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    Classic Kung Pao Chicken with Dried Chiles

    clock-icon15 minutes
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    Pixicook editorial team

    A spicy and flavorful Chinese dish featuring chicken, dried chiles, and a tangy sauce.

    Ingredients for Classic Kung Pao Chicken with Dried Chiles

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Breast, boneless & skinless, cut into 1/2-inch chunks

    0 lb

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Balsamic vinegar

    tablespoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Neutral Oil

    tablespoons

    Substitute chevron-down

    Dried Small Red Chiles

    cups

    Substitute chevron-down

    How to Make Classic Kung Pao Chicken with Dried Chiles

    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.

    Variations

    Protein Swaps

    Shrimp Kung Pao

    Heat Adjustments

    Milder Kung Pao

    Heat

    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.

    Vegetable Twists

    Zucchini Kung Pao

    Protein

    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.

    Pitfalls and tips

    Quality Ingredients

    Source high-quality ingredients such as fresh, organic chicken (preferably thigh meat), premium dried chiles, and top-tier Sichuan peppercorns.

    Stir-fry Technique

    Use a very hot wok to achieve 'wok hei' and cook in batches to avoid overcrowding.

    Balance of Flavors

    Aim for a harmonious balance of sweet, sour, salty, and spicy, adjusting seasonings as needed.

    Marinating the Chicken

    Use a combination of soy sauce, Shaoxing wine, and cornstarch to marinate the chicken for at least 30 minutes.

    Use of Aromatics

    Use fresh garlic, ginger, and green onions, finely minced or sliced, to distribute flavors evenly.


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