Kung Pao Chicken is a classic Chinese dish known for its bold mix of spicy, sweet, and savory flavors. This recipe uses tender chicken pieces, crunchy peanuts, and crisp water chestnuts, all tossed in a flavorful sauce. It’s quick to make and perfect for a tasty weeknight dinner.
Authentic Kung Pao Chicken
Ingredients to make this Kung Pao Chicken
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2 tablespoons white wine, divided
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2 tablespoons soy sauce, divided
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2 tablespoons sesame oil, divided
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1 ½ teaspoons cornstarch
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1 pound skinless, boneless chicken breast, cut into bite-sized chunks
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2 tablespoons hot chili paste (adjust to your spice level)
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1 ½ tablespoons brown sugar
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1 teaspoon distilled white vinegar
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1 (8-ounce) can water chestnuts, drained
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3/4 cup chopped peanuts
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4 green onions, chopped
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1 tablespoon minced garlic
Water chestnuts, drained
Hot chili paste
Boneless chicken breast
Directions
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Marinate the chicken:
In a bowl, mix 1 tablespoon white wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and cornstarch. Add the chicken chunks and toss until evenly coated. Let it sit for about 10 minutes. -
Make the sauce:
In a small bowl, whisk together the remaining white wine, soy sauce, sesame oil, chili paste, brown sugar, and vinegar until smooth. -
Cook the chicken:
Heat a little oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry until it’s browned and cooked through, about 5 to 6 minutes. Remove it from the pan and set aside. -
Sauté aromatics:
In the same pan, add garlic and green onions. Stir for about a minute until fragrant. -
Combine and finish:
Return the chicken to the pan. Add the water chestnuts and peanuts. Pour the sauce over everything and stir well. Cook for another 2 to 3 minutes, letting the sauce thicken and coat the ingredients. -
Serve:
Plate your Kung Pao Chicken over steamed rice or noodles and enjoy!
Prep Time
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Prep: 10 minutes
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Cook: 15 minutes
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Total: 25 minutes
Nutrition (per serving, 4 servings) about this Kung Pao Chicken
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Calories: ~350
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Protein: ~30g
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Carbs: ~15g
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Fat: ~18g
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Fiber: ~2g
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Sugar: ~8g
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Sodium: ~700mg
FAQ
Q: Can I use chicken thighs instead of breasts?
A: Yes, thighs work great and will make the dish a bit juicier.
Q: How spicy is this dish?
A: The heat depends on how much chili paste you add. Adjust to your taste.
Q: Can I prepare this ahead of time?
A: You can marinate the chicken earlier, but it’s best to cook the dish fresh.
Q: What if I don’t have water chestnuts?
A: Try using celery or bell peppers for a similar crunch.
Source: www.allrecipes.com
