Skip the takeout and this classic Kung Pao Chicken at home in less than 30 minutes. Adjust the spice level to suit your family's needs.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: asian, Chinese
Keyword: chicken stir fry, kung pao, takeout
Servings: 4
Calories: 375kcal
Author: Kellie
Cost: $12
Equipment
wok
Ingredients
1lbboneless skinless chickencut into bite sized pieces
1/4cupcornstarch
2tbspolive oil
2clovesgarlicminced
2tbspminced ginger
15red chili pepperschopped, serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you’re sensitive to spice.
6whole dried red chilis
1/2cuplow sodium soy sauce
2tablespoonblack vinegar
2tablespoonchili garlic sauce
2tablespoonshoisin sauce
1tablespoonhoney
2teaspoonssesame oil
2teaspoonsmirinsweet rice wine
1/4cupchopped peanuts
1/4cupchopped scallions
Instructions
Place the chicken in a large bowl and set aside.
Season the cornstarch with salt and pepper. Pour the cornstarch over the chicken and toss to coat.
Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the chicken and add it to the pan in batches being sure not to crowd the pan.
Cook the chicken until golden brown and no longer pink. Transfer to a platter and repeat with the remaining chicken.
Remove the last of the chicken from the pan and transfer to a platter.
Add the garlic and ginger to the pan. Cook for 1 minute.
Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.
Whisk together the soy sauce, vinegar, chili garlic sauce, hoisin sauce, honey, sesame oil and mirin. Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.
Return the chicken to the pan and toss to coat.
Sprinkle the chicken with the peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.
Notes
Kung Pao Chicken can be made up to 3 days in advance. Store in an airtight container in the refrigerator. Reheat either in a skillet over medium heat or in the microwave for 3 minutes.