Kung Pao Chicken: A Deliciously Spicy Stir-Fry
Spicy and Savory Kung Pao Chicken Recipe
Master Chinese home cooking with this irresistible Kung Pao Chicken! Drawing on extensive experience from cooking over 200 chickens during a stint abroad, this recipe offers a perfectly balanced blend of spicy, savory, and slightly sweet flavors. It’s a delightful twist on a classic that’s perfect for any occasion, whether it’s a weeknight meal or a special gathering. Get ready to impress with this easy-to-follow, flavorful dish!
Main Ingredients
- 6 boneless, skinless chicken thighs
Kung Pao Sauce
- 3 Tbsp cooking oil
- 1 Tbsp chili flakes (Gochugaru)
- 1/2 Tbsp minced garlic
- 3 Tbsp chopped scallions
- 1 Tbsp Doubanjiang (fermented chili bean paste)
Chicken Marinade
- 2 Tbsp Cheongju (rice wine or mirin)
- 1 Tbsp cornstarch
- 1/3 tsp salt
- 1/8 tsp black pepper
- 3 Tbsp cooking oil
- 1 Tbsp chili flakes (Gochugaru)
- 1/2 Tbsp minced garlic
- 3 Tbsp chopped scallions
- 1 Tbsp Doubanjiang (fermented chili bean paste)
Chicken Marinade
- 2 Tbsp Cheongju (rice wine or mirin)
- 1 Tbsp cornstarch
- 1/3 tsp salt
- 1/8 tsp black pepper
Cooking Instructions
Step 1
Begin by preparing the chicken. Cut the 6 boneless, skinless chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with the marinade ingredients: 2 Tbsp Cheongju (this helps tenderize the chicken and remove any gamey odors), 1 Tbsp cornstarch, 1/3 tsp salt, and 1/8 tsp black pepper. Gently massage the marinade into the chicken. Let it marinate for at least 30 minutes. The Cheongju is key for a clean flavor and tender texture!
Step 2
Heat 2 Tbsp of cooking oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer and stir-fry until it’s golden brown and cooked through. Don’t overcrowd the pan; cook in batches if necessary. This step ensures a slightly crispy exterior.
Step 3
Once the chicken is nicely browned, remove it from the skillet and set it aside on a plate. This prevents the chicken from overcooking while you prepare the sauce.
Step 4
Now, let’s make the flavorful Kung Pao sauce. In the same skillet (add a little more oil if needed), add 3 Tbsp of cooking oil, 1 Tbsp chili flakes, 1/2 Tbsp minced garlic, 3 Tbsp chopped scallions, and 1 Tbsp Doubanjiang. The Doubanjiang adds a wonderful depth of savory and spicy flavor.
Step 5
Reduce the heat to low and gently stir-fry the sauce ingredients for about 1-2 minutes. You want to cook the chili flakes to release their aroma without burning them, and combine the garlic, scallions, and Doubanjiang until fragrant and well blended. This gentle cooking melds the flavors beautifully.
Step 6
Return the cooked chicken to the skillet with the sauce. Add 1/3 cup of peanuts to the pan. The peanuts add a delightful crunch and nutty flavor that is characteristic of Kung Pao chicken.
Step 7
Increase the heat to medium-low and stir-fry everything together for another 1-2 minutes. Toss the chicken and peanuts in the sauce until they are evenly coated. You’re looking for the sauce to thicken slightly and cling to the ingredients. Your delicious Kung Pao Chicken is ready!
Step 8
I personally enjoy serving this Kung Pao Chicken with a side of Chinese gai lan (or another leafy green like bok choy), although it’s not traditional. Many Chinese restaurants serve Kung Pao Chicken without vegetables, focusing purely on the chicken and peanuts. Feel free to add your favorite vegetables or enjoy it as is – it’s your culinary creation!
