Description
A bold and flavorful Kung Pao Chicken recipe featuring tender chicken, spicy-sweet sauce, and crunchy peanuts — a true takeout favorite made at home.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 6–8 dried red chilies (whole or halved)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup roasted unsalted peanuts
- 2 green onions, sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup water or chicken broth
Instructions
- In a bowl, toss chicken cubes with soy sauce and cornstarch. Let sit 10–15 minutes.
- Whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, and water or broth for the Kung Pao sauce.
- Heat 1 tablespoon oil in a wok over medium-high heat. Add chicken and cook 4–5 minutes until browned and cooked through. Remove and set aside.
- Add remaining tablespoon oil to wok. Stir-fry dried chilies, garlic, and ginger for about 30 seconds until fragrant.
- Return chicken to wok. Pour in the sauce and stir to coat evenly. Cook 2–3 minutes until the sauce thickens slightly.
- Toss in peanuts and green onions. Stir briefly and remove from heat. Serve immediately over rice or noodles.
Notes
Control spice level by adjusting number of dried chilies. For a lighter version, add vegetables or substitute tofu or shrimp. Leftovers keep well for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Kung Pao Chicken, spicy chicken, Chinese stir fry, takeout, peanuts