Kung Pao Chicken Recipe
Kung Pao Chicken is a popular stir-fry combining marinated chicken pieces with crunchy peanuts, red bell pepper, zucchini, and dried red chili peppers. The marinade with cornstarch, soy sauce, Shaoxing wine, and brown sugar tenderizes the chicken and adds depth. The stir-fry sauce features oyster sauce, sesame oil, garlic, and ginger, lending a bold and savory coating. The result is a dish with tender chicken and crisp vegetables coated in a rich, slightly sweet, and spicy sauce enhanced by the crunch of roasted peanuts. This recipe is suited for a main dish served over rice or noodles.
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
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 376
% 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.