Spicy Hunan Kung Pao Chicken

Name: Spicy Hunan Kung Pao Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 450 g chicken breast (cut into bite-sized pieces); 1 tbsp soy sauce; 1 tsp cornstarch; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp sugar; 1 tsp sesame oil; 2 tbsp vegetable oil; 8 dried red chilies (cut into halves); 1 cup red bell pepper (chopped); 1 cup green bell pepper (chopped); 1 cup peanuts (roasted, unsalted); 4 cloves garlic (minced); 1 tsp ginger (grated); 1 bunch spring onions (chopped)

35 min 4 servings Medium

All Recipes

Savoury and spicy Hunan Kung Pao Chicken with peanuts and vegetables for a perfect balance of flavours.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Hunan Kung Pao Chicken is a fiery and flavourful dish that combines the best of Chinese cooking with the robust spices of the Hunan region. Known for its use of fresh ingredients and bold spices, this version of Kung Pao Chicken brings a delightful heat that is balanced by the sweetness of bell peppers and the nuttiness of peanuts. This recipe is perfect for those who love dishes with a kick and are looking for a quick yet satisfying meal. The combination of tender chicken, crunchy vegetables, and a savoury sauce creates a symphony of textures and tastes that is hard to resist.

Instructions

Marinate the chicken

In a bowl, combine chicken pieces with soy sauce and cornstarch. Mix well and let it marinate for at least 15 minutes.

Pro tip: Marinating the chicken longer can enhance the flavour.

Prepare the sauce

In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. Set aside.

Heat the oil

Heat vegetable oil in a large wok or pan over medium-high heat until shimmering.

Pro tip: Ensure the oil is hot enough to sear the chicken properly.

Cook the chicken

Add marinated chicken to the hot oil. Stir-fry for about 5-6 minutes until golden brown and cooked through. Remove and set aside.

Pro tip: Cook in batches if necessary to avoid overcrowding the pan.

Stir-fry the vegetables

In the same pan, add dried red chilies, minced garlic, and ginger. Stir-fry for 1 minute until fragrant. Add bell peppers and stir-fry for another 2-3 minutes.

Pro tip: Adjust the number of chilies to control the spice level.

Combine and finish

Return the chicken to the pan. Add the prepared sauce and peanuts. Stir well to coat everything with the sauce. Cook for an additional 2 minutes. Garnish with spring onions and serve hot.

Pro tip: For a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and add to the pan.

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Tips & Tricks

Ensure all ingredients are prepped before starting, as this dish cooks quickly.
Adjust the spice level by varying the amount of dried red chilies.
For a thicker sauce, add a cornstarch slurry at the end.

Frequently Asked Questions

What makes Hunan Kung Pao different from regular Kung Pao?

Hunan Kung Pao is spicier and uses more fresh ingredients, typical of Hunan cuisine, compared to the milder Sichuan version.

How many calories are in Hunan Kung Pao Chicken?

A serving of Hunan Kung Pao Chicken contains approximately 390 calories.

Can I adjust the spice level in Hunan Kung Pao Chicken?

Yes, you can adjust the spice level by increasing or decreasing the number of dried red chilies used.

How long does it take to cook Hunan Kung Pao Chicken?

The total cooking time for Hunan Kung Pao Chicken is about 15 minutes.

What is the best way to store leftover Hunan Kung Pao Chicken?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or microwave before serving.

Serving Suggestions

Serve this Hunan Kung Pao Chicken hot over steamed jasmine rice or alongside stir-fried noodles to soak up the delicious sauce. It's a versatile dish that pairs well with a light cucumber salad or a side of steamed broccoli for a complete meal. Make-ahead tip: You can prepare the sauce and marinate the chicken a day in advance. Store them separately in airtight containers in the refrigerator. Leftovers can be stored in the fridge for up to three days and reheated on the stove or in the microwave.

Nutrition per serving

390

Calories

30g

Protein

20g

Fat

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