Published Jun 19, 2024 Updated Nov 03, 2024 This spicy chicken dish comes with a mouthwatering Kung Pao sauce. It is a popular Chinese takeout item and one of the most beloved dishes at Chinese restaurants in the United States, just like Orange Chicken, General Tso’s Chicken and Sesame Chicken. As the author of the best-selling Chinese cookbook Easy Chinese Recipes, I developed this simple Kung Pao Chicken recipe specifically for home cooks, including beginners in Chinese cuisine. I assure you that this is the best and most authentic recipe, rivaling the takeout from your favorite Chinese restaurant. It has been tried and tested by home cooks worldwide. In the US, to cater to a broader palate, the dish often includes vegetables such as carrots, water chestnuts, celery, zucchini, bell peppers, and broccoli. While the Americanized version available here may not be authentic, it remains incredibly delicious and enticing. Pro Tip: If you’re a seasoned home cook who values authenticity, consider adding 1 teaspoon of Sichuan peppercorns and 1 teaspoon of hot chili oil to my recipe! Feel free to adjust the amount of dried red chilies to suit your taste preferences.
Chicken breast: while you can use chicken thighs, chicken breast becomes tender and juicy after being velveted with cornstarch, soy sauce, Shaoxing wine, and a bit of oil. Dried red chilies: these chilies provide the dish with its signature explosive heat. Roasted peanuts: they add a satisfying crunch that contrasts beautifully with the tender chicken, making each bite utterly enjoyable. I used Planters brand dry roasted peanuts. Garlic and ginger: these aromatics infuse the dish with rich, garlicky, and gingery flavors and aromas. Scallion: the vibrant green color of scallions creates a striking contrast against the rich, dark Kung Pao sauce and the golden-brown chicken cubes.
Kung Pao Sauce Ingredients
Kung Pao Sauce is the soul of this recipe. The sauce is brown in color, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary.
Chinese black vinegar – this is the secret ingredient of the Kung Pao sauce, lending tanginess, depth, and unique aromas to the finished dish. Soy sauce Dark soy sauce Sugar Water Cornstarch
Shopping Guide: For the best and most authentic taste profile, go for Chinese Chinkiang Black Vinegar made from glutinous rice and has a deep, malty, slightly smoky and sweet flavor. You can find Chinkiang Black Vinegar from Chinese or Asian stores across the United States, or buy online. I recommend Gold Plum Chinkiang Vinegar (镇江香醋) You may use rice vinegar, red wine vinegar or apple cider vinegar as substitute. See the recipe card for full information on ingredients. Modern Twist: Give a contemporary twist to traditional Mexican tacos by making Kung Pao Chicken Tacos. They are absolutely delightful and offer a unique fusion of Asian and Mexican flavors! Change the Protein: Substitute chicken with tofu to create Kung Pao Tofu, perfect for plant-based lovers. Tofu absorbs the flavorful sauce beautifully, providing a delicious vegetarian option. Add Vegetables: Enhance the texture and taste by adding extra vegetables like bell peppers and zucchini, similar to the style of Panda Express Kung Pao Chicken. Alternatively, you can focus on a single vegetable, such as eggplant or cauliflower, and cook it according to the recipe. These variations cater to different tastes and dietary preferences while keeping the bold and spicy flavors of Kung Pao dishes that everyone loves!
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