Kung Pao Chicken
Kung Pao Chicken (宫保鸡丁) is easy to make at home with customizable heat, plus, it takes less time than driving to your favorite Chinese restaurant – and tastes even better! This recipe boasts juicy, undeniably tender chicken, crisp tender veggies and crunchy peanuts blanketed in an irresistible fiery, salty, savory garlic chili sauce with a kiss of sweetness. This Kung Pao Chicken recipe allows you to adjust the heat from mild to numbingly hot and to use chilies, red pepper flakes or chili sauce – whatever is easiest for you! You can also use whatever veggies you love from bell peppers and celery to water chestnuts, bok choy, carrots, mushrooms and zucchini. This Kung Pao Chicken is easy to make with a quick chicken marinade while you chop the veggies then it’s just a quick stir fry to dinner. I love to serve this Kung Pao Chicken recipe with homemade egg rolls and cream cheese wontons for a complete takeout fakeout feast.
Kung Pao Chicken is meant to have a kick from chilies, ginger and garlic. That being said, it is very EASY to customize the heat of this recipe.
This Kung Pao Chicken recipe is pretty straightforward, but here are some tips and tricks to make it a sizzling success:
Kung Pao Chicken has a few steps, but you can prep almost everything ahead of time for a speedy dinner. Here’s how:
Kung Pao Chicken reheats very well if not initially overcooked.