This spicy kung pao chicken is similar to what is served in Chinese restaurants. It’s easy to make, and you can be as creative with the measurements as you want. The sauce reduces until nice and thick. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can’t go wrong!
Making kung pao chicken at home is a great way to enjoy a restaurant-quality meal without having to leave the comfort of your own kitchen. This dish is packed with flavor, and the addition of peanuts or cashews gives it a nice crunch. Enjoy!
Kung Pao Chicken Cooking Instructions
1. Combine water and cornstarch in cup. Set aside.
2. Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in large glass bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for about 30 minutes.
3. Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4. Transfer water chestnut mixture to a medium skillet. Slowly heat the mixture over medium heat until aromatic. It’s best to use a wooden spoon or spatula and mix continually, this ensures that it doesn’t burn. If the mixture does begin to burn (this usually only happens if you are using a wood or gas stove), discard it and start over.
5. Remove the chicken from marinade. Cook the chicken in a large skillet over medium-high heat, stirring and breaking up the chicken as it cooks, until cooked through and juices run clear.
6. Combine water chestnut mixture and sautéed chicken together in one skillet. Then, adjust the heat as needed and simmer the sauce until it thickens. This process could take a few minutes or longer, depending on how thick you want the sauce to be.
This kung pao chicken recipe is similar to what is served in Chinese restaurants. The dish is traditionally made with chicken, peanuts, vegetables, and a spicy sauce. Experimenting with different ingredients is the best way to create your own unique version of this dish. Feel free to add or omit any ingredients that you don’t like.
Kung Pao Chicken
Ingredients
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 2 tablespoons white wine divided
- 2 tablespoons soy sauce divided
- 2 tablespoons sesame oil divided
- 1 pound skinless boneless chicken breast halves – cut into chunks
- 1 ounce hot chile paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 (8 ounce) can water chestnuts
- 4 ounces chopped peanuts
- 4 green onions chopped
- 1 tablespoon chopped garlic
Instructions
- Combine water and cornstarch in cup. Set aside.
- Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in large glass bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for about 30 minutes.
- Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chile paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
- Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
- Meanwhile, remove chicken from marinade. Add to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
- Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
