While I like the convenience of good techout, I don't always like to pay this kind of money… especially when I Know I can regenerate it at home. This homemade kung pai chicken is quite satisfying, a bold, tangy-spicy sauce, crisp-tender waist and sweet, salty and heat balance. You also have the freedom to toss in (or need to be used!) In the veg of your choice. I would love to think of this recipe as a favorable way of weekends to clean the fridge And Complete that techout at the same time. 😉
All recipes are tested hard in us Nashville test kitchen To make sure they are easy, affordable and delicious.
“I did this to pack this week for lunch because my husband was complaining that there are no good Chinese lunch spots near his new office. Masala and delicious! Love love. Thanks for another great recipe!”
Sara
Simple recipe for kung pao chicken
Kung Pao Chicken has a lot of sweet variations, most of which are looking for Sichuan in China to the recipe. Genuine versions are very different from the sweet, sticky foods you find in the layered, complex and many American Chinese restaurants. My version is certainly not traditional, but she Is Easy, pack with taste and wonderful satisfactory. Think of a gentle marinated chicken in spicy-sweet sauce, crispy peanuts and crisp vegs, all fluffy gum on the bed of rice rice. Yes.
Buy your chicken in a large family -sized pack to get the best price per pound chicken. When you get it at home, just divide it into 1-2 LBB and freeze for later use. I just pop two breasts in a quart-shaped freezer-safe bag, label them and throw them in the freezer for another recipe!
Kung pao chicken
This simple kung pao chicken recipe is perfect for a weekly dinner. It is filled with a crisp wedge and bold sauce and is better than the techout.
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- 2 Tbsp Corn starch, split ($ 0.12)
- 2 Tbsp Water, split (more to cook rice) ($ 0.00)
- 3 Tbsp Vegetable oil, split ($ 0.12)
- 3 Tbsp Soy sauce, split ($ 0.18)
- 3 Tbsp Rice wine, split* ($ 0.41)
- 2 Petal garlic, grated (2 tsp) ($ 0.08)
- 1 Lb Breasts of non -bone, skinless chickens ** ($ 2.67)
- 2 Tbsp Brown Marg ($ 0.06)
- 2 Tbsp Sambal (pepper sauce) *** ($ 0.30)
- 1 Tsp Sesame ($ 0.12)
- 1 Medium green bell pepper ($ 0.86)
- ½ Lb Carrot ($ 1.26)
- 1 Bunch Green onions ($ 0.75)
- ½ Cup Roasted ($ 0.42)
- 1 ½ Cup Non -cooked jasmine rice ($ 0.42)
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Create a marinade for the chicken. Dissolve 1 tbsp corn starch in 1 tbsp water and then add 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tbsp rice wine and grated garlic. Stir to combine.
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Cut the chicken into small parts and place it in a bowl or a small container. Insert the marinade on top, coat, cover, and keep in the fridge for at least 30 minutes.
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When marinating the chicken, make the sauce. The sauce is similar to the marinade but with two more ingredients to increase the taste. So, again, start to dissolve 1 tbsp in 1 tbsp 1 tbsp water in 1 tbsp water. Then add 2 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp rod (pepper sauce), 2 tbsp brown sugar and 1 tbsp sesame oil. Stir to combine and dissolve brown sugar. Set aside the sauce until you are ready to use it.
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Make vegetables. Cut the bell pepper and cut the carrots into thin stripes as possible. Cut the green onions, both white and green will be used. Count 1/2 cup of peanuts.
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Start cooking rice. Add 1.5 cups of dry spinach rice to the medium pot in 2.5 cups of water. Place a lid on top and boil on the heat. As soon as the boil reaches, reduce the heat to the lowest setting and simmer for 20 minutes. After 20 minutes, turn off the heat and let the rice seated until it is ready to use. Fluff with a fork before serving.
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Heat 2 tbsp vegetable oil in large skillet over medium heat. When the oil is too hot (it appears on the surface), add half of the white onion chopped green onions. Stir and cook for about 30 seconds to 1 minute. Insert marinated chicken. Cook for about 5 minutes without cooking the chicken and stir well. When it is cooked, it will feel firm.
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Add vegetables and peanuts and stir to combine with chickens. Add the sauce until the sauce is thicker and cook (2-3 minutes). I still prefer the vegetables so I didn't really let them cook before wearing the sauce.
We see how it is Calculate the recipe costs here??
