Description
Kung pao chicken brings fiery Sichuan flavors to your dinner table with a perfect balance of spicy, sweet, and tangy notes. Crispy chicken pieces dance with crunchy peanuts and bold peppers, offering a mouthwatering journey through Chinese culinary tradition that you’ll savor with every delicious bite.
Ingredients
Scale
Protein:
- 1.5 pounds chicken (breasts or tenderloins, cut into 1-inch pieces)
Marinade and Sauce Ingredients:
- 1/2 cup low sodium chicken broth
- 2/3 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 3 teaspoons corn starch
- 2 teaspoons baking soda
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
Vegetables and Garnish:
- 1 red bell pepper (chopped)
- 8 dried chilis (chopped into 1-inch pieces)
- 3 green onions (chopped)
- 1/2 cup peanuts
- 4 tablespoons oil (divided)
- 1 teaspoon garlic
Instructions
- Blend rice vinegar, baking soda, corn starch, and soy sauce in a medium mixing vessel to create a marinade.
- Immerse chicken pieces in the marinade, ensuring complete coating, and let rest for 10 minutes at room temperature.
- Prepare sauce by whisking ingredients together in a separate container, then set aside for later use.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat, reaching approximately 375°F.
- Sauté marinated chicken for 2-4 minutes until exterior develops a golden-brown sear, understanding that internal cooking might not be complete.
- Transfer partially cooked chicken to a holding bowl, covering to maintain warmth.
- Add remaining oil to the skillet, then quickly introduce red bell peppers, minced garlic, peanuts, and dried chili peppers, sautéing for 2 minutes.
- Reintroduce chicken to the skillet, continuing cooking for 2-4 minutes until sauce thickens and chicken reaches full internal temperature of 165°F.
- Garnish with freshly chopped green onions and serve atop steamed rice or noodles.
- Optional modifications: adjust heat levels by removing chili pepper seeds, incorporate additional vegetables like zucchini or broccoli, and experiment with different rice or noodle bases for variety.
Notes
- Marinate chicken briefly to enhance tenderness and allow flavors to penetrate deeply into the meat.
- Use high heat while cooking to achieve perfect caramelization and maintain chicken’s juiciness without overcooking.
- Customize spice levels by adjusting dried chili peppers or red pepper flakes according to personal heat preference.
- Incorporate additional vegetables like zucchini, broccoli, or baby corn to boost nutritional value and create a more diverse texture profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 404 kcal
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 110 mg