Easy Kung Pao Chicken

Name: Easy Kung Pao Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 tablespoons soy sauce; 1 tablespoon peanut oil; 1 tablespoon Shaoxing wine or dry sherry; 4 teaspoons corn starch; ¼ teaspoon granulated garlic; ¼ teaspoon ground black pepper; 2-½ lb chicken tenderloins or skinless chicken thigh; 1 -½ tablespoons Chinkiang vinegar; 1 tablespoon low sodium soy sauce; 1 tablespoon mushroom-flavored soy sauce; 2 tablespoon hoisin sauce; 1 tablespoon Asian/toasted sesame oil; 2 tablespoons light brown sugar; ½ teaspoon crushed red pepper flakes; 1 tablespoon fresh ginger; ⅓ tablespoons water plus ¼ teaspoon Knorr chicken flavor bouillon and 1 tablespoon cornstarch; 3 tablespoons peanut oil; 1 large Poblano pepper or bell pepper; 1 medium onion; 3 cloves garlic; 6 green onion; ½ cup unsalted roasted peanuts; 6 chiles de arbol or other dried chiles; Cooked white rice for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8
Calories
302 kcal
Course
Main Course
Cuisine
Chinese

Easy Kung Pao Chicken

Deacon Moody

Report

Looking for a flavorful and easy-to-make chicken dish? Look no further than Kung Pao Chicken! This classic Chinese dish features tender chicken pieces marinated in a savory blend of soy sauce, peanut oil, Shaoxing wine, and spices, then stir-fried with crunchy veggies and spicy chiles. Tossed with a sweet and tangy sauce made from hoisin sauce, vinegar, and ginger and topped with roasted peanuts, this dish will surely be a crowd-pleaser.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

For the Marinate:

1 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon Shaoxing wine or dry sherry
4 teaspoons corn starch
¼ teaspoon granulated garlic
¼ teaspoon ground black pepper
2-½ lb chicken tenderloins or skinless chicken thigh , cut into 1-in pieces

For the Sauce:

1 -½ tablespoons Chinkiang vinegar , rice vinegar, or balsamic vinegar
1 tablespoon low sodium soy sauce
1 tablespoon mushroom-flavored soy sauce
2 tablespoon hoisin sauce
1 tablespoon Asian/toasted sesame oil
2 tablespoons light brown sugar
½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
1 tablespoon fresh ginger , peeled and grated
⅓ tablespoons water plus ¼ teaspoon Knorr chicken flavor bouillon and 1 tablespoon cornstarch , mixed to make the slurry

For the Stir Fry:

3 tablespoons peanut oil
1 large Poblano pepper or bell pepper , diced into 1'' pieces
1 medium onion , diced into 1'' piece
3 cloves garlic , chopped
6 green onion , cut the white part into ½ -inch pieces, julienne the green parts
½ cup unsalted roasted peanuts , chopped
6 chiles de arbol or other dried chiles , snipped into small pieces
Cooked white rice for serving

Add to Shopping List

Instructions

For the Marinate: In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat: Let stand at room temperature for 15 minutes, stirring occasionally.
For the Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
For the Stir-Fry: In a 14-inch wok or skillet over high heat, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
Add the chicken and stir-fry for 5 to 6 minutes, until golden in color. Remove the chicken from the wok. Add the poblano pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute, then return the chicken to the wok.
Give the reserved sauce a quick stir and pour in the sauce mixture, bring it to a boil, and continue to cook until the sauce has thickened for a couple of minutes. Add the peanuts and toss them together. Serve over white and garnish with julienned green onions. Enjoy our Kung Pao Chicken

