Kung Pao Chicken

Diced chicken and diced red and green bell peppers on a bed of rice on a transparent square glass plate.

This Kung Pao Chicken recipe is delicious with its easy to make chili-flavored oil. Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

Servings per Recipe: 5 servings

Calories per Serving: 432

Prep Time: 15 mins

Cook Time: 30 mins

Marinating Time: 12 hrs

Total Time: 12 hrs 45 mins

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4.5 from 2 votes

Ingredients

Marinade

2 tablespoon soy sauce
1 tablespoon rice cooking wine
1 teaspoon cornstarch

Sauce

1 lb boneless skinless chicken, cut into bite sized pieces
2-4 small dried chilies
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
½ C peanuts
1 tablespoon cornstarch
1 tablespoon sugar
1 green bell pepper, diced
1 red bell pepper, diced
2 tablespoon soy sauce
2 tablespoon sesame oil
1 teaspoon rice cooking wine
1 tablespoon vinegar
6 tablespoon oil, divided

Instructions

Marinate chicken overnight in a mixture of 2 tablespoon soy sauce, 1 tablespoon rice cooking wine, and 1 teaspoon cornstarch.
To make the sauce, combine the following in a small bowl: vinegar, 2 tablespoon soy sauce, sesame oil, 1 teaspoon rice cooking wine, sugar, 1 tablespoon cornstarch. Set aside.
Heat 4 tablespoon oil in a wok over high heat. Cook chicken until cooked through and remove to a plate and set aside.
Rinse out wok and add 2 tablespoon oil. Heat oil and add chilies. [If you cannot find chilies, you can use ¼ to ½ teaspoon crushed red pepper.] This makes chili oil and is what flavors the dish.
Stir fry chilies until they turn black, add ginger, garlic, and peppers. Stir fry until softened.
Add chicken to reheat. Add sauce and stir until thickened.
Garnish with peanuts and serve over rice.

Notes

Be sure to start the night before so your chicken has time to marinate for the fullest flavor.

You can use low-sodium soy sauce if you prefer.

Nutrition