Restaurant-Style Kung Pao Chicken at Home

Craving that irresistible, spicy, and nutty Kung Pao Chicken from your favorite restaurant? The good news is you can recreate this iconic dish right in your own kitchen! With the perfect balance of heat, crunch, and umami flavors, this homemade Kung Pao Chicken will rival any takeout. Let’s dive into the recipe!

Ingredients
For the Chicken:
●    2 boneless, skinless chicken breasts, diced
●    2 tablespoons soy sauce
●    1 tablespoon cornstarch
●    1 tablespoon Shaoxing wine (or dry sherry)
●    1 tablespoon vegetable oil

For the Sauce:
●    3 tablespoons soy sauce
●    1 tablespoon hoisin sauce
●    1 tablespoon rice vinegar
●    1 tablespoon sugar
●    1 teaspoon cornstarch
●    1 teaspoon sesame oil
●    1/2 teaspoon white pepper

Other Ingredients:
●    2 tablespoons vegetable oil
●    4-5 dried red chilies, chopped
●    2 cloves garlic, minced
●    1 teaspoon ginger, grated
●    1/2 cup roasted peanuts or cashews
●    1/2 red bell pepper, diced
●    1/2 green bell pepper, diced
●    2 stalks green onions, chopped

Instructions
1. Marinate the Chicken
In a bowl, combine diced chicken with soy sauce, cornstarch, and Shaoxing wine. Let it marinate for at least 15 minutes to tenderize and infuse flavor.

2. Prepare the Sauce
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, sesame oil, and white pepper. Stir well and set aside.

3. Stir-Fry the Chicken
Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until lightly golden and cooked through. Remove from the pan and set aside.

4. Stir-Fry the Aromatics
In the same pan, heat another tablespoon of oil. Add dried red chilies, garlic, and ginger, and stir-fry for 30 seconds until fragrant.

5. Combine Everything
Return the chicken to the pan. Add bell peppers and stir-fry for 2 minutes. Pour in the sauce and stir continuously until the sauce thickens and coats the chicken evenly.

6. Add Crunch
Toss in the roasted peanuts (or cashews) and green onions. Give it a final stir, then remove from heat.

7. Serve & Enjoy!
Serve hot over steamed jasmine rice or noodles for a complete meal. Enjoy your homemade Kung Pao Chicken with all its bold flavors!
Tips for the Perfect Kung Pao Chicken
●    Control the heat: Adjust the number of dried chilies based on your spice tolerance.
●    Crispy chicken: For extra crispy chicken, lightly coat it with cornstarch before frying.
●    Authentic touch: If you have Sichuan peppercorns, lightly toast and crush them for an authentic numbing spice!
Recreate this restaurant-style Kung Pao Chicken at home and impress your taste buds. Happy cooking!