Description
This homemade Kung Pao Chicken is inspired by the Panda Express classic, featuring tender chicken, crisp vegetables, roasted peanuts, and a perfectly balanced sweet, spicy, and savory sauce.
Ingredients
- 500 g boneless skinless chicken breast, cut into bite-sized pieces
- Marinade: 2 tbsp low-sodium soy sauce, 1½ tbsp Shaoxing wine (or dry sherry), 2 tsp cornstarch, ½ tsp brown sugar
- 2 tbsp vegetable oil
- 1 medium zucchini, cut into bite-sized pieces
- ½ red bell pepper, cut into 1-inch pieces
- 2 green onions (scallions), chopped
- 10 dried red chili peppers
- ¼ cup roasted unsalted peanuts
- 3 cloves garlic, minced
- ¾ tsp fresh ginger, grated
- Sauce: 3 tbsp chicken stock or water, 1⅓ tbsp Chinese black vinegar (or rice vinegar), 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp cornstarch, 1 tsp sesame oil
- Optional for extra heat: 1 tbsp spicy chili crisp, ½ tsp white pepper, ¼ tsp chili flakes
Instructions
- Marinate the chicken: In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and brown sugar. Add chicken and marinate in the fridge for at least 30 minutes.
- In another bowl, whisk together all sauce ingredients. Set aside.
- Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken (drained from marinade) and sear 1–2 minutes per side until golden. Remove and set aside.
- In the same pan, add dried red chilies and stir for 30 seconds until fragrant.
- Add zucchini and bell pepper. Stir-fry 2 minutes until just softened.
- Add garlic, ginger, green onion, and peanuts. Stir 30 seconds.
- Return chicken to the pan. Add sauce and cook, stirring, for 1–2 minutes until sauce thickens and coats ingredients.
- Drizzle with sesame oil and optionally add white pepper or chili flakes. Stir and remove from heat. Serve immediately over rice or noodles.
Notes
- For milder heat, reduce or omit dried chilies and chili flakes.
- Use chicken thighs for juicier texture.
- Marinate chicken longer for deeper flavor.
- To avoid burning dried chilies, stir them briefly and avoid high direct contact for too long.
- Prep Time: 20 minutes (plus 30 min marination)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
