Kung Pao Chicken Recipe
User Reviews
5
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Prep Time
35 mins
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Cook Time
8 mins
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Total Time
43 mins
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Servings
6 servings
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Calories
376 kcal
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Course
Main Course, Dinner
Kung Pao Chicken Recipe
Description
This Kung Pao Chicken Recipe highlights bite-sized chicken pieces marinated to retain moisture and flavor. The marinade includes cornstarch for a velvety texture, soy sauce for umami, and brown sugar for a mild sweetness balanced by Shaoxing wine's note. Red bell peppers and zucchini add vibrant color and fresh crunch when stir-fried briefly.
The stir-fry sauce combines oyster sauce's richness with soy and sesame oils, fresh minced garlic, and grated ginger for aromatic depth, finished with black pepper for mild heat. Toasted peanuts and dried chili segments provide contrasting texture and a nuanced spice that characterizes this dish.
Cooking involves quick, high-heat stir-frying to keep the chicken juicy and the vegetables crisp. The sauce is added near the end to thicken and coat ingredients thoroughly. Serve the finished dish immediately over steamed rice or noodles for a satisfying meal.
When preparing, if Chinese dried chili peppers are unavailable, crushed red pepper can substitute to maintain the heat. Leftovers store well refrigerated up to 4-5 days or can be frozen for up to two months, making this recipe practical for meal prepping and easy reheating.
Ingredients
For the Chicken Marinade –
- 2 pounds chicken breast cut into bite-sized pieces, boneless, or thigh meat
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine or Mirin, or white wine
- 2 tablespoons brown sugar
For the Chicken Stir-Fry and Sauce –
- 1 tablespoon vegetable oil or peanut oil
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 1 small zucchini cut into bite-sized chunks
- ¾ cup scallions chopped
- ¾ cup peanuts dry roasted
- 4-6 dried red chili peppers cut into segments (Tien Tsin peppers, Chinese variety
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil
- 3-4 cloves garlic minced
- 1 tablespoon ginger fresh grated
- ½ teaspoon black pepper ground
Instructions
- For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add in 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
- Meanwhile, chop the bell pepper, zucchini, scallions, dried chiles, garlic and ginger.
- For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
- Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the red bell pepper, zucchini, and peanuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
- Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.
Notes
- If Chinese dried chili peppers aren't available, substitute with ½ teaspoon crushed red pepper to maintain the spicy flavor.
- Store leftovers in a sealed container in the refrigerator for up to 4-5 days or freeze in an airtight bag for up to 2 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 376kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 39g | 78% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1226mg | 51% |
| Potassium | 895mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 36mg | 40% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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