Kung pao chicken is a traditional Chinese takeaway dish that consists of stir-fried chicken, peanuts, and vegetables. This recipe is so simple to make at home and has a tonne of flavour in every bite.
Traditionally, kung pao chicken calls for a variety of speciality ingredients, including Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chillies.
However, I have made this recipe more accessible by replacing those ingredients with more readily available ingredients without sacrificing flavour.
Marination is the most important step in this Kung Pao chicken recipe. The marination forms a protective coating of cornflour, rice vinegar, and sesame oil forms around each chicken piece.
This seal acts to trap any moisture inside the chicken to help create a crispy and golden yet perfectly cooked chicken piece.
Personally, I like to marinate the chicken overnight for the best results. However, sometimes time may not always be in your favour. Maybe you suddenly got the craving for some kung pao chicken. In that case, leave it to marinate for a minimum of 30 minutes.
For the ingredients you can use any dried red chilli, but, if possible, try to use Sichuan peppers for a truly authentic dish. In Chinese cuisine, these peppers are used to create a tongue-tingling flavour sensation.
I absolutely love spicy dishes, so I adore this chicken recipe. With that being said, this spicy chicken recipe is not for the faint of heart. Each bite will pack a powerful punch, making it ideal for spice enthusiasts.
In addition to the roasted peanuts, red and green bell peppers were used in this stir fry. If you have been following my recipes for a while now, you would know that I love to add bell peppers to everything.
Other vegetables can be substituted as well. Celery, carrots, and zucchini are all great alternatives.
Kung pao chicken isn’t supposed to be overly saucy and is more of a dry chicken dish. However, the amounts can be changed to suit personal preferences if you want to make it saucier or drier.
Tofu can be used in place of chicken for vegans and vegetarians. As tofu absorbs all of the flavours of the sauce in this recipe, you will end up with an absolutely delicious dish.
Kung pao chicken goes well with a variety of other dishes. This protein-packed recipe pairs well with chips, rice, and noodles.
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If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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