Kung Pao Chicken Recipe – Chinese Special
Kung Pao Chicken is a beloved Chinese stir-fry that combines tender chicken pieces with crunchy peanuts, vibrant vegetables, and a flavorful spicy sauce. Originating from Sichuan province, this dish is known for its perfect balance of sweet, sour, salty, and spicy flavors. Whether you’re craving a comforting homemade meal or looking to impress guests, this recipe brings the authentic taste of China to your table.
- Prep Time50 min
- Cook Time50 min
- Total Time1 hr 40 min
Kung Pao Chicken Ingredients :
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 2 tablespoons white wine, divided
- 2 tablespoons soy sauce, divided
- 2 tablespoons sesame oil, divided
- 1 pound skinless, boneless chicken breast halves, cut into chunks
- 1 ounce hot chili paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 (8-ounce) can water chestnuts
- 4 ounces chopped peanuts
- 4 green onions, chopped
- 1 tablespoon chopped garlic
How to Make Kung Pao Chicken :
Combine water and cornstarch in a cup; set aside.
In a large glass bowl, combine 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of the cornstarch-water mixture. Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for about 30 minutes.
In a medium bowl, combine the remaining 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the remaining cornstarch-water mixture. Whisk in the chili paste, brown sugar, and vinegar. Add the water chestnuts, peanuts, green onions, and garlic, and toss to coat.
Transfer the water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Meanwhile, transfer the chicken from the marinade into a large skillet. Cook over medium-high heat, stirring, until the chicken is cooked through and the juices run clear.
Combine the water chestnut mixture and sautéed chicken in the large skillet. Adjust the heat and simmer together until the sauce thickens.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of marinade consumed may vary.
Recipe Tips
Marinating Chicken: For enhanced tenderness, marinate the chicken in a mixture of soy sauce, sesame oil, and cornstarch-water slurry for at least 30 minutes before cooking.
Adjusting Spice Level: Control the heat by varying the amount of hot chili paste and dried red chilies used in the sauce.
Vegetable Variations: Feel free to add or substitute vegetables like bell peppers or carrots to suit your taste.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
