Craving that perfect balance of spicy, sweet, and savory flavors that transport you straight to a bustling Chinese restaurant? Look no further! Our Homemade Kung Pao Chicken recipe is about to revolutionize your home cooking experience. Imagine crispy chicken, crunchy peanuts, and a glossy sauce that will make your taste buds dance with excitement – all prepared in just 35 minutes! Whether you're a seasoned home chef or a cooking novice, this recipe will have you serving up a restaurant-worthy dish that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1/2 cup roasted peanuts
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup chopped bell peppers
- 2 green onions, sliced
Instructions
- Prepare the chicken by cutting boneless chicken breast into small, uniform 1-inch cubes. Pat the chicken pieces dry with paper towels to ensure proper browning.
- In a medium mixing bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and cornstarch to create the sauce base. Set aside.
- Heat a large wok or heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to become hot and shimmering.
- Add minced garlic and ginger to the hot oil, stirring quickly for about 30 seconds until fragrant, being careful not to burn.
- Add diced chicken to the wok, spreading pieces in a single layer. Cook for 3-4 minutes, stirring occasionally, until chicken is golden brown and nearly cooked through.
- Introduce chopped bell peppers to the wok, stir-frying for an additional 2-3 minutes until peppers are slightly tender but still crisp.
- Pour the prepared sauce over the chicken and peppers, stirring continuously to coat evenly. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Add roasted peanuts and stir to incorporate, allowing them to warm and become slightly toasted.
- Garnish with sliced green onions just before serving. The dish should have a glossy, slightly sticky coating with a balance of savory and slightly sweet flavors.
- Serve immediately over steamed white rice, ensuring the chicken is fully cooked to an internal temperature of 165°F (74°C).
Tips
- Dry the chicken thoroughly: Use paper towels to remove excess moisture, ensuring your chicken browns beautifully and doesn't steam.
- Prep all ingredients before cooking: This stir-fry moves quickly, so have everything chopped and ready to go.
- Use high heat: A hot wok or skillet is key to achieving that authentic wok-fired flavor and perfect texture.
- Don't overcrowd the pan: Cook chicken in a single layer to get a golden brown exterior.
- Watch your garlic and ginger: They can burn quickly, so stir constantly and remove from heat if they start to brown too fast.
- Adjust spice level: Add red pepper flakes or dried chili peppers if you want more heat.
- For extra flavor, toast your peanuts briefly before adding them to the dish.
- Serve immediately: Kung Pao Chicken is best enjoyed hot and fresh, with the sauce at its glossiest and most vibrant.
Nutrition Facts
Calories: 258kcal
Carbohydrates: 16g
Protein: g
Fat: 11g
Saturated Fat: g
Cholesterol: 64mg