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Transfer it to an airtight container and store it in the refrigerator for 3-4 days. If you need to store it longer, you can freeze it for 2-3 months. However, keep in mind that the texture of the chicken may change slightly after freezing.
To reheat: You can use a microwave or stovetop to reheat Kung Pao Chicken. If using a microwave, transfer the desired amount of the dish into a microwave-safe container and heat it for 1-2 minutes or until thoroughly heated through, stirring occasionally.
If using a stovetop, heat the stir-fry in a non-stick skillet over medium heat, occasionally stirring until heated. If the dish is too dry, add a small amount of water or chicken broth to help loosen the sauce. It's important to note that when reheating the dish, the chicken may become overcooked and dry if heated for too long or at too high a temperature. To avoid this, reheat the dish slowly and keep a close eye on it to ensure it doesn't overcook.
If using a stovetop, heat the stir-fry in a non-stick skillet over medium heat, occasionally stirring until heated. If the dish is too dry, add a small amount of water or chicken broth to help loosen the sauce. It's important to note that when reheating the dish, the chicken may become overcooked and dry if heated for too long or at too high a temperature. To avoid this, reheat the dish slowly and keep a close eye on it to ensure it doesn't overcook.
Make-Ahead
Make-Ahead
To make Kung Pao Chicken ahead of time, start by prepping the ingredients. Cut the chicken and vegetables and prepare the marinade and sauce in advance, keeping the ingredients separate until ready. Marinate the chicken for up to 24 hours in the refrigerator for maximum flavor, and you can freeze the marinated chicken for later use. Stir-fry the vegetables ahead of time and store them in the fridge until ready to use, being careful not to overcook them.
To make Kung Pao Chicken ahead of time, start by prepping the ingredients. Cut the chicken and vegetables and prepare the marinade and sauce in advance, keeping the ingredients separate until ready. Marinate the chicken for up to 24 hours in the refrigerator for maximum flavor, and you can freeze the marinated chicken for later use. Stir-fry the vegetables ahead of time and store them in the fridge until ready to use, being careful not to overcook them.
Prepare the sauce in advance and keep it in an airtight container in the refrigerator until ready to use. When ready to serve, heat a non-stick skillet over medium-high heat, add the marinated chicken, and stir-fry until cooked. Add the stir-fried vegetables and the prepared sauce, and cook for a few minutes until everything is heated and the sauce thickens. Serve over steamed rice, noodles, or quinoa, and garnish with chopped peanuts and green onions.
Prepare the sauce in advance and keep it in an airtight container in the refrigerator until ready to use. When ready to serve, heat a non-stick skillet over medium-high heat, add the marinated chicken, and stir-fry until cooked. Add the stir-fried vegetables and the prepared sauce, and cook for a few minutes until everything is heated and the sauce thickens. Serve over steamed rice, noodles, or quinoa, and garnish with chopped peanuts and green onions.
How to Freeze
How to Freeze
To freeze Kung Pao Chicken, allow the dish to cool to room temperature before freezing. Portion the dish into freezer-safe containers or resealable freezer bags, leaving some room at the top of the container or bag to allow for expansion. Label the containers or bags with the dish's name and the date you made it, and place them in the freezer. The Kung Pao Chicken can be frozen for 2-3 months.
To freeze Kung Pao Chicken, allow the dish to cool to room temperature before freezing. Portion the dish into freezer-safe containers or resealable freezer bags, leaving some room at the top of the container or bag to allow for expansion. Label the containers or bags with the dish's name and the date you made it, and place them in the freezer. The Kung Pao Chicken can be frozen for 2-3 months.
When ready to eat, thaw the dish overnight in the refrigerator. Once thawed, reheat the dish in the microwave or stovetop until heated. Be sure to stir the dish occasionally to ensure even heating. It's essential to use freezer-safe containers or bags to prevent freezer burn and other freezer-related issues and to keep in mind that the texture of the chicken may change slightly after freezing.
When ready to eat, thaw the dish overnight in the refrigerator. Once thawed, reheat the dish in the microwave or stovetop until heated. Be sure to stir the dish occasionally to ensure even heating. It's essential to use freezer-safe containers or bags to prevent freezer burn and other freezer-related issues and to keep in mind that the texture of the chicken may change slightly after freezing.
Notes
To store: Transfer it to an airtight container and store it in the refrigerator for 3-4 days. If you need to store it longer, you can freeze it for 2-3 months. However, keep in mind that the texture of the chicken may change slightly after freezing.
To reheat: You can use a microwave or stovetop to reheat Kung Pao Chicken. If using a microwave, transfer the desired amount of the dish into a microwave-safe container and heat it for 1-2 minutes or until thoroughly heated through, stirring occasionally.
Kung Pao chicken can be stored in the refrigerator in an airtight container for three days. Then, reheat in a skillet or microwave until heated through.
The chicken can be substituted with other ingredients like chicken, pork, or tofu.
If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
Adjust the sweetness and spiciness level according to your taste.