For a lighter version, have a look at this kung pao cauliflower recipe. Kung pao chicken is an authentic Chinese dish that is classic in Sichuan cooking. It’s a spicy stir fry made with chicken, vegetables, peanuts, and hot chili peppers. If you’re looking for an authentic recipe, we recommend this one by Red House Spice. Our spicy kung pao chicken is a Westernized version that adds vegetables (red pepper and onion) and uses ingredients that are commonly found in North American grocery stores. It might not be authentic, but we promise that it’s delicious! The chicken:
Chicken: Get skinless, boneless thighs and cut into bite-sized pieces. Flour: all-purpose flour will make the chicken brown beautifully. Ground pepper: Adds a gentle kick. Neutral flavored oil: Such as vegetable oil or peanut oil.
The vegetables and aromatics:
Red chilis: This ingredient answers the question “Is kung pao chicken spicy” – We use chilis de arbol for a smoky flavor with the signature heat of kung pao chicken. Aromatics: Garlic and ginger add depth of flavor. Onion: Adds a subtle sweetness. Red bell peppers: Sauté with the onion.
Sauce and garnishes:
Kung pao chicken sauce: hoisin sauce, water, soy sauce, cornstarch, rice wine vinegar, honey, and ground pepper. Dry roasted peanuts: Stir in at the end for a crunch. Green onions: For freshness. Sesame seeds: A subtle crunch and note of sesame.
Hoisin sauce: Rich and thick with umami flavor. Soy sauce: A salty and savory addition. We just use regular, but you can use light soy sauce to make it less salty, or a combination of regular and dark soy sauce. Rice wine vinegar: Adds an acidic tang. Be careful not to get rice wine – they have similar names but are not substitutes for each other – you’re after the rice vinegar! Honey: Natural sweetness to balance the salty and spicy elements. Cornstarch: Thickens the sauce. Water: Balances the consistency. Ground pepper: Adds a subtle kick.
Boost the nutrition of the meal by pairing it with some sauteed green beans, an asian salad, or roasted broccoli salad. For a grand feast, serve it alongside this pineapple pork stir fry and Asian eggplant, then finish the night with this lemon coconut ice cream or matcha ice cream.
Did you make this?
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