Sizzling Kung Pao Chicken Recipe: A Spicy Homemade Delight

Crafting the perfect kung pao chicken takes skill and a dash of culinary adventure.

Spicy aromas will soon fill your kitchen with delightful sensations.

Every bite promises a delectable journey through traditional chinese flavors.

Tender chicken pieces dance with crunchy peanuts and vibrant peppers.

Balanced heat and complex seasonings create a memorable meal that surprises and satisfies.

Passionate home cooks can master this classic dish with confidence.

Wondering how to bring restaurant-quality magic to your dinner table?

Let’s unlock the secrets of this mouthwatering recipe together.

What Makes Kung Pao Chicken So Crave-Worthy

• Quick Culinary Adventure: Dive into a vibrant, flavor-packed dish that transforms ordinary ingredients into an extraordinary meal with minimal kitchen skills required.
• Versatile Crowd-Pleaser: Perfect for family dinners, date nights, or casual gatherings, this recipe adapts seamlessly to different dining scenarios and taste preferences.
• Healthy Protein Power: Packed with lean chicken, crisp vegetables, and nutritious nuts, this dish delivers a balanced meal that satisfies hunger and nutritional needs without compromising on taste.
• Speedy Cooking Solution: From marinating to serving, this recipe moves swiftly through each step, making it an ideal choice for busy individuals craving restaurant-quality flavor in their home kitchen.

Ingredients for Bold Kung Pao Chicken Flavor

• Chicken: A lean protein that serves as the main component of the dish and absorbs the flavorful marinade.

• Soy Sauce, Dry Sherry, Cornstarch: A blend that tenderizes the chicken and creates a smooth, glossy coating.

• Bell Pepper, Celery: Crisp vegetables that add texture, color, and fresh flavor to the stir-fry.

• Garlic, Scallions: Aromatic ingredients that provide depth and sharp flavor to the dish.

• Cornstarch, Other Sauce Ingredients: A thickening agent and flavor enhancers that create a rich, glossy sauce.

• Roasted Peanuts, Cashews: Nuts that add a satisfying crunch and nutty flavor to the final dish.

Kung Pao Chicken: Your Step-by-Step Guide

Step 1: Prepare Chicken Marinade

In a mixing bowl, whisk together soy sauce, dry sherry, and cornstarch until smooth. Add chicken pieces and ensure they’re completely coated.

Allow chicken to rest and absorb flavors at room temperature for 15 minutes, gently stirring occasionally.

Step 2: Create Flavor-Packed Sauce

Combine sauce ingredients in another bowl.

Whisk thoroughly until cornstarch dissolves completely, creating a smooth and glossy mixture.

Step 3: Sauté Colorful Vegetables

Heat a large nonstick skillet on high heat.

• Bell peppers
• Celery
• Salt

Stir-fry vegetables for approximately 5 minutes until slightly softened and edges become golden brown.

Transfer cooked vegetables to a separate large bowl.

Step 4: Cook Chicken to Perfection

Using the same skillet, maintain high heat.

Add oil and cook chicken in batches to prevent overcrowding. Sear each piece for about 1½ minutes per side until fully cooked and golden.

Transfer each batch to the bowl with vegetables.

Step 5: Combine and Finish Dish

Add remaining oil to skillet.

Quickly sauté garlic and white scallion sections for 30 seconds. Return vegetables and chicken to skillet.

Pour sauce over ingredients and stir to combine. Reduce heat and simmer for 30 seconds until sauce thickens.

Sprinkle roasted peanuts or cashews on top for extra crunch.

Top Tips for Killer Kung Pao Chicken

• Marinate chicken for at least 15 minutes to enhance flavor absorption and tenderize meat effectively.
• Ensure skillet is extremely hot before adding ingredients to achieve perfect stir-fry texture and prevent soggy vegetables.
• Avoid overcrowding the pan when cooking chicken to guarantee even browning and prevent steaming instead of searing.
• Roast peanuts or cashews separately for extra crunch and enhanced nutty flavor before adding to the final dish.
• Control heat carefully during sauce simmering to prevent burning and maintain optimal sauce consistency and taste.

Kung Pao Chicken with a Twist—Fun Ideas

• Spicy Sichuan Style: Boost heat by adding extra chili oil and Sichuan peppercorns for an intense, numbing flavor profile that elevates the traditional recipe.
• Vegetarian Protein Swap: Replace chicken with firm tofu or tempeh, maintaining the marinade and cooking technique for a plant-based version that keeps the dish's core essence.
• Lighter Low-Carb Option: Substitute bell peppers and celery with zucchini noodles or cauliflower rice, reducing carbohydrates while preserving the original kung pao flavor.
• Seafood Alternative: Use shrimp or scallops instead of chicken, adjusting cooking time to prevent overcooking and maintain the delicate protein's texture and taste.

