Description
This Spicy Kung Pao Chicken is a bold and flavorful dish that brings the heat and savory goodness of classic Sichuan cuisine to your dinner table. Tender chicken pieces are stir-fried with crunchy peanuts, vibrant vegetables, and a spicy-sweet sauce infused with chili peppers, garlic, ginger, and a hint of tangy vinegar. Perfect for Asian-inspired dinners, this dish balances heat, sweetness, and umami in every bite. Quick to prepare and packed with authentic flavors, it’s an ideal meal for busy weeknights or when you’re craving takeout-quality food at home. Serve it over steamed rice or noodles for a satisfying and restaurant-worthy dish that will leave your taste buds tingling!
Ingredients
Scale
For the Sauce:
- 3 tablespoons soy sauce (low-sodium preferred)
- 2 tablespoons hoisin sauce
- 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
- 1 red bell pepper, sliced
- 1 cup snap peas or broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 dried red chili peppers (adjust to taste for spiciness)
- ½ cup roasted peanuts
For Serving:
- Cooked white or brown rice
- Green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
1. Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, 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 stir 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:
- Serve the Kung Pao Chicken hot over steamed rice. Garnish with sliced green onions and sesame seeds if desired. Enjoy the spicy, savory, and slightly sweet flavors of this authentic dish!
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Main course
- Cuisine: Chinese
