Description
A classic Chinese stir-fry dish, Kung Pao Chicken features tender diced chicken breast tossed in a savory, slightly sweet, and spicy sauce with crisp bell peppers, roasted cashews, and aromatic spices. Perfectly paired with steamed white rice, this quick and vibrant meal is a delicious introduction to Sichuan cuisine from the comfort of your home.
Ingredients
Scale
Marinade
- 1 ½ Tablespoons Soy Sauce
- 1 Tablespoon Cooking Sherry
- 2 teaspoons Corn Starch
Sauce
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Sesame Oil
- 1 ½ Tablespoons Sugar
- 1 Tablespoon Corn Starch
- ½ teaspoon Red Pepper Flakes
- 1/3 cup Water
Main Ingredients
- 1 ½ pounds Chicken Breast, diced into 1-inch pieces
- 3 dried red pepper pods, cut into large pieces
- 1 teaspoon Fresh Ginger, minced
- 2 tablespoons or more Vegetable Oil for frying
- ½ large Red Bell Pepper, cut into 1-inch-long pieces
- ½ large Green Bell Pepper, cut into 1-inch-long pieces
- ½ teaspoon Salt (or more to taste)
- 3 Garlic Cloves, chopped
- 1/3 cup Roasted Cashews, roughly chopped
Optional Garnishes
- Scallions, sliced
- Sesame Seeds
- White Rice for serving
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, cooking sherry, and corn starch until well combined.
- Marinate the Chicken: Add diced chicken pieces to the marinade, toss thoroughly to coat, cover with plastic wrap, and refrigerate until ready to cook.
- Make the Sauce: In a separate medium bowl, whisk together balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, corn starch, red pepper flakes, and water until fully combined. Set aside.
- Cook the Peppers: Heat a skillet over medium-high heat and add one tablespoon of vegetable oil, swirling to coat the pan. Add the red and green bell peppers along with salt, cooking until browned and slightly softened. Remove peppers to a separate bowl and set aside.
- Cook the Chicken in Batches: Add half a tablespoon of oil to the skillet. Place half of the marinated chicken in the pan without crowding, cooking until the bottom is browned, then flip to cook the other side. Continue until chicken pieces reach an internal temperature of 165°F and are cooked through. Remove cooked chicken to a bowl. Repeat with remaining chicken.
- Sauté the Garlic: Add another half tablespoon of oil to the skillet and sauté the chopped garlic until fragrant, about 30 seconds to 1 minute.
- Combine and Heat Through: Return the cooked chicken and vegetables to the skillet, stirring to mix evenly and heat through.
- Add Cashews and Sauce: Stir in the roasted cashews and pour the prepared sauce over the mixture, stirring continuously until the sauce thickens and coats all ingredients.
- Serve: Serve the Kung Pao Chicken hot over steamed white rice. Garnish with sliced scallions and sesame seeds if desired.
Notes
- For extra spice, increase dried red pepper pods or red pepper flakes.
- Ensure chicken pieces are cut evenly for uniform cooking.
- Use a high smoke point oil like vegetable oil to prevent burning during stir-frying.
- Marinating the chicken improves flavor and tenderness.
- Serve immediately for the best texture and flavor.
- Substitute chicken breast with thighs for a juicier result if preferred.
