Description

This 5-Star Kung Pao Chicken recipe brings authentic Sichuan flavors to your kitchen with the perfect balance of spicy, savory, and sweet. Tender chicken is stir-fried to perfection, tossed with roasted peanuts, bell peppers, and aromatic garlic and ginger, then coated in a rich sauce made from soy sauce, hoisin, and dark soy. Finished with the unique numbing heat of Sichuan peppercorns and fiery dried red chilies, this dish is perfect for those who love bold flavors and a bit of heat. Serve this Kung Pao Chicken with steamed rice for a satisfying weeknight dinner or an impressive meal for guests.

Ingredients

Scale

For the Chicken Marinade:

2 boneless, skinless chicken breasts (cut into bite-sized cubes) 🍗
1 tablespoon soy sauce 🥢
1 tablespoon Shaoxing wine (or dry sherry) 🍶
1 teaspoon cornstarch 🌾

For the Stir-Fry:

3 tablespoons vegetable oil (divided) 🛢️
10 dried red chilies (adjust for spice level) 🌶️
1 teaspoon Sichuan peppercorns 🌶️
2 cloves garlic, minced 🧄
1-inch piece fresh ginger, minced 🌿
1/4 cup unsalted roasted peanuts 🥜
1 green bell pepper, diced 🫑
1 red bell pepper, diced 🫑
2 green onions, cut into 1-inch pieces 🌱

For the Sauce:

2 tablespoons soy sauce 🥢
1 tablespoon hoisin sauce 🍶
1 tablespoon dark soy sauce 🍜
1 tablespoon rice vinegar 🍶
1 tablespoon sugar 🍬
1 teaspoon cornstarch (mixed with 2 tablespoons water to create a slurry) 🌾

Optional Garnishes:

Freshly chopped green onions 🌱
Toasted sesame seeds 🌾

Instructions

Step 1: Marinate the Chicken 🍗

In a medium bowl, combine the chicken cubes, soy sauce, Shaoxing wine, and cornstarch. Stir until the chicken is fully coated.
Let the chicken marinate for at least 15 minutes to absorb the flavors while you prepare the other ingredients.

Step 2: Prepare the Sauce 🍶

In a small bowl, whisk together soy sauce, hoisin sauce, dark soy sauce, rice vinegar, sugar, and the cornstarch slurry. Set aside for later.

Step 3: Cook the Chicken 🍳

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken and stir-fry for about 5 minutes, or until the chicken is browned and fully cooked.
Remove the chicken from the wok and set it aside.

Step 4: Stir-Fry the Aromatics 🌶️

In the same wok, add the remaining 1 tablespoon of oil. Once hot, add the dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the minced garlic and ginger. Stir-fry for another 1 minute until fragrant.

Step 5: Combine Everything 🍲

Return the cooked chicken to the wok.
Add the diced green and red bell peppers and green onions. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
Toss in the roasted peanuts and stir to combine.

Step 6: Serve 🍽️

Serve the Kung Pao Chicken over a bed of steamed jasmine rice.
Garnish with chopped green onions and sesame seeds, if desired.

Notes

Adjusting Spice Level: For a milder dish, reduce the amount of dried red chilies or remove the seeds. For extra heat, crush some of the dried chilies before adding them to the wok.
Velveting the Chicken: Marinating the chicken with cornstarch creates a silky, tender texture, often used in Chinese stir-fry dishes.
Substitutions: If you don’t have Shaoxing wine, substitute with dry sherry or a splash of rice vinegar.
Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian version of Kung Pao Chicken. Adjust the cooking time accordingly.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish, Dinner
Cuisine: Chinese, Sichuan

Nutrition

Calories: 450 kcal
Sugar: 8g
Sodium: 850mg
Fat: 22g
Carbohydrates: 25g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg

Keywords: Kung Pao Chicken Recipe: A Savory, Spicy Delight 🍗🔥