Kung Pao Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
9 mins
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Total Time
24 mins
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Servings
6
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Calories
368 kcal
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Course
Main Course
Kung Pao Chicken
Description
This recipe begins by marinating bite-sized chicken pieces in tamari, cornstarch, and rice cooking wine, resulting in tender, well-coated chicken. The sauce is a blend of tamari, hoisin, rice vinegar, honey, and toasted sesame oil thickened with cornstarch. Cooking involves stir-frying dried chilis, garlic, and ginger to infuse oil with flavor, then quickly cooking the chicken until no longer pink. Bell peppers add crunch and freshness before the sauce is added, creating a glossy coating on the ingredients.
The final dish is garnished with green onions and optional roasted peanuts, which add a nutty texture contrast. Serve this over steamed white rice or noodles for a satisfying main course with bold and layered flavors.
The sauce can be prepared ahead of time and warmed before use. Reduced sodium tamari can be used to manage saltiness while maintaining umami depth. The balance of spicy dried chilis with honey's sweetness and vinegar's tang creates a complex sauce characteristic of Kung Pao Chicken.
Ingredients
For Chicken Marinade:
- 2 lbs chicken breast cut into bite size pieces, boneless, skinless, or thighs
- 3 tsp cornstarch
- 2 TB tamari soy sauce
- 4 tsp rice cooking wine Asian
For the Sauce:
- 4 TB rice vinegar Asian seasoned
- 4 tsp tamari soy sauce
- 4 tsp hoisin sauce
- 4 tsp sesame oil Asian aisle of most grocery stores, toasted
- 4 tsp honey pure
- 2 tsp cornstarch
To Cook:
- 4 TB olive oil
- 5-6 dried chili peppers preferably Sichuan style
- 8 cloves garlic minced
- 4 tsp ginger freshly minced
- 1 bell pepper red, yellow, or orange seeded and chopped, large
- ¼ cups green onions thinly sliced
- peanuts for garnish, optional, chopped, roasted
Instructions
- Towel dry chicken pieces to remove excess liquid. Place chicken in a bowl and add all Marinade ingredients, stirring until all cornstarch is fully dissolved. Set aside.
- In a bowl, combine all Sauce ingredients and stir well until cornstarch is fully dissolved. Set aside.
- In a large wok or large skillet, heat olive oil over medium-high heat until oil is hot. Add chilies, garlic, and ginger, continually stirring 30 seconds or until fragrant. Add marinated chicken and keep stirring until no longer pink in center, 3-5 minutes. Add bell pepper, stirring 1 minute. Add your Sauce, stirring to coat well and heat through, about 2 minutes.
- Sprinkle on the green onions and transfer to serving dish or individual plates. Garnish with roasted peanuts if desired. Serve over cooked white or .
Notes
- Prepare the sauce 1-2 days in advance and rewarm before use to save time.
- Use reduced sodium tamari soy sauce to reduce salt while keeping umami flavor.
- If you like the recipe, leaving a rating is appreciated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 11.6g | 4% |
| Protein | 35.5g | 71% |
| Fat | 19.7g | 30% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 110.4mg | 37% |
| Sodium | 448.4mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 7.2g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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