Description
Description:
This Spicy Kung Pao Chicken is a fiery, aromatic dish that brings the heat and savory goodness of Sichuan cuisine to your dinner table. Tender chicken pieces are stir-fried with crunchy peanuts, crisp vegetables, and a spicy-sweet sauce infused with chili peppers, garlic, ginger, and a hint of tangy vinegar. Perfect for spice lovers or anyone craving bold Asian-inspired flavors, this dish is quick to prepare and endlessly satisfying. Whether you’re hosting a dinner party or simply looking for a flavorful weeknight meal, this Kung Pao chicken delivers restaurant-quality taste in the comfort of your home. Serve it over steamed rice or noodles for a complete meal that’s sure to impress!
Ingredients
Scale
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- Optional: ½ teaspoon Sichuan peppercorns (for authentic numbing heat)
For the Stir Fry:
- 2 tablespoons vegetable oil (divided)
- 1 lb boneless, skinless chicken breast or thighs, diced into bite-sized pieces
- 2–3 dried red chili peppers (adjust to taste for spiciness)
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup roasted peanuts
For Garnish:
- Sliced green onions
- Toasted sesame seeds
Instructions
1. Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, honey (or brown sugar), sesame oil, and optional Sichuan peppercorns. Set aside.
2. Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables and Aromatics:
- In the same skillet, add the remaining 1 tablespoon of oil. Add the dried red chili peppers and toast them for 30 seconds until fragrant (be careful not to burn them).
- Add the bell pepper and snap peas (or broccoli) and stir-fry for 3-4 minutes until tender-crisp.
- Stir in the minced garlic, grated ginger, and optional Sichuan peppercorns, cooking for 30 seconds until fragrant.
4. Combine Everything:
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to combine.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
- Add the roasted peanuts and toss gently to incorporate.
5. Serve and Garnish:
- Divide the Kung Pao chicken into bowls over steamed rice or noodles. Garnish with sliced green onions and toasted sesame seeds if desired.
- Serve hot and enjoy the bold, spicy flavors of this classic dish!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Main course
- Cuisine: Chinese