What Tastes Great with Kung Pao Chicken

• Pair Spicy Sichuan Brew: A crisp, light Chinese beer like Tsingtao perfectly balances the bold, spicy flavors of Kung Pao Chicken, cutting through the heat and complementing the dish's complex taste profile.
• Refresh with Zesty White Wine: Choose a slightly sweet Riesling or Gewürztraminer with high acidity to counteract the spiciness, creating a harmonious balance that enhances the chicken's robust flavors.
• Calm the Heat with Rice Wine: Serve a chilled sake or Chinese rice wine alongside the dish, its smooth, mild character providing a cooling counterpoint to the fiery Sichuan peppers and intense seasoning.

Storage Smarts for Kung Pao Chicken

• Refrigerator Storage: Transfer leftover Kung Pao Chicken to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture and odors from affecting the dish's flavor.
• Freezer Storage: Pack the chicken in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 2 months, ensuring the food is completely cooled before freezing to maintain texture and taste.
• Microwave Reheating: Place portions in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and cover with a microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.

Kung Pao Chicken Questions Answered

• Can I use a different type of meat instead of chicken?

Yes, you can substitute chicken with pork, beef, or tofu for a similar flavor profile. Just adjust cooking times accordingly to ensure proper doneness.

• Is dry sherry necessary for the marinade?

While dry sherry adds depth, you can replace it with rice wine or apple juice if unavailable. The key is maintaining a similar acidic liquid to help tenderize the meat.

• How spicy is traditional Kung Pao Chicken?

Classic Kung Pao Chicken has a moderate heat level. If you prefer less spice, reduce the amount of dried chili peppers or remove their seeds. For more heat, add extra chili peppers or some chili oil.

• Do I need a wok to make this dish?

No, a large nonstick skillet works perfectly fine.

Kung Pao Chicken Recipe

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4.8 from 35 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Spicy Kung Pao Chicken delivers a bold Chinese classic with fiery peppers and tender chicken pieces dancing in a tangy sauce. Crisp peanuts and green onions complete this zesty dinner that will excite hungry diners craving authentic flavors.

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Ingredients

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Main Ingredients:

• 1.5 pounds chicken tenderloins, cut into 1-inch pieces
• 1 large red bell pepper, diced
• 2 stalks celery, halved lengthwise and thinly sliced
• 5 scallions, white and green parts, thinly sliced
• 0.33 cup whole roasted unsalted peanuts or cashews

Sauce and Seasoning Ingredients:

• 2.5 tablespoons vegetable oil
• 1.5 tablespoons soy sauce
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon hoisin sauce
• 1.5 tablespoons sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon Asian/toasted sesame oil
• 3 teaspoons cornstarch
• 0.5 teaspoon crushed red pepper flakes
• 0.25 teaspoon ground ginger
• 0.33 cup water

Aromatics and Garnish:

• 3 cloves garlic, chopped
• 0.25 teaspoon salt

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Instructions

1. Prepare a zesty marinade by blending soy sauce, dry sherry, and cornstarch until smooth. Thoroughly coat chicken pieces, allowing them to absorb flavors for 15 minutes at room temperature.
2. Craft a robust sauce by whisking ingredients until cornstarch completely dissolves, ensuring a silky consistency.
3. Ignite a large nonstick skillet on high heat. Drizzle oil and quickly sauté bell peppers and celery with a pinch of salt, cooking for approximately 5 minutes until edges caramelize. Transfer vegetables to a holding bowl.
4. Utilize the same scorching skillet to cook chicken in batches. Sear each piece for roughly 1½ minutes per side, maintaining high heat and avoiding overcrowding. Ensure chicken is thoroughly cooked and golden.
5. Infuse the skillet with aromatics by quickly sautéing garlic and scallion whites for 30 seconds. Reunite chicken and vegetables in the pan, pour prepared sauce, and gently toss.
6. Reduce heat and simmer for 30 seconds, allowing sauce to thicken and coat ingredients uniformly. Finish by sprinkling roasted nuts for a delightful crunch and textural contrast.

Notes

• Marinate chicken longer for deeper flavor infusion, letting it sit up to 30 minutes in the refrigerator.
• Ensure skillet is scorching hot to achieve authentic wok-style sear and prevent chicken from becoming soggy.
• Use low-sodium soy sauce to control salt levels, making the dish more diet-friendly and heart-healthy.
• Substitute chicken with tofu or tempeh for a vegetarian version, pressing out excess moisture before cooking.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 75 mg