There are few things more crave worthy to me than sweet, spicy, stir-fried Kung Pao Chicken on top of a mound of steamed white rice. I tried to keep this recipe as simple as possible, while still bringing that unmatched flavor 🤌🏼 Traditionally, this dish uses Sichuan peppercorns but I opted for some chili crisp which I personally think is easier to find (plus I always have it on hand), but feel free to spice it up in whatever way you’d like. I actually did some research on the dish and was surprised to find out it actually is a traditional Sichuan dish that originated in China, but now it’s most commonly made in America. I hope my recipe provides all the delicious flavors you’re looking for with easy to find ingredients 🤍 Enjoy!
Kung Pao Chicken
- 1 lb chicken breast cut into bite sized pieces
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp tapioca flour or corn starch
- 1 red bell pepper diced
- 4 green onions chopped into 1-2 in pieces
- 1/4 cup dry roasted peanuts
- 2-4 tbsp avocado or sesame oil
- White rice to serve
- Kung Pao Sauce:
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tbsp honey
- 1 1/2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp chili crisp or sriracha
- 1 tsp fish sauce
- 1 tsp tapioca flour or corn starch
- 2 cloves garlic minced
Make the sauce by whisking together all ingredients until the flour is completely combined. Set aside.
Toss the chicken in the tapioca flour, salt and pepper. Heat a large skillet or wok over medium heat. Add about 1-2 tbsp of oil and add the chicken. Flip after 2-3 minutes and continue cooking until cooked through. Remove and set aside.
Add another 1-2 tbsp of oil and turn the heat to medium high. Add the bell pepper and green onion. Stir occasionally until the pepper is soft and charred. Add the peanuts and stir for another minute. Add in the chicken and sauce. Cook for 2-3 minutes until the sauce has thickened, stirring occasionally. Serve with white rice.