Copycat Kung Pao Chicken (Print Version)
Tender chicken, crisp veggies, and peanuts in a bold, spicy-sweet sauce, ready in under an hour.
# Ingredients:
→ Chicken
01 -
1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
02 -
1/2 tsp salt
03 -
1 egg white, lightly beaten
04 -
3 tbsp cornstarch
05 -
1 tsp sesame oil
06 -
3 tbsp vegetable oil, divided
→ Sauce
07 -
1/2 cup water
08 -
4 tbsp light soy sauce
09 -
2 tbsp balsamic vinegar or Chinese black vinegar
10 -
2 tbsp Chinese Shaoxing wine or dry sherry
11 -
1 tsp tamari or dark soy sauce
12 -
1 tsp hoisin sauce
13 -
1 tbsp sugar
14 -
1 tbsp cornstarch
→ Stir Fry Veggies
15 -
1 large zucchini, chopped
16 -
1 large red bell pepper, chopped
17 -
1/2 onion, chopped
18 -
1 tsp sesame oil
19 -
10 whole dried chili peppers
20 -
1/4 cup green onion, white parts only, cut into 1/2 inch pieces
21 -
2 tsp ginger, minced
22 -
2 tsp garlic, minced
23 -
1 tsp red pepper flakes, crushed
24 -
1/2 cup unsalted peanuts
# Steps:
01 -
Combine chicken with salt, lightly beaten egg white, cornstarch, sesame oil, and 1 tbsp vegetable oil until coated. Chill for 20–30 minutes. Heat a wok over medium-high heat and add 1 tbsp vegetable oil. Cook chicken in batches until browned and cooked through. Remove and set aside.
02 -
Whisk together water, light soy sauce, balsamic vinegar, Shaoxing wine, tamari, hoisin sauce, sugar, and cornstarch until sugar dissolves. Set aside.
03 -
Heat remaining 1 tbsp vegetable oil in the wok on high heat. Stir fry zucchini, red bell pepper, and onion for 2–4 minutes until slightly charred. Remove and keep warm with the chicken.
04 -
Heat 1 tsp sesame oil in the wok over medium-high heat. Add dried chili peppers, green onion, ginger, garlic, red pepper flakes, and peanuts. Cook for 1 minute until fragrant.
05 -
Stir the sauce mixture and pour into the wok. Bring to a boil and cook until the sauce thickens. Add chicken and vegetables back into the wok and stir to coat. Serve immediately.
# Notes and Tips:
01 -
If you don’t have a wok, a large heavy-bottomed skillet can be used.