15 minutes
A spicy and flavorful Chinese dish featuring chicken, dried chiles, and a tangy sauce.
Chicken Breast, boneless & skinless, cut into 1/2-inch chunks
0 lb
tablespoons
teaspoons
to taste
to taste
tablespoons
teaspoons
tablespoons
Dried Small Red Chiles
cups
1. Marinate Chicken
Combine chicken chunks with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and a generous pinch of salt and pepper in a bowl. Stir until the chicken is evenly coated. Set aside to marinate for a few minutes while you prepare the sauce.
2. Prepare Sauce
In a small bowl, whisk together the vinegar, sugar, remaining 2 tablespoons of soy sauce, and 1 teaspoon of cornstarch until well blended. Set aside.
3. Sizzle Chiles and Sear Chicken
Heat the oil in a wok or large nonstick skillet over medium heat. Add the dried chiles and cook until they begin to sizzle and turn brown, about 15 seconds. Be careful to not let them burn. Push the chiles to one side of the pan, then add the marinated chicken to the other side, spreading it into an even layer. Cook without stirring for 3 to 5 minutes, until the chicken is dark golden brown on the bottom.
4. Flip and Finish Cooking
Use a large spatula to flip the chicken pieces in sections. Continue cooking for another 1 to 2 minutes, just until the chicken is nearly cooked through. Stir the prepared sauce once more, then pour it over the chicken. Cook, stirring, until the sauce thickens and coats the chicken evenly.
5. Serve
Remove from heat and transfer the Kung Pao Chicken to a serving plate. Serve hot.
Shrimp Kung Pao
Milder Kung Pao
Instead of dried chilies, try using Sichuan peppercorns for a different kind of spiciness that leaves a numbing sensation. Alternatively, you can use fresh Thai chili peppers for a brighter, more piercing heat.
Zucchini Kung Pao
Use thinly sliced beef or shrimp instead of chicken. The beef will provide a richer taste, while shrimp will make the dish lighter and give it a seafood twist.
Source high-quality ingredients such as fresh, organic chicken (preferably thigh meat), premium dried chiles, and top-tier Sichuan peppercorns.
Use a very hot wok to achieve 'wok hei' and cook in batches to avoid overcrowding.
Aim for a harmonious balance of sweet, sour, salty, and spicy, adjusting seasonings as needed.
Use a combination of soy sauce, Shaoxing wine, and cornstarch to marinate the chicken for at least 30 minutes.
Use fresh garlic, ginger, and green onions, finely minced or sliced, to distribute flavors evenly.
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