Copycat Kung Pao Chicken (Print-Friendly Version)
Spicy chicken stir-fried with veggies, peanuts, and a savory-sweet sauce—perfect for an easy Asian-inspired meal.
# Ingredients:
→ Chicken
01 -
1 lb boneless skinless chicken thighs or breasts, cut into bite-size 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 (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 peanuts, unsalted
# Steps:
01 -
Combine the chicken with salt, egg white, cornstarch, sesame oil, and 1 tbsp vegetable oil until coated. Chill for 20–30 minutes. Heat a large wok over medium-high heat, add 1 tbsp vegetable oil, and cook chicken until browned and cooked through (in batches if necessary). Remove from wok and set aside.
02 -
Combine all sauce ingredients in a bowl and whisk until sugar is dissolved. Set aside.
03 -
Heat remaining 1 tbsp vegetable oil in the wok over high heat. Stir fry zucchini, red bell pepper, and onion for 2–4 minutes until slightly charred and glistening. Remove from wok and keep warm with the chicken.
04 -
Heat sesame oil in the wok over medium-high heat. Add dried chili peppers, green onion, ginger, garlic, red pepper flakes, and peanuts. Cook for about 1 minute until fragrant. Stir the sauce mixture again and add it to the pan. Bring to a small boil and cook until sauce thickens.
05 -
Return chicken and vegetables to the wok and stir to coat with the sauce. Serve immediately.
# Notes:
01 -
You can use a large, heavy-bottomed skillet if you don't have a wok.