Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: For the marinade:; 1 lb chicken thighs; 1 tbsp soy sauce; 2 tsp cornstarch; For the Stir-Fry:; 2 tbsp Vegetable Oil; 1 red bell pepper; 1 green bell pepper; 1 yellow onion; 4 garlic cloves; 1 tbsp ginger; 1 tsp red pepper flakes; 3 Green Onions; ¼ cup dry roasted peanuts; For The Sauce:; 3 tbsp soy sauce; 1 tbsp dry sherry; 1 tsp brown sugar; ½ cup low-sodium chicken stock; 1 tbsp rice wine vinegar; 2 tbsp hoisin sauce; 1 tsp sesame oil

Kung Pao Chicken is a classic Chinese dish that brings together a harmonious blend of savory, sweet, and spicy flavors. This dish features succulent chicken pieces stir-fried with vibrant bell peppers, crunchy peanuts, and aromatic spices, all coated in a deliciously rich sauce. Perfect for a quick weeknight dinner, this recipe is sure to become a favorite in your household.

Photos of Kung Pao Chicken Recipe

For this recipe, you may need to pick up a few items that aren't always stocked in a typical pantry. Hoisin sauce adds a sweet and savory flavor that is essential to the dish. Rice wine vinegar imparts a slight tanginess that balances the flavors. Dry sherry is used to enhance the depth of the sauce. Make sure you also have sesame oil for its unique nutty aroma and taste.

Ingredients for Kung Pao Chicken Recipe

Chicken thighs: Boneless and skinless, these provide tender and flavorful meat for the dish.

Soy sauce: Adds a salty and umami-rich base to both the marinade and the sauce.

Cornstarch: Helps to tenderize the chicken and thicken the sauce.

Vegetable oil: Used for stir-frying the ingredients.

Red bell pepper: Adds a sweet and slightly tangy crunch.

Green bell pepper: Offers a mildly bitter contrast to the red bell pepper.

Yellow onion: Provides a sweet and savory flavor base for the stir-fry.

Garlic cloves: Adds a pungent and aromatic quality.

Ginger: Contributes a warm and slightly spicy flavor.

Red pepper flakes: Gives the dish its signature heat.

Green onions: Adds a fresh and mild onion flavor.

Dry roasted peanuts: Provides a crunchy texture and nutty flavor.

Dry sherry: Enhances the depth and complexity of the sauce.

Brown sugar: Adds a touch of sweetness to balance the flavors.

Low-sodium chicken stock: Forms the liquid base of the sauce.

Rice wine vinegar: Adds a slight tanginess to the sauce.

Hoisin sauce: A sweet and savory sauce that enriches the flavor profile.

Sesame oil: Provides a unique nutty aroma and taste.

One reader, Kirk Delacruz says:

This kung pao chicken recipe is fantastic! The flavors are perfectly balanced, and the sauce is deliciously rich. The peanuts add a great crunch, and the dish is easy to prepare. Definitely a new favorite in our household!

Kirk Delacruz

Techniques Required for Authentic Kung Pao Chicken

How to marinate chicken: Combine chicken, soy sauce, and cornstarch in a bowl and let it sit to absorb flavors. How to whisk sauce: Mix all sauce ingredients in a small bowl until well combined. How to cook chicken: Heat oil in a skillet, add chicken, and cook until browned or about 75% done. How to stir-fry vegetables: Add oil to the skillet, then cook bell peppers, onion, garlic, ginger, and red pepper flakes until vegetables start to soften. How to thicken sauce: Add chicken and sauce to the skillet and cook until the sauce thickens and the chicken is fully cooked. How to serve: Stir in green onions and peanuts, then serve over rice.

How To Make Kung Pao Chicken

This kung pao chicken is filled with chunks of chicken, peppers, and onions in a sweet and spicy sauce added with peanuts for an extra crunchy taste.

