Spicy & Savory Kung Pao Chicken
Easy Homemade American-Chinese Kung Pao Chicken Recipe (Using Chicken Breast)
Experience one of the most popular American-Chinese dishes right in your own kitchen with this simple Kung Pao Chicken recipe! Featuring the characteristic spicy and savory flavors of Sichuan cuisine, this dish is incredibly satisfying without being greasy, even without deep-frying. We’re using chicken breast for a leaner, healthier option, and the preparation is surprisingly straightforward. Perfect as a flavorful side dish with rice or as a delightful appetizer. Elevate your mealtime with this quick and delicious Kung Pao Chicken!
Chicken Marinade- 1 large chicken breast (approx. 250-300g, can substitute with thigh or tenderloin)
- 1 Tbsp soy sauce
- 2 tsp rice wine (or Shaoxing wine)
- 2 tsp cornstarch
Stir-fry Vegetables- 3 Thai chilies (or red chilies, deseeded and roughly chopped)
- 1 small carrot (or 1/2 red bell pepper, peeled and roughly chopped)
- 2 small onions (peeled and roughly chopped)
- 3 celery stalks (tough strings removed, roughly chopped)
Aromatics & Oil- 4-5 dried red chilies (or 1 Tbsp chili flakes, with seeds)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
Kung Pao Sauce- 1 Tbsp balsamic vinegar (or black vinegar)
- 2 tsp soy sauce
- 1 tsp Hoisin sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 Tbsp water
Toppings- 1/4 cup coarsely chopped peanuts (or cashews)
- 3 Thai chilies (or red chilies, deseeded and roughly chopped)
- 1 small carrot (or 1/2 red bell pepper, peeled and roughly chopped)
- 2 small onions (peeled and roughly chopped)
- 3 celery stalks (tough strings removed, roughly chopped)
Aromatics & Oil- 4-5 dried red chilies (or 1 Tbsp chili flakes, with seeds)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
Kung Pao Sauce- 1 Tbsp balsamic vinegar (or black vinegar)
- 2 tsp soy sauce
- 1 tsp Hoisin sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 Tbsp water
Toppings- 1/4 cup coarsely chopped peanuts (or cashews)
- 1 Tbsp balsamic vinegar (or black vinegar)
- 2 tsp soy sauce
- 1 tsp Hoisin sauce
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 Tbsp water
Toppings- 1/4 cup coarsely chopped peanuts (or cashews)
Cooking Instructions
Step 1
Cut the chicken breast into bite-sized pieces. Aim for slices about 0.7cm thick and roughly 3cm long. Ensure the pieces are not too large so they cook evenly and meld well with the vegetables. If using chicken thigh or tenderloin, cut them to a similar size.
Step 2
In a bowl, combine the cut chicken with 1 Tbsp soy sauce, 2 tsp rice wine, and 2 tsp cornstarch. Mix well until the chicken is evenly coated. Let it marinate for about 10 minutes. The cornstarch helps create a tender texture and a slight coating when cooked.
Step 3
While the chicken is marinating, prepare the vegetables. Roughly chop the Thai chilies, carrot, onion, and celery into pieces similar in size to the chicken (about 2-3 cm). Peel the carrots and onions, and remove any tough strings from the celery before chopping.
Step 4
In a small bowl, whisk together all the Kung Pao sauce ingredients: balsamic vinegar, soy sauce, Hoisin sauce, brown sugar, sesame oil, cornstarch, and water. Stir until the sugar dissolves. Remember to give it a quick stir before adding to the pan, as the cornstarch may settle at the bottom.
Step 5
Heat a wok or a deep skillet over high heat. Add about 3 Tbsp of cooking oil. Once the pan is hot, add the minced garlic, minced ginger, and dried red chilies (or chili flakes). Stir-fry rapidly for about 15-20 seconds until fragrant, being careful not to burn the garlic or ginger, which can impart a bitter taste.
Step 6
As soon as the aromatics are fragrant, add the marinated chicken to the hot pan. Stir-fry over high heat, using chopsticks or a spatula to keep the chicken moving and prevent it from sticking to the pan.
Step 7
Once the chicken pieces are lightly browned on the surface,
Step 8
Add all the prepared vegetables (Thai chilies, carrot, onion, celery) to the pan. Continue stir-frying over high heat with the chicken. It’s important to cook the vegetables quickly to maintain their crisp texture.
Step 9
When the vegetables are slightly softened but still have a slight bite,
Step 10
Give the prepared Kung Pao sauce a quick stir to recombine any settled cornstarch, then pour it evenly into the pan. Ensure it coats all the ingredients.
Step 11
Stir everything together quickly to evenly distribute the sauce. Cook for another minute, allowing the sauce to thicken and coat the chicken and vegetables. The cornstarch will create a glossy glaze. Turn off the heat immediately once the sauce reaches your desired consistency.
Step 12
Transfer the Kung Pao Chicken to a serving plate. Sprinkle generously with the coarsely chopped peanuts (or cashews) for a delightful crunch. Serve hot with steamed rice for a complete and delicious meal!
