Craving a bold and flavorful dish that comes together in just 20 minutes? This homemade Kung Pao Chicken is a quick and easy Chinese stir-fry loaded with tender chicken, crunchy peanuts, fiery dried red chilies, and a deliciously spicy-sweet garlic sauce. Perfect for busy weeknights or when you’re craving authentic Chinese takeout at home!
Ingredients for Kung Pao Chicken:
1 tbsp peanut oil or vegetable oil
1 lb boneless, skinless chicken breast, cut into bite-sized cubes
10 dried red chilies (adjust for desired heat level)
1 tsp Sichuan peppercorns, toasted and crushed (optional for authentic numbing heat)
1 tbsp garlic, minced or grated
1 tbsp fresh ginger, minced or grated
1/4 cup chicken broth (or water)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinkiang vinegar (or substitute balsamic vinegar)
1 tsp sugar
2 tsp cornstarch
1/4 cup roasted peanuts, roughly chopped
1 tsp sesame oil
4 green onions, thinly sliced
Instructions:
- Heat the oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until lightly golden and cooked through.
- Toss in the dried red chilies, ground Sichuan peppercorns, garlic, and ginger. Sauté for 1 minute until fragrant.
- In a small bowl, combine chicken broth, soy sauces, vinegar, sugar, and cornstarch. Pour this sweet and spicy sauce into the pan.
- Stir continuously and simmer for about 1 minute, or until the sauce thickens to a glossy coating.
- Remove from heat. Mix in the peanuts, sesame oil, and green onions.
- Serve hot over steamed rice or noodles for a quick and flavorful Asian dinner!
Recipe Details:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: ~350 kcal per serving
Servings: 4
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