Copycat Kung Pao Chicken Recipe

Copycat Kung Pao Chicken Recipe

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!

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Cook Time: 20 min  |  Yield: serves 4 to 6   |   Prep Time: 30 min   |   Total Time: 50 min.

INGREDIENTS

• For the Chicken:
• 1 lb. boneless skinless chicken thighs (or breasts) cut into bite size pieces
• 1/2 tsp salt
• 1 egg white, lightly beaten
• 3 tbsp cornstarch
• 4 tbsp vegetable oil, divided
• For the Veggies:
• 1 large red bell pepper, chopped
• 1 large zucchini, chopped
• 1/2 onion, chopped
• For the Sauce:
• 2 1/2 tbsp soy sauce
• 1 tbsp dry sherry (or Chinese rice wine)
• 1 tbsp white wine vinegar
• 1 tbsp cornstarch & 1 tbsp water
• 1 tsp sesame oil
• 10 whole dried chili peppers (I found mine in the produce section by the dried herbs)
• 1/4 cup green onion, white parts only (1/2 inch pieces)
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp crushed red pepper flakes
• 1/2 cup unsalted peanuts

INSTRUCTIONS

1. For the Chicken:
2. Combine the chicken with the salt, lightly beaten egg white, cornstarch and 1 tbsp vegetable oil, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 2 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.
3. For the Veggies:
4. 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.
5. For the Sauce:
6. Combine the soy sauce, dry sherry and white wine vinegar in a bowl and set aside. In another small bowl combine the cornstarch and water, set aside.
7. Heat the 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. Immediately add in the sauce and bring to a small boil. Stir the cornstarch mixture into the sauce and cook until it thickens.
8. 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.

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