Kung Pao Chicken
A delightful and spicy dish filled with tender chicken, crunchy bell peppers, and aromatic garlic and ginger, better than takeout and perfect for weeknight meals or special gatherings.
Ingredients
Chicken and Marinade
- 1.5 pound boneless skinless chicken breasts, cut into bite-sized pieces Ensure chicken is cut into uniform pieces for even cooking.
- 3 tablespoons soy sauce For marinating the chicken.
- 2.5 teaspoons cornstarch Adjust based on desired sauce thickness.
Sauce
- 3 tablespoons brown sugar Balances flavors with sweetness.
- 2 tablespoons rice vinegar Adds tanginess to the dish.
- 1 tablespoon sesame oil Enhances aroma and flavor.
- 0.33 cup water To thin the sauce.
Vegetables and Seasonings
- 1.5 tablespoons vegetable oil (for frying) Use for cooking the chicken.
- 1 red bell pepper deseeded and cut into cubes Adds color and crunch.
- 1 green bell pepper deseeded and cut into cubes Adds color and nutrition.
- 3.5 cloves garlic, minced Adds aromatic flavor.
- 2 teaspoons ginger, minced or grated Enhances overall flavor.
- 5 pieces dried red chili peppers, deseeded Adjust spice level by leaving seeds in.
- 0.75 teaspoon red pepper flakes Add more for extra heat.
- 1 sliced green onion, for garnish Enhances presentation.
- 0.5 cup dry roasted peanut halves Add crunch and flavor.
Instructions
Preparation
- Begin by marinating the chicken pieces in a bowl with soy sauce and cornstarch for about 15 minutes.
- In a separate bowl, mix together the brown sugar, rice vinegar, sesame oil, and water to prepare the sauce.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken in a single layer and cook for about 5-7 minutes until golden brown and cooked through. Remove and keep warm.
- In the same skillet, sauté the garlic, ginger, and dried chili peppers for about 30 seconds until fragrant.
- Add the cubed bell peppers and stir-fry for 2-3 minutes until softened yet crunchy.
- Return the chicken to the skillet, pour in the prepared sauce, and mix well.
- Add the peanuts and red pepper flakes, cooking for an additional 3-4 minutes until well-coated.
Garnishing
- Garnish with sliced green onions before serving.
Notes
For extra heat, leave some seeds in the dried red chili peppers or add more red pepper flakes. For variations, substitute chicken with tofu or shrimp.