Kung Pao Chicken is an iconic dish in Chinese cuisine that has successfully crossed borders and taken over dining tables around the world. Known for its delicious blend of flavors and textures, this dish combines tender chicken with crunchy vegetables, peanuts, and a spicy, savory sauce. Whether you’re enjoying a quiet meal at home or serving guests at a dinner party, Kung Pao Chicken is bound to impress.
Why We Love This Kung Pao Chicken Recipe
One of the reasons why this Kung Pao Chicken recipe stands out is its combination of simplicity and bold flavors. You don’t need to be a culinary expert to whip up this dish—it’s straightforward and quick to prepare. The marinated chicken is tender, complemented perfectly by the crunch of fresh vegetables and nuts, all enveloped in a savory sauce that packs a punch. Each bite offers a combination of textures, making it an exciting and satisfying choice for dinner.
But it’s not just the flavor that we love; it’s also how easily you can customize it to your taste. Whether you prefer it spicier or milder, you can modify the ingredients and seasonings to suit your preferences. Plus, with its appealing colors and aromas, Kung Pao Chicken is a dish that always makes an impact.
Ingredients for Kung Pao Chicken
To create your own delicious version of Kung Pao Chicken, you will need the following ingredients:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1 1/2 lbs chicken tenderloins, cut into 1-inch pieces
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons sugar
- 1 tablespoon corn starch
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 1/3 cup water
- 2 1/2 tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- 1/4 teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, thinly sliced
- 1/3 cup whole roasted unsalted peanuts or cashews
How to Make Kung Pao Chicken
Creating this flavorful Kung Pao Chicken is a fun and engaging process. Follow these straightforward steps to prepare a dish that your taste buds will thank you for:
Marinate the Chicken: Start by whisking together 1 1/2 tablespoons of soy sauce, 1 tablespoon of dry sherry, and 2 teaspoons of corn starch in a bowl until everything is well combined. Add the chicken pieces to the bowl, making sure to coat them thoroughly. Allow the chicken to marinate for about 15 minutes. This step enhances the tenderness and flavor of the chicken.
Prepare the Sauce: In a separate bowl, combine the remaining sauce ingredients, which include 1 tablespoon of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of sesame oil, 1 1/2 tablespoons of sugar, 1 tablespoon of corn starch, 1/2 teaspoon of crushed red pepper flakes, 1/4 teaspoon of ground ginger, and 1/3 cup of water. Whisk until everything is blended and set it aside.
Cook the Vegetables: Heat a nonstick skillet over high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the diced red bell pepper, sliced celery, and 1/4 teaspoon of salt. Sauté these vegetables for about 5 minutes, until they start to soften. Once done, transfer them to a bowl.
Cook the Chicken: Add another 1/2 tablespoon of oil to the skillet. Take half of the marinated chicken and add it to the skillet. Brown the chicken for 1.5 minutes on one side. After that, flip the pieces over and cook for another 1.5 minutes until they are fully cooked through. Once ready, transfer them to the bowl with the vegetables.
Repeat with Remaining Chicken: Add the remaining marinated chicken to the skillet and repeat the browning process as before. After the chicken is done, add the chopped garlic and sliced scallions to the skillet. Stir them in for about 30 seconds to release their flavors.
Combine Everything: Return the cooked chicken and vegetables to the skillet and pour the prepared sauce over the mixture. Reduce the heat to low and cook everything together for about 30 seconds until it warms through and the sauce thickens slightly.
Finish with Nuts: Finally, stir in the nuts—either peanuts or cashews, depending on your preference. Taste the dish and adjust the seasoning if necessary. Serve your Kung Pao Chicken hot, and enjoy the delightful combination of flavors!
How to Serve Kung Pao Chicken
Serving Kung Pao Chicken can be an art in itself. One popular way is to present it over a bed of steamed rice, which not only enhances the dish’s visual appeal but also helps soak up the rich sauce. You can use white rice, brown rice, or even quinoa as a base. Alternatively, if you want to keep things lighter, consider serving it with a side of fresh, crisp salad.
To elevate your dining experience, garnish with extra sliced scallions or a sprinkle of sesame seeds. A few additional crushed red pepper flakes on top can also enhance the visual aspect of the dish and signal that it has a spicy kick. Don’t forget to serve it family-style in a large bowl, allowing everyone to help themselves—a perfect way to create a communal dining experience.
