Description
This vibrant Kung Pao Chicken recipe marries tender, marinated chicken pieces with crisp-tender vegetables in a tangy, slightly sweet, and spicy orange chili sauce, finished with crunchy roasted peanuts and fresh garnishes. Perfect for a flavorful weeknight dinner, it pairs wonderfully with jasmine or white rice for an authentic Chinese-inspired meal.
Ingredients
Scale
Marinade
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry (or Shaoxing wine)
- 1 and 1/2 pounds chicken breasts or thighs, cut into 1-2 inch pieces
Vegetables
- 1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 2 small zucchini, sliced lengthwise then chopped into 2 inch pieces
- 1/2 cup onion, chopped
- 4 cloves garlic, smashed, peeled, and minced
- 1 and 1/2 inches fresh ginger (about 1 tablespoon grated or minced) or ginger paste
Sauce
- 2 teaspoons cornstarch
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (adjust to taste)
- 1/2 cup chicken broth
- 1 teaspoon orange zest (from 1 orange)
- 3 tablespoons fresh orange juice (from 1/2 an orange)
Cooking
- 1 tablespoon vegetable oil (plus more for searing the chicken)
- 1 tablespoon vegetable oil (for sautéing the vegetables)
Garnishes & Serving
- 1/2 cup roasted salted peanuts or roasted salted cashews
- Chopped green onions (for garnish)
- White sesame seeds (for garnish)
- Hot cooked rice (such as Jasmine, white, brown, or cauliflower rice, for serving)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry or Shaoxing wine. Add the chicken pieces and stir to coat evenly. Set aside at room temperature for 15 minutes to marinate.
- Prepare Vegetables: Chop red and green bell peppers into squares. Slice zucchini lengthwise twice, then cut into 2-inch pieces. Chop onion to yield 1/2 cup. Set vegetables aside. Smash and mince garlic cloves and finely mince or grate ginger separately.
- Make the Sauce: In a small bowl, whisk together 2 teaspoons cornstarch, balsamic vinegar, honey, low sodium soy sauce, hoisin sauce, chili crisp, chicken broth, orange zest, and fresh orange juice. Leave the whisk in the bowl for final mixing later.
- Sear the Chicken: Heat a 12-inch cast iron skillet or wok over medium-high heat for 2-3 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Add marinated chicken in batches with space between pieces, searing undisturbed for 2-3 minutes until browned on one side. Flip and sear other side for about 1 minute. Reduce heat to medium if the pieces are large and cook until internal temperature reaches 160°F or chicken is no longer pink. Remove chicken to a plate and repeat with remaining pieces.
- Cook the Vegetables: Add 2 tablespoons vegetable oil to the same skillet, increase heat to medium-high, and add peppers, onions, and zucchini. Sauté for approximately 2 minutes until crisp-tender.
- Add Aromatics: Stir in minced garlic and ginger and cook for another 1-3 minutes depending on desired vegetable tenderness, keeping in mind the traditional Kung Pao texture is crisp-tender.
- Combine Chicken and Sauce: Return chicken and any collected juices to the skillet with the vegetables. Pour in the prepared orange chili sauce and stir to scrape up browned bits and coat everything evenly. Add roasted peanuts or cashews and mix well.
- Garnish: Remove skillet from heat. Sprinkle chopped green onions and white sesame seeds over the top. Serve extra chili crisp on the side for those who prefer more heat.
- Serve: Serve hot over cooked rice such as Jasmine, white, brown, or cauliflower rice for a complete meal.
Notes
- Use chicken thighs for a juicier, more flavorful result or breasts for leaner meat.
- Shao Xing wine is preferred over sherry for authentic flavor but sherry is a good substitute.
- Adjust chili crisp amount according to your spice tolerance; add more as garnish to customize heat.
- Ensure chicken is cooked thoroughly to an internal temperature of 160°F or no pink inside.
- Vegetables should remain crisp-tender to maintain texture contrast with tender chicken.
- Leftover onions can be frozen for future use.
- Serve with a variety of rice options to suit dietary preferences.
