Description
Spice up your dinner routine with this Fiery Kung Pao Chicken , a bold and flavorful dish that’s perfect for weeknight meals! This classic Chinese-inspired recipe combines tender chicken, crunchy peanuts, and crisp vegetables in a tangy, spicy sauce that’s sure to ignite your taste buds. With its perfect balance of heat, sweetness, and umami, this dish is quick to prepare and packed with restaurant-quality flavor. Whether you’re a fan of fiery dishes or just looking to add some excitement to your meal rotation, this step-by-step guide—complete with an easy-to-follow video tutorial—will show you how to create this sizzling stir-fry at home. Watch the video, follow along, and get ready to enjoy a plate of Kung Pao goodness that’s as satisfying as it is delicious!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced into bite-sized pieces
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine (or dry sherry, optional)
For the Sauce:
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar (or honey for sweetness)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry, for thickening)
- 1 teaspoon chili garlic sauce (adjust to taste for heat)
For the Stir-Fry:
- 2 tablespoons vegetable oil (or peanut oil for authentic flavor)
- 4–5 dried red chilies (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- ½ cup roasted unsalted peanuts
- 2 green onions, sliced (for garnish)
Instructions
Marinate the Chicken:
- In a bowl, combine the chicken slices with soy sauce, cornstarch, sesame oil, and Shaoxing wine (if using). Mix well and let it marinate for 10 minutes while you prepare the other ingredients.
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch slurry, and chili garlic sauce. Set aside.
Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
Stir-Fry the Aromatics and Vegetables:
- In the same skillet, add the remaining 1 tablespoon of oil. Toss in the dried red chilies and cook for 30 seconds until fragrant (be careful not to burn them).
- Add the minced garlic and grated ginger, sautéing for another 30 seconds until aromatic.
- Stir in the red bell pepper and snap peas (or green beans), cooking for 2-3 minutes until tender-crisp.
Combine Everything:
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the top and toss everything together. Cook for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- Stir in the roasted peanuts and cook for an additional 1 minute to heat through.
Garnish and Serve:
- Transfer the Kung Pao Chicken to serving plates or bowls. Garnish with sliced green onions and serve hot over steamed rice or noodles for a complete meal.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Main Course
- Cuisine: American
