Kung Pao Chicken

This addictive stir-fried chicken dish combines tender chicken, fresh vegetables, and a bold sauce that perfectly balances salty, sweet, sour, and spicy flavors. A takeout classic, Kung Pao Chicken is surprisingly easy to make at home and sure to become a favorite in your kitchen!

Chef’s Tips

• Maximize Flavor: For extra flavor, marinate the chicken in soy sauce or coco aminos for at least 30 minutes before cooking.
• Perfect Texture: Tossing the chicken in cornstarch helps it achieve a crisp exterior while keeping the inside juicy.
• Adjust the Spice: Control the heat by adding or reducing the crushed red pepper and garlic chili sauce.
• If you prefer a saucier dish, double the soy sauce and garlic chili sauce.
• Letting the chicken sit in soy sauce for several hours before cooking intensifies its flavor.

Ingredients

• 8 Boneless Skinless Chicken Thighs: Tender and flavorful, perfect for stir-frying.
• 1 tbsp Cornstarch: Helps create a light coating on the chicken.
• 1 tbsp Olive Oil: For sautéing.
• 1 tsp Crushed Red Pepper: Adds a spicy kick; adjust to taste.
• 2 tbsp Garlic: Minced, for a bold aromatic base.
• 1 tbsp Garlic Chili Sauce: Delivers heat and tanginess.
• 2 Zucchini: Halved lengthwise and sliced into half-moons for a fresh crunch.
• 1 Red Bell Pepper: Diced for color and sweetness.
• ¼ cup Coco Aminos or Soy Sauce: A salty base for the sauce.
• Optional: Peanuts and sliced green onions for garnish.
• Rice: Jasmine or white rice for serving.

Substitutions

• Chicken Thighs: Swap with chicken breast or tofu for a leaner or vegetarian option.
• Coco Aminos: Replace with tamari for a gluten-free alternative.
• Vegetables: Add broccoli, snap peas, or mushrooms for variety.

Instructions

1. Prep the Chicken: Cut chicken thighs into thin slices, removing excess fat. Toss the slices in cornstarch to coat evenly.
2. Sauté Aromatics: Heat olive oil in a large skillet or wok over medium heat. Add crushed red pepper and garlic, sautéing for 1 minute until fragrant.
3. Cook the Chicken: Add the chicken to the pan and stir-fry for 6–7 minutes until lightly browned.
4. Make the Sauce: Add garlic chili sauce and soy sauce (or coco aminos) to the pan. Toss well to coat the chicken, then cover and cook for 12 minutes, stirring occasionally, until the chicken is tender.

5. Cook the Vegetables: Remove the chicken from the pan and keep warm. Increase the heat to high, add the zucchini and bell pepper, and stir-fry for 5 minutes until slightly softened but still crisp.
6. Combine and Finish: Return the chicken to the pan, tossing everything together. Cook for 2 more minutes to let the flavors meld.
7. Serve: Plate the Kung Pao Chicken over rice. Garnish with sliced green onions and peanuts, if desired.

What to Serve with Kung Pao Chicken

• Rice: Jasmine rice, white rice, or fried rice make excellent pairings.
• Noodles: Serve with rice noodles or egg noodles for a comforting twist.
• Vegetables: Pair with steamed broccoli or bok choy for added nutrition.

FAQs

Can I make this less spicy?
Yes, reduce or omit the crushed red pepper and garlic chili sauce to suit your heat preference.

Can I make this dish ahead of time?
Kung Pao Chicken reheats well, making it a great option for meal prep. Store in an airtight container in the refrigerator for up to 3 days.

What’s the difference between coco aminos and soy sauce?
Coco aminos is slightly sweeter and less salty, making it a great soy-free alternative.

How do I make this gluten-free?
Use tamari or coco aminos instead of soy sauce and ensure your garlic chili sauce is gluten-free.

Kung Pao Chicken is a flavorful, easy-to-make dish perfect for weeknight dinners, meal prep, or a fun date-night recipe. Y’all are going to love making this at home!