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SideChef
Recipes
Dairy-Free
Kung Pao Chicken

20 INGREDIENTS • 9 STEPS • 50MINS

Kung Pao Chicken

Recipe
5.0
2 ratings
Editor's Choice
Editor's Choice
Kung Pao Chicken (also known as Kung Po Chicken or Gong Bao Chicken) has its origins in the Sichuan province in China but can be found in Chinese restaurants all around the world. It's a tender marinated chicken with green bell pepper and crunchy peanuts that are stir-fried in a flavorful tangy dark sauce.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Kung Pao Chicken (also known as Kung Po Chicken or Gong Bao Chicken) has its origins in the Sichuan province in China but can be found in Chinese restaurants all around the world. It's a tender marinated chicken with green bell pepper and crunchy peanuts that are stir-fried in a flavorful tangy dark sauce.
50MINS
Total Time
$2.90
Cost Per Serving
Ingredients
Servings
4
us / metric
Kung Pao Chicken Marinade
Chicken Breast
1.5 lb
Chicken Breasts
cut into bite-sized pieces
or Chicken Thigh
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Corn Starch
1 Tbsp
Corn Starch
Salt
as needed
Salt
Ground Black Pepper
1 dash
Ground Black Pepper
Cooking Oil
4 Tbsp
Cooking Oil, divided
Green Bell Pepper
1
Green Bell Pepper
cut into bite-sized pieces
Dried Red Chili Pepper
6
Dried Red Chili Peppers
up to 8 Chilis for 4 servings, rinsed and cut into halves or thirds
Garlic
2 cloves
Garlic, minced
Fresh Ginger
2 Tbsp
Julienned Fresh Ginger
Dry Roasted Peanuts
4 Tbsp
Dry Roasted Peanuts
Scallion
2 stalks
Scallions
cut into 1-inch pieces
Sauce
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Rice Vinegar
1 Tbsp
Rice Vinegar
Hoisin Sauce
1 Tbsp
Hoisin Sauce
Brown Sugar
2 tsp
Brown Sugar
Dark Soy Sauce
1 tsp
Dark Soy Sauce
Sesame Oil
2 tsp
Sesame Oil
Corn Starch
1 tsp
Corn Starch
Sriracha
2 tsp
Sriracha
or Chili Oil
optional
Nutrition Per Serving
VIEW ALL
Calories
727
Fat
49.0 g
Protein
29.5 g
Carbs
43.5 g
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

Double the sauce if you like your Kung Pao Chicken really saucy

The cornstarch will act as a barrier against the high heat of the wok, keeping the chicken super tender.
Cooking InstructionsHide images
step 1
Pour Light Soy Sauce (2 Tbsp), Corn Starch (1 Tbsp), Salt (as needed), and Ground Black Pepper (1 dash) over the Chicken Breasts (1.5 lb) then stir until the chicken is well coated with the marinade. Allow marinating at room temperature for about 30 minutes.
step 1 Pour Light Soy Sauce (2 Tbsp), Corn Starch (1 Tbsp), Salt (as needed), and Ground Black Pepper (1 dash) over the Chicken Breasts (1.5 lb) then stir until the chicken is well coated with the marinade. Allow marinating at room temperature for about 30 minutes.
step 2
In a small bowl, prepare the sauce by combining Light Soy Sauce (2 Tbsp), Rice Vinegar (1 Tbsp), Hoisin Sauce (1 Tbsp), Brown Sugar (2 tsp), Dark Soy Sauce (1 tsp), Sesame Oil (2 tsp), Corn Starch (1 tsp), and Sriracha (2 tsp).
step 2 In a small bowl, prepare the sauce by combining Light Soy Sauce (2 Tbsp), Rice Vinegar (1 Tbsp), Hoisin Sauce (1 Tbsp), Brown Sugar (2 tsp), Dark Soy Sauce (1 tsp), Sesame Oil (2 tsp), Corn Starch (1 tsp), and Sriracha (2 tsp).
step 3
Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Green Bell Pepper (1) and Dried Red Chili Peppers (6). Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.
step 3 Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat. Add Green Bell Pepper (1) and Dried Red Chili Peppers (6). Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.
step 4
Add the remaining Cooking Oil (2 Tbsp) if the wok is too dry, add the marinated chicken in a single layer. Stir-fry in two batches if needed (don't overcrowd the wok).
step 4 Add the remaining Cooking Oil (2 Tbsp) if the wok is too dry, add the marinated chicken in a single layer. Stir-fry in two batches if needed (don't overcrowd the wok).
step 5
Allow the chicken to sear for about 1 minute before flipping them over and stir-frying the batch.
step 6
When the chicken is mostly cooked, add Garlic (2 cloves) and Fresh Ginger (2 Tbsp) to the wok. Stir-fry until the chicken is cooked all the way through, then add Peanuts (4 Tbsp).
step 6 When the chicken is mostly cooked, add Garlic (2 cloves) and Fresh Ginger (2 Tbsp) to the wok. Stir-fry until the chicken is cooked all the way through, then add Peanuts (4 Tbsp).
step 7
Give the sauce a quick stir, then pour all of the sauce into the wok. Return the bell pepper and chilies to the wok. Stir to combine all ingredients.
step 7 Give the sauce a quick stir, then pour all of the sauce into the wok. Return the bell pepper and chilies to the wok. Stir to combine all ingredients.
step 8
Turn off the heat and add the Scallions (2 stalks).
step 8 Turn off the heat and add the Scallions (2 stalks).
step 9
Transfer to a serving dish. Serve immediately over steamed white or bronw rice.
step 9 Transfer to a serving dish. Serve immediately over steamed white or bronw rice.
Tags
Dairy-Free
Lunch
Chicken
Shellfish-Free
Dinner
Chinese
Fall
Spring
Summer
Vegetables
Winter
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