Where did Kung Pao Chicken come from?

Kung Pao Chicken originated in the Sichuan province of China.

What does Kung Pao Chicken taste like?

Kung Pao Chicken is a flavorful Chinese dish that typically has a combination of spicy, tangy, and slightly sweet flavors. It is commonly prepared with diced chicken, peanuts, vegetables, and a sauce that includes ingredients like soy sauce, vinegar, and chili peppers.

How do you reheat Kung Pao Chicken?

Reheat Kung Pao Chicken in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat it in a skillet over medium heat for 5-7 minutes, stirring occasionally.

You'll Want to Make This Kung Pao Chicken Recipe All the Time

Kung Pao Chicken Recipe

Print Recipe

Bursting with flavor and color, this Kung Pao Chicken recipe is a total knockout. The crunch of the peanuts and peppers is addicting and familiar to this beloved Chinese takeout favorite.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

1/4 cup neutral cooking oil (such as canola, vegetable, or grapeseed)
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup + 1 tablespoon cornstarch, divided
2 tablespoons + 3 tablespoons soy sauce, divided
1 tablespoon + 2 tablespoons sherry, divided (see note)
1/4 cup hoisin sauce
1/2 teaspoon crushed/ground Szechuan peppercorns or red pepper flakes
1.5 teaspoon sesame oil
3 bell peppers, sliced (mix of red and green)
1.5 inch piece of fresh ginger, peeled and grated or minced
4 garlic cloves, minced or grated
3 scallions, chopped, white and green parts separated
2/3 cup peanuts
Cooked Jasmine Rice, for serving

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Instructions

Heat the oil in a large skillet over med-high heat. In a large mixing bowl, toss the chicken with ¼ cup of the cornstarch, 2 tablespoons of the soy sauce, and 1 tablespoon of the sherry until nice and coated. Fry/cook the chicken in the hot oil (all at once) until browned and crispy on all sides; takes about 4 or 5 minutes.
Meanwhile, make your sauce. Combine ½ cup water with 1 tablespoon of the cornstarch, 3 tablespoons of the soy sauce, 2 tablespoons of the sherry, the sesame oil, Sichuan peppercorns or red pepper flakes, and the hoisin. Stir until well blended.
When the chicken is browned and crispy, add the bell peppers, scallion whites, ginger, and garlic, Cook for about a minute, stirring. Add the sauce and stir to mix. The sauce will thicken quickly as it cooks. When it’s bubbly and thick, add the scallions and peanuts, toss to combine, and taste for seasoning (adjust as needed). Serve hot over rice topped with the scallion greens.

Notes

If you are unable to find Chinese Shaoxing wine, please feel free to use “cooking sherry” here, as it is much more affordable that pricier sherries and no one will detect what you actually used, as it is part of such a dynamic, flavorful sauce.

Find it online: https://mykitchenlittle.com/2024/06/24/kung-pao-chicken/