Kung Pao Chicken
Kung Pao Chicken is a Chinese takeout favorite that features stir-fried tender chicken, green bell pepper and crunchy peanuts in a bold and tangy dark sauce.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pounds chicken breast or chicken thighs (cut into bite-sized pieces)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Dash ground black pepper
- 4 tablespoons cooking oil (divided)
- 1 green bell pepper (cut into bite-sized pieces)
- 6 - 8 dried red chilies (rinsed, then cut into halves or thirds)
- 2 cloves garlic (minced)
- 2 tablespoons ginger (julienned)
- 1/4 cup roasted peanuts
- 2 stalks scallions (cut into 1-inch pieces)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons brown sugar
- 1 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1/2 tablespoon sriracha or chili oil
Instructions
- 1
Pour soy sauce, cornstarch, salt, and a dash of ground black pepper over the chicken, then stir until the chicken is well coated in this marinade. Allow to marinate at room temperature for about 30 minutes.
- 2
In a small bowl, prepare the sauce by combining soy sauce, rice vinegar, hoisin sauce, brown sugar, dark soy sauce, sesame oil, cornstarch, and if you don't mind this dish spicy, sriracha or chili oil.
- 3
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add green pepper and dried chili. Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.
- 4
Add the remaining 2 tablespoons of cooking oil if the wok is too dry, then add the marinated chicken in a single layer (stir-fry in two batches if needed; don't overcrowd the wok).
- 5
Allow the chicken to sear for about a minute before flipping them over and stir-frying the batch.
- 6
When the chicken is mostly cooked, add garlic and ginger to the wok. Stir-fry until the chicken is cooked all the way through, then add the roasted peanuts.
- 7
Give the sauce a quick stir, then pour all of the sauce into the wok.
- 8
Return the bell pepper and chilies to the wok.
- 9
Stir to combine all ingredients, turn off the heat, then add the scallions. Transfer to a serving dish.
- 10
Serve immediately over steamed rice. Enjoy!