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Kung Pao Chicken Recipe

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★★★★★

4.9 from 113 reviews

A flavorful and vibrant Kung Pao Chicken recipe featuring tender, marinated chicken pieces seared to perfection, sautéed crisp-tender vegetables, and a tangy, sweet, and spicy orange chili sauce. Garnished with roasted peanuts, green onions, and sesame seeds, this dish delivers classic Chinese flavors with a fresh citrus twist, perfect served over hot rice.

Ingredients

Scale

Marinade

  • 1/4 cup low sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sherry or Shaoxing wine
  • 1 and 1/2 pounds chicken breasts or thighs, cut into 1–2 inch pieces

Vegetables

  • 1 red bell pepper, chopped into squares
  • 1 green bell pepper, chopped into squares
  • 2 small zucchini, sliced lengthwise then chopped into 2-inch pieces
  • 1/2 cup onion, chopped
  • 4 cloves garlic, smashed and minced
  • 1 and 1/2 inches fresh ginger, grated or minced (about 1 tablespoon)

Sauce

  • 2 teaspoons cornstarch
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon chili crisp (adjust to taste)
  • 1/2 cup chicken broth
  • 1 teaspoon orange zest (from 1 orange)
  • 3 tablespoons fresh orange juice (from 1/2 an orange)

Other

  • 1 tablespoon vegetable oil (plus more for searing chicken)
  • 1 tablespoon vegetable oil (for sautéing vegetables)
  • 1/2 cup roasted salted peanuts or roasted salted cashews
  • Green onions, chopped (for garnish)
  • White sesame seeds (for garnish)
  • Hot cooked rice, for serving (Coconut Jasmine, white, brown, cauliflower or Basmati rice suggested)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry or Shaoxing wine. Add the cubed chicken and stir to coat. Set aside at room temperature for 15 minutes to marinate.
  2. Prepare Vegetables and Aromatics: Chop red and green bell peppers into squares. Slice zucchini lengthwise and cut into 2-inch pieces. Chop onion to measure 1/2 cup. Smash and mince garlic cloves and finely mince or grate ginger. Set garlic and ginger apart from the other vegetables.
  3. Make the Sauce: In a small bowl, whisk together 2 teaspoons cornstarch, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili crisp, 1/2 cup chicken broth, 1 teaspoon orange zest, and 3 tablespoons fresh orange juice. Keep the whisk in the bowl for stirring later.
  4. Sear the Chicken: Heat a 12-inch cast iron skillet or wok over medium-high heat for 2-3 minutes until very hot. Add 1 tablespoon vegetable oil and swirl to coat. Using tongs, add chicken pieces in batches, spacing them out. Cook undisturbed for 2-3 minutes until browned on the bottom, then flip and sear the other side for about 1 minute. Reduce heat to medium and cook through (internal temp 160°F), then remove chicken to a plate. Repeat for remaining chicken.
  5. Sauté the Vegetables: Add 2 tablespoons vegetable oil to the same skillet and increase heat to medium-high. Add bell peppers, zucchini, and onion. Sauté for about 2 minutes until crisp-tender.
  6. Add Garlic and Ginger: Stir in the garlic and ginger with the vegetables and cook for an additional 1-3 minutes depending on desired tenderness, keeping vegetables crisp-tender as traditional.
  7. Combine Chicken and Sauce: Return the cooked chicken and any accumulated juices to the skillet. Add the orange chili sauce mixture and stir to combine, scraping up any browned bits from the pan. Add peanuts or cashews and stir well to coat everything evenly in the sauce. Remove from heat.
  8. Garnish and Serve: Sprinkle chopped green onions and toasted white sesame seeds on top. Serve garnished Kung Pao Chicken immediately with hot cooked rice such as Coconut Jasmine, white, brown, cauliflower, or Basmati rice for a complete meal. Pass extra chili crisp at the table for added spice.

Notes

  • Marinating the chicken improves tenderness and flavor infusion.
  • Use a cast iron skillet or wok for even high-heat searing.
  • Adjust chili crisp to taste for desired heat level.
  • Chicken should reach an internal temperature of 160°F for safe consumption.
  • Vegetables should remain crisp-tender to maintain authentic texture.
  • This dish pairs wonderfully with various types of rice or cauliflower rice for a lower-carb option.
  • Storing leftover onions in the freezer is a great time saver for future meals.

Keywords: Kung Pao Chicken, Chinese chicken recipe, spicy chicken stir fry, orange chicken, easy Asian recipes, chicken with peanuts

Find it online: https://yumwithmia.com/kung-pao-chicken-recipe/