For an extra layer of flavor, toast the peanuts lightly in a dry pan before adding them to the dish. Adjust the amount of red pepper flakes to suit your preferred level of spiciness. You can also add a dash of chili oil for extra heat. If you don't have Chinese five-spice powder, you can substitute with a pinch of ground cinnamon, cloves, and star anise. Ensure your wok or skillet is hot before adding the chicken to achieve a good sear and prevent sticking.
Kung Pao Chicken Stir-Fry
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS96
Embark on a culinary journey with this sensational Kung Pao Chicken, a symphony of savory, sweet, and spicy flavors. Tender chicken, crisp vegetables, and crunchy peanuts are enveloped in a luscious sauce, creating an unforgettable dish that will transport your taste buds straight to the heart of Sichuan cuisine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol65 mg
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Fiber1 g
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Protein26 g
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Saturated Fat2 g
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Sodium457 mg
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Sugar6 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, combine the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1/8 teaspoon of five-spice powder. Toss to coat evenly. Set aside to marinate for at least 15 minutes. (15 minutes)
02
StepIn a separate bowl, whisk together the water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1/8 teaspoon of five-spice powder until smooth. Set aside. (2 minutes)
03
StepHeat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove the chicken from the wok and set aside. (5 minutes)
04
StepAdd the remaining 1 tablespoon of vegetable oil to the wok. Stir in the diced onion, celery, garlic, and red pepper flakes. Cook until the vegetables are slightly softened. (3 minutes)
05
StepPour the cornstarch mixture into the wok and cook, stirring constantly, until the sauce thickens and becomes glossy. (1 minute)
06
StepReturn the cooked chicken to the wok. Lightly stir in the roasted peanuts. Toss everything together to ensure the chicken and peanuts are coated in the sauce. (1 minute)
07
StepServe immediately, garnished with extra peanuts if desired. Excellent served with steamed rice or noodles.
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Dolores Oconnell
Jun 14, 2025I doubled the recipe for a larger crowd and it was a huge hit!
Davon Beer
Apr 5, 2025The sauce is perfectly balanced – not too sweet, not too spicy. Just right!
Rickey Ferry
Mar 22, 2025I reduced the red pepper flakes to 1/2 teaspoon for my kids, and they still enjoyed it.
Jeramie Heidenreich
Feb 17, 2025The tip about adding Shaoxing rice wine really elevated the flavor.
Jimmie Greenholt
Jan 27, 2025I appreciate the clear and easy-to-follow directions. Even a beginner cook can make this.
Dominic Kuphal
Dec 13, 2024This recipe is a game-changer! My family loves it more than takeout.
Jimmy Bashirian
Jul 25, 2024I love the addition of celery for extra crunch!
Keenan Franey
Jun 3, 2024I've made this recipe several times now, and it's always a winner.