Chinese Kung Pao Chicken with Peanuts and Dried Chili

Name: Chinese Kung Pao Chicken with Peanuts and Dried Chili
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 700 g boneless, skinless chicken breast, diced; 60 ml light soy sauce; 2 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp sesame oil; 2 tbsp cornstarch; 1 tbsp granulated sugar; 120 ml chicken broth or water; 100 g roasted, unsalted peanuts; 10 pieces dried red chilies (whole); 1 piece red bell pepper, diced; 3 stalks spring onions, sliced; 3 cloves garlic, minced; 2.5 cm fresh ginger, grated; 3 tbsp vegetable oil

Difficulty

medium

Time

35m

Price Category

average

Calories

Medium

Kung Pao Chicken is an iconic Sichuan dish that has gained worldwide popularity for its bold flavors. This recipe strikes a perfect balance between sweet, sour, and spicy, enriched with crunchy peanuts and aromatic dried chilies. Recreate this classic dish at home and savor the authentic tastes of Chinese cuisine! It's an ideal choice for a quick yet flavorful dinner.

Steps

Marinate Chicken

Dice the chicken breast, then mix with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate for at least 10 minutes while you prepare the other ingredients.

Prepare Sauce

In a small bowl, whisk together the remaining soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, remaining cornstarch, and chicken broth or water. Set aside.

Prep Vegetables

Dice the bell pepper, slice the spring onions, mince the garlic, and grate the ginger. Have your dried chilies and peanuts ready.

Stir-fry Aromatics

Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add the dried chilies, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.

Cook Chicken & Veggies

Add the marinated chicken to the wok and stir-fry for 5-7 minutes until browned on all sides and cooked through. Remove the chicken from the wok and set aside. Add the remaining 1 tbsp oil, then stir-fry the bell pepper for 2-3 minutes until slightly tender-crisp.

Combine & Serve

Return the chicken to the wok. Pour in the prepared sauce and stir continuously until it thickens (about 1-2 minutes). Add the roasted peanuts and half of the sliced spring onions, then toss to combine. Serve immediately, garnished with the remaining spring onions.

	Per 100g	Per Serving 250g
Calories	210 kcal	525 kcal
Protein	18g	45g
Fat	10g	25g
Carbohydrate	12g	30g
Fiber	1.5g	3.75g
Sugar	4g	10g

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Chinese Kung Pao Chicken with Peanuts and Dried Chili

Difficulty

Time

Price Category

Calories

ingredients

Steps

Marinate Chicken

Prepare Sauce

Prep Vegetables

Stir-fry Aromatics

Cook Chicken & Veggies

Combine & Serve

Extra Tips

► For even more tender chicken, add a pinch of baking soda to the marinade.

► If you like it spicier, add more dried chilies or a touch of Sichuan peppercorns at the beginning of stir-frying.

► Serve with freshly cooked rice to soak up all the delicious sauce.

Nutrition