Kung Pao Chicken Tacos
Kung Pao Chicken Tacos - amazing tacos with Chinese Kung Pao Chicken. Savory and slightly spicy chicken and roasted peanuts make the tacos so delicious.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 boneless and skinless chicken breasts (cut into small cubes)
- 2 tablespoons oil
- 6 slices fresh ginger (peeled )
- 1/2 small red bell peppers (cut into thin strips)
- 8 dried red chilies (seeded and slice into halves)
- 1/2 cup roasted peanuts
- 1 stalk scallion (cut into strips)
- corn tortilla (or flour tortilla)
- 2 cups cabbage (shredded)
- cilantro (for garnishing)
- salsa (optional)
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon apple cider vinegar (preferred, or Chinese black vinegar)
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- 1
Marinate the chicken in the marinade and set aside for 10 minutes.
- 2
Mix all the sauce ingredients in a small bowl and stir to combine well. Set aside.
- 3
Heat a wok or skillet with the oil and stir-fry the ginger until fragrant. Add the red bell peppers and dried red chilies, and stir-fry until you can smell the spices. Then, add the chicken and stir-fry continuously until it turns opaque.
- 4
Add the roasted peanuts and stir in the sauce. Once the sauce thickens and the chicken is fully cooked, add the scallions before transferring the Kung Pao Chicken to a serving platter.
- 5
Assemble the tacos by adding Kung Pao Chicken to each one, then top with shredded cabbage and cilantro. If you want, you can add salsa, but I prefer to keep it on the side to cleanse my palate between tacos.