Authentic Kung Pao Chicken Recipe: Restaurant-Quality at Home
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About Authentic Kung Pao Chicken Recipe: Restaurant-Quality at Home
Savor the explosive flavors of authentic Kung Pao Chicken, a classic Chinese dish made incredibly easy! This recipe delivers tender, flavorful chicken in a rich, savory sauce, punctuated by the perfect balance of sweet, spicy, and nutty notes. Get ready for a restaurant-quality meal without the restaurant prices.This quick and satisfying Kung Pao Chicken is perfect for a weeknight dinner or a special occasion. The vibrant colors and incredible aroma will tantalize your taste buds, making it a guaranteed crowd-pleaser. Whether you're a seasoned cook or a beginner, this recipe is designed for success.Prepare to impress your family and friends with this easy-to-follow guide, resulting in a Kung Pao Chicken dish that’s bursting with authentic flavors and textures.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chicken & Marinade
- 500 gm Chicken Breast cut into 1-inch cubes, boneless
- 3 tbsp Soy Sauce
- 2 tbsp Corn Flour
- 1 tbsp Sugar
- 1 tbsp Rice Vinegar
- 1.5 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
Aromatics & Vegetables
- 1 tbsp Ginger finely grated
- 1 tbsp Garlic minced
- 5 Chilies adjust to taste, dried, red, whole or crushed
- 1 Bell Peppers any color, chopped
- 1 Onion chopped, small
Finishing Touches
- 2 tbsp Peanuts roasted, roughly chopped
- 4 tbsp Sesame Oil
- 2 tbsp Vegetable Oil for cooking
- 1/4 cup Water for sauce
Instructions
Marinate the Chicken
- Marinate the cubed chicken in 3 tbsp soy sauce, 2 tbsp cornstarch, 1 tbsp sugar, 1 tbsp rice vinegar, salt, and pepper for at least 30 minutes (longer is better).
Sauté Aromatics
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the dried chilies and sauté for a few seconds until fragrant.
Add Aromatics and Vegetables
- Add the minced garlic and grated ginger and sauté for about 1 minute until fragrant. Add the chopped onion and bell pepper and stir-fry until slightly softened but still crisp.
Cook the Chicken
- Add the marinated chicken to the wok and stir-fry for 2-3 minutes until lightly browned.
Create the Sauce
- In a small bowl, whisk together 1 tbsp soy sauce, 1 tbsp cornstarch, and 1/4 tsp black pepper with 1/4 cup water until smooth.
Combine and Simmer
- Pour the sauce over the chicken and vegetables. Stir well to combine. Bring to a simmer, cover, and cook for 5 minutes over low heat, or until the sauce has thickened and the chicken is cooked through.
Finish and Serve
- Stir in the roasted peanuts and sesame oil. Serve hot with steamed rice or noodles.
Recipe Notes
Expert Tips for the Best Kung Pao Chicken:
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Adjust the amount of dried red chilies to control the level of spiciness to your preference.
- To ensure the chicken is fully cooked, use a meat thermometer to check that it reaches an internal temperature of 165°F (74°C).
- Garnish with chopped green onions or sesame seeds for added visual appeal and flavor.
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Recipe Nutrition
Calories: 351kcalCarbohydrates: 14gProtein: 3gFat: 33gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 1710mgFiber: 2gSugar: 4g
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Looks so incredible! Thank you for sharing.
This looks so tasty! Thank you.
What a flavorful dish! Thanks for sharing.
This looks so good! Appreciate the share.
Such a delicious dish! Thank you.