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Mixing bowl
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Middle pot
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Large 12 “skate
** you can also use Non -bone, skinless chicken thighs.
*** I would prefer to use personally Abyssal In this recipe, but you can use Any pepper garlic sauce that you like?? Sambal has a chili paste/sauce/red chilli pepper. It adds bold heat and depth without giving much strength to the dish. I usually find most of the large grocery stores in the Asian section.
Service: 1ServingCalories: 461KcelCarbohydrates: 53GProtein: 24GFat: 16GSodium: 690MillilgramFiber: 3G
Read our full
At nutrition disconnection.
How to make kung pao chicken step-by-step
Collect all your ingredients.
Make Marined: Start by dissolving 1 tbsp in 1 tbsp in 1 tbsp water. Then 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tbsp rice wine and 2 cloves garlic.
Chicken Pass: Now slice 1 LBB. In small, equal-shaped parts of non-bone, skinless chicken breasts.
Marinate the chicken: Add the chickens to the chickens in the bowl of the marinade. To combine for at least 30 minutes, cover and keep in the fridge.
Make a sauce: When marinating the chicken, you can start on the sauce. It is like a marinade, just combine the ingredients in a bowl: 1 tbsp corn starch and 1 tbsp water, 2 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp brown sugar, 2 tbsp sauce (or pepper garlic sauce) and 1 tsp oil.
Preparation of the veg: Cut the whole bouquet of garlic 1 bell pepper, green onions (white and green!) And cut into 1/2 LB of carrots into 1/2 LB of matches. If you have Mandolin Sleekers, it works quickly to carrots – but a sharp knife and a slight restraint trick is just fine. You also need 1/2 cup of roasted unloaded peanuts.
You can also start cooking your rice now. Add 1 1/2 cup cooked spinach rice to a pot of water in about 2 1/2 cup of water. Cover with a lid and boil over the heat. Once boiled, reduce the heat and simmer for 20 minutes. Turn off the heat and let the rice sit until the rest of the dish is ready. Before serving I bite my rice!
Sot onion: Heat 2 tbsp vegetable oil in large skillet until too hot (it should look at the surface). Add half the bottom of the green onions (white half) and fry for about a minute.
Cook the chicken: Now add the marinated chicken breast to the skillet.
Stir and cook without cooking the chicken for about 5 minutes.
Add the veg: Add the prepared vegetables and peanuts to the skillet with chickens. Stir to combine. I wanted my veg to crisp, so I didn't really “cook” them, I brought them in. If you want your veg to soft, you can cook them a little before before the sauce is done.
Add the sauce: After adding the vegetables, I added the sauce. Stir and cook until the sauce is thick. It will only take a few minutes. They will cook a little in a few minutes, but they should remain relatively crisp.
Service: Divide the top with cooked gunn rice and homemade kung pao chicken. Serve with extra chopped green onions (optional) and enjoy!
- Adjust the spice level. If you are susceptible to spices, start with 1/2-1 teaspoon pepper sauce and taste as you go. If you are a complete developed chili lover, the amount of content in your heart is free!
- Switch out the peanuts. If you do not eat peanuts, freely. Vegetarians already add a ton of texture, so you will not lose. Instead you can also use cashew nuts.
- Add more vegetables. I usually go with carrots, green bell pepper and green onions, which are common in all techout-style kung pao chicken recipes. Some recipes also include a slightly extra bite of vegetable or lettuce. That said, many of our readers have thrown everything from Broccoli and Zucchini to the bag of frozen steer-fried mix and it all works well. Before you cook the chicken completely, add more time (frozen vegetables, zucchini or mushrooms) to any vegetarian so that they can be soft and heat.
Instructions for serving
In those days when I do not really feel rice to cook, I will rather serve this kung pao chicken on the bed of the noodles. It is Only Satisfactory and comes together in the snap. This recipe is on the side of anything fresh and crisp like me Cabbage salad with sesame ginger dressing?? Or go out all and take some frozen egg rolls and potsticks, or whip our batch Dumpling soup To serve for a full fake-goat feast!
Storage and rehatiting
You can keep your remaining fridge in the airtight container for 3-4 days. Heat your homemade kung pao chicken until heated in a microwave or skillet until heated. You can also try to freeze this recipe for up to 3 months. I let it melt in the fridge overnight before heating again.
Our kung pao chicken recipe was originally published 6/7/11. It was repeated again, re -worked and re -published to be better than before 5/14/25.