Kung Pao Chicken, a classic dish in Chinese cuisine, offers a delightful blend of spicy, savory, and slightly sweet flavors. This dish features tender pieces of chicken, crunchy vegetables, and roasted nuts, all tossed in a rich, flavorful sauce. Known for its perfect balance of heat and sweetness, Kung Pao Chicken is a favorite among those who appreciate bold and dynamic flavors.

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What sets this Kung Pao Chicken recipe apart is its use of high-quality ingredients and a well-balanced marinade and sauce. Each component is meticulously prepared to ensure that every bite is bursting with flavor. With a combination of soy sauce, hoisin sauce, and toasted sesame oil, this dish captures the essence of traditional Chinese cooking while remaining accessible for home chefs.

Ingredients and Preparation

This recipe requires a variety of ingredients to achieve its distinct taste and texture. For the marinade, you’ll need chicken tenderloins, soy sauce, dry sherry, and cornstarch. The sauce calls for hoisin sauce, soy sauce, sugar, balsamic vinegar, toasted sesame oil, cornstarch, crushed red pepper flakes, ground ginger, and water. For the stir-fry, you will need vegetable oil, a large red bell pepper, celery stalks, salt, garlic, scallions, and roasted unsalted peanuts or cashews.

Begin by marinating the chicken. In a medium bowl, whisk together soy sauce, dry sherry, and cornstarch until the cornstarch dissolves. Add the chicken pieces, ensuring they are evenly coated, and let the mixture sit at room temperature for 15 minutes, stirring occasionally.

Next, prepare the sauce. In another medium bowl, combine hoisin sauce, soy sauce, sugar, balsamic vinegar, toasted sesame oil, cornstarch, crushed red pepper flakes, ground ginger, and water. Whisk until the cornstarch is fully dissolved, scraping the bottom of the bowl to incorporate any settled cornstarch.

For the vegetables, dice the red bell pepper and halve the celery stalks lengthwise before slicing them thinly. Chop the garlic and thinly slice the scallions, keeping the white and green parts separate. Set aside a bowl of roasted peanuts or cashews for the final touch.

Cooking Instructions

Once the chicken is marinated and the sauce is ready, it’s time to start cooking. Heat a large nonstick skillet over high heat until it’s extremely hot. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Toss in the diced bell pepper and sliced celery with a pinch of salt. Stir-fry these vegetables until they start to soften and brown slightly, about 5 minutes. Transfer them to a large bowl and set aside.

In the same skillet, add another ½ tablespoon of oil and keep the heat high. Place half of the marinated chicken pieces in the pan, making sure not to overcrowd it. Let the chicken brown on one side for about 1½ minutes, then flip and cook for another 1½ minutes until fully cooked through. Transfer the cooked chicken to the bowl with the vegetables. Repeat with the remaining chicken, adding another ½ tablespoon of oil as needed.

Once the chicken is done, add the final ½ tablespoon of oil to the skillet, followed by the chopped garlic and sliced scallions. Stir these aromatics with the chicken for about 30 seconds, ensuring they don’t burn. Then, reintroduce the cooked vegetables and chicken to the pan, along with the prepared sauce. Lower the heat and simmer until everything is warmed through and the sauce has thickened, approximately 30 seconds. Stir in the roasted nuts, ensuring an even distribution.

Recipe Tips & Frequently Asked Questions

Tips for Selecting Quality Ingredients: Choose fresh chicken tenderloins and high-quality soy sauce and hoisin sauce to enhance the dish’s flavor.
Adjusting Spice Levels: To make the dish less spicy, reduce the amount of crushed red pepper flakes by half.
Proper Techniques for Stir-Frying: Keep the heat high and stir-fry quickly to maintain the crunchiness of the vegetables.
How to Avoid Common Mistakes: Avoid overcrowding the pan when cooking the chicken to ensure even browning.
Can I Use Different Types of Chicken? Yes, you can substitute chicken tenderloins with chicken breasts or thighs for a different texture.
What Can I Substitute for Dry Sherry? Dry white wine or chicken broth can be used as a substitute for dry sherry.
How Do I Store Leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I Make This Dish Ahead of Time? Yes, you can prepare the marinade and sauce in advance, but cook the dish just before serving for the best texture and flavor.

