Kung Pao Chicken

This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

Kung Pao Chicken

Course: Main Dish
Cuisine: Chinese
Servings: 5 servings
Calories per Serving: 432
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Prep Time: 15 mins
Cook Time: 30 mins
Marinating Time: 12 hrs
This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

Ingredients

Marinade

  • 2 Tbsp soy sauce
  • 1 Tbsp rice cooking wine
  • 1 tsp cornstarch

Sauce

  • 1 lb boneless skinless chicken, cut into bite sized pieces
  • 2-4 small dried chilies
  • 1 Tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1/2 C peanuts
  • 1 Tbsp cornstarch
  • 1 Tbsp sugar
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 1 tsp rice cooking wine
  • 1 Tbsp vinegar
  • 6 Tbsp oil, divided

Instructions

  • Marinate chicken overnight in a mixture of 2 Tbsp soy sauce, 1 Tbsp rice cooking wine, and 1 tsp cornstarch.
  • To make the sauce, combine the following in a small bowl: vinegar, 2 Tbsp soy sauce, sesame oil, 1 tsp rice cooking wine, sugar, 1 Tbsp cornstarch. Set aside.
  • Heat 4 Tbsp. oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside.
  • Rinse out wok and add 2 Tbsp oil. Heat oil and add chilies. [If you cannot find chilies, you can use ¼ to ½ tsp. crushed red pepper.] This makes chili oil and is what flavors the dish.
  • Stir fry chilies until they turn black, add ginger, garlic, and peppers. Stir fry until softened.
  • Add chicken to reheat. Add sauce and stir until thickened.
  • Garnish with peanuts and serve over rice.

Notes

Be sure to start the night before so your chicken has time to marinate for the fullest flavor.
You can use low-sodium soy sauce if you prefer.
Recipe Author: Mary Ann Kelley

Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate; text Kung Pao chicken Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking, she enjoys reading, researching genealogy, and traveling.

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