Best 5 Crispy Kung Pao Chicken Recipes

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Indulge in the fiery and aromatic delight of Crispy Kung Pao Chicken, a classic Sichuan dish that tantalizes taste buds with its perfect balance of flavors. This delectable dish features succulent chicken coated in a crispy batter, stir-fried with a vibrant array of vegetables, and smothered in a luscious sauce made from a blend of soy sauce, vinegar, sugar, and chili peppers. The result is a symphony of textures and flavors that will leave you craving for more. This comprehensive guide provides two variations of this beloved dish: a traditional recipe that stays true to its authentic roots and a simplified version that offers a delightful twist with the addition of flavorful bell peppers. Both recipes promise an explosion of flavors that will transport you to the vibrant streets of China.

Here are our top 5 tried and tested recipes!

KUNG PAO CHICKEN RECIPE - CHINESE RESTAURANT QUALITY



Kung Pao Chicken Recipe - Chinese Restaurant Quality image

Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing.

Provided by Judy

Categories     Chicken and Poultry

Time 40m

Number Of Ingredients 21

1 teaspoon vegetable oil
1 cup raw peanuts ((shelled, with or without the skin))
Can also substitute roasted shelled peanuts and skip this step!
12 oz. 340g chicken breast, cut into 3/4" cubes
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 teaspoon shaoxing wine
1/8 teaspoon salt
a pinch of ground white pepper
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
3 tablespoons water
1 teaspoon cornstarch
3 tablespoons oil
3 cloves garlic (, smashed and sliced)
2 thin slices ginger (, minced)
2 dried red chilies
1/2 teaspoon Sichuan peppercorn powder
6 scallions (, white portions only, cut into 3/4" pieces)

Steps:

  • Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they'll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they're cooled completely. You can also skip this step and use already roasted shelled peanuts.
  • Marinate the chicken. Mix together the chicken with all the marinade ingredients in a bowl and set aside for 20 minutes.
  • Prepare the sauce. Mix together all the sauce ingredients in a medium bowl and set aside.
  • Heat 2 tablespoons oil in a wok over high heat. Sear the chicken, remove from the wok to a bowl, and set aside.
  • Turn the heat to low and add another tablespoon oil. Add the garlic, ginger, chilies, Sichuan peppercorn powder, and scallions. Cook for a minute or two until fragrant.
  • Add the chicken back to the pan and turn up the heat to high. Stir-fry for a minute and then use your finger to stir up your prepared sauce (the cornstarch will have settled to the bottom, so make sure it's well incorporated). Add the sauce to the wok and stir-fry for another minute. The sauce should thicken very quickly.
  • Finally, add the peanuts. Give everything a final stir and serve.

Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 477 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

KUNG PAO CHICKEN



Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

  • To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  • To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  • Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

KEN HOM'S CLASSIC KUNG PAO CHICKEN



Ken Hom's Classic Kung Pao Chicken image

This recipe is adapted from the great Chinese-American chef Ken Hom, for a Sichuan stir-fry is made with chunks of boneless chicken (breasts or thighs, though we prefer thighs), peanuts, chile peppers and plenty of garlic, scallions and ginger. Making it is not at all difficult, but it does require one fussy step: The chicken takes a dip into a combination of egg white, salt, sesame oil and cornstarch before it goes into the hot wok. This step creates a lovely crust on the chicken that sears in moisture and later serves to hold onto the savory-sweet soy-sesame sauce. The dish is quite spicy, so serve it over rice or plain pasta to foil the heat, alongside an ice cold beer.

Provided by Alex Witchel

Categories     dinner, main course

Time 25m

Yield 6 servings, with leftovers

Number Of Ingredients 16

3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 large egg whites
2 teaspoons salt
3 tablespoons Asian sesame oil
3 tablespoons cornstarch
3 cups peanut oil
6 dried red chiles
1 1/2 cups unsalted peanuts
6 tablespoons minced garlic
1/2 cup finely chopped scallions
2 tablespoons chopped fresh ginger
1/3 cup chicken stock or canned chicken broth
1/3 cup Shaoxing rice wine or dry sherry
5 tablespoons reduced sodium soy sauce
2 teaspoons sugar
2 tablespoons Chinese black rice vinegar

Steps:

  • In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
  • Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
  • In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
  • Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

EASY KUNG PAO CHICKEN



Easy Kung Pao Chicken image

Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.

Provided by Genevieve Ko

Categories     dinner, weeknight, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons soy sauce
2 teaspoons cornstarch
Salt and ground black or Sichuan pepper
1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar
2 teaspoons sugar
1/4 cup neutral oil, such as grapeseed
1/2 cup small dried red chiles (15 grams; see Tip)

Steps:

  • Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
  • Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
  • Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
  • Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

CRISPY KUNG PAO CHICKEN



Crispy Kung Pao Chicken image

This is an easy recipe. The chicken is extra crispy with out being greasy and the sauce is excellent.

Provided by Chef Tristin

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

1/2 lb chicken tenders, cut into bit size pieces
vegetable oil (for frying)
1 egg
1 cup panko breadcrumbs
1 tablespoon cornstarch
2 tablespoons water
6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 tablespoons brown sugar
3 tablespoons chopped green onions
2 garlic cloves, minced
1 tablespoon ginger, minced
2 -3 teaspoons crushed red pepper flakes
1/3 cup dry roasted peanuts
2 cups cooked rice, hot

Steps:

  • Coat chicken with beaten egg, shake off excess, then coat in panko.
  • Heat oil over med heat in wok and fry chicken pieces until cooked turning once, about 3 minutes per side.
  • Place fried chicken on a cookie sheet and put into oven set on warm.
  • Remove oil from wok and wipe clean with a paper towel.
  • Turn heat to med and add onions, garlic, ginger, and crushed red peppers. Stir fry until fragrant, about 3 minutes
  • Dissolve cornstarch in water.
  • Turn heat to med low and add soy sauce, rice wine vinegar, sugar, and cornstarch slurry to the wok. Stir until the sauce thickens, about 2 minutes
  • Remove from heat and add the peanuts to the sauce.
  • Remove chicken from oven and place on serving dish.
  • Coat chicken with kung pao sauce.
  • Serve with hot cooked rice.

Nutrition Facts : Calories 956.5, Fat 26.2, SaturatedFat 4.6, Cholesterol 171.6, Sodium 3837.1, Carbohydrate 124.5, Fiber 7.3, Sugar 20, Protein 56.3

Tips:

  • Use a wok or large skillet to ensure even cooking and to prevent the chicken from steaming.
  • Make sure the chicken is cut into small, bite-sized pieces so that it cooks evenly.
  • Use a cornstarch slurry to help thicken the sauce and give it a glossy sheen.
  • Add the vegetables towards the end of cooking so that they retain their鮮豔 color and crispness.
  • Serve the kung pao chicken immediately over rice or noodles.

Conclusion:

Kung pao chicken is a classic Chinese dish that is both flavorful and easy to make. By following these tips, you can create a delicious and authentic version of this dish at home. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So, gather your ingredients, heat up your wok, and get ready to enjoy a taste of China in your own kitchen!

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