This mouthwatering spicy kung pao chicken is everything you want an Asian dinner recipe to be! Flavor packed and a breeze to prepare, it achieves a delicate balance of subtle heat, sweetness, and umami flavors. The whole family will love the sauteed vegetables and tender chicken bites swimming in a silky sauce, topped off with a little crunch!
Ingredients
Kung Pao Chicken Sauce
¼ cuphoisin sauce, gluten-free if needed
2tablespoonsEACH: water and soy sauce, gluten-free if needed
8boneless skinless chicken thighs, cut into bite-sized pieces
¼ cupall-purpose flour, gluten-free if needed
½ teaspoonground pepper
2tablespoonsneutral-flavored oil
4red chilis, chilis de arbol
4clovesgarlic, smashed with the side of your knife
2inchpiece of ginger, julienned
2red peppers, sliced
1onion, sliced
½ cupdry roasted peanuts
Green onions and sesame seeds, to serve
Instructions
Add all the kung pao chicken sauce ingredients to a small bowl and whisk to combine.
¼ cup hoisin sauce, 2 tablespoons EACH: water and soy sauce, 1 tablespoon EACH: cornstarch, rice wine vinegar, honey, ½ teaspoon ground pepper
Place the flour and pepper into a large bowl and then add the chicken. Mix the chicken around so that each piece is coated in flour.
8 boneless skinless chicken thighs, ¼ cup all-purpose flour, ½ teaspoon ground pepper
Heat the oil in a large, non-stick frying pan over medium-high heat until it is shimmering. Working in 2-3 batches, cook the chicken until it is brown and crispy on both sides, about 5 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil.
2 tablespoons neutral-flavored oil
Add the chilis, garlic, and ginger to the pan and let them cook for 2 minutes, or until the chilis soften and the garlic turns golden. Add the peppers and onion and let them cook, stirring often, for about 3 minutes.
4 red chilis, 4 cloves garlic, 2 inch piece of ginger, 1 onion, 2 red peppers
Add the chicken back into the pan and pour the sauce over top. Stir continuously until it has thickened, about 1 minute. Remove the pan from the heat and stir through the peanuts. Serve with green onion slices and sesame seeds over top.
½ cup dry roasted peanuts, Green onions and sesame seeds