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Kung Pao Chicken: Authentic Home Cooking Recipe

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Savor the perfect of spicy and sweet with our Kung Pao Chicken recipe. An authentic and classic dish that’s quick to make and bursting with flavor.

There’s always a debate about whether to use chicken thigh meat or chicken breast meat for Kung Pao Chicken. I personally prefer thigh meat because it tastes a little more tender than the later, but it takes time and skill to remove the bones. Plus, breast meat is much leaner which is very friendly for people who is in a diet.

Without futher ado, let’s learn how to make delicious Kung Pao Chicken!

Ingredients
  • Chicken breast 1 large
  • Cucumber 1/3
  • Carrot 1/4
  • Deep-fried peanuts 15
  • Doubanjiang 2 tablespoon
  • Sichuan pepper few
  • Dried red pepper 4
  • Chicken marinade sauce
  • Cooking wine 1/2 tablespoon
  • Soy sauce 1/2 tablespoon
  • Salt small amount
  • Corn starch small amount
  • Sesame oil small amount
  • Cooking sauce
  • Black vinegar 1 tablespoon
  • Sugar 1 tablespoon
  • Oyster oil 1/2 tablespoon
  • Cooking wine 1 tablespoon
  • Honey 1 tablespoon
  • Water 2 tablespoons
  • Chives 1
  • Garlic 3 cloves
  • Sesame oil 1/2 tablespoon
  • Corn starch 1 tablespoon

Prepare the chicken breast

Remove the tendon from the chicken breast (better taste and easier to chew), then cut into small cubes like the photo below.

sliced chicken breast kung pao chicken

Marinade the meat

Marinade the chicken breast with the chicken marinade sauce we have covered earlier and set it aside for 30 minutes. (Don’t skip this step else your chicken will be flavorless)

marinade chicken breast for kung pao chicken

Prepare other ingredients

Cut cucumber and carrot into small pieces. Cut each whole dried red pepper into 3 equal size pieces, remove seeds if you don’t want the dish to be too spicy. Prepare Doubanjiang and Sichuan pepper as well for later.

kung pao chicken other ingredients

Prepare cooking sauce

Cut chives and garlic into small pieces. Then, add and mix everything listed in “Cooking sauce” in a bowl, and set it aside for later use.

cooking sauce for kung pao chicken

Stir-fry the meat

Heat up the wok or pan with less oil, put in the marinated chicken and stir-fry quickly on high heat until it changes color (only about 10 seconds if high heat, adjust the time accordingly), take the chicken out and put it on a plate for later use. Leave the remaining oil in the wok.

stir-fried chicken breast for kung pao chicken

Final steps

Heat up the wok again, and then turn to low heat. Add Sichuan peppers and dried red peppers to saute until fragrant.

Then, add Doubanjiang and stir-fry until the red oil comes out from Doubanjiang. Add diced cucumbers and carrots, turn to high heat and stir-fry quickly until they get soft.

Add the chicken back in and stir-fry for a while until it gets well mixed with other ingredients. Then, pour the bowl of cooking sauce we prepared earlier along the side of the wok and quickly stir-fry over high heat. When the chicken is ready, add fried peanuts, and mix everything evenly.

Until this step, you have made yourself an authentic Chinese dish, Kung Pao Chicken. Pour it nicely into a plate and make sure not to leave anything in the wok.

kung pao chicken

Enjoy the authentic homemade Kung Pao Chicken you have made. It is best and often paired with steamed rice.

Let me know what recipes you want to learn in the comment below.

You may want to know

Sichuan peppercorns play a big role in the Kung Pao Chicken that we are making today. They not only bring an extra layer of flavor but also a very healthy ingredient which Chinese people have on a daily basis. Here is a list of best Chinese dishes with peppercorns.

Lilith Wong
Lilith Wong
Lilith Wong is a blog writer, food lover, and the founder of Exotic Food China. She lives in a beautiful village in Sichuan with her two cats.
lilith wong

Lilith Wong

is a blog writer, food lover, and the founder of Exotic Food China.

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