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    Homepage » Main Dishes » Asian

    Easy Kung Pao Chicken Recipe (Better Than Takeout Chinese Food)

    Published: Mar 22, 2017 · Modified: May 18, 2020 This post may contain affiliate links · This blog generates income via ads · 17 Comments

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    This easy kung-pao chicken recipe will fulfill that craving for spicy Chinese Food. It’s a stir-fry chicken recipe using marinated, dark meat chicken that has a lot of juiciness, and a flavorful homemade stir-fry sauce.  Since I am unable to find a wok, I just used a favorite skillet pan of mine and it worked great for cooking the kung pao chicken. Not everyone likes peanuts or can have them in this dish due to allergies.  That’s a simple thing to remove and doesn’t even need a replacement as there’s tons of flavor without it.  Two of my favorite ingredients in the world are ginger and garlic, and you’ll find both in this kung pao chicken recipe. 

    easy kung pao chicken recipe chinese food, better than take out

    easy kung pao chicken recipe chinese food, better than take out
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    Easy Kung Pao Chicken Recipe

    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course, Main Dish
    Cuisine Asian

    Ingredients
     

    To marinate the chicken:

    • 1 ½ pounds boneless chicken thighs, cut into small bite pieces
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground white pepper, or black pepper if you don't have it
    • 1 teaspoon dark soy sauce
    • 1 teaspoon Chinese rice wine, or dry sherry
    • ½ teaspoon sugar
    • ½ teaspoon roasted sesame oil
    • ½ teaspoon cornstarch, or use all purpose flour if you don't have it

    Stir Fry Sauce:

    • 1 tablespoon dark soy sauce
    • 1 tablespoon chinese rice wine or dry sherry
    • 1 tablespoon Chinkiang Vinegar, or Chinese Black Vinegar or white vinegar
    • 2 tablespoons chicken stock
    • 1 tablespoon sugar
    • 1 teaspoon sesame oil
    • 2 teaspoons cornstarch

    For Stir Fry:

    • 3 tablespoons peanut oil/vegetable oil
    • 1 medium green bell pepper, diced
    • 1 medium red bell pepper, diced
    • 2 teaspoons garlic, minced
    • 2 teaspoons grated ginger
    • 4 tablespoons chopped green onions, white and light green parts only
    • 1 package dried arbol chilies (about 8-10 pieces), you can find this at any grocery stores
    • ½ cup unsalted roasted peanuts

    Instructions
     

    • In a medium mixing bowl, stir in salt, white pepper, dark soy sauce, chinese rice wine, sugar, sesame oil and corn starch until dissolved. Add the chicken and toss to coat. Put in the fridge for 20 minutes.
    • In a mixing bowl: add dark soy sauce, chinese wine, vinegar, chicken stock, sugar, sesame oil and corn starch until dissolved.
    • In a skillet pan or wok, heat over high heat.  Heat 1 tablespoon oil until smoking, add chicken and cook until you see no pink (for about 3 minutes). Set aside.
    • Clean the wok/skillet and heat 2 tablespoons oil over high heat until smoking. Add bell peppers, stir for about 1 minute. 
    • Add peanut and stir for 1 minute.
    • Add the remaining ingredients (garlic, ginger, green onions and dried chilies) and stir fry for 30 seconds. 
    • Add the chicken back to the skillet and stir in the sauce. Keep stirring until the chicken is cooked through.
    • Turn of the heat and transfer to a plate. Serve with rice and enjoy. 
    Tried this recipe?Let us know how it was!

    adapted from Serious Eats and Epicurious 

    More Asian

    • Cauliflower Fried Rice with Shrimp (Low-Carb!)
    • Chicken Stir Fry Recipe
    • Water Spinach Stir Fry (Ong Choy)
    • Bean Sprout Stir Fry with Tofu
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    Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way.  Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis. 

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