Kung Pao Chicken: Restaurant-Quality the Easy Way
This version of Kung Pao Chicken starts with a bottled Kung Pao stir-fry sauce, but finishes the way a restaurant's kitchen would: proper heat, a light velveting of the chicken, and a few well-chosen additions. The result is glossy, balanced, and deeply satisfying.
Servings: 3 servings
Calories: 353kcal
Equipment
- Large stainless steel saucier, skillet, or Wok
Ingredients
Chicken
- 1 ¼ pounds (20 ounces) skinless, boneless chicken thighs, trimmed of fat (See Tip 1)
- 1 teaspoon soy sauce
- 1½ teaspoons cornstarch
- 1½ teaspoons vegetable oil
Sauce and Aromatics
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon chili crisp (See Tip 2)
- ½ cup (5 ounces) Panda Express Kung Pao Stir-Fry Sauce
- 1 teaspoon rice vinegar
Finish
- ¼ cup lightly salted dry roasted peanut
- 2 green onions, thinly sliced, divided (See Tip 3)
- 2 Tablespoons Peanut oil (for cooking)
Instructions
Prep the Chicken
- Whisk together the soy sauce, dry sherry, oil, and cornstarch. Set aside.
- Cut the trimmed chicken thighs into 1-inch pieces. Toss the chicken with the soy sauce mixture and let sit at room temperature for 10 minutes,
Cook the Chicken
- Place a large stainless-steel saucier, skillet, or wok over medium-high heat. Heat empby for about a minute. (See Tip 4)
- Add the oil to the hot pan (the oil should shimmer immediately). Add the chicken in a single layer. Do not stir for 30 to 45 seconds to allow the chicken to brown and release naturally from the bottom of the pan.
- Stir-fry the chicken just until cooked through (internal temperature of 165°F) and lightly browned, 3 to 4 minutes total. Remove the chicken to a plate.
Build the Sauce
- Lower the heat to medium. Add the garlic, ginger, and chili crisp. Stir just until fragrant, around 30 seconds.
- Add the Panda Express Kung Pao sauce and vinegar; stir to combine. Simmer gently for 1 to 2 minutes until glossy and slightly thickened.
Finish the Dish
- Return the chicken to the pan. Add half of the green onions and peanuts. Toss to coat for about a minute. Remove from the heat. Garnish with the remaining green onions and serve.
- Yield: 2 to 3 servings. (See Tip 5)
Video
Notes
- I started with 1 ¼ pounds of skinless, boneless chicken thighs. By the time I had trimmed the excess fat, I was left with around 14 ounces of the chicken
- Can substitute dried chilis for the chili crisp. Add more or less to adjust the desired heat level.
- I like to separate the sliced green onions between the white and light green parts, and the green tops. I use the white and light-green parts to make the dish, and the green tops for the garnish.
- I used an infrared thermometer to measure the temperature in the pan. My target temperature was between 375° and 400°F.
- The Kung Pao Chicken is best eaten fresh. However, leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or in the microwave.
Nutrition
Calories: 353kcal | Carbohydrates: 12g | Protein: 30g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 2122mg | Potassium: 520mg | Fiber: 1g | Sugar: 8g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
