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This copycat Kung Pao Chicken brings that irresistible sweet heat and crunchy peanut vibe straight from your favorite takeout spot into your own kitchen. You will love the thick glossy sauce clinging to juicy chicken bites, the quick char on all those colorful veggies, and the burst of chili hitting just the right level of warmth. There is something so satisfying about making it at home where you can control the heat and pile in as many peanuts and chili peppers as you want.
My family requests this every time we celebrate something and I first made it during a rainy week when we were missing takeout. Since then it has become our Friday night go to.
Ingredients
- Boneless skinless chicken thighs or breasts: for juicy and tender protein choose pieces with even thickness for even cooking
- Egg white: helps create a light crisp crust around the chicken bites pick eggs that are fresh for optimal coating
- Cornstarch: ensures a silky sauce and crispy coating sift it before using to avoid lumps
- Sesame oil: adds nutty depth to both the marinade and the stir fry look for toasted sesame oil for richer flavor
- Vegetable oil: for high heat frying use a neutral flavor like canola or sunflower
- Light soy sauce: builds a savory base opt for less sodium if sensitive to salt
- Balsamic vinegar or Chinese black vinegar: these add tangy complexity seek out traditional Chinese vinegar for authenticity
- Chinese Shaoxing wine or dry sherry: brings floral aroma and earthiness use sherry if Asian wine is unavailable
- Tamari or dark soy sauce: intensifies color and flavor check labels for gluten free tamari if needed
- Hoisin sauce: offers just a touch of sweetness and richness pick brands with few additives
- Sugar: helps balance the savory and spicy elements go for organic if desired
- Zucchini: a juicy green crunch for color and bite select one that feels heavy and firm
- Red bell pepper: sweet and bright for color and crunch look for thick skinned and shiny ones
- Onion: brings sweet undertones and rounds out the sauce yellow or white both work well
- Dried chili peppers: add smoky heat found in the dried herbs section pick firm unbroken ones
- Green onion: for backbone of aroma and garnish white parts only choose crisp stalks
- Ginger and garlic: for aromatic lift use fresh for best flavor
- Red pepper flakes: crank up the heat add more or less to taste
- Peanuts: for iconic crunch use unsalted roasted for best control over saltiness
Step-by-Step Instructions
- Prepare the Chicken:
- Combine chicken pieces with salt egg white cornstarch sesame oil and one tablespoon vegetable oil in a mixing bowl. Stir until every piece is thoroughly coated. Refrigerate for at least twenty minutes to marinate and tenderize.
- Brown the Chicken:
- Heat a large wok over medium high heat. Pour in one tablespoon vegetable oil and let it shimmer. Add half of the chicken in a single layer. Sauté without stirring for two minutes to help crisp the edge then stir fry until browned and cooked through about four more minutes. Transfer cooked chicken to a plate and repeat with remaining chicken adding more oil if needed.
- Mix the Sauce:
- In a medium bowl whisk together water light soy sauce balsamic or black vinegar Shaoxing wine tamari hoisin sauce sugar and cornstarch. Whisk until sugar fully dissolves and it looks smooth. Set this aside near the stove.
- Char the Vegetables:
- Turn heat to high and add the last tablespoon of vegetable oil to the now empty wok. Toss in chopped zucchini red bell pepper and onion. Stir fry rapidly for two to four minutes until the edges look lightly seared and the pieces glisten. Move veggies to join the cooked chicken.
- Sizzle the Aromatics:
- Drizzle one teaspoon sesame oil into the hot wok. Immediately add dried chili peppers green onion ginger garlic red pepper flakes and peanuts. Stir and fry for sixty seconds until everything is very fragrant but not burnt.
- Sauce and Toss:
- Give your sauce another quick stir. Pour it into the wok over the aromatics. Bring to a strong simmer and cook until the sauce turns glossy and thickens enough to coat a spoon about two minutes.
- Finish and Serve:
- Add cooked chicken and vegetables back to the wok. Toss everything together so the sauce coats every bite. Taste and add more pepper flakes or peanuts if you prefer extra heat or crunch. Serve hot with steamed rice.
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I am partial to extra roasted peanuts and usually sneak a few in just before serving for that irresistible crunch. The first time we made this as a family my youngest tried a chili on a dare and now it is our ongoing joke to count the chilies in every batch.
Storage Tips
Store leftovers in a tightly sealed container in the refrigerator for up to three days. Reheat gently in a skillet with a drizzle of water to revive the sauce but avoid microwaving too long so the chicken stays tender. This dish does not freeze well because the veggies may get mushy and the sauce can split.
Ingredient Substitutions
If you do not have Chinese black vinegar you can use regular balsamic for a similar tang but keep it light to avoid overpowering the dish. If peanuts are a problem sunflower seeds or pumpkin seeds keep the crunch. For gluten free needs use tamari and check that your hoisin is certified gluten free.
Serving Suggestions
Serve this Kung Pao Chicken over hot steamed jasmine rice or nutty brown rice. It is also delicious with a side of stir fried green beans or simply steamed broccoli to soak up the extra sauce. For fun serve in lettuce cups for a lighter option that works well at parties.
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Cultural and Historical Context
Kung Pao Chicken comes from the Sichuan province of China where chilies and peppercorns give dishes their signature zap. This American style version leans less fiery but keeps the sweet spicy sauce and classic peanuts. Making it at home lets you go as authentic or mild as your mood allows.
Recipe FAQs
- → What cut of chicken works best?
Boneless skinless chicken thighs offer juiciness and tenderness, though breasts work if preferred—just cut them into bite-sized pieces.
- → How can I achieve restaurant-style texture?
Coating the chicken in egg white and cornstarch before cooking gives it a silky, tender bite similar to takeout versions.
- → How spicy is this dish?
The use of dried chili peppers and red pepper flakes brings medium heat. Adjust the amount for a milder or bolder kick.
- → Are peanuts necessary?
Peanuts add essential crunch and nutty flavor. If allergic, try toasted cashews or simply omit them.
- → Can I use a skillet instead of a wok?
Yes, a large heavy-bottomed skillet will work well. Heat it well to replicate the high heat needed for searing ingredients.