Kung Pao Chicken
Kung pao chicken is the best 30-minute Chinese stir-fry dinner at home. A glossy tangy-sweet-savory sauce coats juicy chicken pieces. Serve it over warm rice to soak up all that delicious flavor. Watch the video below for extra tips and to see how this recipe comes together!
Servings: 4 servings
Equipment
- Carbon Steel Wok My favorite wok for stir-fry recipes!
- Wok Spatula and Ladle These tools are great for cooking with a wok.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon tamari soy sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 1 teaspoon arrowroot powder or cornstarch
Kung Pao Sauce
- 3 tablespoons tamari soy sauce
- 2 tablespoons water
- 1 tablespoon dry sherry or Shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 2 teaspoons arrowroot powder or cornstarch
Stir Fry
- 3 tablespoons avocado oil
- 1 red bell pepper deseeded and chopped
- 8 dried red chilies leave whole or slice a few open for a spicier flavor (it's the seeds that are spicy)
- 4 garlic cloves
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon Sichuan peppercorn powder
- 4 green onions sliced
- ½ cup raw cashews or peanuts
Instructions
- Marinate the chicken: Add the chicken to a large bowl. Stir together the soy sauce, dry sherry, and arrowroot powder in a small bowl, then pour on top of the chicken. Toss together and set aside while prepping your sauce.
- Make the kung pao sauce: In a small bowl, whisk together the water, soy sauce, dry sherry, rice vinegar, honey, sesame oil, and arrowroot powder. Set aside.
- Dry roast the nuts: Heat a large saute pan or wok over medium-high heat and dry roast the nuts for a minute, stirring them constantly until lightly toasted. Remove them to a bowl.
- Cook the chicken: Heat 2 tablespoons of oil in the pan over medium-high heat. Add the chicken and stir fry for 3 to 4 minutes, until cooked through and lightly golden. Remove from the pan and set aside.
- Add the peppers and aromatics: Add another tablespoon of oil to the pan (if needed) along with the bell pepper, dried chili peppers, garlic, ginger, and Sichuan powder, and stir fry for 3 to 4 minutes.
- Combine everything together. Re-stir the sauce (to make sure the flour hasn't settled on the bottom of the bowl), and pour it into the wok. Add the green onion and chicken, and stir fry for a minute or two, until the sauce starts to thicken and turn glossy. Turn off the heat, add the cashews and give it a final stir to combine.
- Serve: Serve the kung pao chicken plain or over rice.
Video
Notes
- To increase the spiciness, chop a few of the dried chilies in half before stir-frying. The seeds inside the chili amp up the dish! I usually slice 2 to 3 chilies in half and add the seeds to the stir fry.
- If you don't have Sichuan peppercorn powder or dried red chilies, you can use these alternatives to add some spice and heat to the dish:
- Chili Paste (Sambal Oelek)
- Chili Powder
- Red Pepper Flakes
- Cayenne Pepper
Nutrition
Calories: 363kcal | Carbohydrates: 13g | Protein: 19g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 584mg | Potassium: 361mg | Fiber: 1g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg