Every time I see Kung Pao Chicken, I get an appetite, so today I’m sharing how to make this weeknight dinner favorite at home.
Kung Pao Chicken is a classic Chinese stir-fry dish consisting of diced chicken, dried chili peppers and peanuts. It comes from the home of fiery Chinese cuisine, Sichuan. It is also a very popular American Chinese takeout order. Everyone loves Kung Pao Chicken because of its tender chicken, complex sauce and savory, sweet, rich and spicy flavors.
This particular Kung Pao is not quite the same as the way it is made in Sichuan. In Sichuan, China, they are traditionally dry-fried with just a little bit of sauce. This kung pao is a playful improvisation, more in the style of take-out American-Chinese kung pao. The sauce is perfect for serving with rice.
How to Make Kung Pao Chicken
Once you’ve prepared all the ingredients, this meal is super quick and easy to put together. If you want it to arrive at your doorstep faster than takeout, prepare everything before you start cooking.
First, cut the chicken into bite-sized pieces. Place them in a bowl with the marinade and set aside while you prepare the sauce ingredients.
Prepare the ginger and garlic in the second step. Whisk all sauce ingredients in a small bowl or liquid measuring cup. Use a garlic press to press the garlic and a ginger grater to press the ginger. Both can save tons of time.
It only takes a few minutes: cook the chicken, add the sauce and serve.
Kung Pao Sauce
Kung Pao sauce is an amazing sauce that makes everything delicious! It’s so delicious that they sell it bottled at the store, but it’s really easy to make at home and store in the fridge. From there you can add it to random stir-fries and instant kung pao that you clean out of the fridge.
To make the kung pao sauce, combine 1 tablespoon + 1 teaspoon of cornstarch, 1/4 cup of seafood sauce, 1/4 cup of sambal sauce, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 4 cloves of minced garlic, and 1 tablespoon of minced ginger. Cook in a nonstick skillet over medium heat, stirring until the sauce is thick and glossy. Cool completely, then pour into a clean container, cover tightly and store in the refrigerator for up to 2 weeks. Once everything is cooked, add the stir-fry to the final step.
