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There’s a reason why takeout is so popular! Kung Pao Chicken is fried to crispy perfection and topped with a spicy, flavorful sauce that will leave you wanting more. Once you try making it from scratch, you’ll never want to make it any other way!
Looking for recipes that are even better than takeout? Try Dynamite Shrimp, Easy Fried Rice, and Sichuan Beef.
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homemade kung pao chicken recipe
Want to eat sweet and spicy kung pao chicken but don’t have time? This recipe is the answer. I decided to forego deep frying and go for a light pan fryer, but trust me I didn’t sacrifice taste. The homemade kung pao sauce is very nice, with a nice garlic and vinegar flavor with a touch of chili pepper. Stir-fried with chopped peppers and peanuts, this homemade kung pao chicken is the perfect combination of flavors and textures.
Homemade Kung Pao Chicken is perfect for weeknights, party-approved, and sure to enchant your taste buds. It’s always a big hit with everyone! Grab your wok, turn up the heat, and let’s get cooking!
Table of ingredients
Here’s everything you need for crispy fried chicken and a delicious sauce to drizzle over it. All measurements are listed in the recipe card at the end of the post.
- chicken: Cut the chicken breasts into even, small pieces so that everything cooks evenly.
- Cornstarch and eggs: With a golden brown coating! This combination of the two allows the crispy shell to lock in the juiciness and the sauce to coat each piece of chicken.
- Dried red chili pepper: In other words, kung pao chicken has traditional spices. Remember, a little goes a long way.
- Garlic & Ginger: Finely chopping infuses the flavor throughout the dish.
- soy sauce & rice vinegar: Salty dream team! The soy adds a rich flavor, and the rice vinegar adds a tangy punch.
- Shenjiang vinegar: The complex and mellow sweetness tightens the sauce. You can find this online or at your local Asian grocery store.
- Red chili paste: This fiery jam packs a punch of spice. Please touch it lightly at first. If you want more spice, you can always add more later.
- green pepper: Adds a juicy crunch and a bright pop of color. They’re a confetti cannon in stir-fries, making every bite feel festive.
- Peanuts: Achieves texture and nutty flavor.
- Green onion: Chop and add garnishes on top.
How to make kung pao chicken
- season: Sprinkle the cut chicken with salt and pepper and set aside.
- coating mixture: Combine cornstarch and beaten eggs in two separate bowls. Dip seasoned chicken pieces in cornstarch and coat with egg mixture.
- heat pan: Heat 2 tablespoons of oil in a large frying pan or wok over medium heat. Add the coated chicken to the pot. You may need to work in batches to avoid crowding the pot.
- Stir-fried bread: Fry the chicken for about 8-10 minutes, turning it every few minutes, until evenly browned on both sides.
- sauce mix: While the chicken is cooking, make the sauce by mixing the chopped chili pepper, garlic, ginger, soy sauce, rice vinegar, green pepper paste, and red chili pepper.
- cornstarch slurry: In another small bowl, whisk the cornstarch and water together to make a cornstarch slurry and set aside.
- sautéed vegetables: Once the chicken is all cooked, remove it from the pan and set it aside. Add some oil to a frying pan and add the red bell pepper, green bell pepper, and dried red chili pepper. Stir-fry until the vegetables are soft and starting to brown.
- combine: Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir-fry chicken and vegetables with kung pao sauce for 4-5 minutes.
- thicken: Continue to simmer until the sauce thickens and keep stirring to coat the chicken and vegetables evenly.
- serve: Remove the pot from the heat and serve the kung pao chicken over rice, garnishing with peanuts and green onions.
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lower fever
Kung Pao chicken is generally a fairly spicy dish, but if you want it to be less spicy, remove the dried chili peppers and reduce the amount of chili paste used in the sauce.
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How to store leftover kung pao chicken
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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Season the shredded chicken with salt and pepper and set aside.
Combine cornstarch and beaten eggs in two separate bowls. Dip seasoned chicken pieces in cornstarch and coat with egg mixture.
Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add the coated chicken to the pot. You may need to work in batches to avoid crowding the pot.
Fry the chicken for about 8 to 10 minutes, turning it every few minutes, until evenly browned on both sides.
While the chicken is cooking, make the sauce by combining the chopped chili peppers, garlic, ginger, soy sauce, rice vinegar, green pepper paste, and red chili paste.
Whisk the cornstarch and water together in a separate small bowl to make a cornstarch slurry and set aside.
Once the chicken is all cooked, remove it from the pan and set it aside. Add some oil to a frying pan and add the red bell pepper, green bell pepper, and dried red chili pepper. Stir-fry until the vegetables are soft and starting to brown.
Return chicken to skillet and pour sauce over chicken and vegetables. Stir-fry chicken and vegetables with kung pao sauce for 4-5 minutes.
Continue cooking until the sauce thickens, stirring constantly to evenly coat all the chicken and vegetables.
Remove the pot from the heat, serve the kung pao chicken over the rice, and garnish with the peanuts and green onions.
Nutritional information is automatically calculated and should only be used as a rough guide.