Friday, August 16, 2019

Kung Pao Chicken

Kung pao bird with bell peppers, onions, lean white meat, and a spicy sauce that rivals genuine Chinese takeout! The greatest part, this fast stir fry meal is capable in simply 20 minutes.

Kung Pao Chicken

bowl of kung pao bird and white rice

This selfmade model of kung pao bird may have you ever ditching the takeout menu for good. Making Chinese dishes with restaurant excellent style isn't as difficult simply due to the fact it could possibly seem. The trick to fast meals with top-notch style is to make use of a fiery hot wok or big pan to do the work.

In this stir fry recipe, bird turns into golden brown within the pan growing further taste on the surface. Dried red chili peppers upload in layers of warmth that builds and boosts the taste. You’re in for a treat, capable to get cooking?

spatula transferring small items of white meat bird in a wok
How do you make genuine kung pao chicken?
Marinate the chicken
Use a wok (or big pan) to brown the bird surface
Set apart chicken
Stir-fry the vegetables and red chili peppers
Add again bird and simmer with liquid ingredients
Add cornstarch slurry till the sauce thickens
Garnish with peanuts and inexperienced onions
I want to serve this dish on a bed of steamed white rice, or cauliflower rice is a high excellent low carb vegetable-packed option.

pieces of bell peppers and dried red chili peppers sauteing in a wok
What provides the warmth to kung pao chicken?
Whole dried red chili peppers take the warmth of kung pao bird to the subsequent level. The chilies are break up open, seeds eliminated after which stir-fried in with the bird and vegetables. You can get dried red chili peppers within the Latin phase of the grocery shop or specialty market.

What sauce is utilized in kung pao chicken?
The base of this sauce is a mixture of soy sauce and sesame oil for umami notes. Honey then provides a contact of sweetness and rice vinegar a little bit of tanginess. A cornstarch slurry facilitates to thicken the sauce, make certain to hold stirring when including to assist the starches flippantly distribute.

cornstarch slurry being poured right into a wok stuffed with kung pao chicken
What can I exchange for dried red chili peppers?
Dried chili flakes are a nice exchange for red chili peppers. Start through including ¼ teaspoon, and steadily growth in your tolerance level. If you desire the dish even spicier, upload a few chili oil, or chili sauce like sriracha. Just make certain to provide the bottom sauce a style on the quit of cooking to gauge how a lot further warmth is needed.

Chili lovers will love this dish! However, the nice information is you'll be able to manipulate the stage of spiciness in your liking. I understand that I’m a wimp when it involves fiery hot foods, so subsequent time I would possibly use half the quantity of chili peppers that the recipe calls for.

close up photograph of kung pao bird cooking in a wok
More Chinese recipes
Easy Fried Rice
Chow Mein
Beef with Broccoli
View all Chinese recipes

If you make this recipe, please let me know! Leave a comment, price it, and don’t neglect to tag a photograph #jessicagavin on Instagram. I’d love to see what you arise with. Cheers, friends!

How to maximize the spiciness of the dish
Dried red chili peppers are used as the flavors are further focused and complicated in contrast to recent chilies. The chilies are break up in half to reveal the flesh and seeds the place the bulk of spicy capsaicin resides. When the chilies are sauteed with oil and vegetables, the spice molecules disperse which enhances the warmth stage of the dish.

 Print Recipe
4.92 from 12 votes
Kung Pao Chicken
Kung pao bird recipe with bell peppers, onions, lean white meat, and a spicy sauce that rivals genuine Chinese takeout!
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: EntreeCuisine: Chinese Servings: four of us Calories: 412kcal Author: Jessica Gavin


1 1/2 kilos boneless skinless bird breast, (681g) cut into 1-inch pieces
2 1/2 teaspoons cornstarch, (6g) divided
5 tablespoons soy sauce , (75ml) divided
5 teaspoons sesame oil, (10ml) divided
1/2 teaspoon black pepper
3 tablespoons water, (45ml)
3 tablespoons rice vinegar, (45ml)
3 tablespoons honey, (45ml)
2 tablespoons vegetable oil, (30ml)
1 cup diced white onion, (115g) 3/4-inch dice
2 cups diced bell pepper, (262g) red and green, 3/4-inch dice
1 tablespoon minced garlic, (10g)
1 tablespoon minced ginger, (9g)
8 items dried red chilies, cut in half and seeds removed
2 tablespoons roasted peanuts, (22g)

1 tablespoon thinly sliced inexperienced onions, (1g)


Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, blend to combine. Allow bird to marinate whereas getting ready the different ingredients.

To make the sauce, whisk collectively 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl.

Make a cornstarch slurry through whisking collectively 1 teaspoon cornstarch and 2 teaspoons water.

Heat a wok or big saute pan over medium-high heat. Add vegetable oil, as soon as the oil is hot upload the marinated bird in one layer within the pan.

Allow bird to cook dinner with out transferring for 2 minutes. Stir the bird and cook dinner for 2 minutes. Transfer bird to a blank bowl.

Turn warmth down to medium and upload the onions, stir-fry for 1 minute.

Add the bell peppers and stir-fry for 1 minute.

Add the garlic, ginger, and chili peppers, and cook dinner for 1 minute.

Add the bird again to the pan. Add the sauce to the pan and permit to warmth and bubble, 1 to 2 minutes.

Mix the cornstarch slurry after which steadily upload to the pan, stirring to combine. Stir and cook dinner till the sauce is thickened, 1 minute.

Garnish kung pao bird peanuts and inexperienced onions.source