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

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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

📖 Recipe

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

Easy Kung Pao Chicken Recipe

No ratings yet
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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. 
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adapted from Serious Eats and Epicurious 

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  1. Jenny says

    Thanks for the recipe. This looks so delicious that I am going to have to make it up this week!

  2. Tiffany Hathorn says

    Ooh, I need to try this! I love Kung Pao Chicken, so it would be nice to be able to make it at home.

  3. Befitting Style says

    This looks amazing! Great job. I'm pinning this.

  4. Stephanie Pass says

    This looks so amazing! I love making a dish that tastes better than getting as takeout. Though, I'm not sure I could take all the spiciness right now as a pregnant lady, lol.

  5. Shannon Gurnee says

    This looks and sounds like a delicious meal! I have a hard time eating spicy things, but I know people in my family would love this!

  6. The Trophy WifeStyle says

    Omg can we say yum?!? I just love Chinese food! So need to give your recipe a try