Ingredients for Kung Pao Chicken
Here’s what you’ll need to prepare this flavourful dish:
For the Chicken:
- 2 boneless, skinless chicken breasts, diced into bite-sized pieces
- 2 tablespoons of soy sauce
- 1 tablespoon of corn starch
- 1 tablespoon of vegetable oil
For the Sauce:
- 3 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of hoisin sauce
- 1 teaspoon of sesame oil
- 2 teaspoons of sugar
- 1 tablespoon of corn starch, mixed with 2 tablespoons of water (slurry)
For the Stir-Fry:
- 2 tablespoons of vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup of unsalted roasted peanuts
- 3 garlic cloves, minced
- 2-3 dried red chilies, chopped (adjust to taste)
- 1 small zucchini, diced (optional)
- 2 green onions, chopped (for garnish)
Step-by-Step Recipe
Step 1: Marinate the Chicken
- In a bowl, combine the diced chicken, soy sauce, and corn starch.
- Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
Step 2: Make the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, and sugar.
- Add the corn starch slurry to the mixture and stir well. Set aside.
Step 3: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry until it is golden and cooked through (about 5-7 minutes). Remove from the skillet and set aside.
Step 4: Stir-Fry the Vegetables
- Add the remaining vegetable oil to the skillet.
- Sauté the dried red chilies and garlic until fragrant (about 1 minute).
- Add the diced bell peppers and zucchini, stir-frying for 3-4 minutes until tender-crisp.
- Toss in the roasted peanuts and stir to combine.
Step 5: Combine Chicken and Sauce
- Return the cooked chicken to the skillet.
- Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
Step 6: Garnish and Serve
- Remove from heat and garnish with chopped green onions.
- Serve hot with steamed rice or noodles for a complete meal.
Tips for Making the Best Kung Pao Chicken
- Adjust the number of dried red chilies to control the spice level.
- For extra flavour, toast the peanuts before adding them to the stir-fry.
- Use low-sodium soy sauce to reduce the overall salt content.
- Experiment with other vegetables like broccoli or snap peas for variety.
If you try this recipe, let us know how it turned out in the comments below. Don’t forget to share your favourite variations of Kung Pao Chicken. Happy cooking!
