Kung Pao Chicken
How to make your favorite Kung Pao Chicken at home! Don't forget to check out my step by step photos and tips above!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 boneless/skinless chicken breasts (cut into 1 inch cubes)
- 1 tablespoon shaoxing wine (or rice wine)
- 1 1/2 tablespoon soy sauce
- 1 tbsp cornstarch ((cornflour))
- 1/3 cup water
- 2 tablespoon Chinese Shaoxing wine (or dry sherry)
- ⅓ cup soy sauce
- 2 teaspoons hoisin sauce
- 3 tablespoons sugar
- 1 teaspoon cornstarch ((cornflour))
- 3 tablespoons cooking oil (divided)
- 6 cloves garlic
- 2 tablespoons minced ginger (or 2 tsp ground ginger)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 8 dried chilies (halved)
- 4 green onions (chopped)
- 3/4 cup roasted/unsalted peanuts
- 2 teaspoons sesame oil (optional)
Instructions
- 1
Mix the soy sauce, wine and cornstarch in a bowl then add the chicken and mix to coat. Allow to marinade at room temp for 15-20 minutes mixing occasionally.
- 2
For the sauce mix all the ingredients in a bowl and set aside. (list the ingredients in instructions)
- 3
Add 2 tablespoons of oil to a large skillet over medium-high heat and cook the chicken in batches, browning each side and cooking through. Transfer to a plate once cooked, and set aside.
- 4
Add 1 more tablespoon of oil to the pan then add peppers and chilis. Cook while stirring until the peppers have softened slightly, about 2 minutes. Dump in the ginger and garlic and cook another minute while stirring constantly. Add the peanuts and mix in then pour in the sauce and bring to a boil.
- 5
Reduce to medium-low and add the chicken and chopped scallions. Stir to coat and heat until warmed through. Serve over rice.