Preparation: 20 minutes

Cooking: 25 minutes

Total: 45 minutes

Serves:

Ingredients

For the Marinade:

1lbchicken thighs
1tbspsoy sauce
2tspcornstarch

For the Stir-Fry:

2tbspvegetable oil
1red bell pepper,diced
1green bell pepper,diced
1yellow onion,small, thinly sliced
4garlic cloves,grated
1tbspginger,grated
1tspred pepper flakes,or 3 dried red chilies, crushed
3green onions,thinly sliced
¼cupdry roasted peanuts

For the Sauce:

3tbspsoy sauce
1tbspdry sherry
1tspbrown sugar
½cuplow-sodium chicken stock
1tbsprice wine vinegar
2tbsphoisin sauce
1tspsesame oil

Instructions

In a bowl, combine chicken, soy sauce, and cornstarch. Let marinate while you prepare the sauce.
In a small bowl, whisk together all sauce ingredients and set aside until ready to use.
Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil.
Add chicken and cook just until browned or about 75% cooked through. Remove chicken from the skillet.
Add more oil if needed and add red and green bell pepper, onion, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
Add the chicken and sauce. Continue cooking until the chicken is fully cooked and the sauce has thickened.
Stir in green onions and peanuts then serve over rice.

Nutrition

Calories: 1125.04kcal
Fat: 91.64g
Saturated Fat: 13.49g
Trans Fat: 0.10g
Monounsaturated Fat: 45.29g
Polyunsaturated Fat: 26.91g
Carbohydrates: 34.96g
Fiber: 13.49g
Sugar: 10.62g
Protein: 56.60g
Cholesterol: 74.25mg
Sodium: 835.26mg
Calcium: 169.54mg
Potassium: 1523.37mg
Iron: 8.17mg
Vitamin A: 31.34µg
Vitamin C: 3.89mg

Essential Technique Tip for Perfect Kung Pao Chicken

To ensure your chicken is tender and flavorful, make sure to cut it into uniform, bite-sized pieces before marinating. This allows the soy sauce and cornstarch to evenly coat the chicken, resulting in a more consistent texture and taste throughout the dish.

Time-Saving Tips for Preparing Kung Pao Chicken

Prep ingredients in advance: Chop the vegetables and marinate the chicken the night before to save time on cooking day.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Cook rice ahead: Prepare your rice in advance and reheat it when ready to serve.

One-pan method: Use a large skillet or wok to cook everything in one go, minimizing cleanup time.

Double the sauce: Make extra sauce and store it in the fridge for future quick meals.

Substitute Ingredients For Kung Pao Chicken Recipe

Chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will work well in the recipe, though it may be slightly less juicy.
Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar flavor profile to soy sauce.
Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.
Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for stir-frying.
Red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar sweetness and texture to red bell pepper.
Green bell pepper - Substitute with orange bell pepper: Orange bell pepper provides a similar crunch and mild flavor as green bell pepper.
Yellow onion - Substitute with white onion: White onion has a slightly sharper flavor but can be used interchangeably with yellow onion.
Garlic cloves - Substitute with garlic powder: Use 1/8 teaspoon of garlic powder for each clove of garlic as a quick alternative.
Ginger - Substitute with ground ginger: Use 1/4 teaspoon of ground ginger for each tablespoon of fresh ginger.
Red pepper flakes - Substitute with cayenne pepper: Use a pinch of cayenne pepper to add heat, but be cautious as it is spicier than red pepper flakes.
Green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.
Dry roasted peanuts - Substitute with cashews: Cashews offer a similar crunch and nutty flavor, making them a good alternative.
Dry sherry - Substitute with mirin: Mirin is a sweet rice wine that can replace dry sherry, adding a similar depth of flavor.
Brown sugar - Substitute with honey: Honey provides sweetness and a slight floral note, making it a good substitute for brown sugar.
Low-sodium chicken stock - Substitute with vegetable stock: Vegetable stock is a good alternative for those looking to keep the dish vegetarian.
Rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice wine vinegar.
Hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and savory profile, making it a good alternative to hoisin sauce.
Sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the distinct nutty flavor of sesame oil.

