Authentic Kung Pao Chicken Recipe: Spicy, Savory, and Delicious
40 minutes
1234 reads
About Authentic Kung Pao Chicken Recipe: Spicy, Savory, and Delicious
Dive into the fiery depths of authentic Kung Pao Chicken, a classic Sichuan dish bursting with flavor. This recipe delivers tender chicken stir-fried to perfection in a rich, slightly sweet, and intensely savory sauce. The perfect balance of spice and umami will leave you craving more!From the aromatic blend of ginger and garlic to the satisfying crunch of peanuts and chilies, every element contributes to an unforgettable culinary experience. This Kung Pao Chicken recipe is easy to follow, even for beginner cooks, and is guaranteed to impress your family and friends.Whether you're hosting a dinner party or looking for a quick and exciting weeknight meal, this recipe is a must-try. Prepare for a flavor explosion that will transport your taste buds to the heart of China!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken Breast cut into 1-inch cubes, boneless
- 2 tbsp Soy Sauce
- 2 tbsp Corn Flour
- 1 tbsp Rice Vinegar
- 1 tbsp Vegetable Oil for marinating
- 1 tsp Sugar
- 1 tsp Ginger finely grated
- 1 tsp Garlic minced
Vegetables & Aromatics
- 1 Onion finely chopped
- 1 Bell Peppers any color, chopped
Spices & Seasoning
Garnish & Other
- 2 tbsp Peanuts dry roasted, roasted, roughly chopped
- 4 tbsp Sesame Oil
- 2 tbsp Water for sauce
Instructions
Marinate the Chicken
- Marinate the cubed chicken with soy sauce, cornstarch, rice vinegar, 1 tbsp vegetable oil, sugar, ginger, and garlic. Let it sit for at least 30 minutes.
Stir-fry Aromatics
- Heat 2 tbsp sesame oil in a wok or large skillet over medium-high heat. Add the dried red chilies and stir-fry for a few seconds until fragrant. Add the chopped onion and bell pepper and stir-fry until slightly softened, about 2-3 minutes.
Cook the Chicken
- Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned, about 5-7 minutes. Push the chicken to the side of the wok.
Make the Sauce
- In a small bowl, whisk together 1 tbsp soy sauce, cornstarch, black pepper, and 2 tbsp water until smooth. Pour the sauce into the wok and stir to combine. Bring to a simmer and cook until the sauce thickens, about 1-2 minutes.
Finish and Serve
- Stir in the roasted peanuts. Taste and adjust seasoning with salt if needed. Serve hot with rice or noodles.
Recipe Notes
Expert Tips for the Perfect Kung Pao Chicken:
- For extra flavor, use a combination of light and dark soy sauce.
- Don't overcrowd the wok when stir-frying the chicken; this will ensure it browns properly and doesn't steam.
- Adjust the amount of dried red chilies to control the level of spiciness.
- For a richer flavor, toast the peanuts in a dry pan before adding them to the dish.
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Recipe Nutrition
Calories: 728kcalCarbohydrates: 32gProtein: 61gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 160mgSodium: 1353mgPotassium: 1609mgFiber: 5gSugar: 14gVitamin A: 3012IUVitamin C: 245mgCalcium: 59mgIron: 3mg
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I’m loving this recipe already!
I’m excited to make this at home!
This is wonderful! Can’t wait to taste it.
So delicious! Excited to make it.