Kung Pao Chicken
When it comes to satisfying and flavorful dinners, few dishes can compete with the bold and spicy flavors of Kung Pao Chicken. This classic Chinese dish combines tender chicken, colorful vegetables, and a rich, savory sauce that will have your taste buds dancing. Perfect for a weeknight meal or entertaining friends, Kung Pao Chicken is sure to impress. With its spicy kick and crunchy peanuts, it’s a delightful blend of textures and flavors that everyone will love.
What Makes This Recipe Special
What sets this Kung Pao Chicken apart is the harmonious blend of flavors that comes from a few key ingredients. The combination of chili garlic sauce, balsamic vinegar, and sesame oil creates a depth of flavor that elevates the dish beyond the ordinary. The roasted peanuts add a satisfying crunch, making each bite a delicious experience. Plus, it’s quick to prepare, making it a fantastic option for busy weeknights.
Your Shopping Guide
When you’re ready to make this flavorful dish, here’s what you’ll need to grab from the grocery store:
- Chicken: Choose 20 ounces boneless skinless chicken breasts or thighs, diced.
- Vegetables: 2 bell peppers (any color) and 1 onion, diced.
- Aromatics: 1-inch knob fresh ginger (minced) and 2 cloves garlic (minced).
- Condiments: 1 cup chicken broth (or water), 1 cup soy sauce, 1 tablespoon chili garlic sauce, 2 tablespoons balsamic vinegar, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, 1 tablespoon brown sugar, 1 teaspoon sesame oil, 1 pinch kosher salt, and 1 pinch ground black pepper.
- Oils: 2 tablespoons vegetable oil (divided).
- Nuts: 1 cup roasted peanuts.
What You’ll Need (Gear)
Before you start cooking, make sure you have the following kitchen gear handy:
- Large skillet or wok: Essential for stir-frying the chicken and vegetables.
- Cutting board and knife: For prepping your ingredients.
- Measuring cups and spoons: To accurately measure your ingredients.
- Spatula or wooden spoon: For stirring and mixing.
Build Kung Pao Chicken Step by Step
Step 1: Prepare the Marinade
In a bowl, combine the chicken broth, soy sauce, chili garlic sauce, balsamic vinegar, rice vinegar, cornstarch, brown sugar, sesame oil, kosher salt, and black pepper. Whisk until well combined. Add the diced chicken to the marinade and let it sit for at least 15 minutes to absorb all the flavors.
Step 2: Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken (reserve the marinade) to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced bell peppers and onion, stirring for about 3-4 minutes until they are slightly tender. Then, add the minced ginger and garlic, cooking for an additional minute until fragrant.
Step 4: Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the reserved marinade over the mixture and stir everything together. Allow it to simmer for about 3-5 minutes until the sauce thickens and everything is heated through.
Step 5: Finish with Peanuts
Just before serving, stir in the roasted peanuts, mixing until well combined. The peanuts will add a delightful crunch to the dish.
International Equivalents
If you’re interested in exploring variations of similar dishes around the world, here are some international equivalents:
- Kung Pao Chicken: China
- General Tso’s Chicken: United States
- Gai Pad Med Mamuang: Thailand (Thai Chicken with Cashews)
- Chicken Satay: Indonesia (Grilled chicken skewers with peanut sauce)
Little Things that Matter
Here are a few tips to ensure your Kung Pao Chicken turns out perfectly:
- For extra flavor, consider marinating the chicken for longer, up to an hour if you have the time.
- Adjust the level of spiciness by modifying the amount of chili garlic sauce according to your preference.
- Feel free to add other vegetables like zucchini or snap peas for additional nutrition and flavor.
- Use fresh ginger and garlic for the best flavor; powdered versions will not provide the same depth.
Prep Ahead & Store
If you’re looking to save time during the week, you can prep your ingredients ahead of time. Chop the vegetables and marinate the chicken the night before, storing them in the refrigerator until you’re ready to cook. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep it moist.
Ask & Learn
Can I use other proteins instead of chicken?
Absolutely! This recipe works well with shrimp, tofu, or even beef. Just adjust the cooking times accordingly to ensure everything is cooked through.
How can I make this dish vegetarian or vegan?
To make it vegetarian or vegan, substitute the chicken with tofu and use a plant-based broth in place of chicken broth. Also, ensure your soy sauce is free from animal products.
What should I serve with Kung Pao Chicken?
This dish pairs beautifully with steamed rice or noodles. For a delightful twist, try it with Saucy Peanut Noodles With Chicken or a refreshing salad.
Can I freeze Kung Pao Chicken?
Yes! You can freeze Kung Pao Chicken, but it’s best to do so before adding the peanuts. Store it in an airtight container, and it should last for about 2-3 months. When you’re ready to eat, thaw in the refrigerator overnight and then reheat on the stovetop.
Serve with These
For the perfect meal, consider serving your Kung Pao Chicken with the following:
- Honey Garlic Chicken
- Steamed jasmine rice
- Stir-fried greens like bok choy or broccoli
- General Tso’s Chicken
Make It Tonight
With its vibrant colors and tantalizing flavors, Kung Pao Chicken is a dish that’s not only satisfying to eat but also a joy to make. Gather your ingredients, follow the simple steps, and enjoy a homemade version that’s sure to rival any takeout. Whether you’re cooking for yourself or sharing with family and friends, this Kung Pao Chicken is bound to become a beloved staple in your kitchen. So why wait? Dive into this delicious adventure tonight!
Kung Pao Chicken
Ingredients
Equipment
Method
- Step 1: Prepare the Marinade. In a bowl, combine the chicken broth, soy sauce, chili garlic sauce, balsamic vinegar, rice vinegar, cornstarch, brown sugar, sesame oil, kosher salt, and black pepper. Whisk until well combined. Add the diced chicken to the marinade and let it sit for at least 15 minutes to absorb all the flavors.
- Step 2: Cook the Chicken. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken (reserve the marinade) to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Step 3: Sauté the Vegetables. In the same skillet, add the remaining tablespoon of vegetable oil. Add the diced bell peppers and onion, stirring for about 3-4 minutes until they are slightly tender. Then, add the minced ginger and garlic, cooking for an additional minute until fragrant.
- Step 4: Combine Everything. Return the cooked chicken to the skillet with the vegetables. Pour the reserved marinade over the mixture and stir everything together. Allow it to simmer for about 3-5 minutes until the sauce thickens and everything is heated through.
- Step 5: Finish with Peanuts. Just before serving, stir in the roasted peanuts, mixing until well combined. The peanuts will add a delightful crunch to the dish.
Notes
- For extra flavor, consider marinating the chicken for longer, up to an hour if you have the time.
- Adjust the level of spiciness by modifying the amount of chili garlic sauce according to your preference.
- Feel free to add other vegetables like zucchini or snap peas for additional nutrition and flavor.
