Kung Pao Chicken is a classic Chinese dish known for its bold flavors and exciting textures. This recipe brings the authentic taste of Sichuan cuisine right into your home kitchen, balancing spicy, sweet, and savory notes with a delightful crunch.
Chicken breast is the star here, offering a lean protein that soaks up the flavors of the sauce. The roasted peanuts add a satisfying crunch and nutty depth. Spice comes from dried red chilies and the unique tingle of Sichuan peppercorns. Aromatics like garlic and ginger provide a fragrant base, while green onions and red bell pepper contribute freshness and a pop of color. The sauce, made from soy sauce, Chinese black vinegar, and sugar, ties everything together with a perfect balance of salty, sour, and sweet. A touch of cornstarch thickens the sauce, while sesame oil adds a finishing note of flavor.
This Kung Pao Chicken pairs wonderfully with steamed jasmine rice to soak up the flavorful sauce. Add a side of stir-fried greens like bok choy or broccoli for a complete meal. For a festive touch, serve with a chilled glass of light-bodied white wine or a refreshing iced tea.
Start by preparing the sauce. In a small bowl, whisk together the soy sauce, Chinese black vinegar, sugar, and cornstarch mixed with water. This will help everything come together smoothly later.
Heat up a wok or large skillet over medium-high heat, then add the vegetable oil. Toss in the Sichuan peppercorns and dried red chilies. Stir them until they're fragrant, about a minute, but keep an eye on them so they don't burn.
Next, add the chicken cubes to the wok. Stir-fry them until they're golden brown and cooked through, which should take about 5-7 minutes. They should be juicy and firm but not dry.
With the chicken cooked, introduce the garlic, ginger, and red bell pepper to the wok. Stir-fry everything for another 2-3 minutes until the bell pepper starts to soften and the garlic and ginger are fragrant.
Pour in the prepared sauce, stirring continuously as it thickens and coats the chicken and vegetables. Everything should be glossy and well-incorporated.
Finally, add the roasted peanuts and green onions. Toss them in the sauce and chicken mixture, then drizzle with sesame oil for a fragrant finish. Serve immediately for the best texture and flavor.
Share