Description
Kung Pao Chicken is a classic Chinese stir-fry featuring tender chicken pieces tossed in a glossy, savory-sweet sauce with dried chilies and crunchy peanuts for bold, balanced flavor.
Ingredients
- 1 1/2 lb boneless chicken breast or thighs, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp cornstarch
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6–8 dried red chilies
- 3 green onions, sliced
- 1/2 cup roasted peanuts
Instructions
- Cut the chicken into bite-sized pieces and toss with salt, black pepper, and cornstarch until evenly coated.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, and sesame oil. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through. Remove and set aside.
- Add a little more oil if needed, then stir in garlic, ginger, and dried red chilies. Cook briefly until fragrant.
- Return the chicken to the pan and pour in the sauce. Stir-fry until the sauce thickens and coats the chicken evenly.
- Add peanuts and green onions, tossing for another minute.
- Remove from heat and serve immediately.
Notes
Adjust dried chilies to control spice level.Use chicken thighs for juicier results.Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
