Kung Pao Chicken with Homemade Kung Pao Sauce
My version of Westernized kung pao chicken that includes chicken, bell peppers, and a yummy sticky sauce.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ lb boneless, skinless chicken thighs (cut into 1 inch thick pieces)
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp rice wine vinegar
- 1 tsp corn starch
- 2 tbsp rice wine vinegar
- 1 tsp dark soy sauce
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 tbsp granulated sugar
- 2 tbsp vegetable oil
- 8 dried red chili peppers
- 3 cloves garlic (minced)
- ¼ oz ginger (thinly sliced)
- 1 large red bell pepper (cut into 1 inch square pieces)
- 1 large green bell pepper (cut into 1 inch square pieces)
- ¼ cup peanuts (toasted)
- 5 stalked green onions (cut into 1 inch pieces)
- ¼ tsp salt
- ½ tsp pepper
- 1 tbsp water
- 1 tbsp corn starch
Instructions
- 1
Combine all the ingredients for the marinade and chicken into a large bowl. Marinate for 30 minutes.
- 2
While the chicken is marinating, mix the ingredients for the sauce. Set aside.
- 3
After mixing the sauce, use the remaining time to prep your stir fry ingredients. Cut and mince the garlic, ginger, red bell pepper, green bell pepper, and green onions. Set aside.
- 4
Heat 1 tbsp of oil over high heat. Add the chicken and cook for 2-3 minutes until it is brown on all sides. Take the chicken out and set aside.
- 5
Add the last tablespoon of oil to the pan. Cook the dried red chilli peppers, garlic, and ginger over high heat for ~30 seconds.
- 6
Add the red and green bell peppers. Cook for 30 seconds.
- 7
Next, add the cooked chicken and the sauce mixture from step 2. Cook for 30 seconds.
- 8
Combine the water and corn starch and mix. Add the peanuts, green onions, salt, pepper, and corn starch slurry to the pan. Cook for 30 seconds until the sauce has thickened.
- 9
Serve with a side of white rice.