This simple but delicious Kung Pao Chicken recipe is a Chinese take-out favorite that you can make at home! Stir-fried chicken, peanuts, and vegetables, this recipe is the perfect balance between salty, sweet, and spicy. Make this at home tonight!
Marinate the chicken in a bowl by combining soy sauce, cornstarch, vinegar and salt for at least 10 minutes.
Meanwhile combine the sauce ingredients in a bowl and keep it ready.
Heat a skillet on a medium flame with a tablespoon of oil. Add the chicken cubes and cook for 5-6 minutes until golden and transfer the chicken pieces to a plate.
To the same skillet add the remaining tablespoon of oil; add the red chilis , peppers and cook for 2-3 minutes.
Add the prepared sauce and cook for 3-5 minutes until the sauce is thickened.
Stir the chicken back into the skillet and coat the chicken well with the sauce and let the chicken cook in the sauce for 2 minutes.
Finally add the green onions, peanuts and sesame seeds, toss it and serve with rice.
Notes
Feel free to leave the whole red chilies and some of the chili flakes to make the chicken less spicy.
Feel free to add other veggies if you like. Some recommendations are zucchini, carrots, broccoli, mushroom, and cauliflower.
Do not overcook the chicken or else it will become chewy. 6 to 7 minutes at the most as they’re diced into small bite-sized pieces.
You can roast your own peanuts by adding them to a skillet over medium heat then toast it for 3 to 5 minutes, stirring frequently.
Cut your chicken into even, bite-sized, pieces so they’ll cook evenly.