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Kung Pao Chicken
Make your own Kung Pao Chicken at home. This recipe is flavorful, marinated chicken with vegetables cooked in a spicy sauce.
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Make Chinese takeout right at home! Tender chicken in a mouthwatering kung pao sauce is surprisingly easy to cook for dinner.
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Bourbon Chicken | Crockpot Orange Chicken | Egg Roll In A Bowl | Mongolian Beef and Noodle Recipe | Chinese Dinner Recipes
Skip the takeout menu and make your own Panda Express kung pao chicken. What is kung pao chicken? Marinated chicken, sauteed with vegetables, and cooked in a spicy sauce.
Kung pao chicken is a great dish for the whole family. Serve over steamed rice or with fried rice or lo mein noodles.
The spice level of this dish is completely customizable. Add more or saute the peppercorns and chiles for more heat, or reduce for less.
Kung Pao Chicken Ingredients
- Boneless, skinless chicken breasts
- Dry sherry
- Soy sauce
- Sesame oil
- Cornstarch
- Granulated sugar
- Rice vinegar
- Ginger paste
- Garlic paste
- Sichuan peppercorns
- Red bell pepper
- Green bell pepper
- Green onions
- Chiles de Árbol
- Peanuts
Though kung pao chicken is classic, this recipe can also be made with beef or pork. Whatever meat you use, you’ll get a fantastic coating through the technique described in this recipe.
The chicken in kung pao chicken gets its characteristic golden edges from a tenderizing process called velveting. The key ingredients in the marinade mixture: cornstarch, sherry, and vinegar, creates a coating that locks in moisture so the edges brown, but the inside doesn’t dry out. Plus, it adds incredible flavor.
The peanuts in this dish act like a garnish and add texture. They are added at the end and easy to omit if needed.
How to Make Kung Pao Chicken
FIRST STEP: Cut chicken into 1-inch chunks and pat dry with a paper towel.
SECOND STEP: Whisk together 1 tablespoon dry sherry, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of cornstarch mixed with 1 tablespoon water (to make a slurry). Whisk until marinade is thoroughly combined.
THIRD STEP: Add chicken pieces to the marinade and toss to combine. Set aside (refrigerated) for 20-30 minutes.
FOURTH STEP: In a medium bowl, whisk together the remaining 1 tablespoon dry sherry, 3 tablespoons of soy sauce, 1 tablespoon sesame oil, rice vinegar, ginger paste, garlic paste, Sichuan peppercorns, and remaining cornstarch/water slurry.
FIFTH STEP: Remove stems and seeds from the bell peppers and discard. Discard white parts of the green onions.
SIXTH STEP: Cut bell peppers into 1-inch chunks and slice green onions into 1-inch sections.
SEVENTH STEP: Drain marinating chicken and discard liquid.
EIGHTH STEP: Heat 1-2 tablespoons of sesame oil in a large skillet over high heat. Add drained chicken and saute until browned on all sides and the meat is white and cooked all the way through. Remove chicken from the pan and set aside.
NINTH STEP: Add 1 more tablespoon of sesame oil to the skillet. Add bell peppers and dried chile peppers. Saute for 1 minute.
TENTH STEP: Pour sauce mixture into skillet with the vegetables (peppers and onions) and cook for 1-2 minutes until sauce thickens.
ELEVENTH STEP: Add cooked chicken, green onions, and peanuts to the pan and saute to warm all ingredients through.
TWELFTH STEP: Serve immediately.
Cooking Tips
Recipe Tip #1 There is some heat and spice in this dish (I’d say mild-medium), mainly from the chiles and the Sichuan peppercorns. For more heat, saute the peppercorns and/or the chiles for a bit longer before adding to the sauce.
Recipe Tip #2 You can substitute red chile paste if you can’t find the peppercorns and/or dried chiles, but their distinctive flavors are really nice in this dish.
Recipe Tip #3 Pack in more veggies by adding diced celery, sliced carrots, or zucchini.
Storing this Recipe
IN THE FRIDGE: Store in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: Freeze for up to 3 months.
Kung Pao Chicken
Make your own Kung Pao Chicken at home. This recipe is flavorful, marinated chicken with vegetables cooked in a spicy sauce.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6
Ingredients
- 4 boneless skinless chicken breast cut into 1 inch pieces
- 2 tbsp dry sherry divided (you can substitute with apple cider vinegar or balsamic vinegar)
- 4 tbsp soy sauce divided
- 3 tbsp sesame oil divided (plus more as needed)
- 2 tbsp cornstarch dissolved in 2 tbsp water divided
- ¼ cup granulated sugar
- 4 tsp rice vinegar
- 1 tbsp ginger paste or finely minced fresh ginger
- 1 tbsp roasted garlic paste or finely minced garlic
- 1 tsp sichuan peppercorns
- 1 red bell pepper cut into chunks
- 1 green bell pepper cut into chunks
- 3 green onions plus more for garnish if desired
- 8 to 10 chiles de arbol
- ½ cup peanuts
Instructions
For marinade
- Cut chicken into 1 inch chunks and pat dry with a paper towel
- Whisk together 1 tablespoon dry sherry, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of cornstarch mixed with 1 tablespoon water to make a slurry. Whisk until marinade is thoroughly combined.
- Add chicken pieces to marinade and toss to combine. Set aside in the refrigerator for 20 to 30 minutes.
For sauce
- In a medium bowl whisk together remaining 1 tablespoon dry sherry, 3 tablespoons of soy sauce, 1 tablespoon sesame oil, rice vinegar, ginger paste, garlic paste, sichuan peppercorns, and remaining cornstarch/water slurry.
- Remove stems and seeds from the bell peppers and discard. Discard white parts of the green onions.
- Cut bell peppers into 1 inch chunks and slice green onions into 1 inch sections.
For cooking the chicken
- Drain marinating chicken and discard liquid.
- Heat 1 to 2 tablespoons of sesame oil in a large skillet over high heat. Add drained chicken and saute until browned on all sides and the meat is white and cooked all the way through. Remove chicken from the pan and set aside.
For cooking the sauce
- Add 1 more tablespoon of sesame oil to the skillet. Add bell peppers and dried chile peppers. Saute for 1 minute.
- Pour sauce mixture into skillet with the vegetables (peppers and onions) and cook for 1 to 2 minutes until sauce thickens.
- Add cooked chicken, green onions, and peanuts to the pan and saute to warm all ingredients through.
- Serve immediately.
Nutrition
Calories: 293kcal | Carbohydrates: 18g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 765mg | Potassium: 524mg | Fiber: 3g | Sugar: 10g | Vitamin A: 958IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 1mg
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