Crispy Kung Pao Chicken Recipe

Introduction

Kung Pao chicken is a classic Chinese dish that’s renowned for its deliciously spicy and sweet flavors. The dish consists of diced chicken that’s cooked in a flavorful sauce and served with vegetables and peanuts. This version of the recipe uses crispy chicken pieces that are fried in a light batter before being cooked in the Kung Pao sauce. The result is a dish that’s flavorful, crunchy, and absolutely delicious. This recipe is easy to make and can be served with rice or noodles for a complete meal.

Ingredients

For the chicken:

1 lb (450 g) boneless, skinless chicken thighs, diced into 1-inch pieces
1 cup (125 g) all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/2 teaspoon baking powder
Salt, to taste
Pepper, to taste
1 egg, beaten
1/2 cup (120 ml) water
Oil, for frying

For the sauce:

3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sesame oil
2 teaspoons brown sugar
2 teaspoons cornstarch
1 teaspoon chili flakes
1/4 teaspoon white pepper

For the vegetables:

1 red bell pepper, diced
1 green bell pepper, diced
1 cup (150 g) green beans, cut into 1-inch pieces
1/4 cup (50 g) peanuts

Instructions

Begin by preparing the chicken. In a large bowl, combine the flour, garlic powder, onion powder, ginger, cayenne pepper, baking powder, salt, and pepper. Whisk until everything is evenly combined. Add the beaten egg and water, and whisk until a thick, smooth batter forms.

Add the diced chicken to the batter and stir until all the pieces are evenly coated. Heat a large skillet over medium-high heat and add enough oil to coat the bottom. Working in batches, add the chicken pieces to the pan and cook until they’re golden and crispy, about 4 minutes per side.

While the chicken is cooking, prepare the sauce. In a medium bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil, brown sugar, cornstarch, chili flakes, and white pepper. Whisk until everything is evenly combined.

Once the chicken is cooked, transfer it to a plate and set aside. Add the bell peppers and green beans to the skillet and cook for 3-4 minutes, stirring frequently. Reduce the heat to low and add the sauce to the pan. Stir everything together until the sauce is thick and bubbly.

Return the chicken to the pan and stir until everything is evenly coated. Add the peanuts and stir to combine. Serve the Kung Pao chicken with rice or noodles.