Expert Tips: Kung Pao Chicken
Making the perfect Kung Pao Chicken can come down to a few expert tips that can elevate your dish:
Marination Time: Always allow enough time for marinating the chicken. This step ensures that the chicken absorbs all those amazing flavors and becomes tender.
Vegetable Crunch: To retain the crunchiness of the vegetables, be careful not to overcook them. They should be slightly tender but still vibrant and crisp.
Sauce Consistency: If you prefer a thicker sauce, allow it to simmer slightly longer, or add a bit more cornstarch dissolved in water.
Nut Alternatives: Feel free to swap peanuts with cashews or any other nut you enjoy. This can change up the flavor profile while keeping the dish just as delicious.
Spice Level: Adjust the crushed red pepper flakes based on your spice tolerance. Start with a smaller amount if you’re unsure and add more as needed.
How to Store Kung Pao Chicken
If you happen to have leftovers (though it’s hard to imagine with such a delicious dish!), you can store Kung Pao Chicken easily. Allow it to cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3–4 days.
When reheating, use a microwave or a skillet over low heat to preserve the texture of the chicken and vegetables. If the sauce thickens too much, add a splash of water to loosen it up.
Variation of Kung Pao Chicken
While traditional Kung Pao Chicken is excellent, there are plenty of variations you can explore. If you’re looking for a different protein, try substituting chicken with shrimp, tofu, or beef for a unique twist. You can even keep it vegetarian by adding more vegetables like mushrooms, snap peas, or baby corn.
Adding pineapple chunks can give the dish a sweet, tropical flavor that contrasts nicely with the spiciness. You can also experiment with different types of nuts, such as walnuts or almonds, to find your favorite combination.
For anyone looking to make a low-carb version, consider serving it with cauliflower rice in place of traditional rice. This not only reduces calories but also enhances the vegetable component of the meal.
FAQs about Kung Pao Chicken
What is Kung Pao Chicken?
Kung Pao Chicken is a classic Chinese dish that features diced chicken marinated in soy sauce and stir-fried with vegetables, peanuts, and a spicy sauce.
How spicy is Kung Pao Chicken?
The spiciness of Kung Pao Chicken can vary depending on the amount of crushed red pepper flakes you use. It can be adjusted based on your preference for heat.
Can I make Kung Pao Chicken in advance?
Yes! Kung Pao Chicken can be prepared ahead of time and stored in the refrigerator. Just reheat it before serving.
What should I serve with Kung Pao Chicken?
Served over steamed rice or paired with a fresh salad, Kung Pao Chicken makes for a balanced and fulfilling meal.
Kung Pao Chicken
Equipment
- Nonstick Skillet
Ingredients
Chicken Marinade
- 1.5 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1.5 pounds chicken tenderloins cut into 1-inch pieces
Sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons sugar
- 1 tablespoon corn starch
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon ground ginger
- 0.33 cup water
Vegetables & Nuts
- 2.5 tablespoons vegetable oil
- 1 large red bell pepper diced
- 2 stalks celery halved lengthwise and thinly sliced
- 0.25 teaspoon salt
- 3 cloves garlic chopped
- 5 scallions scallions thinly sliced
- 0.33 cup whole roasted unsalted peanuts or cashews
Instructions
- Whisk together 1.5 tbsp soy sauce, 1 tbsp dry sherry, and 2 tsp corn starch in a bowl. Add chicken pieces and coat well. Marinate for 15 minutes.
- In another bowl, mix balsamic vinegar, 2 tbsp soy sauce, hoisin sauce, sesame oil, sugar, corn starch, crushed red pepper flakes, ground ginger, and water. Set aside.
- Heat 1 tbsp vegetable oil in a nonstick skillet over high heat. Add red bell pepper, celery, and salt. Sauté for 5 minutes until slightly softened. Transfer to a bowl.
- Add 0.5 tbsp vegetable oil to skillet. Add half the chicken and brown for 1.5 minutes per side until cooked through. Transfer to bowl with vegetables.
- Repeat with remaining chicken. Add garlic and scallions to skillet and stir for 30 seconds to release flavors.
- Return chicken and vegetables to skillet. Pour sauce over and cook on low heat for 30 seconds until sauce thickens.
- Stir in peanuts or cashews. Taste and adjust seasoning. Serve hot.
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