Easy Kung Pao Chicken Recipe: Better Than Takeout in 30 Minutes
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This is the friendly, American-style version: hoisin and sugar in the sauce, bell peppers and celery in the mix, and a gentle kick from crushed red pepper. It’s the takeout version many of us grew up on, and once the chicken has marinated, the cooking itself takes just minutes.
Ingredients
For the marinade
2 lbs chicken breast, cut into small pieces
1/4 tsp salt
1/4 tsp peppe
2 tbsp soy sauce
3 tsp corn starch
2 tbsp rice vinegar
For the stir fry
3 tbsp vegetable oil
4 cloves garlic, minced
1/3 cup roasted peanut
1 stalk celery, sliced
1/2 medium green bell pepper, diced
1/2 medium red bell pepper, diced
3 stalks green onion, sliced
For the sauce
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
2 tbsp sugar
2 tbsp white wine
2 tbsp water
1/4 tsp ground ginger
1/4 tsp crushed red pepper
1 tbsp corn starch
Instructions
Marinate the chicken
Put the chicken in a bowl with the salt, pepper, soy sauce, corn starch, and rice vinegar. Mix until every piece is lightly coated, cover, and refrigerate for about an hour. This rest keeps the chicken tender and gives it flavor all the way through.
Whisk the sauce
While the chicken rests, whisk the soy sauce, hoisin, sesame oil, sugar, white wine, water, ground ginger, crushed red pepper, and corn starch in a small bowl until smooth. Stir it once more just before it goes in the pan, because the corn starch sinks.
Brown the chicken
Set a wok or large skillet over high heat and add the vegetable oil. Add the marinated chicken and cook until browned and cooked through, then move it to a plate. With 2 pounds of chicken, two batches work better than one crowded pan (use the oil a little at a time).
Stir-fry the vegetables
In the same pan, add the garlic, celery, and green and red bell peppers. Stir-fry just until they smell wonderful and turn slightly tender while staying crisp.
Bring it together
Return the chicken to the pan, add the peanuts and green onions, and pour in the sauce. Keep stirring until the sauce thickens and clings to everything.
Serve
Spoon it over steamed jasmine rice or chewy egg noodles while it’s hot.
