Kung Pao Chicken

I was eighteen the first time I went to a Chinese Restaurant. Before that, the closest thing to Chinese food I had was from a can of LA Choy Beef Chow Mien.
You see, growing up, my small town didn’t have a Chinese restaurant, and it still doesn’t.

I had just started my first job in Indianapolis, and on the first day, I was invited to lunch with three other new hires from the company. The person organizing the group suggested a restaurant called the Szechuan Kitchen.
I was excited to go there.

The décor was that of classic Chinese Restaurants from the movies with different shades of red and gold. A little pond was inside the door with a laughing Buddha statue sitting in the center, half-submerged in the water.

The place was busy and loud. I sat with three strangers in a completely foreign environment, about to eat food that I had never had before that day. It was a surreal experience.

Since I had no idea what to order, a coworker suggested I try the Kung Pao Chicken. Flying blindly, I took his suggestion, which became one of the best things I had ever tasted. It was spicy, a little sweet, and savory. I loved the peanuts and the sauce mixed with the rice.

After that lunch, I was hooked on Chinese food. I started seeking out Chinese Restaurants like a crack head. After a year or so, I was an authority on Asian cuisine.

It is now 35 years later, and Chinese food is still my favorite. I love cooking it too. My recipe for Kung Pao Chicken always takes me back to the Szechuan Kitchen, where I made friends and broadened my horizons.

I hope you grab your wok and try the best Kung Pao Chicken you have ever had; seriously, remember I am an authority on this! As far as the LaChoy canned Chinese food? I will take a hard pass on that. Enjoy!

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Kung Pao Chicken

Kung Pao Chicken is a Chinese takeout favorite it features tender chicken, crisp veggies, crunchy roasted peanuts, and a spicy, savory sauce coating each and every bite. 

Course dinner

Cuisine Chinese

Keyword chineese cusine, Chineese take out, dougbakes.com, Kung Pao Chicken

Prep Time 20 minutes

Cook Time 5 minutes

Servings 6 servings

Ingredients

Kung Pao Sauce Ingredients

• 1/2 cup chicken broth
• 2/3 cup soy sauce
• 1 tablespoon hoisin sauce
• 2 tablespoons sugar
• 2 tablespoons rice vinegar
• 3 teaspoons corn starch
• 2 teaspoons teaspoons minced garlic
• 1/2 teaspoon crushed red pepper flakes

Chicken Marinade Ingredients

• 1 1/2 pounds chicken breasts or tenderloins, cut into 1-inch pieces
• 1/4 cup rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons baking soda
• 2 teaspoons corn starch

Stir Fry Ingredients

• 4 tablespoons oil, divided
• 1 red bell pepper, diced
• 5 cloves garlic, diced
• 1 cup celery, diced
• 1/2 cup peanuts
• 8 dried chilis, chopped into 1 inch pieces
• 3 green onions, chopped

Instructions

Instructions for marinating the chicken (10 minutes)

1. In a medium bowl, whisk together the rice vinegar, baking soda, corn starch, and soy sauce. 

2. Add the chicken, stir to coat, and set aside for 10 minutes. 

Instructions for preparing the sauce

1. In a medium bowl or a liquid measuring cup, whisk together the sauce ingredients. Set aside. 

Instructions to make the stir fry

1. Add 2 tablespoons to a large skillet over medium-high heat. Add chicken and sauté over medium-high heat for 2-4 minutes until browned on the outside. (Chicken may not be completely cooked through yet - that's okay).

2. Use a slotted spoon to transfer chicken to a bowl and cover to keep warm. 

3. Add the remaining 2 tablespoons of oil to the pan.

4. Stir in red bell peppers, garlic, celery, peanuts, dried chili peppers for 2 minutes. 

5. Add sauce and stir. Return chicken to the pan and cook 2-4 minutes longer until sauce is thickened and chicken is cooked through all the way. 

6. Stir in green onions, serve over rice or noodles. Enjoy!