One of the tastiest and enjoyable chicken dishes that I had was the outcome of this Kung Pao Chicken Recipe. This is a tangy chicken dish that is of Sichuan origin. Although the origin of this dish was Chinese, the version that was well-known at present is the American and European. The difference would be some of the ingredients (like the absence of Sichuan peppercorns) and manner of preparation.
On a lazy Friday night when task and chores seems to be completed, it would be nice to follow this Kung Pao Chicken recipe to reward yourself for all your accomplishments for the week. I won’t say that making one is simple but having the complete ingredients, this post, and the accompanying video will surely be more than enough to guide you.
If you have an oncoming potluck dinner on the weekend, try to make servings and place them in the freezer. This is a good way to surprise your friends who have doubts in your cooking skills. Don’t tell them that you followed this kung pao chicken recipe unless they ask you.
Try this Kung Pao Chicken recipe and let me know what you think.
Kung Pao Chicken Recipe
Ingredients
- 1 lb boneless chicken breasts diced
- 8 to 9 pieces dried chilies
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 3/4 cup zucchini cubed
- 1/2 cup red bell pepper diced
- 1/2 cup peanuts skinned
- Salt to taste
- 1 tablespoon cooking rice wine
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce for sauce
- 1 tablespoon rice vinegar for sauce
- 3 teaspoons cornstarch for sauce
- 3 teaspoons sugar for sauce
- 1/4 teaspoon sesame oil for sauce
- 1 tablespoon water for sauce
Instructions
- Combine chicken with the marinade ingredients then mix well. Set aside.
- Make the sauce by combining all the sauce ingredients and mixing thoroughly. Set aside.
- Pour cooking oil in a wok then apply heat.
- Deep fry the marinated chicken for 3 to 4 minutes or until the color turns light to medium brown. Transfer to a container and set aside.
- Using the same wok, remove excess oil and sauté dried chilies, ginger, and garlic
- Add zucchini and red bell pepper and cook for 2 minutes
- Put-in the deep-fried chicken, salt, and peanuts then cook for 3 to 5 minutes
- Make a little space by pushing the ingredients on the side of the wok then pour the sauce mixture on the surface.
- Stir the sauce for a few seconds then mix with the other ingredients. Cook for 2 more minutes.
- Turn off heat and transfer to a serving plate.
- Serve. Share and enjoy!
Nutrition
Watch the cooking video:
Maria says
If I didn’t add rice wine will the taste be any different?
We don’t have rice wine here, it’s hard to find one.
Vanjo Merano says
There will be a noticeable difference in taste, but it is alright to omit this ingredient if it is hard to find.
Becky says
I made your recipe for dinner to test my biggest critics. My family! They loved it. Recipe is easy to follow and the video is extremely helpful. Tomorrow I am trying your orange chicken recipe.
I did add onion and celery to recipe and still really good.
Thanks
Mary Newbury says
your cooking/recipe site has been a fantabulous website to call up ways on cooking special dishes. this site is the most simpliest but yet tastiest dishes. thank you for allowing us to join you in your cooking expeditions.
patrick mitchell says
Hello sir,
I enjoy all your recipe’s you are sharing Thank You for that. My question is were you able to obatain your own recipe for fish balls and make a video of it. One more question is it possible to do your video in english {no disrespect intended} I am filipino but I am just american made {haha} but i do have my wife to interpet for me ,so if you can’t no big deal. Would you also be able to send me all your recipe’s you have to my email address with video break down on them too. thank you for all you do sincerely Patrick Mitchell
yang says
nice! I tried and it and it tastes really good thank you for putting it on you tube my family liked it, I like to to cook and enjoy watching food network and cook shows, I find cooking really fun nice Kung Pao Chicken thanks