Kung Pao Chicken Recipe
Highly addictive and super easy to make at home.
Prep Time12 minutes mins
Cook Time8 minutes mins
Total Time20 minutes mins
Course: main
Cuisine: American, Chinese
Keyword: kung pao chicken
Servings: 4
Calories: 350kcal
Chicken
- 1 lb chicken thighs cut into bite size pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
Kung Pao Sauce
- 2 tsp cornstarch
- 2 tbsp hoisin
- 2 tbsp sambal oelek
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 cloves garlic crushed
- 2 tsp ginger grated
Stir Fry
- 1 tbsp oil
- 8-10 dried red chiles if desired
- 1/4 cup roasted cashews or peanuts
- 2-3 green onions cut into 2" lengths
Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.
In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.
Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.
Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy.
Add in the green onions and cashews.
Enjoy hot!
Calories: 350kcal | Carbohydrates: 13.6g | Protein: 35.2g | Fat: 16.3g | Saturated Fat: 3.6g | Cholesterol: 101mg | Sodium: 604mg | Potassium: 388mg | Fiber: 0.9g | Sugar: 8.1g