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Quick 30-Minute Kung Pao Chicken Recipe Easy Spicy Crunch Delight

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A quick and easy Kung Pao Chicken recipe ready in 30 minutes, featuring a perfect blend of sweet, spicy, and nutty flavors with tender chicken and crunchy peanuts. Ideal for busy weeknights and crowd-pleasing meals.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon chili paste or chili garlic sauce
  • 2 teaspoons cornstarch mixed with 3 tablespoons water
  • 2 tablespoons vegetable oil or peanut oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 6–8 dried red chilies, whole (remove seeds for less heat)
  • 1 red bell pepper, diced
  • 1/2 cup roasted peanuts (unsalted)
  • 3 green onions, sliced

Instructions

  1. Marinate the chicken: In a medium bowl, combine diced chicken with 1 tablespoon soy sauce, Shaoxing wine, and 1 teaspoon cornstarch. Mix well to coat and let sit for 10 minutes.
  2. Prepare the sauce: In a separate bowl, whisk together 2 tablespoons soy sauce, dark soy sauce, black vinegar, hoisin sauce, sugar, chili paste, and cornstarch slurry. Set aside.
  3. Toast the peanuts: Heat wok or skillet over medium heat. Add peanuts and stir frequently until golden and fragrant, about 2-3 minutes. Remove and set aside.
  4. Cook the chicken: Increase heat to medium-high and add 2 tablespoons oil. Once shimmering, add marinated chicken in a single layer. Let sear without moving for 1-2 minutes, then stir-fry until cooked through and lightly browned, about 4-5 minutes. Transfer chicken to a plate.
  5. Stir-fry aromatics and veggies: In the same pan, add more oil if needed. Toss in minced garlic, ginger, and dried chilies. Stir quickly for about 30 seconds until fragrant. Add diced red bell pepper and cook 2-3 minutes until crisp-tender.
  6. Combine everything: Return chicken and toasted peanuts to the wok. Pour in the sauce and stir vigorously to coat all ingredients. Cook for another 1-2 minutes until sauce thickens and glazes the chicken.
  7. Finish and garnish: Remove from heat and sprinkle sliced green onions over the top. Toss quickly and serve hot with steamed rice or noodles.

Notes

To keep it gluten-free, swap soy sauce for tamari. Almond flour can replace cornstarch for dusting chicken. Toast peanuts fresh for best crunch. Avoid overcrowding the pan to ensure chicken sears properly. Splash water if sauce thickens too fast.

Nutrition

Keywords: Kung Pao Chicken, quick recipe, spicy chicken, stir-fry, Chinese food, easy dinner, weeknight meal, peanuts, spicy crunch

Find it online: https://lucastable.com/quick-30-minute-kung-pao-chicken-recipe-easy-spicy-crunch-delight/