How to make Kung Pao Chicken?
Make Marinade and Sauce: In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
Sauté Peanuts: Add 1 tablespoon of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
Cook Kung Pao Chicken: Add 1 Tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer. Cook Kung Pao chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
Make Stir-Fry: Add ginger, bell peppers or other vegetables, green onion and peanuts to the pan. Stir-fry for 2 minutes.
Add the Sauce: Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
Serve: Remove from heat and serve with hot cooked rice.
Make Ahead and Freezing Instructions:
To Make Ahead: The kung pao sauce and marinade can be prepped ahead of time and kept in an airtight container in the fridge. You can leave the chicken in the marinade for up to 4 hours.
To Freeze: While it’s best served fresh, this easy kung pao chicken can be frozen after it’s cooled.
Place in a freezer safe bag or container and place in freezer for up to 2 months. Allow to thaw completely in refrigerator before heating to serve.
Recipe Variations:
Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.
Szechuan Peppers: Add them to cook with the sauce for an extra kick, just be sure to take them out before serving or else it will be very spicy. You can leave them out if you can’t find them, or if you want it more mild.
Why you love this recipe:
Restaurant Quality – Kung Pao Chicken is my favorite thing to order at Chinese resturants in America, and I think this recipe is a big winner!
Adaptable – The great part about cooking from home is adding and using ingredients you have on hand, and like! I often throw in more veggies, like zucchini, mushrooms, snow peas, carrots and baby broccoli.
The Sauces – we’ve got two flavor enhancers at play here: the chicken marinade, and the sauce. Both help to give the dish a big boost of Kung Pao sauce flavor and taste.
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