Kung Pao Chicken
There’s something magical about a dish that can evoke memories of family gatherings and cozy weeknights. For me, Kung Pao Chicken is that dish. I remember my first attempt at making it; the kitchen was filled with the aroma of sizzling chicken and vibrant bell peppers. As I stirred in the sauce, a wave of nostalgia hit me—this was my family’s go-to meal, a staple that always brought us together around the dinner table. Whether it was a busy weekday or a special occasion, Kung Pao Chicken never failed to impress. It combines savory, spicy, and slightly sweet flavors in a way that makes each bite a delightful experience. I still get excited every time I whip it up, and I can’t wait to share the secrets of this dish with you.
Recipe Snapshot
30 mins
10 mins
20 mins
Medium
350 kcal
40 g
Vegan, Gluten-Free, AIP
15 g
Baking Sheet, Skillet, Cutting Board, Whisk, Frying Pan, Saucepan, Chef’s Knife
What We Adore About This Kung Pao Chicken
Family Tradition
Growing up, my family had a few go-to recipes, and Kung Pao Chicken was always at the top of the list. It was a dish we could all agree on, no matter our ages or tastes. The combination of tender chicken, crunchy peanuts, and just the right amount of heat from the dried chiles made it irresistible. We loved to serve it with fluffy white rice, which soaked up the savory sauce perfectly. It became a tradition to gather around the table and enjoy this meal together.
A Sense of Adventure
One of the things I love most about Kung Pao Chicken is its versatility. Although it’s a traditional dish, I often adapt it to include different vegetables or adjust the spice level to suit my family’s preferences. Sometimes I add broccoli or carrots, and other times, I turn up the heat with extra chilies. Each variation brings something new to the table while still maintaining that familiar flavor. It’s exciting to experiment in the kitchen!
Quick and Easy
On busy nights, I often turn to Kung Pao Chicken because it comes together quickly. In about thirty minutes, you can have an incredible meal on the table, which is perfect after a long day. The simple preparation and cooking methods make it accessible for anyone, regardless of their cooking skills. You can whip it up for a weeknight dinner or impress guests at a gathering.
Comfort Food
There’s nothing quite like the comfort of a homemade meal. The savory and slightly sweet sauce clinging to each piece of chicken and vegetable creates a warm, cozy feeling that makes you want to come back for seconds. Even on the toughest days, a plate of Kung Pao Chicken can brighten my mood and remind me of the joy of cooking.
Perfect for Any Occasion
Whether it’s an everyday meal or a special occasion, Kung Pao Chicken always fits the bill. I love serving it at gatherings, where everyone can customize their bowls with extra peanuts and scallions. It’s a crowd-pleaser and always leaves everyone talking about it. The balance of flavors and textures makes it a dish you won’t forget.
What to Gather for Kung Pao Chicken
When it comes to Kung Pao Chicken, the beauty lies in the harmony of its ingredients. Each component brings a unique flavor and texture that enhances the dish. The key players like chicken, bell peppers, and peanuts work together beautifully, creating a delightful meal that’s both satisfying and delicious.
- 2 tablespoons olive oil – A good base for sautéing, giving a rich flavor to the dish.
- 1/2 large yellow onion, diced (about 1 1/4 cups) – Adds sweetness and depth to the overall flavor.
- 1 whole red bell pepper, diced – Brings a fresh crunch and vibrant color.
- 1 pound chicken tenders or boneless, skinless breasts – The protein that makes this dish hearty.
- Salt & pepper to taste – Essential for seasoning and enhancing flavors.
- Red dried chiles to taste – Adds heat and a smoky flavor, perfect for heat lovers.
- 3 scallions, sliced thin – Provides a fresh crunch and enhances the dish’s visual appeal.
- 1/4 cup salted and roasted peanuts – Gives a delightful crunch and nutty flavor.
- 1/2 cup cold water – Used to adjust the sauce consistency.
