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Saucy Kung Pao Chicken

Bold Flavors, Quick Prep: Saucy Kung Pao Chicken in Under 30 Minutes

Experience the rich, bold flavors of your favorite Chinese takeout with this Saucy Kung Pao Chicken recipe, designed for quick and easy preparation right in your own kitchen. This dish is a symphony of sweet, sour, and spicy notes, featuring tender chicken pieces, crunchy peanuts, and a generous amount of luscious sauce that’s perfect for soaking up with rice. With chilies added three ways for an extra kick, this recipe is not only incredibly flavorful but also comes together in under 30 minutes, making it an ideal weeknight dinner solution that will satisfy your cravings for authentic Indo-Chinese cuisine.

 

Saucy Kung Pao Chicken

Saucy Kung Pao Chicken is a culinary icon, celebrated for its vibrant interplay of flavors and textures. Originating from Sichuan cuisine, this dish has been embraced and adapted in Indo-Chinese kitchens, becoming a beloved staple for its bold and addictive taste. Our recipe focuses on delivering that authentic restaurant experience with the convenience of a quick, under-30-minute preparation, making it an ideal choice for busy weeknights when you crave something truly special.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Indo-Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 250 g boneless chicken cut into 1-inch pieces
  • 1 tbsp cornflour cornstarch
  • 1 tbsp soy sauce light
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Oil for stir-frying
For the Sauce:
  • 2 tbsp soy sauce light
  • 1 tbsp dark soy sauce optional, for color
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp cornflour
  • 1/4 cup chicken broth or water
For the Stir-fry:
  • 1 tbsp cooking oil
  • 10-12 dried red chilies whole or broken (adjust to spice preference)
  • 1 tsp Sichuan peppercorns optional, for authentic flavor
  • 3-4 cloves garlic minced
  • 1 inch ginger grated
  • 1/4 cup roasted peanuts
  • 2-3 spring onions chopped (whites and greens separated)

Method
 

Instructions:
  1. Marinate Chicken: In a bowl, combine chicken pieces with 1 tbsp cornflour, 1 tbsp light soy sauce, 1 tsp rice vinegar, and 1/2 tsp sesame oil. Mix well and set aside for 10 minutes.
  2. Prepare Sauce: In a separate small bowl, whisk together all sauce ingredients: 2 tbsp light soy sauce, dark soy sauce (if using), 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornflour, and 1/4 cup chicken broth or water. Set aside.
  3. Stir-fry Chicken: Heat 1 tbsp oil in a wok or large pan over high heat. Add marinated chicken pieces and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
  4. Sauté Aromatics & Chilies: In the same wok, add a little more oil if needed. Add dried red chilies and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant. Be careful not to burn the chilies.
  5. Add Ginger, Garlic & Spring Onion Whites: Add minced garlic, grated ginger, and spring onion whites. Stir-fry for another 30 seconds until fragrant.
  6. Combine & Sauce: Return the cooked chicken to the wok. Pour in the prepared sauce. Stir continuously until the sauce thickens and coats the chicken evenly. This should take about 1-2 minutes.
  7. Add Peanuts & Spring Onion Greens: Stir in the roasted peanuts and spring onion greens. Toss everything together for another 30 seconds.
  8. Serve: Serve hot with steamed rice. The generous sauce makes it perfect for soaking up with rice.

Notes

FAQs
  • Can I use chicken thighs? Yes, chicken thighs can be used, but cooking time might vary slightly.
  • What are Sichuan peppercorns? They are a spice from the Sichuan province of China, known for their unique numbing and tingling sensation.
  • How to make it less spicy? Reduce the number of dried red chilies and omit Sichuan peppercorns.
Storage & Reheating
  • Best served fresh. Can be refrigerated in an airtight container for up to 1 day. Reheat gently in a pan or microwave, but chicken might lose some crispness.
Serving Suggestions
  • Pair with: Steamed rice, Veg Fried Rice, or plain noodles.
Make-Ahead
  • Marinate chicken and prepare sauce ingredients ahead of time. Chop vegetables.
Substitutions & Variations
  • Protein: Use tofu or shrimp instead of chicken.
  • Nuts: If peanuts are unavailable, use cashews.
  • Vegetables: Add sliced bell peppers or zucchini.