Kung Pao Chicken Recipe – So delicious!

So, one night, as I was in bed, I decided to google what to make for lunch the next day. I was more in the mood for asian – Chinese, Thai, Japanese, etc… Then I saw a really pretty picture of Kung Pao Chicken, and I decided I needed to make that! I have not had Kung Pao Chicken in so long! I researching so many Kung Pao Chicken recipes, and decided I wanted to somewhat make my own since they were all similar. I had been craving good food like this for so long, and with everything going on, I rarely get food from out and try to cook basic cause I am so lazy haha

The next morning, I woke up, had some coffee and left the house to buy a few things I didn’t have for my Kung Pao Chicken recipe! When I finally got home, headed over to the kitchen and started to make lunch!

When this meal was finally finished, I was really excited to eat. I was starving! Also – make sure while you are cooking this, you make you side as well – rice or noodles. I made mine with rice and it was delicious!

ALRIGHT SHARLEEN – ENOUGH CHATTER. LET’S GET TO THE RECIPE!

What You Will Need:

Stir Fry:

2 Tablespoons oil (will be divided)

1 1/4 pounds of boneless and skinless chicken breasts (cut them into cubes)

1 red bell pepper (cut into cubes)

1 green bell pepper (cut into cubes)

1 1/2 tablespoons of cornstarch

1/2 cup of yellow onion (cut into cubes)

1 1/2 teaspoon of minced garlic

Dried red chilies (cut and seeded, put however much you would like! I put about 4, but if you want it more spicy, go for putting more!)

1/2 cup of roasted unsalted peanuts (I don’t like peanuts so I don’t put them in my recipe)

Salt and pepper to taste

Sauce time:

1 tablespoon hoisin sauce

3 tablespoons of low sodium soy sauce

1 tablespoon sugar

1 tablespoon sesame oil

1 tablespoon corn starch

1/4 cup water

How To Make It: First, we are going to heat up about 1 1/2 tablespoons of oil in a large pan over high heat. While the oil gets a little hot, we are going to have the cubed chicken in one bowl, and have the corn starch and salt and pepper in another bowl. Then, toss the chicken into the corn starch bowl and mix it around until the chicken is fully coated. Once done, place each piece of chicken into the hot oil in the pan, single layered. You are going to cook each side of the chicken for about 4 to 5 minutes, until it is golden brown.

Once the chicken is cooked, we are going to remove it from the pan. Place it in another bowl on the side. Then, we are going to put the rest of the oil into the pan and let that get warm. Once that gets warm, add the green and red bell peppers and onions (yay!). We are going to also cook these for about 4 to 5 minutes, until they get a little soft. Once that is ready, we are going to add the garlic, and let that cook for about a minute, then throw the chicken back in there and add in the chilies and peanuts (if you like peanuts in it).

While the chicken and veggies are cooking, it’s time to make the sauce! Just get all the ingredients from the top for the sauce, put it in a good size (but small) bowl, and whisk it together. Once you’re done whisking, add the sauce into the pan with everything and mix it together. Bring it to a boil – about 30 seconds to about a minute (more or less) – basically until the sauce is thicka than a snicka (haaaa).

Once that is ready – IT IS READY AND ALL DONE! Make sure you eat it as soon as it’s ready cause then it won’t be as good (but it’ll still be good). I had mine with somewhat of a sticky rice).

If you make this – let me know! Send me pictures and your thoughts! DM me on instagram if you have any questions – send me an email, whatever is easier for you! Or, post it on your instagram or story and tag me! My username is sharleen.s

Be sure to follow me on my socials – lets be friends!

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