Kung Pao Chicken – Damn Delicious – LaoudIt Recipe

Kung Pao Chicken – Damn Delicious

Kung Pao Chicken - Everyone's favorite chicken stir-fry made so easily at home!  Slightly salty, sweet, sour + spicy.  A winning combo!

Everyone’s favorite chicken stir-fry made so easily at home! Slightly salty, sweet, sour + spicy. A winning combo!

Kung Pao Chicken - Everyone's favorite chicken stir-fry made so easily at home!  Slightly salty, sweet, sour + spicy.  A winning combo!

Kung pao chicken. A take-out that I really love to make at home with all the best flavors in one – a little salty, sweet, sour and spicy.

This dish is absolutely restaurant quality, and you can adjust the heat level to your liking – whether you want a little more spice in your life or want it toned down a little for the little ones. Everything is fine.

Kung Pao Chicken - Everyone's favorite chicken stir-fry, made so easily at home!  Slightly salty, sweet, sour + spicy.  A winning combo!

And don’t worry about the Sichuan peppercorns. Now that the import ban from the United States was lifted in 2005, Sichuan peppercorns can be easily found in most grocery chains such as Whole Foods. It lends the most unique flavors to this dish, and I don’t recommend any substitutes.

Serve with a bowl of rice, garnished with green onions and sesame seeds. You will be shocked at how much better it is than take out!

Kung Pao Chicken - Everyone's favorite chicken stir-fry made so easily at home!  Slightly salty, sweet, sour + spicy.  A winning combo!

Kung pao chicken

Everyone’s favorite chicken stir-fry made so easily at home! Slightly salty, sweet, sour + spicy. A winning combo!

asian inspired

Kung pao chicken

30 minutes30 minutes

Chungah rhee

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons of Shaoxing wine
  • 2 teaspoons of cornstarch
  • 3 tablespoons reduced sodium soy sauce, divided
  • 2 tablespoons canola oil, divided
  • 1 cup diced green pepper
  • 1 cup diced red bell pepper
  • 1 cup diced red onion
  • 6-8 dried arbol peppers, hulled and seeded
  • 3 garlic cloves, chopped
  • 1 tablespoon of freshly grated ginger
  • 1/2 teaspoon Sichuan pepper, crushed
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon of brown sugar
  • 1/3 cup cocktail peanuts
  • 2 green onions, thinly sliced
  • 1/2 teaspoon of toasted sesame seeds

Directions:

  1. In a medium bowl, combine the chicken, Shaoxing wine, cornstarch and 1 tbsp soy sauce. Blanket; place in refrigerator for 30 minutes.
  2. Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Working in two batches, add the chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel lined plate.
  3. Heat 1 tablespoon of remaining canola oil. Add the peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chilies, garlic, ginger and peppercorns until fragrant, about 1 to 2 minutes.
  4. Stir in chicken, remaining 2 tbsp soy sauce, vinegar and sugar until well combined, about 1 to 2 minutes. Stir in the peanuts.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.