Authentic Chinese Kung Pao Chicken Recipe

When it comes to Chinese cuisine, few dishes are as beloved as Kung Pao Chicken. This iconic stir-fry, with its tantalizing blend of savory, sweet, and spicy flavors, has captured the hearts (and taste buds) of food lovers around the world. Originating from the Sichuan province in China, kung pao chicken is a delightful medley of diced chicken, crunchy peanuts, and vibrant vegetables, all coated in a rich, zesty sauce. In this easy Chinese kung pao chicken recipe, you’ll learn how to create a mouthwatering dish from scratch that rivals your favorite takeout, making it the perfect addition to your weeknight dinner rotation or special gatherings. Whether you’re a seasoned cook or making your debut in the kitchen, this homemade Chinese kung pao chicken recipe promises incredible flavor and satisfaction.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Serving Size: 4 servings

Ingredients

Gather the following ingredients to make your homemade Chinese kung pao chicken. Feel free to explore substitutions for a customized version!

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup roasted, unsalted peanuts

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon chili paste (adjust for heat preference)

Possible Ingredients Swaps: You can easily swap chicken with tofu or seitan for a delicious vegan Chinese kung pao chicken. Use tamari for a gluten-free version and consider substituting almonds for peanuts if you have a nut allergy.

Equipment Needed

• Large mixing bowl
• Wok or large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Small mixing bowl for sauce

Step-by-Step Instructions

1. Marinate the Chicken: In a large mixing bowl, combine the diced chicken breasts, soy sauce, Shaoxing wine, and cornstarch. Mix until the chicken is well-coated, then set aside for at least 15 minutes to allow the flavors to meld.
2. Create the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and chili paste. Set this sauce mixture aside as you prepare the stir-fry.
3. Prep the Vegetables: Dice the red bell pepper, green bell pepper, and onion. Mince the garlic and ginger, ensuring everything is ready to be added to the hot wok quickly.
4. Heat the Wok: Place your wok or skillet over medium-high heat and pour in the vegetable oil. Allow the oil to heat until shimmering, which typically takes about 1-2 minutes.
5. Cook the Chicken: Add the marinated chicken to the hot wok in a single layer. Let it sear for about 2 minutes without stirring, allowing it to get a nice golden color. Then, stir-fry for an additional 3-5 minutes until cooked through and no longer pink in the center.
6. Add Aromatics: Push the cooked chicken to one side of the wok. In the cleared space, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Resuming stirring the chicken, combine everything together.
7. Incorporate the Vegetables: Add the diced bell peppers and onion to the wok. Stir-fry along with the chicken for about 3-4 minutes until they are tender but still crisp, bringing color and flavor to the dish.
8. Combine the Sauce: Pour the pre-mixed sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
9. Add the Peanuts: Finally, stir in the roasted peanuts. They will add a delightful crunch to your dish. Cook for another minute to heat them through.
10. Serve and Enjoy: Remove the wok from the heat and serve the kung pao chicken hot over steamed rice or noodles. Garnish with additional peanuts or chopped scallions if desired.

Special Notes

To store leftover kung pao chicken, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, a quick stir-fry in a hot pan or a brief microwave session will bring back its delightful flavors. If the sauce thickens too much, simply add 1-2 tablespoons of water or chicken broth to reach your desired consistency.

Variations and Customizations

• Vegan Version: Substitute chicken with tofu or tempeh and ensure the sauce is plant-based by using tamari instead of soy sauce.
• Spicy Alteration: For those who love extra heat, add more chili paste or toss in some fresh chilies during cooking.
• Low-Carb Option: Replace rice with cauliflower rice for a delicious low-carb alternative.

Nutritional Information

Approximate nutritional values per serving:

• Calories: 320
• Protein: 30g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 3g

Engaging Visual Details

As you prepare your kung pao chicken, expect the delightful aroma of garlic and ginger filling your kitchen. The vivid colors of the peppers will elevate your dish not only visually but also in taste. Picture the golden-brown chicken glistening under the glossy sauce, surrounded by vibrant crunchy vegetables and crunchy peanuts. The final presentation beam will instantly encourage any onlooker to grab a fork and dig in!

Conclusion

Now that you have all the insights and steps to create a delicious homemade Chinese kung pao chicken, it’s time to head to the kitchen and get cooking! This dish not only satisfies your cravings for authentic Asian flavors but also allows you to control the ingredients and adjust the heat to your preference. Don’t forget to leave a comment below if you tried this recipe! Share your version on Instagram and tag us with MyDeliciousDish for a chance to be showcased. Happy cooking!