Kung Pao Chicken

Better than take-out - this Kung Pao Chicken recipe is spicy and full of flavor. Simple ingredients come together to make this easy weeknight dinner recipe.

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 1

Servings servings

Calories 406kcal

Author Deborah Harroun

Ingredients

1 large egg white
1 teaspoon cornstarch
1 teaspoon salt
1 lb boneless skinless chicken thighs cut into 3/4-inch pieces
1/4 cup mirin
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon hoisin
1 tablespoon sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
10 small dried hot chiles*
1 red bell pepper cut into chunks
1 small zucchini cut into chunks
6 green onions sliced into 1/4-inch pieces
3 cloves garlic sliced thinly
1/2 cup salted roasted peanuts
1 teaspoon dark sesame oil

Instructions

Place the egg white in a medium bowl and whisk until foamy. Add the cornstarch and salt and whisk to combine. Add the chicken and stir to coat. Cover and refrigerate for 30 minutes.
In a small bowl, combine the mirin, soy sauce, red wine vinegar, hoisin, and sugar. Set aside.
In another small bowl, whisk together the cornstarch with 1 tablespoon of water. Set aside.
Heat 1/2 tablespoon of oil in a large skillet or wok over high heat. Working in 2 batches, add half of the chicken in a single layer, trying not to crowd the pan. Cook until browned, then turn and cook until the chicken is cooked, through. Remove the chicken to a plate. Add another 1/2 tablespoon of oil and cook the second half of the chicken. Remove to the plate.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the chiles and toss to coat for 30 seconds. (Be careful, because they can burn easily.) Add the red bell pepper, zucchini, green onions and garlic. Cook until the vegetables are crisp tender, 2-3 minutes.
Add the chicken back into the pan, then pour in the sauce mixture. Pour the cornstarch mixture in next, making sure to re-whisk it before adding it.
Cook until the sauce has thickened up slightly, 2-3 minutes.
Stir in the peanuts and the dark sesame oil.
Serve.

Notes

We like to serve this over rice

adapted from The Shun Lee Cookbook

*We don’t like to actually eat the chiles, but love the flavor and spice that they bring. For more spice, you can cut the peppers into 2-3 pieces when adding them.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include rice for serving.

Nutrition