Kung Pao Chicken
Kung Pao Chicken
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total Time 30 minutes
Servings: 4
Skip the Chinese takeout and make homemade kung pao chicken. Crispy, tender, and delicious chicken bites in a sweet and spicy sauce. This appetiser is the perfect combination of salty, sweet, and spice.

Nutrition: per serving

Calories439kcal
Carbs32g
Fat23g
Saturates4g
Sugars18g
Protein28g
Fibre3g

Ingredients

For the Marinade:

  • 500 g Chicken Breast
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 2 tbsp Cornflour
  • 2 tbsp Rice Vinegar
  • 1 tbsp Honey
  • Salt To taste
  • Black Pepper To taste

For The Sauce:

  • 2 tbsp Soy Sauce To taste
  • 2 tbsp Hoisin Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp Honey
  • 1 tbsp Sesame Oil
  • 1 tsp Red Chilli Flakes
  • 60 g Peanuts Unsalted

For The Chicken:

  • 2 tbsp Vegetable Oil
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 1 Medium Onion Diced
  • 3 Garlic Cloves Minced
  • 4-5 Dried Red Chillies
  • Salt To taste
  • Black Pepper To taste
  • Spring Onions Garnish

Instructions

  • In a bowl add soy sauce, rice vinegar, cornflour, sesame oil, honey, salt, and black pepper in a bowl to make the marinade. Mix in the chicken pieces until coated well. Cover the bowl and refrigerate for at least 30 minutes.
  • In a separate bowl, make the sauce by mixing together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and red chilli flakes. Set aside.
  • Heat vegetable oil in a large frying pan or wok over medium-high heat. Add diced onions and bell peppers and stir-fry for 2-3 minutes until they soften.
  • Add minced garlic and dried red chillies to the pan and stir-fry for 1-2 minutes until fragrant.
  • Add the marinated chicken to the pan and stir-fry for 5-7 minutes or until no longer pink. Season with salt and black pepper to taste.
  • Pour the sauce into the pan, along with unsalted peanuts. Stir-fry everything for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
  • Finally, garnish the dish with chopped spring onions and serve hot with rice or noodles. Enjoy your homemade kung pao chicken!

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