Here’s a list of all the ingredients for **Kung Pao Chicken**, formatted with SEO-friendly keywords to help you rank better for related searches:
- **Boneless chicken breast or thighs** (cut into bite-sized pieces)
- **Soy sauce** (for marinating and seasoning)
- **Cornstarch** (to thicken the sauce and coat the chicken)
- **Vegetable oil** (for stir-frying)
- **Dried red chilies** (for authentic Kung Pao spice)
- **Szechuan peppercorns** (for a numbing, spicy flavor)
- **Garlic** (minced, for aromatic flavor)
- **Ginger** (minced, for a warm, zesty taste)
- **Green onions** (scallions, for garnish and freshness)
- **Roasted peanuts** (for crunch and nuttiness)
- **Rice vinegar** (for tanginess in the sauce)
- **Hoisin sauce** (for a sweet and savory base)
- **Sesame oil** (for a nutty aroma)
- **Sugar** (to balance the flavors)
- **Chicken broth** (for the sauce base)
- **Bell peppers** (optional, for added color and crunch)
- **Zucchini or celery** (optional, for extra vegetables)
This **Kung Pao Chicken recipe** is packed with bold flavors, combining spicy, sweet, and savory elements. Perfect for a quick and easy **Chinese stir-fry dinner**!
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# How to Make Kung Pao Chicken: A Step-by-Step Guide
Kung Pao Chicken is a classic Chinese dish known for its bold flavors, combining tender chicken, crunchy peanuts, and a spicy-sweet sauce. Follow this detailed recipe to create an authentic Kung Pao Chicken at home. This guide is optimized for SEO, ensuring you find the best tips and techniques for this popular dish.
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## **Ingredients for Kung Pao Chicken**
- **Protein**: 500g boneless chicken breast or thigh, cut into bite-sized pieces
- **Vegetables**: 1 red bell pepper, 1 green bell pepper, 1 onion (all diced)
- Cut the chicken into bite-sized pieces and marinate with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt. Let it sit for 15-20 minutes to absorb the flavors.
### **2. Make the Sauce**
- In a small bowl, mix 2 tbsp soy sauce, rice vinegar, hoisin sauce, oyster sauce, sugar, and 1 tsp cornstarch. Stir until smooth and set aside.
### **3. Stir-Fry the Aromatics**
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the dried chilies and Sichuan peppercorns (if using) and stir-fry for 30 seconds until fragrant. Be careful not to burn them.
### **4. Cook the Chicken**
- Add the marinated chicken to the wok and stir-fry for 4-5 minutes until golden brown and cooked through. Remove the chicken and set aside.
### **5. Stir-Fry the Vegetables**
- In the same wok, add another tbsp of oil. Toss in the diced bell peppers and onion, stir-frying for 2-3 minutes until slightly tender but still crisp.
### **6. Combine Everything**
- Return the chicken to the wok. Pour in the prepared sauce and stir well to coat the chicken and vegetables. Cook for 2-3 minutes until the sauce thickens.
### **7. Add the Peanuts**
- Toss in the roasted peanuts and stir to combine. Cook for an additional minute to warm the peanuts.
### **8. Serve and Enjoy**
- Transfer the Kung Pao Chicken to a serving dish. Garnish with chopped green onions or sesame seeds if desired. Serve hot with steamed rice or noodles.
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## **Tips for Perfect Kung Pao Chicken**
- Adjust the spice level by reducing or increasing the number of dried chilies.
- For a gluten-free version, use tamari instead of soy sauce.
- Toast the peanuts lightly before adding them for extra crunch and flavor.
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## **Why You’ll Love This Recipe**
This Kung Pao Chicken recipe is quick, easy, and packed with authentic flavors. It’s perfect for weeknight dinners or impressing guests with your culinary skills. Plus, it’s customizable to suit your taste preferences.
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By following these steps, you’ll master the art of making Kung Pao Chicken at home. Don’t forget to share your creation on social media and tag #KungPaoChicken for more foodie inspiration!