Best Way to Present This Spicy Stir-Fry Dish

Use a pristine white plate: A clean, white plate will make the vibrant colors of the kung pao chicken stand out, highlighting the red bell pepper, green bell pepper, and yellow onion.
Create a base of rice: Form a neat mound of steamed rice in the center of the plate. This will act as a foundation for the kung pao chicken and provide a contrast in texture and color.
Arrange the chicken and vegetables artfully: Place the chicken and vegetables around the rice, ensuring an even distribution of colors and textures. Make sure the chicken is visible and not buried under the vegetables.
Drizzle the sauce elegantly: Use a spoon to drizzle the sauce over the chicken and vegetables. Ensure the sauce is evenly distributed but not overwhelming, allowing the dish to remain visually appealing.
Garnish with green onions and peanuts: Sprinkle finely chopped green onions and dry roasted peanuts over the top of the dish. This adds a pop of color and a crunchy texture that complements the dish.
Add a touch of fresh herbs: Place a small sprig of cilantro or a few leaves of Thai basil on top of the dish for an added layer of freshness and visual appeal.
Serve with a side of pickled vegetables: Offer a small side dish of pickled vegetables to cleanse the palate and add a tangy contrast to the rich flavors of the kung pao chicken.
Use a decorative element: Place a small, decorative element such as a carved carrot flower or a cucumber ribbon on the side of the plate to enhance the presentation and show attention to detail.

Essential Kitchen Tools for Making Kung Pao Chicken

Large skillet: Essential for stir-frying the chicken and vegetables to achieve the perfect texture and flavor.
Mixing bowl: Used to marinate the chicken with soy sauce and cornstarch.
Small bowl: Ideal for whisking together the sauce ingredients.
Whisk: Helps in thoroughly mixing the sauce ingredients to ensure a smooth consistency.
Tongs: Useful for turning and removing the chicken from the skillet.
Chef's knife: Necessary for chopping the bell peppers, onion, garlic, ginger, and green onions.
Cutting board: Provides a stable surface for chopping all the vegetables and aromatics.
Measuring spoons: Ensures accurate measurement of ingredients like soy sauce, cornstarch, and red pepper flakes.
Measuring cups: Used for measuring larger quantities of ingredients like chicken stock and peanuts.
Wooden spoon: Ideal for stirring the ingredients in the skillet without scratching the surface.
Rice cooker: Convenient for preparing the rice to serve with the kung pao chicken.

How To Store and Freeze Kung Pao Chicken

Allow the kung pao chicken to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
If you want to freeze the kung pao chicken, place it in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
Label the container or bag with the date and contents, so you can easily identify it later.
When you're ready to eat the frozen kung pao chicken, transfer it to the refrigerator to thaw overnight.
Reheat the thawed kung pao chicken in a skillet over medium heat until it's heated through and the sauce is bubbling. You may need to add a splash of chicken broth or water to help loosen up the sauce.
Alternatively, you can reheat the kung pao chicken in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat it in 30-second intervals, stirring in between, until it's heated through.
If you find that the reheated kung pao chicken is a bit dry, you can add a splash of soy sauce or hoisin sauce to help moisten it up and enhance the flavor.

How To Reheat Leftover Kung Pao Chicken

Reheat in a skillet or wok: place the leftover kung pao chicken in a skillet or wok over medium heat. Stir occasionally until the chicken is heated through and the sauce is bubbling. This method helps to preserve the texture of the vegetables and keeps the chicken moist.
Microwave: transfer the leftover kung pao chicken to a microwave-safe dish. Cover the dish with a damp paper towel to prevent the chicken from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the chicken is heated through. While this method is quick, it may result in slightly softer vegetables.
Oven: preheat the oven to 350°F (175°C). Place the leftover kung pao chicken in an oven-safe dish and cover with foil. Bake for 10-15 minutes, or until the chicken is heated through. This method is ideal for larger portions and helps to maintain the dish's original flavors.
Steaming: place the leftover kung pao chicken in a heat-proof dish. Set the dish in a steamer basket over boiling water and cover. Steam for 5-7 minutes, or until the chicken is heated through. This method helps to retain the moisture in the chicken and vegetables, preventing them from drying out.
Stir-fry: heat a small amount of oil in a skillet or wok over medium-high heat. Add the leftover kung pao chicken and stir-fry for 2-3 minutes, or until the chicken is heated through and the vegetables are crisp-tender. This method refreshes the flavors and textures of the dish.

Random Fact About Kung Pao Chicken

A random fact about this kung pao chicken recipe is that it originates from the Sichuan province of China. The dish is known for its bold flavors, including the use of soy sauce, ginger, and garlic. The inclusion of peanuts adds a unique crunch, making it a distinctive and popular choice in Chinese cuisine.

