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easy chinese food recipes

Kung Pao Chicken

A quick and easy recipe for Kung Pao Chicken that delivers bold, umami-rich flavors without the wait of takeout.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 6-8 dried red chilies
  • 1 teaspoon Sichuan peppercorns (optional)
  • 3 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1/2 cup unsalted roasted peanuts
  • 4 green onions, cut into 1-inch pieces
For the Sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon black Chinese vinegar or rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Method
 

Preparation
  1. In a medium bowl, combine the cubed chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and the rice wine. Mix well and let marinate for 15 minutes.
  2. Whisk together all the ingredients for the sauce in a small bowl and set aside.
Cooking
  1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned, about 4-5 minutes. Remove the chicken from the wok and set aside.
  2. Add the remaining 1 tablespoon of oil to the wok. Add the dried chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
  3. Add the minced garlic and ginger, stir-frying for another 30 seconds.
  4. Return the cooked chicken to the wok. Give the prepared sauce a quick stir and pour it over the chicken. Stir constantly until the sauce thickens and coats the chicken beautifully, about 1-2 minutes.
  5. Turn off the heat. Stir in the green onions and peanuts until just combined.
  6. Serve immediately over steamed rice.

Notes

For variations, try swapping chicken for shrimp, tofu, or cauliflower. Adjust the number of dried chilies for desired heat level. Store leftovers in an airtight container for up to 3 days.