Kung Pao Chicken is a popular Chinese stir-fry dish that originates from the Sichuan province. It features tender, bite-sized pieces of chicken marinated in soy sauce and stir-fried with bell peppers, peanuts, and dried red chilies. The dish is known for its bold, spicy, and savory flavors, with a slight sweetness and a hint of Sichuan peppercorns that adds a tingling, numbing sensation. The sauce is a rich blend of hoisin and oyster sauce, sugar, and sesame oil, creating a glossy coating that ties all the ingredients together. The roasted peanuts provide a delightful crunch, while the combination of ginger, garlic, and chilies gives the dish its signature heat. Kung Pao Chicken is typically served hot with steamed rice, making it a balanced meal with a variety of textures and flavors. Its iconic sweet, spicy, and nutty taste has made it a favorite in Chinese cuisine around the world.

Kung Pao Chicken Recipe

Ingredients

• 500g boneless chicken breast (cut into 1-inch cubes)
• 2 tablespoons soy sauce (divided)
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon Sichuan peppercorns (optional for authentic flavor)
• 10-12 dried red chilies (adjust to your spice preference)
• 1/2 cup roasted peanuts
• 2 garlic cloves (minced)
• 1-inch piece of ginger (minced)
• 1 green bell pepper (chopped)
• 1 red bell pepper (chopped)
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons sugar
• 1 teaspoon sesame oil
• 1/2 cup water
• 2 green onions (sliced for garnish)

Cooking Instructions

1. Marinate the Chicken: In a bowl, mix together 1 tablespoon soy sauce, rice vinegar, and cornstarch. Add the chicken cubes and marinate for 15-20 minutes.
2. Prepare the Sauce: In another bowl, whisk together the hoisin sauce, oyster sauce, 1 tablespoon soy sauce, sugar, sesame oil, and 1/2 cup of water. Set aside.
3. Cook the Chicken: Heat 1 tablespoon of peanut oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through (about 5-7 minutes). Remove the chicken from the pan and set it aside.
4. Stir-fry the Peppers: In the same pan, heat the remaining peanut oil. Add the Sichuan peppercorns and dried red chilies, stir-frying for 1 minute until aromatic (be careful not to burn them). Add the minced garlic, ginger, and bell peppers, stir-frying for another 2-3 minutes until the vegetables are tender but still crisp.
5. Combine Everything: Return the chicken to the pan. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything. Cook for another 2 minutes to thicken the sauce.
6. Finish with Peanuts: Stir in the roasted peanuts and cook for 1 more minute. Garnish with green onions before serving.
7. Serve: Serve the Kung Pao Chicken hot with steamed rice or noodles.

Nutrition Facts (Per Serving)

• Calories: 400
• Protein: 30g
• Fat: 25g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 850mg
• Cholesterol: 80mg

This recipe serves about 4 people. Enjoy the balance of spicy, savory, and slightly sweet flavors!