- 2 tablespoons hoisin sauce – Adds sweetness and complexity to the sauce.
- 2 tablespoons soy sauce – Provides saltiness and umami depth to the dish.
- 1 1/2 tablespoons granulated sugar – Balances the flavors with a hint of sweetness.
- 1/2 tablespoon corn starch – Thickens the sauce to cling beautifully to the ingredients.
- 1/2 tablespoon Worcestershire sauce – Adds a unique flavor twist to the sauce.
- 1/2 tablespoon sesame oil – A finishing oil that enhances the aroma and flavor.
- 1 clove garlic, minced – Infuses the dish with aromatic flavor.
- 1/2 teaspoon ground ginger – Brings warmth and a hint of spice to the dish.
Cooking Instructions for Kung Pao Chicken
Cooking Kung Pao Chicken is a delightful experience that immerses you in the robust aromas and vibrant colors. Follow these steps closely for a dish that impresses every time you make it. Let’s dive into the preparation!
- In a large skillet, heat olive oil over medium heat. Once shimmering, it’s time to add the diced onion and red bell pepper. Sauté these vegetables for about 4 to 5 minutes until they soften and become fragrant. The goal is to achieve a nice golden-brown color on the edges, enhancing their natural sweetness.
- While the vegetables are cooking, take your chicken and cut it into bite-sized pieces. Sprinkle the pieces with salt and pepper to taste. This seasoning will penetrate the meat, adding flavor in every bite.
- Once the vegetables have softened, add the seasoned chicken into the hot skillet. Cook thoroughly, stirring occasionally, until the chicken is browned and cooked all the way through. Aim for about 6 to 8 minutes, and be sure the meat is no longer pink.
- In a small bowl, whisk together the hoisin sauce, soy sauce, granulated sugar, corn starch, Worcestershire sauce, sesame oil, and cold water. This mixture is the heart of your sauce and will bring everything together beautifully.
- Pour the sauce mixture into the hot pan with the cooked chicken and vegetables. Stir to combine, scraping up any browned bits from the bottom of the pan. This adds even more flavor to your dish!
- Add in the red dried chiles according to your heat preference. Let the mixture simmer for a few minutes. Watch as the sauce thickens and coats all the ingredients evenly, creating a glossy finish.
- Before serving, toss in the sliced scallions and roasted peanuts. This step brings freshness and crunch to your dish. Give everything a good stir to ensure even distribution.
- Remove the skillet from the heat and let it rest for a couple of minutes. This will allow the flavors to meld even more.
- Serve your Kung Pao Chicken over fluffy white rice, making sure to drizzle some extra sauce from the skillet over the top for added flavor. Enjoy!
Things Worth Knowing
- Cooking the Chicken: Make sure your chicken is cut into even pieces for uniform cooking. This ensures that all pieces are tender and juicy, not overcooked or undercooked.
- Adjusting the Heat: If you want to control the spice level, start with fewer dried chiles and add more as needed. You can always add heat, but it’s hard to take it away!
- Thickening the Sauce: The corn starch in the sauce is key to achieving the right consistency. Be sure to whisk it in well and allow it to simmer for a few minutes to activate its thickening properties.
- Garnishing: Fresh scallions and peanuts add not only flavor but also a beautiful presentation. Don’t skip this step for the perfect finish!
Helpful Notes about Kung Pao Chicken
Making Kung Pao Chicken is a joy, but it’s also important to keep a few helpful tips in mind to ensure success. Here are some notes to guide you!
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop to maintain the dish’s freshness.
- Freezing: This dish can be frozen, but it’s best to freeze the chicken and sauce separately. When ready to eat, thaw and reheat.
- Pairing: Serve Kung Pao Chicken with steamed white rice or fried rice to complement the flavors. A side of vegetable stir-fry can also be a fantastic addition.
- Serving Size: This recipe is perfect for four servings, but feel free to double it for larger gatherings.
