Kung Pao Chicken Recipe
Kung Pao Chicken – best-ever kung pao chicken, easy recipe that tastes much BETTER than takeout
Serves 2 | Prep Time: | Cook Time: | Total Time:
1 1/2 boneless & skinless chicken breasts
3 tablespoons roasted peanuts
6-8 dried red chilies, seeded and cut into halves
3 tablespoons oil
5 slices peeled fresh ginger
2 cloves garlic, sliced diagonally
1 stalk scallion, cut into rings
1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine, optional
1 teaspoon oil
1 1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese black vinegar
2 tablespoons water
1 teaspoon cornstarch
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it’s fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and smell spicy, then add in the chicken meat. Do a few quick stirs before adding in the roasted peanuts. Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
You can use the same recipe and substitute chicken with shrimp, scallop, or vegetables for a vegetarian dish.
As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.
Kung Pao Chicken
Kung Pao Chicken – best-ever Chinese Kung Pao Chicken, spicy, savory and so good with rice. Easy recipe and BETTER than takeout!
This Kung Pao Chicken recipe was originally posted on Nov 18, 2007. Updated with new photos.
Today, I am sharing with you a popular Chinese recipe that is well-loved by many in the United States and all over the world— Kung Pao Chicken.
Kung Pao is a cooking technique originated from the Sichuan province of China; the authentic Sichuan Kung Pao Chicken or “Gong Bao Ji Ding” calls for Sichuan peppercorn for the numbing flavor, however, the version popular outside of Sichuan has since been adapted to many regional variations. The Kung Pao chicken we get in 90% of Chinese restaurants in the United States is the Americanized version with vegetables such as carrots, water chestnuts, celery, zucchini, or broccoli in the dish.
I tried to keep my Kung Pao Chicken recipe as authentic as possible, but feel free to tone down the quantity of dried chilies as you wish. I wanted to share the secret ingredient of Kung Pao chicken, which is vinegar in the sauce. It gives that subtle yet characteristic touch to complete the Kung Pao flavor. Enjoy!