Kung Pao Chicken is a popular dish that brings a taste of China right into your kitchen. It’s sweet, spicy, and full of flavor. This dish is not only delicious but also easy to prepare! Perfect for a family dinner or a quick weeknight meal.
Why Make This Recipe
You should try making Kung Pao Chicken because it is a fantastic mix of textures and tastes! The juicy chicken combined with crunchy peanuts and fresh veggies creates a delightful experience. Plus, it’s ready in no time, making it a great choice for busy days or family weekends. Your loved ones will love the tasty kick from the spices!
How to Make Kung Pao Chicken
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoons dry sherry
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 1/4 cup granulated sugar
- 4 teaspoons rice vinegar
- 1 tablespoon ginger paste
- 1 tablespoon roasted garlic paste
- 1 teaspoon Sichuan peppercorns
- 1 red bell pepper
- 1 green bell pepper
- 3 green onions
- 8 to 10 chiles de arbol
- 1/2 cup peanuts
Directions:
- Start by cutting the chicken into bite-sized pieces. Marinate the chicken in dry sherry, soy sauce, and the cornstarch mixture. Let it sit for 30 minutes.
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add the marinated chicken to the skillet. Stir-fry the chicken until it is cooked through.
- Add the ginger paste, roasted garlic paste, and Sichuan peppercorns to the skillet. Stir for about 1 minute.
- Next, toss in the chopped red and green bell peppers, chiles de arbol, and green onions. Stir-fry for another 3-4 minutes.
- Stir in the granulated sugar and rice vinegar. Mix until everything is well combined and delicious.
- Finish the dish by adding the peanuts and cooking for an additional 1-2 minutes.
- Serve hot with rice for a complete meal.
How to Serve Kung Pao Chicken
Serve your Kung Pao Chicken hot over a bed of fluffy white rice. You can also add some extra chopped green onions on top for color. It’s great for family dinners or special occasions!
How to Store Kung Pao Chicken
To store leftover Kung Pao Chicken, let it cool completely. Place it in an airtight container and keep it in the fridge. It will stay fresh for up to 3 days. To reheat, simply microwave it or warm it on the stove until heated through.
Tips to Make Kung Pao Chicken
- Make sure to cut your chicken into even pieces for uniform cooking.
- If you like it spicier, add more chiles de arbol!
- You can use any veggies you have on hand, like carrots or snow peas, to make it your own.
Variation
You can make a vegetarian version by using tofu instead of chicken. Just cook the tofu until golden brown before adding the sauce and veggies!
FAQs
1. Can I make Kung Pao Chicken ahead of time?
Yes, you can prepare it a day in advance. Store in the fridge and reheat when ready to serve.
2. Is Kung Pao Chicken gluten-free?
To make it gluten-free, use a gluten-free soy sauce.
3. Can I freeze Kung Pao Chicken?
Yes, you can freeze it. Just eat within 2-3 months for the best flavor.
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