Kung Pao Chicken Recipe
Make Kung Pao Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Marinade
Sauce
Vegetables
Nuts
Cooking Oil
Method
Preparation
- 1
Marinate the Chicken
Cut the chicken into bite-sized pieces. In a bowl, combine the soy sauce, Shaoxing wine, and cornstarch. Add the chicken pieces and mix well, ensuring they are fully coated. Let marinate for at least 30 minutes.
Sauce Preparation
- 2
Prepare the Sauce
In a separate bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, Szechuan peppercorns, and chili paste. Set aside.
Cooking
- 3
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 4
- 5
Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to combine. Cook for an additional 2-3 minutes until everything is heated through.
- 6
Add Peanuts
Stir in the roasted peanuts and sliced green onions, mixing well. Cook for another minute to allow the flavors to meld.
Serving
- 7
Serve
Serve the Kung Pao Chicken hot over steamed rice or noodles. Enjoy your meal!
