The BEST Kung Pao Chicken

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The BEST Kung Pao Chicken
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Kung Pao Chicken is a classic Chinese dish known for its bold flavors, spicy kick, and crunchy peanuts. Here’s a recipe for making the BEST Kung Pao Chicken at home:

Best Kung Pao Chicken

Ingredients:

For the chicken:

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil

For the sauce:

  • 3 tablespoons soy sauce
  • 2 tablespoons Chinese rice wine (or dry sherry)
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch

For stir-frying:

  • 2 tablespoons vegetable oil
  • 3-4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup roasted peanuts or cashews
  • 4-5 green onions, chopped (white and green parts separated)
  • Cooked white rice, for serving

Instructions:<!–nextpage–>

  1. Marinate the chicken:
    • In a bowl, combine the chicken cubes with soy sauce, rice wine (or sherry), and cornstarch. Mix well and let it marinate for 15-20 minutes.
  2. Prepare the sauce:
    • In a separate bowl, whisk together soy sauce, rice wine (or sherry), rice vinegar, hoisin sauce, oyster sauce, sesame oil, sugar, and cornstarch until well combined. Set aside.
  3. Stir-fry the chicken:<!–nextpage–>
    • Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
    • Add the marinated chicken cubes and stir-fry until they are lightly browned and cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
  4. Stir-fry the vegetables and peanuts:
    • In the same wok or skillet, heat another 2 tablespoons of vegetable oil over medium-high heat.
    • Add minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.
    • Add diced red and green bell peppers and stir-fry for 2-3 minutes until they start to soften.
  5. Combine and cook:<!–nextpage–>
    • Return the cooked chicken to the wok.
    • Pour the prepared sauce over the chicken and vegetables. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
    • Stir in roasted peanuts or cashews and chopped white parts of green onions. Cook for an additional minute.
  6. Serve:
    • Remove from heat and garnish with chopped green parts of green onions.
    • Serve hot over cooked white rice.

Tips:

  • Adjust the level of spiciness by adding more or less red pepper flakes.
  • You can substitute chicken with tofu or shrimp for a vegetarian or seafood version.
  • For extra freshness, sprinkle with a squeeze of fresh lime juice before serving.

This recipe yields a flavorful and satisfying Kung Pao Chicken that rivals your favorite Chinese takeout. Enjoy the delicious blend of savory, spicy, and nutty flavors!

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