bell peppers, zucchini, carrots)
- 1 small can water chestnuts, drained
- 1 tablespoon garlic, chopped
- 2 green onions, finely chopped
- Chopped peanuts for garnish
Instructions
- Step 1: In a large zip-top bag, combine 2 tablespoons white wine or chicken broth, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch dissolved in 1 tablespoon water.
- Step 2: Add the chicken pieces to the marinade, toss to coat well, and refrigerate for 30 to 60 minutes.
- Step 3: While the chicken marinates, prepare the sauce by mixing 3 tablespoons white wine or chicken broth, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch dissolved in 1 tablespoon water, chili garlic paste, rice wine vinegar, and brown sugar. Set aside.
- Step 4: Heat a large skillet over high heat. Add the marinated chicken and cook for 4 to 5 minutes until browned and cooked through. Remove the chicken from the pan and cover with foil to keep warm.
- Step 5: Lower the heat to medium-high and add vegetable oil to the skillet. Add the chopped vegetables and cook for 4 to 5 minutes until crisp-tender. Stir in garlic and water chestnuts and cook for an additional 2 minutes.
- Step 6: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir to combine and bring to a boil. Cook for 2 to 3 minutes until the sauce thickens.
- Step 7: Serve immediately over rice, garnished with chopped green onions and peanuts.
Tips & Variations
- Use a mix of favorite vegetables like bell peppers, broccoli, or snap peas for added color and texture.
- Adjust the amount of chili garlic paste to control the heat level according to your preference.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Peanuts can be toasted beforehand to enhance their flavor and crunch.
Storage
Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. If the sauce has thickened too much after refrigeration, add a splash of water or broth when reheating to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of chicken for this recipe?
Yes, boneless skinless chicken thighs work well and often stay juicier than breasts. Adjust cooking time slightly to ensure they are fully cooked.
What can I use instead of water chestnuts?
If you can’t find water chestnuts, thinly sliced celery or jicama are great alternatives that add a similar crunch to the dish.
Print
Kung Pao Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and spicy Kung Pao Chicken recipe featuring tender bite-sized pieces of chicken breast marinated and stir-fried with crunchy vegetables, water chestnuts, and a savory, tangy sauce. Garnished with green onions and chopped peanuts, this classic Chinese dish is perfect for a quick and delicious weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite size pieces
- 2 Tablespoons white wine or chicken broth
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Sauce
- 3 Tablespoons white wine or chicken broth
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1 Tablespoon chili garlic paste
- 3 teaspoons rice wine vinegar
- 6 teaspoons brown sugar
Stir-Fry
- 2 teaspoons vegetable oil
- 2 cups mixed vegetables, chopped (such as bell peppers, zucchini, or broccoli)
- 1 small can water chestnuts, drained
- 1 Tablespoon garlic, chopped
- 2 green onions, finely chopped
- Chopped peanuts, for garnish
Instructions
- Marinate the Chicken: In a large zip-top bag, combine 2 tablespoons white wine or chicken broth, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch dissolved in 1 tablespoon water. Add the chicken pieces and toss to coat evenly. Seal the bag and refrigerate for 30 to 60 minutes to allow the chicken to absorb the flavors.
- Prepare the Sauce: In a bowl, mix together 3 tablespoons white wine or chicken broth, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch dissolved in 1 tablespoon water, chili garlic paste, rice wine vinegar, and brown sugar. Stir well and set aside.
- Cook the Chicken: Heat a large skillet over high heat. Add the marinated chicken to the skillet and cook for 4 to 5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and cover with foil to keep warm.
- Cook the Vegetables: Reduce the heat to medium-high and add 2 teaspoons vegetable oil to the skillet. Add the chopped vegetables and stir-fry for 4 to 5 minutes until they are crisp-tender. Stir in the chopped garlic and drained water chestnuts, cooking for an additional 2 minutes to soften the garlic and warm the chestnuts.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir to combine everything, bring the sauce to a boil, and cook for 2 to 3 minutes until the sauce thickens and coats the ingredients well.
- Serve: Serve the Kung Pao Chicken immediately over steamed rice. Garnish with finely chopped green onions and chopped peanuts for added texture and flavor.
Notes
- For a spicier variant, add more chili garlic paste or include dried red chili peppers while cooking.
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- Vegetables such as bell peppers, zucchini, and broccoli work well; feel free to adjust based on preference.
- Ensure the chicken is evenly coated with cornstarch to give the dish a slightly crisp texture when cooked.
- Serve immediately to enjoy the optimal freshness and texture of the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Kung Pao Chicken, Chinese Chicken Recipe, Spicy Chicken Stir-Fry, Quick Asian Dinner, Easy Kung Pao Chicken
