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Kung Pao Chicken

Kung Pao Chicken

Diced chicken stir-fried with peanuts, dried chilies and bell pepper in a sweet-savory sauce — a takeout favorite made in one skillet in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.25 lb boneless, skinless chicken breast, diced into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
For the sauce
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water
Everything else
  • 6 dried red chilies
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 red bell pepper, diced
  • 0.5 cup roasted peanuts
  • 3 scallions, cut into 1-inch pieces

Equipment

  • 1 Large skillet or wok

Method
 

  1. Toss the diced chicken with soy sauce and cornstarch and let marinate for 10 minutes.
  2. Whisk together the sauce ingredients — soy sauce, rice vinegar, sugar, sesame oil, cornstarch and water — and set aside.
  3. Heat vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and sear for 3-4 minutes until browned and cooked through. Remove to a plate.
  4. Add the dried chilies, garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
  5. Add the bell pepper and stir-fry for 2 minutes until just tender-crisp.
  6. Return the chicken to the skillet, pour in the sauce, and toss until it thickens and coats everything, about 1-2 minutes.
  7. Stir in the peanuts and scallions, toss once more, and serve hot over rice.

Notes

The dried chilies are for flavor, not for eating whole — leave them in for authentic heat, or remove before serving for a milder dish.