What to Serve With This Recipe

Kung Pao Chicken pairs well with a variety of side dishes. Steamed jasmine rice or fried rice make excellent accompaniments, absorbing the flavorful sauce perfectly. For a lighter option, serve it with a side of steamed or stir-fried vegetables. A cold cucumber salad or a bowl of hot and sour soup also complement the bold flavors of Kung Pao Chicken beautifully. For beverages, consider pairing this dish with a chilled beer, a glass of white wine, or a refreshing iced tea.

Variations and Substitutions

For those who prefer a vegetarian option, tofu or tempeh can be used in place of chicken. Simply marinate and cook the tofu or tempeh as you would the chicken. To make the dish gluten-free, use tamari instead of soy sauce and ensure all other sauces are gluten-free. Experiment with different nuts like almonds or walnuts to add a unique twist to the dish. Additionally, feel free to include other vegetables such as broccoli, snap peas, or carrots to enhance the nutritional value and add more color to your meal.

This Kung Pao Chicken recipe is a delightful combination of flavors and textures, making it a standout dish for any occasion. By following the steps outlined above, you can create a delicious and impressive meal that will surely become a favorite. Don’t hesitate to experiment with the recipe and make it your own. We encourage you to try it out and share your variations with us. Enjoy your cooking adventure and savor every bite of this flavorful Kung Pao Chicken!

INGREDIENTS

FOR THE MARINADE

1½ lb chicken tenderloins, cut into 1-inch pieces
1½ tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons corn starch

FOR THE SAUCE

1 tablespoon hoisin sauce (opt for high-quality brands like Kikkoman or Lee Kum Kee)
2 tablespoons soy sauce
1½ tablespoons sugar
1 tablespoon balsamic vinegar
1 tablespoon Asian/toasted sesame oil
1 tablespoon corn starch
½ teaspoon crushed red pepper flakes (reduce by half for a milder sauce)
¼ teaspoon ground ginger
⅓ cup water

FOR THE STIR-FRY

2½ tablespoons vegetable oil
1 large red bell pepper, diced
2 stalks celery, halved lengthwise and thinly sliced
¼ teaspoon salt
3 cloves garlic, chopped
5 scallions, white and green parts, thinly sliced
⅓ cup whole roasted unsalted peanuts or cashews

INSTRUCTIONS

Marinate the chicken: In a medium bowl, blend the soy sauce, dry sherry, and cornstarch until the cornstarch is fully dissolved. Add the chicken pieces and coat them evenly with the mixture. Let it rest at room temperature for 15 minutes, stirring occasionally.

Prepare the sauce: In a separate medium bowl, combine all the sauce ingredients and whisk until the cornstarch is completely dissolved. Make sure to scrape the bottom of the bowl to incorporate any settled cornstarch.

Heat a large nonstick skillet over high heat until it is extremely hot. Pour in 1 tablespoon of the oil and swirl to coat the pan. Add the diced bell pepper, sliced celery, and salt, and stir-fry until the vegetables start to soften and brown slightly, about 5 minutes. Transfer the vegetables to a large bowl and set aside.

Add another ½ tablespoon of oil to the skillet and maintain high heat. Place half of the marinated chicken in the pan, ensuring not to overcrowd it, and cook until one side is browned, about 1½ minutes. Flip the chicken pieces and continue cooking for another 1½ minutes or until fully cooked through. Move the chicken to the bowl with the vegetables. Repeat the process with another ½ tablespoon of oil and the remaining chicken. Once browned and cooked through, add this chicken to the same bowl.

Into the skillet, pour the remaining ½ tablespoon of oil, followed by the chopped garlic and sliced scallions. Stir these with the chicken for about 30 seconds, ensuring they do not burn.

Reintroduce the cooked vegetables and chicken to the skillet, along with the prepared sauce. Lower the heat and simmer until everything is heated through and the sauce has thickened, approximately 30 seconds. Stir in the roasted nuts. Taste the dish and adjust seasoning if needed. If the sauce becomes too thick, thin it with a few tablespoons of water. Serve immediately.