Kung Pao Chicken – This panda express kung pao chicken is better than takeout and consists of sweet salty juicy chicken and vegetables made in less than 30 minutes.
What is Kung Pao Chicken?
The dish originates from the Sichuan province of China and is known for its unique tingly sensation caused by Sichuan peppercorns. It is also known as Gong Bao chicken or Kung Po chicken, is a Sichuan classic. It features tender chicken pieces stir-fried with peanuts, vegetables, and a vibrant sauce that’s sweet, savory, and oh-so-slightly spicy. ️
Kung Pao Chicken – Tips
- Marinate the chicken for at least 15 minutes for extra tender results.
- To save time, chop your veggies and have your sauce ingredients prepped before you start cooking.
- Cook the chicken in batches to avoid overcrowding the pan, which can lead to soggy chicken.
- Use a high heat for stir-frying to ensure the chicken stays crispy and the veggies get tender-crisp, not mushy.
- Taste the sauce and adjust seasonings to your preference before adding the chicken back in.
Recipe Variations
- Add another chili pepper or a pinch of chili flakes for a fiery kick.
- Swap the chicken for cubed and pan-fried firm tofu for a vegetarian option.
- Use peeled and deveined shrimp for a lighter seafood twist.
How to Serve This Authentic Kung Pao Chicken?
It is traditionally served over steamed white rice. However, you can also enjoy it with brown rice, quinoa, or cauliflower rice for a lower-carb option.
Can I Store This Kung Pao Chicken?
- Leftover can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat it gently in a pan or microwave until warmed through.
- Leftovers also make a fantastic lunch the next day!
Kung Pao Chicken
Kung Pao Chicken - This panda express kung pao chicken is better than takeout and consists of sweet salty juicy chicken and vegetables made in less than 30 minutes.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons white wine
- 1 pound skinless, boneless chicken breast halves - cut into chunks
- 2 tablespoons sesame oil, divided
- 1 ounce hot chile paste
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 4 green onions, chopped
- 1 teaspoon distilled white vinegar
- 1 (8 ounce) can water chestnuts
- 2 teaspoons brown sugar
- 4 ounces chopped peanuts
- 1 tablespoon chopped garlic
Instructions
Make Your Marinade
- Combine 1 tablespoon soy sauce, 1 tablespoon wine, 1 tablespoon cornstarch mixture, 1 tablespoon oil and mix together. Place chicken pieces in a bowl and add marinade. Cover and place in refrigerator for about 30 minutes.
Make Your Sauce
- In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon wine, 1 tablespoon cornstarch mixture, 1 tablespoon oil, vinegar, chili paste and sugar. Mix together and add garlic, water chestnuts, green onion and peanuts. Heat sauce slowly in a medium skillet until aromatic.
- Remove the chicken from marinade and in a large skillet saute your chicken until juices run clear and meat is white.
- Add your sauteed chicken to the sauce and let simmer together until sauce thickens.
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Nutrition Information
Serving Size
4Amount Per Serving Calories 514Total Fat 25gSaturated Fat 4gCholesterol 83mgSodium 899mgCarbohydrates 37gSugar 7gProtein 35g
Kung Pao Chicken – FAQs
What can I substitute for Sichuan peppercorns?
- Add a pinch of regular black pepper for a mild heat.
- Use a teaspoon of chili flakes for a touch more spice.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally more flavorful and juicy. Just cook them for a minute or two longer to ensure they’re cooked through.
How do I make the sauce thicker?
The cornstarch slurry will thicken the sauce as it simmers. Add a little more cornstarch mixed with water if you prefer a very thick consistency.
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