- Leftover Ideas: Use leftover Kung Pao Chicken in wraps or over salad for a quick lunch the next day.
Serve This Kung Pao Chicken With
When it comes to serving Kung Pao Chicken, there are plenty of delightful options to enhance your meal. Here are some ideas:
- Steamed Rice: The classic pairing! Fluffy white rice absorbs the rich sauce, making each bite more satisfying.
- Fried Rice: Spice up your meal by serving Kung Pao Chicken over fried rice, adding another layer of flavor.
- Stir-Fried Vegetables: A mix of your favorite seasonal vegetables like broccoli and snap peas can add color and nutrition to your plate.
- Spring Rolls: For a complete Asian-inspired feast, serve Kung Pao Chicken with crispy spring rolls as an appetizer.
- Salad: A simple cucumber and carrot salad with a light dressing can be a refreshing side.
- Gatherings: This dish is perfect for dinner parties or casual gatherings, as it pleases a crowd and can be made in large batches.
- Storage Tips: If you have leftovers, store them in the fridge for a quick meal the next day. Just reheat and enjoy!
FAQ
Conclusion
Kung Pao Chicken is a dish that embodies the essence of home cooking—comforting, flavorful, and easy to make. It brings people together around the table for a shared experience, and each bite offers a delightful burst of flavors. I encourage you to try making this recipe and enjoy the joy it brings to your meal. Your family and friends will thank you for it!
Kung Pao Chicken
Equipment
- Baking Sheet
- Skillet
- Cutting Board
- Whisk
- Frying Pan
- Saucepan
- Chef's Knife
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion (about 1 1/4 cups)
- 1 whole red bell pepper
- 1 pound chicken tenders or boneless, skinless breasts
- to taste salt & pepper
- to taste red dried chiles
- 3 scallions sliced thin
- 1/4 cup salted and roasted peanuts
- 1/2 cup cold water
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons granulated sugar
- 1/2 tablespoon corn starch
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ground ginger
Instructions
- In a large skillet, heat olive oil over medium heat. Once shimmering, it’s time to add the diced onion and red bell pepper. Sauté these vegetables for about 4 to 5 minutes until they soften and become fragrant. The goal is to achieve a nice golden-brown color on the edges, enhancing their natural sweetness.
- While the vegetables are cooking, take your chicken and cut it into bite-sized pieces. Sprinkle the pieces with salt and pepper to taste. This seasoning will penetrate the meat, adding flavor in every bite.
- Once the vegetables have softened, add the seasoned chicken into the hot skillet. Cook thoroughly, stirring occasionally, until the chicken is browned and cooked all the way through. Aim for about 6 to 8 minutes, and be sure the meat is no longer pink.
- In a small bowl, whisk together the hoisin sauce, soy sauce, granulated sugar, corn starch, Worcestershire sauce, sesame oil, and cold water. This mixture is the heart of your sauce and will bring everything together beautifully.
- Pour the sauce mixture into the hot pan with the cooked chicken and vegetables. Stir to combine, scraping up any browned bits from the bottom of the pan. This adds even more flavor to your dish!
- Add in the red dried chiles according to your heat preference. Let the mixture simmer for a few minutes. Watch as the sauce thickens and coats all the ingredients evenly, creating a glossy finish.
- Before serving, toss in the sliced scallions and roasted peanuts. This step brings freshness and crunch to your dish. Give everything a good stir to ensure even distribution.
- Remove the skillet from the heat and let it rest for a couple of minutes. This will allow the flavors to meld even more.
- Serve your Kung Pao Chicken over fluffy white rice, making sure to drizzle some extra sauce from the skillet over the top for added flavor. Enjoy!
Notes
- Tip 1: red dried chiles can add a lot of heat but can be hard to find. If you are wanting a spicier dish and don’t want to add the chiles, sprinkle in cayenne pepper to taste. Start with 1/8 teaspoon, taste and adjust.
