Are you craving a dish that’s packed with bold flavours, tender chicken, and just the right amount of heat? Then, look no further than kung pao chicken, a Chinese classic that never fails to delight. With its signature combination of spicy, savoury, and slightly sweet flavours, this dish is as satisfying as it is versatile.
Made with juicy chicken, peppers and onions, this kung pao chicken is a quick and easy recipe that brings restaurant-quality flavour straight to your kitchen. Whether you’re a fan of takeout or looking to try something new, this recipe is sure to become a favourite in no time. So, let’s get cooking.
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Homemade Kung Pao Chicken: A Takeout Favourite Made Better
Ingredients
Kung Pao Sauce
- 100ml Vegetable stock
- 1 tbsp Balsamic vinegar
- 1 tbsp Tomato Ketchup
- 1 tbsp Light soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Chilli sauce
- 1 tsbp Cornflour
Ingredients
- 2 Chicken breasts (cut into strips)
- 1 tbsp Cornflour
- 1 tbsp Olive oil
- 1 tbsp Black pepper
- 2 Red chillies (sliced)
- 1 tbsp Mirin
- 1 Red pepper (cut into chunks)
- 1 Red onion (cut into chunks)
- 2 Spring onions (chopped)
Instructions
- Add the chicken to a large bowl and season with salt and pepper to taste. Add the cornflour and mix until well coated. Then, add the kung pao sauce ingredients into another bowl and mix well.
- Heat a wok or large saucepan to high and add the olive oil. Add the chicken, black pepper and chillies and cook for 2 minutes. Then, add the mirin and cook for a further 2 minutes. Then, add the kung pao sauce.
- Bring to a boil, then add the peppers and onions and cook for another 2 minutes. Then, add the spring onions and cook for another 2 minutes until the sauce has thickened. Serve with rice and enjoy.
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