Kung Pao Chicken

Kung Pao Chicken, a spicy and flavorful Sichuan classic, blends chicken breast, Sichuan peppercorns, fresh vegetables, and peanuts in a bold Kung Pao Sauce. Perfect for stir-fry lovers, it's excellent with rice or noodles for lunch or dinner.

Course Dinner, Lunch

Cuisine Szechuan, Chinese

Diet Halal

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 533

Author Sangeetha Vel

Ingredients

For Marinating Chicken

1.6 lb Chicken Breast
1 tsp Ginger Powder
2 tsp Garlic Powder
2 tbsp Dark Soy Sauce
2 tbsp Shaoxing Wine
1 tbsp Cornstarch

For Frying Chicken

2 tbsp Oil

For Stir-Frying Chicken

2 tbsp Oil
1 tbsp Ginger chopped
2 tbsp Garlic chopped
10 Dry Red Chili
¼ cup Scallions green part
2 tsp Sichuan Peppers crushed, has bold flavor, reduce if you are new to this ingredient
¼ cup Red Bell Pepper
¼ cup Green Bell Pepper
¼ cup Orange Bell Pepper
2 tbsp Sweet Bean Sauce optional
2 tbsp Hoisin Sauce
1½ tbsp Dark Soy Sauce
2 tbsp Shaoxing Wine
2 tsp Sugar
1 tbsp Rice Vinegar
½ cup Chicken Broth
2 tbsp Peanuts roasted

For Cornstarch Slurry

1 tsp Cornstarch
3 tbsp Water

US Customary - Metric

Instructions

Marinating the Chicken

In a bowl, combine bite-sized chicken pieces with ginger powder, garlic powder, Shaoxing wine, soy sauce, and cornstarch. This blend of seasonings will infuse the chicken with flavor and help create a silky texture.
Mix thoroughly to ensure every piece is well coated. Cover the bowl and let the chicken marinate for at least 10 minutes to allow the flavors to develop fully. If you have extra time, letting it marinate for 30 minutes will deepen the flavor even more.

Frying the Chicken

Heat oil in a pan over medium heat. Carefully add the marinated chicken pieces without overcrowding the pan.
Fry the chicken until it reaches a golden brown color on both sides. Make sure to turn each piece occasionally to ensure even cooking.
Once cooked, remove the chicken from the pan and set it aside for later use.

Preparing Kung Pao Chicken

Start by preheating your wok over medium-high heat, then pour in the oil. Add ginger, garlic, and red chili, sautéing until fragrant, releasing their distinctive aroma.
Add the scallions and Sichuan peppers, stirring them well into the aromatic mix to ensure they're evenly incorporated.
Add the red, green, and orange bell peppers, giving them a quick but thorough stir to incorporate. Cook just until they're crisp-tender to maintain their vibrant color and texture.
Blend in the sweet bean sauce, soy sauce, hoisin sauce, Shaoxing wine, rice vinegar, and chicken broth. Stir thoroughly to ensure all the flavors meld together.
Pour in the cornstarch slurry (cornstarch diluted with the specified amount of water), stirring continuously until the sauce thickens to your desired consistency.
Finally, add the fried chicken to the sauce, tossing well to ensure an even coating. Sprinkle in the roasted peanuts, and stir everything together one last time. And there you have it—your homemade Kung Pao Chicken, ready to satisfy your taste buds!

Serving

Enjoy this authentic, restaurant-style Kung Pao Chicken served with white rice, noodles, or your favorite side dishes for a complete and satisfying meal.

Notes

Here are my useful tips to help you perfect your Kung Pao Chicken:

Sichuan Peppers for Authentic Flavor: Sichuan peppers are essential for the dish’s citrusy, numbing sensation, a hallmark of Szechuan cuisine. While white pepper powder can be substituted, I recommend not skipping the Sichuan peppers entirely. If you're new to them, start with a smaller amount and adjust gradually to find your perfect balance.
Kung Pao Sauce: The sauce defines this dish, setting it apart from other Asian takeout flavors. Stick to the recommended ingredients or suitable substitutes like hoisin or oyster sauce, ensuring your sauce has a balance of savory, sweet, and tangy.
Prep Your Ingredients: Stir-frying is fast-paced, so have all your ingredients prepped and organized before starting to ensure a seamless cooking process.
Control the Heat: Dried red chili offers that spicy kick to the dish. Adjust the quantity based on your spice tolerance. For a milder flavor, reduce the number of chilies or remove the seeds.
Stir-Fry Timing: High heat and quick cooking keep vegetables crisp and chicken tender. Avoid overcrowding the pan to prevent steaming instead of frying. Cook in batches if necessary.
Customize the Vegetables: Experiment with different vegetables to make the dish your own. Carrots, zucchini, mushrooms, and bok choy add vibrant color, flavor, and nutrition.
Avoid Overcooking: Peanuts add an essential crunchy texture. Stir them in just before serving to keep them from getting soggy.
Achieving Soft, Juicy Chicken: Marinate the chicken with Shaoxing wine, soy sauce, and cornstarch. This 'velveting' technique creates a tender, juicy texture, ensuring your chicken is restaurant-quality.

Nutrition

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