This Copycat Kung Pao Chicken Recipe is one of my all time favorite dinner recipes. It's filled with tender chicken and veggies in a slightly spicy sauce that rivals the popular restaurant chain!
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time50 minutesmins
Course: Dinner
Cuisine: Asian
Servings: 6
Calories: 311kcal
Author: Shawn
Ingredients
For the Chicken:
1lb.boneless skinless chicken thighs, or breasts cut into bite size pieces
Combine the chicken with the salt, lightly beaten egg white, cornstarch, sesame oil and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 1 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.
For the Sauce:
Combine the sauce ingredients in a bowl and whisk to combine, until sugar is dissolved. Set aside.
For the Stir Fry Veggies:
Add the remaining 1 tbsp vegetable oil to the wok and turn heat up to high. The wok should be really hot when you add in the veggies. Stir fry veggies for just 2 to 4 minutes, until slightly charred and glistening. Remove from wok and keep warm with the chicken.
Heat 1 tsp sesame oil in the wok over medium high heat. Toss in the dried chili peppers, green onion, ginger, garlic, crushed red pepper flakes and peanuts and cook until fragrant, about 1 minute.
Stir the sauce mixture again and immediately add it to the pan and bring to a small boil, then cook until the sauce thickens.
Finally, add the chicken and veggies back into the sauce and stir to coat. Enjoy!
Notes
You can use a large, heavy bottomed skillet if you do not have a wok.