Kung Pao Chicken is a classic Sichuan dish known for its bold flavors and satisfying combination of sweet, savory, and spicy elements. This dish features tender chicken stir-fried with peanuts, bell peppers, and dried chilies, all coated in a rich garlic-ginger soy-based sauce. The balance of heat and sweetness makes Kung Pao Chicken a favorite in both traditional Chinese and Westernized versions. Served with steamed rice, it offers a satisfying meal packed with texture and flavor.
Ingredients :
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized cubes
2 tablespoons soy sauce (for marinade)
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
3 green onions, chopped (separate whites and greens)
6-8 dried red chilies (adjust to taste)
1/3 cup unsalted roasted peanuts
For the Sauce:
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon sesame oil
1/4 cup water
1 teaspoon cornstarch
Directions :
In a bowl, combine the chicken with 2 tablespoons of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Let it marinate for at least 15 minutes. In another small bowl, mix together all the sauce ingredients and set aside. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 4-5 minutes. Remove the chicken and set aside. Add another tablespoon of oil to the pan and stir-fry the garlic, ginger, dried chilies, and the white parts of the green onions for about 30 seconds until fragrant. Add the bell peppers and cook for 1-2 minutes until slightly tender. Return the chicken to the pan along with the peanuts. Pour in the prepared sauce and stir well to coat all ingredients evenly. Cook for another 2-3 minutes until the sauce thickens and everything is heated through. Garnish with the green onion tops and serve hot over steamed rice.