An easy BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!! Don't call for takeout when you can make this HEALTHIER version at home in 20 minutes! So AUTHENTIC tasting!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: chinese kung pao chicken, kung pao chicken, kung pao chicken ingredients, kung pao chicken sauce, kung pao sauce recipe, what is kung pao chicken, whats in kung pao chicken
Servings: 4
Calories: 611kcal
Author: Averie Sunshine
Ingredients
Chicken
1.25 to 1.50poundsboneless skinless chicken breastdiced into bite-sized pieces
1medium/large red bell peppercut into 1/2-inch pieces
2tablespoonsolive oil
1 to 2tablespoonssesame oil
salt and pepperoptional and to taste
Sauce
¼cuphoisin sauce
2tablespoonsreduced-sodium soy sauce
2 to 3tablespoonslight brown sugarpacked
2tablespoonsrice vinegarwhite or apple cider vinegar may be substituted
1 to 3tablespoonschili garlic sauceor as desired (use 1 tablespoon if you're sensitive to spicy food and work up if desired)
1 to 2tablespoonssesame oil
3teaspoonscornstarchdissolved in 3 teaspoons water (called a slurry)
2 to 4tablespoonschopped salted peanutsoptional for garnishing
1 to 2tablespoonsgreen onionssliced into thin rounds; optional for garnishing
Instructions
Chicken:
To a large skillet, add the chicken, red peppers, oils, optionally season with salt and pepper (there's plenty of salt and spice in the sauce for me), and saute over medium-high heat for about 5 to 7 minutes, or until chicken is done and cooked through. Stir and flip frequently to ensure even cooking.
While the chicken and peppers are cooking, make the sauce.
Kung Pao Sauce:
To a medium high-sided stock pot, add the hoisin and soy sauce, brown sugar, rice vinegar, chili garlic sauce (start slowly if you're sensitive to heat; you can always add more later but you can't take it away), sesame oil, cornstarch slurry. Whisk to combine.
Bring the mixture to a boil over medium-high heat, and allow mixture to boil for about 2 to 3 minutes, whisking nearly continuously. Mixture will thicken up slightly as it cools. Set mixture aside until chicken and peppers are cooked.
Add the sauce to the skillet with the chicken, stir, and allow sauce to simmer for about 2 to 3 minutes, or until slightly reduced and thickened; scrape the sides of the skillet with a rubber spatula to prevent the sauce from burning.
Optionally garnish with peanuts and/or green onions and serve immediately.
Notes
Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.