Kung Pao Chicken is a delicious and flavorful dish that brings a taste of China right to your kitchen. With tender chicken, crunchy peanuts, and a spicy kick, this recipe is sure to delight your family and friends. Perfect for any night of the week, it’s easy to make and always satisfying!
Why Make This Recipe
This Kung Pao Chicken is not just tasty; it’s also quick to prepare. If you’re looking for a dish that will impress without spending hours in the kitchen, this is it! You can whip it up in no time, making it great for busy weeknights or family gatherings. Plus, the combination of flavors is a real crowd-pleaser!
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, chopped
- 1 green bell pepper, chopped
- 3 green onions, sliced
- 8 to 10 chiles de arbol
- 1/2 cup peanuts
Directions:
- Begin by cutting the chicken breasts into bite-sized pieces.
- In a bowl, mix together the soy sauce, dry sherry, sesame oil, and granulated sugar to create the marinade. Add the chicken and let it marinate for at least 30 minutes.
- In a separate small bowl, mix the cornstarch with water to create a slurry.
- Heat a large skillet or wok over medium-high heat. Add a bit of oil, then stir-fry the ginger paste and roasted garlic paste for about 30 seconds until fragrant.
- Add the marinated chicken to the skillet and cook until browned and cooked through.
- Toss in the red and green bell peppers, as well as the Sichuan peppercorns, and cook for another 2-3 minutes.
- Add the chiles de arbol and peanuts, stirring everything together.
- Finally, pour in the rice vinegar and the cornstarch slurry to thicken the sauce, stirring until everything is well combined.
- Garnish with chopped green onions and serve hot over rice.
How to Serve Kung Pao Chicken
Serve your Kung Pao Chicken hot over a bowl of fluffy white rice. You can also add extra green onions on top for a nice garnish. Enjoy it with a side of steamed vegetables for a complete meal!
How to Store Kung Pao Chicken
If you have leftovers, store them in an airtight container in the fridge. It will stay fresh for about 3-4 days. When you’re ready to eat, simply reheat it on the stove or in the microwave until warm.
Tips to Make Kung Pao Chicken
- For extra spice, add more chiles de arbol or use hot sauce.
- If you want it a bit sweeter, feel free to add more sugar to the marinade.
- Don’t skip the marinating step! It makes the chicken more flavorful.
Variations
You can easily switch up the protein in this dish. Try using shrimp or tofu if you prefer something different. You can also mix in other vegetables like broccoli or snap peas for added crunch.
FAQs
1. Can I make Kung Pao Chicken ahead of time?
Yes, you can marinate the chicken in advance and store it in the fridge before cooking.
2. Is Kung Pao Chicken spicy?
It can be spicy depending on the amount of chiles de arbol you use. Feel free to adjust it to your spice preference!
3. Can I use a different type of nut instead of peanuts?
Absolutely! Cashews or almonds can be great substitutes for peanuts in this recipe.
Enjoy making this delicious Kung Pao Chicken and savor every bite!
