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This Copycat Kung Pao Chicken brings the bold flavors of your favorite takeout straight to your kitchen with tender chicken crispy veggies and a perfectly balanced spicy sauce. It is a weeknight dinner that never leaves leftovers around here and always earns requests for seconds
I first tried this after craving my go to restaurant order and was amazed at how simple it was to make from scratch. Now I whip it up every time we need something fast fun and full of flavor
Ingredients
- Boneless skinless chicken thighs or breasts: Choose quality for juiciness and flavor
- Salt: Enhances taste and balances flavors
- Egg white: Binds the coating and adds tenderness
- Cornstarch: Ensures the chicken stays crisp and absorbs sauce well
- Sesame oil: Adds deep toasty notes to both the chicken and the stir fry
- Vegetable oil: For high heat stir frying with a neutral taste
- Water: Thins the sauce for proper consistency
- Light soy sauce: Delivers saltiness and umami opt for a trusted brand
- Balsamic vinegar or Chinese black vinegar: Brings tanginess and depth choose authentic varieties for best taste
- Chinese Shaoxing wine or dry sherry: Rounds out the sauce adding complexity
- Tamari or dark soy sauce: Deepens color and aroma
- Hoisin sauce: Builds that slightly sweet savory profile
- Sugar: Helps all the flavors meld and balances spice
- Zucchini: Freshness and texture pick firm unblemished squash
- Red bell pepper: Sweet crunch and vibrant color look for glossy skin
- Onion: Adds savory sweetness yellow or white varieties work well
- Dried chili peppers: The signature heat use whole dried red chilies found in the spice or international aisle
- Green onion: White parts used for sharper flavor pick crisp stalks
- Ginger and garlic: Minced for aromatic punch go for plump bulbs and fresh roots
- Red pepper flakes: Bump up the spice adjust to your heat preference
- Peanuts: Unsalted for crunch and that classic Kung Pao touch select fresh and whole nuts
Step-by-Step Instructions
- Prepare the chicken:
- Mix the chicken pieces with salt egg white cornstarch sesame oil and a spoon of vegetable oil. Coat thoroughly and let it rest in the fridge for about twenty to thirty minutes. This helps the chicken absorb the marinade and creates an ultra tender juicy interior
- Brown the chicken:
- Heat a large wok over medium high. Add a bit of oil let it shimmer and sear the chicken in batches. Give each piece room to fry and develop golden edges. Remove cooked pieces and keep aside to avoid crowding and uneven cooking
- Mix the sauce:
- In a small bowl whisk together water soy sauces vinegar wine hoisin sugar and cornstarch. Stir until the sugar has dissolved and cornstarch looks smooth. This forms the glossy thick sauce that ties the dish together
- Char the veggies:
- Turn the wok to high and pour in more oil. The pan should be pipping hot before tossing in zucchini bell pepper and onion. Stir fry quickly for a few minutes until the veggies are bold in color and have a slight char. This keeps them crisp and full of flavor
- Toast the aromatics:
- Lower to medium high and add a dash of sesame oil. Toss in dried chili peppers white parts of green onion ginger garlic red pepper flakes and peanuts. Stir constantly for about a minute. The scent should be fragrant but not burnt. This deepens the flavor base
- Thicken the sauce and toss everything together:
- Stir the prepared sauce once more and pour into the hot wok. It should bubble and thicken almost instantly thanks to cornstarch. Return the chicken and veggies to the pan and toss so every bite gets coated in velvety spicy sauce. Serve immediately and enjoy
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My favorite part is the aroma of toasted chilies and ginger filling the kitchen that always gets everyone excited for dinner. Once my family gathered around just for a taste test and ended up polishing off the pan before I could even set the table
Storage Tips
Kung Pao Chicken keeps well in the refrigerator for up to three days. Let it cool completely before storing in an airtight container. When reheating use a skillet over medium heat and add a splash of water to loosen the sauce and keep everything from drying out
Ingredient Substitutions
Chicken thighs are classic for juiciness but chicken breasts work just as well. If you need a nut free version swap peanuts for crunchy seeds like sunflower or pumpkin. Rice vinegar can stand in for Chinese black vinegar in a pinch though the flavor will be slightly lighter
Serving Suggestions
Serve Kung Pao Chicken over steaming jasmine rice or scoop onto brown rice for extra fiber. For a lighter dinner I sometimes spoon it over cauliflower rice. A side of quick stir fried bok choy or broccoli makes it a complete and colorful spread
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Cultural Inspiration
Kung Pao Chicken has roots in Sichuan cuisine and showcases both spicy and savory notes balanced with sweet and sour. The dish is named after a Qing Dynasty official and is known for its signature play between fiery chilies and crunchy peanuts
Recipe FAQs
- → How do you keep the chicken tender in Kung Pao?
Marinating the chicken with egg white, cornstarch, and sesame oil before stir-frying helps create a velvety texture, keeping it juicy and tender in the finished dish.
- → What type of peppers should I use?
Dried red chili peppers add heat and aroma. You can adjust the amount to match your preferred spice level or substitute with fresh chilies for a different flavor.
- → Can I substitute other vegetables?
Yes! Try adding snap peas, carrots, or broccoli. Be sure to chop all vegetables into bite-sized pieces for even cooking and a pleasing texture.
- → Is a wok required for this dish?
While a wok provides even heat and a great stir-fry texture, a large, heavy-bottomed skillet works well if a wok is not available.
- → How spicy is this dish?
The heat comes from dried chilies and red pepper flakes. Feel free to increase or decrease these ingredients based on your taste preference.
- → What pairs well as a side?
This dish is often served with steamed rice, but jasmine or brown rice and even noodles complement the savory, spicy flavors beautifully.