This is a delicious and healthier version of the popular Kung Pao Chicken, a delicious Chinese recipe. If you prefer, you can add chopped broccoli, zucchini, snow peas, or carrots to this versatile dinner. If you have little kids, it may be a lot easier to make your own Kung Pao Chicken at home as opposed to going out to a nice dinner! If you like chicken recipes, then you’ll love my Teriyaki Chicken Bowls, Huli Huli Chicken, Bang Bang Chicken, and Sour Cream Chicken Enchilada Casserole dinner recipes!
Sometimes, I whip up a batch of something like this and it comes out amazing—other times, not so much; however, this time, I was lucky and it came out tasting absolutely heavenly! My husband and I could not keep our hands off this delectable dish! I surprise myself when I make this at home as I could have never imagined myself making such a delicious version of one of my favorite Chinese dishes!
My insanely delicious Kung Pao Chicken contains chicken breasts, high quality extra virgin olive oil, crushed red pepper flakes, peanuts, ginger root, chives, red bell pepper, optional Szechuan peppers, white rice, rice vinegar, sugar, soy sauce, an egg, cornstarch, sriracha, garlic, red wine vinegar, and sesame oil, and is done in less than 35 minutes, which is pretty quick for a Kung Pao Chicken recipe!
History of Kung Pao Chicken
According to this blog created by Furman University, titled Debunking Myths of China, legend has it that the popular Chinese dish was created by Ding Baozhen, a governor of the Sichuan province, during the Qing Dynasty (1644-1912 AD). Ding Baozhen was interested in cooking, and enjoyed eating chicken and peanuts, and particularly loved spicy food. He created a delicacy comprised of diced chicken, red pepper, and peanuts while cooking one day.
Kung Pao Chicken was originally a private home recipe of the Ding family, but as time went on, the dish became quite popular. This is the only known story that describes the first time Kung Pao Chicken was created. Some have speculated that while visiting his home, Ding Baozhen was served a dish that included spicy chicken, peanuts, and spicy Sichuan peppercorns. He liked the flavor and asked the family chef for the recipe. After that, he began eating it and serving it to his guests regularly.
The appetizing dish was popular and spread around the Sichuan province, where it was named in honor of the dish’s biggest fan, Ding Baozhen. Kung Pao is actually the honorable title of Ding Baozhen as he was a respected and inspiring governor during his 10-year service in Sichuan. As governor, he contributed a lot to the local population and passed in the 11th year of Governor Guangxu’s reign. The Qing government gave the official title of “Kung Pao” to Ding Baozhen, which translates into “an officer who tutors the crown prince.” His contributions to the Sichuan people earned him the title for this popular Chinese dish.
How to Make the Best Kung Pao Chicken
STEP 1: Prepare the marinade and the sauce separately, in two separate mixing bowls. Add the chicken to the marinade and set aside.
STEP 2: Pour extra virgin olive oil in a wok or frying pan and heat to medium. Add the red pepper flakes and peanuts and stir fry until the peanuts are golden—about 2-3 minutes. Remove from heat and place the peanuts and pepper flakes in a bowl.
STEP 3: Add olive oil to the pan and bring to medium-high heat. Use a slotted spoon to pick up half the chicken (allowing the excess marinade to drip off) into the heated pan, in one layer.
STEP 4: Cook the chicken for 1-2 minutes on each side, flipping only once, until golden. At this time, chicken doesn’t need to be completely cooked.
STEP 5: Add the chicken to the bowl with the peanut mixture. Repeat with the remaining chicken. Return the chicken and peanut mixture to the pan and add the grated ginger, chives, bell pepper and peppers, if using. If you choose to add more vegetables such as chopped broccoli, snow peas, or extra carrots, then add them at this time. Stir-fry for 2-3 minutes.
STEP 6: Add the sauce to the mixture and cook for a few minutes, until the chicken is cooked through and the sauce begins to thicken. Remove from heat and serve with warm rice.
STEP 7: If you make this recipe, don’t forget to leave a rating and comment!
Wine
Although traditional Kung Pao contains cooking wine, I do not drink alcohol and therefore did not include any wine in my recipe. In fact, none of my recipes contain any alcohol. My husband and I love Chinese food and we both agree that this dish tastes absolutely delightful as is. You won’t miss the wine!
More dishes you’ll love!
Slow Cooker White Chicken Chili
Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Final Thoughts
Finally, if you make this Kung Pao Chicken, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this chicken recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Kung Pao Chicken
Ingredients
- 1½ lbs. boneless skinless chicken breasts
- 2 tbsp extra virgin olive oil divided
- 2 tsp crushed red pepper flakes for more spice, add more; for less spice, omit or use less
- ¾ c dry roasted peanuts
- 2 tsp ginger root freshly grated
- 3 chives chopped
- 1 red bell pepper seeds removed and chopped
- 6 whole dried Szechuan peppers optional
- 4-5 c hot cooked white rice for serving
Marinade
- 1 tbsp rice vinegar
- ½ tsp granulated sugar
- 1 tbsp soy sauce
- 1 egg white
- 1 tsp cornstarch
Sauce
- 2 tsp cornstarch
- 1 tsp sriracha
- 1 tsp garlic minced
- ¼ c soy sauce
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tbsp red wine vinegar
- 1 tbsp sesame oil
Instructions
- Prepare the marinade and the sauce separately, in two separate mixing bowls. Add the chicken to the marinade and set aside.
- Place 1 tablespoon oil in a work or frying pan and heat to medium. Add the red pepper flakes and peanuts and stir fry until the peanuts are golden—about 2-3 minutes. Remove from heat and place the peanuts and pepper flakes in a bowl.
- Place 1 tablespoon olive oil to the pan and bring to medium-high heat. Use a slotted spoon to pick up half the chicken (allowing the excess marinade to drip off) into the heated pan, in one layer.
- Cook the chicken for 1-2 minutes on each side, flipping only once, until golden. At this time, chicken doesn’t need to be completely cooked.
- Add the chicken to the bowl with the peanut mixture. Repeat with the remaining chicken. Return the chicken and peanut mixture to the pan and add the grated ginger, chives, bell pepper and peppers, if using. If you choose to add more vegetables such as chopped broccoli, snow peas, or extra carrots, then add them at this time. Stir-fry for 2-3 minutes.
- Add the sauce to the mixture and cook for a few minutes, until the chicken is cooked through and the sauce begins to thicken. Remove from heat and serve with warm rice.
- If you make this recipe, don’t forget to leave a rating and comment!
Nutrition (per serving)
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