Kung Pao Chicken Recipe

In the Philippines, kung pao chicken has become a favorite for those seeking a taste of Asian cuisine with a kick. It’s like a flavor explosion in every bite. If you prefer not to use chicken, you might want to try making kung pao shrimp or kung pao pork instead. Anyway, I’m not usually a fan of spicy dishes, but hey, let’s spice things up for a change!

Kung Pao Chicken Recipe

Legend has it that the authentic kung pao (gungbao) chicken recipe was created by a Sichuan chef named Ding Baozhen. He loved bold flavors and combined chicken, peanuts, and chilies to create a dish fit for an emperor. Speaking of emperors, this dish is sure to reign supreme over your taste buds with its tantalizing mix of textures and spices. Now, I’m not one to spread rumors, but I’m happy to share this tasty tale.

How to Cook Kung Pao Chicken

1. Marinate the chicken

• First, combine all ingredients for the chicken: diced chicken, soy sauce, Shaoxing rice wine, cornstarch, and a pinch of salt in a bowl.
• Mix well and set aside. Marinate the diced chicken pieces like a pro, getting ready to rock the wok later! You can marinate it for at least 20-30 minutes, but if you have more time, 2 hours is perfect.

2. Make the kung pao sauce

• Next, in a separate bowl, combine all the kung pao sauce ingredients. Mix well and set aside for later. Easy-peasy!

3. Stir-fry the dish

• Heat 3 tablespoons of cooking oil in a wok. Add the dried chilies and stir fry for 5 seconds.
• Add the marinated chicken to the wok and stir fry for 2 minutes.
• It’s time for the aromatics to enter the scene. Toss in the minced garlic, white part of the green onions, and ginger. Stir fry for 20 seconds before adding the bell pepper, zucchini, peanuts, and remaining green onions. And, yes, stir fry again to another 45 seconds to 1 minute.

4. Add the sauce

• Lastly, pour the prepared Kung Pao sauce into the wok. Stir fry until the chicken is coated evenly. To prevent the sauce from clumping, if needed, add 1 to 3 tablespoons of water.
• Time to plate and feast!

When it comes to nutrients, kung pao chicken brings the goods! You’ve got lean protein from chicken, healthy fats from peanuts, and a bunch of vitamins and minerals from veggies like bell peppers and zucchini. It’s not just tasty—it’s a meal that keeps you feeling good and ready for whatever comes next.

In the Philippines, kung pao chicken has found a special place on dining tables. Why not? Filipinos love spicy food, as seen with dishes like bicol express. Moreover, the number of restaurants offering chicken in Metro Manila alone by in the hundreds, or even more!

How to Serve Kung Pao Chicken

Transfer your delicious kung pao chicken to a serving plate and get ready to dig in! Pair it with steamed rice for a satisfying meal. To enjoy this dish, take a bite of the tender chicken along with some crunchy peanuts and vegetables, making sure to savor the bold flavors of the savory sauce. Oh, the best time to eat Kung Pao Chicken in the Philippines is on a hot sunny day at lunch, paired with a cold soda for the ultimate refreshing meal!

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4.67 from 3 votes

Kung Pao Chicken

Easy kung pao chicken recipe

Prep: 5 minutes minutes

Cook: 15 minutes minutes

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Ingredients

• ▢ 1 ½ lbs boneless chicken thigh diced
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon Shaoxing cooking wine
• ▢ 2 teaspoons cornstarch
• ▢ A pinch of salt

Stir fry ingredients:

• ▢ 8 pieces dried chilies
• ▢ 1 tablespoon ginger minced
• ▢ 4 cloves garlic minced
• ▢ 5 stems green onions chopped
• ▢ 1 zucchini diced
• ▢ 1 red bell pepper diced
• ▢ 1/2 roasted peanuts
• ▢ 3 tablespoons cooking oil

Kung pao sauce ingredients:

• ▢ 2 tablespoons soy sauce
• ▢ 1 tablespoon dark soy sauce
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon honey
• ▢ 2 tablespoons Shaoxing cooking wine
• ▢ 1 teaspoons cornstarch
• ▢ 1/2 cup chicken stock

