Kung Pao Chicken

Quick Info

• Prep: 15 mins
• Cook: 15 mins
• Servings: 4

Ingredient Substitutes

• Chicken -> Tofu
• Peanuts -> Cashews

Ingredients

• 500g boneless chicken breast, diced
• 1/2 cup roasted peanuts
• 2 dried red chilies
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp oil

Instructions

1. In a bowl, mix chicken with cornstarch and 1 tbsp soy sauce; rest 10 minutes.
2. Heat oil in a wok over high heat.
3. Add dried chilies, garlic, and ginger; stir briefly.
4. Add chicken and stir-fry until lightly browned.
5. Add bell pepper and cook 2 minutes.
6. Mix remaining soy sauce, vinegar, hoisin, and sugar; pour into wok.
7. Stir well until sauce thickens.
8. Add peanuts, toss quickly, and serve hot.

Tips & Variations

Use high heat for authentic wok flavor | Do not burn dried chilies | Adjust chili quantity to control spice | Roast peanuts for better crunch | Prepare sauce before cooking for smooth stir-fry

You will love it

Kung Pao Chicken is a famous sichuan dish known for its balance of spicy, sweet, and savory flavors. Diced chicken is stir-fried with dried red chilies, peanuts, garlic, and bell peppers in a flavorful soy-based sauce. Originating from Chengdu in sichuan province, this dish is loved worldwide for its vibrant heat and satisfying crunch.

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