Kung Pao Chicken
Better than takeout kung pao chicken made with tender chicken breast, crisp vegetables, peanuts, and a tangy, savory, glossy sauce. This fan-favorite Chinese dish is incredibly addictive and can be ready in under 25 minutes!
Servings 4 servings
Equipment
Ingredients
Chicken
- 1 lb chicken breast cut into 1-inch bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- ¼ teaspoon white pepper
- 2 teaspoons cornstarch
- ½ teaspoon granulated sugar
Kung Pao Sauce
- 2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 ½ tablespoons Chinese black vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- ⅓ cup low sodium chicken stock or water
Stir Fry
- 4 garlic cloves minced
- 1 teaspoon ginger minced
- 8 dried chili peppers
- 1 zucchini cut into half moons
- 1 red bell pepper cut into 1-inch squares
- ⅔ cup roasted peanuts or cashews
- 3 stalks green onion sliced into 2-inch pieces
Instructions
- Marinate the chicken. In a medium mixing bowl, add the chicken breast, light soy sauce, Shaoxing wine, white pepper, cornstarch, and sugar. Mix until thoroughly combined, then marinate for at least 15 minutes or up to 1 hour.
- Mix the kung pao sauce. In a small mixing bowl, add the cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and chicken stock. Mix and set aside.
- Cook the chicken. Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat. Once the pan is hot, lay the chicken in a single layer and cook for 2-3 minutes on each side, or until done. Remove and set aside.
- Cook the aromatics and vegetables. Heat one tablespoon of cooking oil in the same wok or large skillet over medium-high heat. Once hot, add the garlic, ginger, and dried chili peppers and saute for 30 seconds until fragrant. Then add the zucchini, bell pepper, and peanuts, and cook for 2-3 minutes or until softened.
- Add the chicken and the Kung Pao sauce. Lastly, lower the heat to medium and add the chicken, sauce, and green onions. Toss together until the sauce has reduced and thickened.
- Serve. Serve the kung pao chicken with white rice and enjoy!
Notes
See the Expert Tips for more guidance.