Kung Pao Chicken | Better Than Takeout Kung Pao Chicken Recipe

                              Chicken Recipe

Kung Pao Chicken is a classic Chinese dish that’s sweet, spicy, savory, and loaded with bold flavors. To make it better than takeout, start with tender, bite-sized pieces of chicken breast or thigh, lightly coated in cornstarch for a perfect sear.

 Stir-fry the chicken in hot oil until golden, then set aside. In the same pan, sauté dried red chilies, garlic, and ginger to release their aroma. Add in bell peppers, zucchini, or your favorite veggies for crunch and color. The magic lies in the sauce: soy sauce, hoisin, rice vinegar, sugar, and a touch of sesame oil blended with cornstarch for thickness.

 Toss the chicken back in, coat well, and stir in roasted peanuts for that signature nutty bite. Adjust the heat by adding more or fewer chilies. Serve your Kung Pao Chicken hot over steamed jasmine rice, and you’ll never crave takeout again!