This delicious Kung Pao Chicken brings the flavors of your favorite Chinese restaurant right to your kitchen. It’s simple to prepare, and you can adjust the ingredients to your taste. The best part? The sauce cooks down to a perfect, thick consistency packed with flavor.
Table of Contents
Kung Pao Chicken
Kung Pao Chicken is a much-loved Chinese takeout classic, celebrated for its bold, mouthwatering flavors and addictive kick of spice. The great news is that it’s surprisingly simple to recreate this dish at home, so you can satisfy your cravings anytime without picking up the phone for takeout. We can’t get enough of the flavorful blend of sweet, sour, and savory elements in the sauce, coupled with the unique numbing heat from Sichuan peppercorns that makes each bite an exciting experience.
If you’re curious about its authenticity, Kung Pao Chicken, as we know it outside of China, is a slightly Westernized take on the traditional Sichuan dish. In China, Kung Pao Chicken is typically a “dry” stir-fry, differentiating it from the more sauce-heavy Asian stir-fries like Cashew Chicken or Chop Suey. It isn’t drenched in sauce but features a more concentrated and intensely flavored coating.
The beauty of this dish lies in its balance—although it doesn’t have a lot of sauce, the little bit that does coat the chicken is packed with flavor. When combined with Rice, even a tiny amount of this rich, sweet-sour-savory sauce satisfies your taste buds. The result is a dish that’s both comforting and full of complex, layered flavors.
What is the Kung Pao Chicken?
Kung Pao Chicken is a Chinese stir-fry dish featuring chicken cubes and dried chili peppers. Initially a Sichuan classic, it was adapted in America to suit local tastes. The traditional Sichuan version is more intricate, using plenty of dried chilies and the numbing kick of Sichuan peppercorns.
Is Kung Pao Chicken the same as Szechuan chicken?
Both are classic Sichuan dishes, but Szechuan chicken packs a fiery punch, while Kung Pao chicken has a milder spice. Szechuan chicken is deep-fried before being stir-fried with dried chilies and aromatics. In contrast, Kung Pao chicken is more tender and features a sauce with a sweet and sour kick.
Is kung pao very spicy?
Kung Pao Chicken’s signature spice comes from a mix of fresh and dried chilies and Sichuan peppercorns, which create a unique, numbing sensation on the tongue. This combination gives the dish its bold, fiery kick. However, if you prefer a milder version, you can easily adjust the heat by choosing milder chilies and using fewer Sichuan peppercorns to suit your taste. The beauty of this dish lies in its flexibility, allowing you to enjoy its flavors with just the right amount of spice.
Is kung pao chicken sweet or savory?
Kung Pao Chicken is a well-loved Sichuan dish known for its perfect spicy, sweet, and savory flavor blend. This flavorful stir-fry combines tender chicken pieces with dried chilies, garlic, ginger, and crunchy peanuts, all tossed in a rich, tangy sauce. The mix of ingredients creates a satisfying balance of heat, sweetness, and umami, making every bite a delicious flavor explosion.
How to Make Kung Pao Chicken
The complete, step-by-step recipe is provided below, but here’s a quick rundown of how to prepare this popular Kung Pao Chicken:
- Prepare the marinade and let the chicken soak in it in the fridge.
- Create the chili paste and brown sugar sauce, then add the rest of the ingredients to cook together.
- Sauté the marinated chicken in a skillet until fully cooked.
- Combine the cooked chicken with the sauce mixture.
- Let it simmer until the sauce thickens and coats the chicken perfectly.
Ingredients:
- Two tablespoons cornstarch mixed with two tablespoons water
- Two tablespoons white wine, split into two portions
- Two tablespoons of soy sauce, divided into two portions
- Two tablespoons of sesame oil, divided into two portions
- One pound of boneless, skinless chicken breasts, diced into bite-sized chunks.
- 1 ounce hot chili paste
- Two teaspoons of brown sugar
- One teaspoon of white vinegar
- 1 (8-ounce) can of water chestnuts, drained
- 4 ounces peanuts, roughly chopped
- Four green onions, sliced
- One tablespoon of garlic, finely chopped
Directions:
Step 1:
Gather all ingredients.
Step 2:
In a small mixing bowl, pour in the water and add the cornstarch. Using a spoon or small whisk, stir the mixture thoroughly until the cornstarch is completely dissolved and the liquid becomes smooth and free of lumps. Once thoroughly combined, set the bowl aside, allowing the mixture to rest until it’s ready to be used in the recipe.
Step 3:
Combine one tablespoon of wine, one tablespoon of soy sauce, one tablespoon of sesame oil, and one tablespoon of cornstarch/water mixture in a large glass bowl. Add the chicken pieces and toss until fully coated. Cover the dish and place it in the refrigerator for approximately 30 minutes.
Step 4:
Combine the remaining one tablespoon of wine, one tablespoon of soy sauce, one tablespoon of sesame oil, and the remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
Step 5:
Transfer the water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
Step 6:
Meanwhile, transfer the chicken from the marinade to a large skillet and cook over medium-high heat, stirring, until the chicken is cooked through and the juices run clear.
Step 7:
Add the water chestnut mixture to the skillet with the sautéed chicken, stirring well to combine all the ingredients. Lower the heat to a gentle simmer, allowing the flavors to meld together. Continue to Rice, stirring occasionally, until the sauce gradually thickens to your desired consistency.
| Nutrition Facts (per serving) | |
|---|---|
| Calories | 437 |
| Fat | 23g |
| Carbohydrates | 25g |
| Protein | 34g |
In conclusion, Kung Pao Chicken is a perfect balance of bold, spicy, and savory flavors with tender chicken and crunchy peanuts, making it a standout dish in Chinese cuisine. Whether served with Rice or enjoyed on its own, this dish offers a satisfying and flavorful experience that will surely please anyone who loves a little heat and rich, dynamic flavors.