Instructions

• Combine chicken, 1 tablespoon soy sauce,1 tablespoon Shaoxing rice wine, 2 teaspoons cornstarch, and a pinch of salt in a bowl. Mix well. Set aside.
• Combine all the kung pao sauce ingredients in a separate bowl. Mix well. Set aside.
• Start to stir fry by heating 3 tablespoons of cooking oil in a wok. Add the dried chilies. Stir fry for 5 seconds.
• Add the marinated chicken. Stir fry for 2 minutes.
• Add the garlic, white part of the green onion, and ginger. Continue to stir fry for 20 seconds before adding the bell pepper, zucchini, and peanuts, and remaining green onions. Stir fry for 45 seconds to 1 minute.
• Pour the sauce into the wok. Stir fry until the chicken is coated evenly. Note: you can add around 1 to 3 tablespoons of water (as needed) while stir frying to prevent the sauce from clumping.
• Transfer to a serving plate. Serve with rice.
• Share and enjoy!

Notes

Here’s a fun and interesting fact about spicy food:

• Eating spicy foods can actually trigger the release of endorphins in your brain, which are natural feel-good chemicals! That’s why some people feel a “spicy high” or a sense of euphoria when they indulge in spicy dishes like kung pao chicken. So, not only is spicy food delicious, but it can also give you a natural mood boost.
• To keep your eyes from getting teary while stir-frying chilies,  opening a window or turning on a fan can help clear the spicy air. If all else fails, hold your breath or cover your nose and mouth with a cloth while working with those fiery chilies. Stay cool and cook on. Best of luck, my friend!

Ingredients for Kung Pao Chicken

Once you try this authentic and easy kung pao chicken recipe, trust me, you’ll never order takeout again! Grab your apron and get ready to conquer the kitchen with these ingredients. Your taste buds will thank you!

Chicken ingredients

• 1 ½ lbs boneless diced chicken thigh — We dice the chicken to make sure it cooks quickly and evenly. This way, the chicken can soak up all the delicious sauce and blend perfectly with the peanuts and veggies.
• 1 tablespoon soy sauce — Adds that umami kick to the chicken marinade.
• 1 tablespoon Shaoxing rice wine — Adds depth of flavor to the dish. If you don’t have Shaoxing rice wine on hand, you can use dry sherry or mirin as substitutes. Another option is dry white wine or rice vinegar, which are easier to find in regular grocery stores and offer a similar depth of flavor for your dish.
• 2 teaspoons cornstarch — Coats the chicken for a crispy texture.

• A pinch of salt — Enhances the overall seasoning.

Stir-fry ingredients

• 8 pieces dried chilies — After all, there’s no kung pao chicken without the chilies.
• 1 tablespoon minced ginger — Adds zing and warmth to the dish.
• 4 cloves garlic, minced — Because everything tastes better with garlic!
• 5 stalks green onions, chopped — For that fresh onion flavor.
• 1 diced zucchini — Adds a nice crunch to the dish.
• 1 red bell pepper, diced — Adds color and sweetness.
• 1/2 cup roasted peanuts — Crunchy and flavorful; don’t skip these!

Kung pao sauce ingredients

• 2 tablespoons soy sauce — Adds savory depth to the sauce.
• 1 tablespoon dark soy sauce — For color and richness.
• 1 tablespoon rice vinegar — Adds tanginess.
• 1 tablespoon honey — Balances out the spice with sweetness.
• 2 tablespoons Shaoxing cooking wine — Enhances the overall flavor profile. If Shaoxing cooking wine is not available for your Kung Pao sauce, you can use dry sherry or even a splash of white wine as substitutes.
• 1 teaspoon cornstarch — Thickens the sauce.
• 1/2 cup chicken stock — Provides a savory base for the sauce.

Nutrition Information

Calories: 552kcal (28%) Carbohydrates: 16g (5%) Protein: 32g (64%) Fat: 40g (62%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 9g Monounsaturated Fat: 19g Trans Fat: 0.2g Cholesterol: 168mg (56%) Sodium: 1191mg (50%) Potassium: 719mg (21%) Fiber: 2g (8%) Sugar: 9g (10%) Vitamin A: 1843IU (37%) Vitamin C: 51mg (62%) Calcium: 47mg (5%) Iron: 2mg (11%)

© copyright: Vanjo Merano