Spicy Kung Pao Chicken Recipe
User Reviews
4.9
Spicy Kung Pao Chicken Recipe
Description
The recipe starts by coating chicken thigh pieces in seasoned flour then pan-frying them to achieve a crispy exterior. Aromatics including smashed garlic, julienned ginger, and red chilies are briefly cooked to release their fragrance and heat, followed by sliced red bell pepper and onion steamed just enough to maintain crispness. The prepared hoisin, honey, rice wine vinegar, and other sauce ingredients are added and thickened quickly to glaze the chicken.
The final addition of dry roasted peanuts offers textural contrast and a nutty flavor that complements the sweet and spicy sauce. The dish is garnished with sliced green onions and sesame seeds, adding freshness and visual appeal. The balance of tender chicken, crisp vegetables, and crunchy peanuts provides a satisfying mouthfeel and complex flavor profile.
Ingredients
Kung Pao Chicken Sauce
- ¼ cup hoisin sauce gluten-free if needed
- 2 tablespoons water gluten-free if needed, or soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- ½ teaspoon black pepper ground
Kung Pao Chicken
- 8 chicken thigh cut into bite-sized pieces, boneless, skinless
- ¼ cup all-purpose flour gluten-free if needed
- ½ teaspoon black pepper ground
- 2 tablespoons neutral-flavored oil
- 4 red chili chilis de arbol, plural
- 4 cloves garlic smashed with the side of your knife
- 2 inch ginger julienned, piece
- 2 red bell pepper sliced
- 1 onion sliced
- ½ cup peanuts dry roasted
- green onions to serve
- sesame seeds to serve
Instructions
- Add all the kung pao chicken sauce ingredients to a small bowl and whisk to combine.
- Place the flour and pepper into a large bowl and then add the chicken. Mix the chicken around so that each piece is coated in flour.
- Heat the oil in a large, non-stick frying pan over medium-high heat until it is shimmering. Working in 2-3 batches, cook the chicken until it is brown and crispy on both sides, about 5 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil.
- Add the chilis, garlic, and ginger to the pan and let them cook for 2 minutes, or until the chilis soften and the garlic turns golden. Add the peppers and onion and let them cook, stirring often, for about 3 minutes.
- Add the chicken back into the pan and pour the sauce over top. Stir continuously until it has thickened, about 1 minute. Remove the pan from the heat and stir through the peanuts. Serve with green onion slices and sesame seeds over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 689kcal | 34% |
| Carbohydrates | 60g | 20% |
| Protein | 55g | 110% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 1120mg | 47% |
| Potassium | 1126mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 2674IU | 53% |
| Vitamin C | 144mg | 160% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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