Kung Pao Chicken

There’s this Malaysian Restaurant here in Vancouver that our family frequently dine at to celebrate birthdays and special occasions. Our favorite dish to order is Kung Pao chicken.  Traditionally, it is a spicy dish, but we always ask for a milder one.  I have always wanted to cook Kung Pao chicken at home and so I was glad that I was able to do that over the weekend.

Kung Pao chicken is a very popular Chinese dish. It traditionally consists of chicken, vegetables, peanuts and dried chili peppers. Beef, pork, shrimp or tofu may be used instead of chicken. In this recipe, the diced chicken is first marinated and then stir-fried with garlic. The vegetables are separately stir-fried in seasoned oil and then combined with the chicken. The dish is finished off with the sauce and peanuts.  The result is a moist, flavorful chicken dish with sauce that has a tangy kick to it 🙂

Cooking Tips for Perfect Kung Pao Chicken

To achieve that authentic Kung Pao chicken flavor, marinating the chicken is key. Use a mixture of soy sauce, rice wine, and cornstarch for at least 30 minutes. This not only enhances the flavor but also tenderizes the chicken. When stir-frying, make sure your pan is hot enough. A wok is ideal for this dish, as it allows for quick cooking at high heat. Avoid overcrowding the pan; cook the chicken in batches if necessary to get that beautiful sear. For the vegetables, bell peppers and zucchini work well, but feel free to mix in whatever you have on hand. Just remember to cut them into similar-sized pieces for even cooking. Finally, don’t skip on the peanuts. Toasting them lightly in the pan before adding to the dish brings out their nutty flavor and adds a satisfying crunch.

Serving Suggestions and Storage

Kung Pao chicken pairs beautifully with steamed jasmine rice or fried rice. The rice soaks up the flavorful sauce perfectly. You can also add a side of stir-fried greens, like bok choy or broccoli, for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheating can be done in a skillet over low heat to maintain the chicken’s moisture. If you want to enjoy this dish later, consider freezing it without the peanuts. When you’re ready to eat, just thaw and reheat, adding fresh peanuts for that delightful crunch. This dish can also be served over noodles for a delicious variation.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works just fine. Just remember that it might turn out a bit drier than thighs, so keep an eye on the cooking time.

What if I don’t have oyster sauce?

If you’re out of oyster sauce, soy sauce can be a decent substitute, though it won’t have the same depth of flavor. You can also mix soy sauce with a bit of sugar to mimic the sweetness.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge. They should be good for about 3-4 days, just reheat gently to avoid drying the chicken out.

Can I make this dish ahead of time?

You can prepare the chicken and veggies in advance and store them separately. Just stir-fry them together and add the sauce right before serving for the freshest taste.

What kind of vegetables can I add?

Besides the celery and bell pepper, you can toss in veggies like zucchini, carrots, or even snap peas. Just make sure to chop them into similar sizes for even cooking.

Kung Pao Chicken

Liza Agbanlog

Kung Pao Chicken combines tender chicken with crunchy veggies and a spicy kick, all tossed in a savory oyster sauce. It's easy to whip up and packed with flavor!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 -5 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 lb. boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3 tablespoons vegetable oil
• 4 small dried red chilies for mild or 8 dried red chilies for spicy
• 4 cloves garlic chopped
• 2 stalks celery diced
• ½ red bell pepper diced
• 1 8oz can sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

Sauce:

• ¼ cup balsamic vinegar
• ¼ chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar

Instructions

 

• Combine oyster sauce and cornstarch in a bowl. Stir to coat chicken well. Let stand for 10 minutes.
• In another bowl, combine all sauce ingredients. Set aside.
• Place a skillet or wok over high heat. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook until fragrant, about 10 seconds.
• Add chicken and stir-fry for 3-5 minutes or until no longer pink. Transfer into a plate and set aside.
• Using the same skillet, add remaining 1 tablespoon oil. Add garlic and cook, stirring until fragrant, about 10 seconds.
• Add celery, bell pepper and bamboo shoots; stir-fry for 2 minutes.
• Return chicken and chilies to the skillet; stir-fry for 1 minute.
• Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
• Transfer to a serving plate and serve with steamed rice.
• Enjoy!

Notes

Recipe adapted from Martin Yan.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 6g

Keyword Asian cuisine, peanuts, quick meal, spicy chicken, stir-fry

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