Description
Kung Pao Chicken is a classic Chinese dish featuring tender bite-sized chicken pieces stir-fried with crunchy vegetables, peanuts, and a flavorful, spicy-sweet sauce. Balanced with soy sauce, hoisin, and a hint of balsamic vinegar, this easy-to-make stir-fry delivers a perfect combination of heat, savoriness, and texture.
Ingredients
Scale
Marinade
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1½ lbs chicken tenderloins or boneless skinless chicken breasts, cut into 1-inch pieces
Sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce (best quality such as Kikkoman or Lee Kum Kee)
- 1 tablespoon sesame oil
- 1½ tablespoons sugar
- 1 tablespoon corn starch
- ½ teaspoon crushed red pepper flakes (use half for milder heat)
- ¼ teaspoon ground ginger
- ⅓ cup water
Vegetables & Other
- 2½ tablespoons vegetable oil, divided
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, white and green parts, thinly sliced
- ⅓ cup whole roasted unsalted peanuts or cashews
Instructions
- Marinate the chicken: In a medium bowl, whisk together soy sauce, dry sherry, and cornstarch until dissolved. Add the chicken pieces and toss well to coat. Let stand at room temperature for 15 minutes, stirring occasionally to ensure even marination.
- Prepare the sauce: In another medium bowl, whisk together balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, crushed red pepper flakes, ground ginger, and water until the cornstarch is fully dissolved. Be sure to scrape the bottom of the bowl to incorporate any cornstarch stuck there.
- Cook the vegetables: Heat a large nonstick skillet or wok over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add diced red bell pepper, sliced celery, and salt. Stir frequently and cook until vegetables are slightly softened and beginning to brown, about 5 minutes. Transfer cooked vegetables to a large bowl and set aside.
- Cook the chicken in batches: Add ½ tablespoon of vegetable oil to the hot pan. Add half of the marinated chicken pieces, spreading them out to avoid crowding. Brown one side for about 1½ minutes, then turn and cook for another 1½ minutes until just cooked through. Transfer cooked chicken to the bowl with vegetables. Repeat with remaining chicken, adding another ½ tablespoon oil, browning for 1½ minutes on one side, then 1 minute after turning.
- Sauté aromatics and combine: Add remaining ½ tablespoon oil to the pan, along with chopped garlic and sliced scallions. Stir and cook with the chicken for about 30 seconds to release aromas.
- Finish the dish: Return the reserved vegetables and chicken to the pan. Pour the prepared sauce over, reduce heat to low, and cook for about 30 seconds until everything is warmed through and sauce thickens. Stir in roasted peanuts or cashews. Taste and adjust seasoning if necessary. Serve immediately. Note: Sauce will thicken further upon resting; thin with a few tablespoons of water if needed.
Notes
- Use dry sherry for authentic flavor; if unavailable, substitute with Chinese Shaoxing wine or a dry white wine.
- Adjust crushed red pepper flakes to control the level of spiciness.
- Ensure chicken pieces are cut evenly for uniform cooking.
- You can substitute peanuts with cashews based on preference.
- Sauce thickens quickly; prepare to serve immediately or thin with water before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Kung Pao Chicken, Chinese stir-fry, spicy chicken recipe, chicken with peanuts, easy Chinese dinner