Is Making Kung Pao Chicken at Home Cost-Effective?

Analyzing the cost-effectiveness of this kung pao chicken recipe, it scores a solid 8 out of 10. The use of chicken thighs, bell peppers, and onions are budget-friendly, while ingredients like soy sauce, hoisin sauce, and dry roasted peanuts add flavor without breaking the bank. The approximate cost for a household of 4 people is around $15-$20 USD, making it an affordable yet delicious option for a family meal.

Is Kung Pao Chicken Healthy or Unhealthy?

The kung pao chicken recipe, while delicious, has some aspects that could be considered unhealthy. The main concerns are:

The use of vegetable oil for frying, which is high in omega-6 fatty acids and may contribute to inflammation when consumed in excess.
The presence of high-sodium ingredients like soy sauce and hoisin sauce, which can lead to increased blood pressure and other health issues when consumed in large quantities.
The recipe lacks a significant amount of vegetables, which are essential for providing fiber, vitamins, and minerals.

However, the recipe does include some healthy ingredients, such as:

Chicken thighs, which are a good source of protein and can help with muscle growth and repair.
Garlic and ginger, which have anti-inflammatory properties and can boost the immune system.
Bell peppers and onions, which provide some fiber and vitamins, although in limited quantities.

To make this recipe healthier, consider the following suggestions:

Replace vegetable oil with a healthier cooking oil, such as avocado oil or coconut oil, which are more stable at high temperatures and have a better fatty acid profile.
Reduce the amount of high-sodium ingredients like soy sauce and hoisin sauce, and replace them with low-sodium alternatives or use them in smaller quantities.
Increase the amount and variety of vegetables in the dish, such as adding broccoli, carrots, or mushrooms, to boost the fiber and nutrient content.
Use skinless chicken thighs or replace them with chicken breast to reduce the overall fat content of the dish.
Serve the kung pao chicken with a side of brown rice or quinoa instead of white rice to increase the fiber and nutrient content of the meal.

Editor's Thoughts on This Spicy Sichuan Dish

This kung pao chicken recipe is well-balanced and flavorful, offering a delightful mix of textures and tastes. The marinade ensures the chicken remains tender, while the combination of bell peppers, onion, garlic, and ginger provides a robust base. The sauce, with its blend of soy sauce, dry sherry, and hoisin, adds depth and complexity. The addition of peanuts and green onions at the end introduces a satisfying crunch and freshness. Overall, it's a harmonious dish that captures the essence of traditional kung pao chicken, perfect for a weeknight dinner or a special occasion.

Enhance Your Kung Pao Chicken Recipe with These Unique Side Dishes:

Crispy Spring Rolls: Imagine the crunch of vegetables wrapped in delicate rice paper, paired with a tangy dipping sauce. These rolls bring a delightful contrast to the savory Kung Pao Chicken, making each bite an adventure.

Steamed Dumplings: Soft, pillowy dumplings filled with a savory mix of pork and scallions. The gentle flavors and textures complement the bold, spicy notes of the main course, creating a harmonious balance.

Mango Sticky Rice: A sweet and creamy dessert that offers a refreshing finish. The mango slices add a burst of tropical flavor, while the sticky rice provides a comforting, chewy texture, making it a perfect end to your meal.

Hot and Sour Soup: A bowl of this soup brings a delightful mix of spicy and tangy flavors. The tofu and mushrooms add a hearty touch, making it a warming and satisfying start to your dining experience.

Garlic Green Beans: Crisp green beans sautéed with fragrant garlic and a hint of soy sauce. This side dish adds a fresh, vibrant crunch that pairs beautifully with the rich, saucy Kung Pao Chicken.

Alternative Recipes Similar to Kung Pao Chicken

Szechuan Beef Stir-Fry: Dive into the bold flavors of Szechuan cuisine with this spicy and savory beef stir-fry. Tender slices of beef are marinated and then stir-fried with a medley of vegetables like bell peppers and onions, all coated in a rich, spicy sauce. Serve over steamed rice for a complete meal.

General Tso's Chicken: Experience the perfect balance of sweet, spicy, and savory with General Tso's Chicken. Crispy fried chicken pieces are tossed in a sticky, tangy sauce made with soy sauce, vinegar, and a hint of sugar. Garnished with green onions and sesame seeds, this dish is a crowd-pleaser.

Mongolian Beef: Savor the rich and savory flavors of Mongolian Beef. Thinly sliced beef is stir-fried with garlic, ginger, and green onions, then coated in a luscious sauce made from soy sauce and hoisin sauce. Serve with steamed rice or noodles for a satisfying meal.

Sweet and Sour Pork: Indulge in the classic flavors of Sweet and Sour Pork. Crispy fried pork pieces are tossed with pineapple, bell peppers, and onions, all coated in a tangy and sweet sauce. This dish is a delightful mix of textures and flavors that pairs perfectly with steamed rice.

Cashew Chicken: Enjoy the nutty and savory goodness of Cashew Chicken. Tender chicken pieces are stir-fried with bell peppers, onions, and cashews, all enveloped in a flavorful sauce made with soy sauce and hoisin sauce. Serve over rice for a delicious and satisfying meal.

Appetizers and Desserts to Complement Kung Pao Chicken

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. These bite-sized treats are filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection. The mushrooms become tender and juicy, while the filling turns golden and bubbly. They are perfect for entertaining guests or enjoying as a prelude to your main course. Serve them warm, and watch them disappear in no time.

Bruschetta: Bruschetta is a classic Italian starter that never fails to impress. Fresh tomatoes, basil, and garlic are combined with a drizzle of olive oil and a splash of balsamic vinegar, then spooned onto toasted baguette slices. The result is a burst of flavors and textures that are both refreshing and satisfying. This appetizer is not only delicious but also visually appealing, making it a great choice for any gathering.

Desserts:

Chocolate Lava Cake: Imagine a decadent chocolate lava cake with a molten center that oozes rich, velvety chocolate as you cut into it. This indulgent treat is perfect for those who crave a luxurious dessert. Pair it with a scoop of vanilla ice cream to balance the intense chocolate flavor. The contrast between the warm, gooey cake and the cold, creamy ice cream creates a delightful sensory experience. Garnish with a sprinkle of powdered sugar and a few fresh berries for a touch of elegance.

Lemon Meringue Pie: For a refreshing and tangy dessert, consider a lemon meringue pie. The crisp, buttery crust provides a perfect base for the zesty lemon curd, which is both tart and sweet. Topped with a cloud of toasted meringue, this pie is a beautiful balance of flavors and textures. The meringue adds a light, airy component that complements the dense lemon filling. Serve chilled for a refreshing end to any meal, and garnish with thin slices of lemon and a few sprigs of mint for a visually stunning presentation.

Why trust this Kung Pao Chicken Recipe:

This kung pao chicken recipe is a must-try for anyone who loves bold flavors and a bit of heat. The combination of soy sauce, ginger, and garlic creates a savory base, while the red pepper flakes add a spicy kick. The peanuts provide a delightful crunch, and the hoisin sauce gives it a touch of sweetness. Plus, using chicken thighs ensures the meat stays juicy and tender. This dish is not only delicious but also easy to prepare, making it perfect for both weeknight dinners and special occasions.

Share your thoughts and experiences with &&Kung Pao Chicken Recipe&& in the Recipe Sharing forum section.

FAQ:

How long should I marinate the chicken?

I usually let the chicken marinate for about 15-20 minutes while I prepare the other ingredients. It gives the chicken enough time to absorb the flavors.

Can I use chicken breast instead of chicken thighs?

Absolutely! You can use chicken breast if you prefer. Just keep in mind that chicken thighs tend to be juicier and more flavorful.

What can I substitute for dry sherry?

If you don't have dry sherry, you can use a dry white wine or even chicken broth as a substitute. It won't be exactly the same, but it'll still taste great.

How spicy is this dish?

The red pepper flakes add a bit of heat, but it's not overly spicy. If you like it hotter, you can add more red pepper flakes or even some fresh chili peppers.

Can I make this dish ahead of time?

Yes, you can make it ahead of time. Just keep the sauce and the stir-fry separate until you're ready to serve. Reheat everything together in a skillet, and it should be good to go.