This vibrant Kung Pao chicken dish delivers a perfect balance of spicy, sweet, and savory flavors in every bite. Tender cubes of chicken breast are quickly stir-fried until golden, then tossed in a rich, glossy sauce made with dark soy sauce, red wine vinegar, and sugar. The dish is elevated by the crunch of roasted peanuts and the aromatic heat of dried red chiles, fresh ginger, and garlic. It’s a classic Chinese-American favorite that comes together in under 30 minutes, making it an ideal weeknight dinner. Serve it hot over steamed rice for a complete, satisfying meal that brings authentic restaurant-style flavor to your home kitchen.
Kung Pau’S Chicken
Description
This vibrant Kung Pao chicken dish delivers a perfect balance of spicy, sweet, and savory flavors in every bite. Tender cubes of chicken breast are quickly stir-fried until golden, then tossed in a rich, glossy sauce made with dark soy sauce, red wine vinegar, and sugar. The dish is elevated by the crunch of roasted peanuts and the aromatic heat of dried red chiles, fresh ginger, and garlic. It&# 226;ÂÂs a classic Chinese-American favorite that comes together in under 30 minutes, making it an ideal weeknight dinner. Serve it hot over steamed rice for a complete, satisfying meal that brings authentic restaurant-style flavor to your home kitchen.Ingredients
Directions
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Preheat oven to 325ðF (165ðC). Spread peanuts on a baking sheet and roast until golden brown, about 10 minutes. Remove and set aside.
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In a small bowl, combine 2 teaspoons rice wine (or dry sherry), 1 teaspoon cornstarch, and 1 teaspoon sesame oil to make the marinade.
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Toss the chicken pieces with the marinade in a bowl and set aside while you prepare the sauce.
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In another small bowl, mix together 1 1/2 tablespoons dark soy sauce, 2 tablespoons red wine vinegar, 2 teaspoons sugar, and the remaining 1 teaspoon sesame oil.
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Heat a wok or large skillet over medium heat. Add 2 tablespoons peanut oil (or corn oil) and 1/2 teaspoon salt.
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Add 8 dried red chiles (seeded) and cook until charred and fragrant, about 15 seconds.
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Add 2 teaspoons minced fresh ginger and 1 cup minced garlic. Stir-fry until fragrant and lightly browned, about 30 seconds.
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Increase heat to high. Add 1 seeded bell pepper (cut into pieces) and stir-fry for 30 seconds.
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Add the marinated chicken to the wok. Stir-fry for about 2 minutes until the chicken is opaque and firm to the touch.
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Pour in the sauce mixture. Toss and stir constantly until the sauce thickens into a glossy glaze, about 30 seconds.
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Remove the wok from heat. Fold in the reserved roasted peanuts.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 611.5kcal
- % Daily Value *
- Total Fat 43.0g67%
- Saturated Fat 7.3g37%
- Cholesterol 101.0mg34%
- Sodium 103.9mg5%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 5.1g21%
- Sugars 2.8g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Tip: When charring the dried chiles, ensure your kitchen ventilation is on and avoid inhaling the strong chile fumes, as they can be irritating.
Flavor Note: The charring of the chiles creates a desirable smoky flavor that is characteristic of this dish.
Substitution: If you prefer less heat, remove the seeds from the dried chiles or reduce the quantity. For a gluten-free version, ensure your soy sauce is tamari and that your cornstarch is certified gluten-free.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain texture.
