Do you ever go through “food phases,” where all you want to eat is a certain type of food? Lately, all I’ve been craving is spicy Asian food, so I decided to make this easy homemade kung pao chicken.
This is an update of a recipe I’ve been making for many years, from a cookbook I’ve had so long its cover is ripped off and pages are falling out. It’s one of the first stir fry dishes I learned how to make, and it’s still a family favorite. It’s an Americanized version of the Szechwan classic, but that doesn’t make it any less tasty.
Kung pao chicken is a spicy, garlicky, salty and slightly sweet chicken stir fry with dried chiles and crunchy peanuts. Some recipes include vegetables like bell peppers, carrots and celery, but I prefer to just use green onions in the stir fry and serve other vegetables on the side.
All the ingredients for this recipe are easy to find, except possibly the dried Chinese chiles. I found a huge bag of “Japones” chiles for about $4 in my local supermarket. Japones are a medium hot chile. They’re grown in Mexico but often used in Asian cuisine. Chiles can vary in heat, so you might want to get brave and taste both the pods and the seeds before using them in a recipe. The ones I used were not terribly hot. If you can’t find Japones, Chiles de Arbol are a good substitute. You can also substitute about 1 teaspoon dried red pepper flakes.
Start this stir fry by marinating chunks of boneless, skinless chicken breast. You can use chicken thighs if you prefer. While the chicken is marinating, prepare the cooking sauce and slice the green onions.
Like most stir fries, this one is done in stages. Begin by stir frying the peanuts and whole dried chiles until they are nice and toasty:
Remove the peanuts and chiles from the heat, and then stir fry the marinated chicken chunks in two batches. It’s important not to overcrowd the wok by cooking too much food at once. Too much food in the pan creates too much moisture. You want the food to be browned and caramelized rather than steamed.
Once both batches of chicken are cooked, put all the chicken back in the wok and pour on the cooking sauce. Simmer until the sauce is thickened, then add the peanuts, dried chiles and green onions. It’s important to note that the whole chiles add flavor to the dish, but you shouldn’t try to eat them. You can remove them if you want. I leave them in for visual effect.
Serve this yummy stir fry with steamed rice. Like a lot of Chinese dishes, this one is easy to make, yet balanced and complex in flavor and texture. Kung pao chicken is a restaurant favorite, but it can be a homemade favorite as well!
For the stir fry:
For the cooking sauce:
Serving Size: 1/6 recipe
Amount Per Serving: Calories: 364 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 110mg Sodium: 487mg Carbohydrates: 10g Fiber: 2g Sugar: 4g Protein: 42g