Easy Kung Pao Chicken. Make your fave Chinese food at home! Spicy, savory, easy and delicious. . . you've got to try this! #spon

This might seem like an odd recipe to be sharing, the week heading into the Christmas holiday . . but for me and my family, by this time in December, we are a little turkey-ed and ham-ed out so Asian food looks and sounds awfully good to us!

Easy Kung Pao Chicken. Make your fave Chinese food at home! Spicy, savory, easy and delicious. . . you've got to try this! #spon

We usually do steaks for Christmas and Asian food right after and into the New Year . . so, pin this recipe and save it for a day soon where Chinese food sounds good to you!

Easy Kung Pao Chicken. Make your fave Chinese food at home! Spicy, savory, easy and delicious. . . you've got to try this! #spon

I also love supporting local Asian food restaurants but sometimes you need to cook at home. Some of you may not have a good Asian food restaurant close by and I really want to convey that cooking Asian food at home is not difficult. You will have to go to an Asian food grocery store, but if you like and eat Asian food and haven’t visited one in your area, now is the time!

I hope you check out my recipe over at The Kitchenthusiast!! And yes, I am using my favorite pan again!

Happy Holidays!!!!

Kung Pao Chicken

Note for the cook: This is not an authentic Chinese Kung Pao Chicken recipe as I use a favorite Korean food ingredient, gochujang, to spice things up!

Author:

Recipe type: Main

Cuisine: Asian

Serves: 4

Ingredients

For the marinade:

  • 3 tablespoons low sodium soy sauce
  • 4 teaspoons Chinese rice wine
  • 1/2 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 to 1 1/2 pounds boneless, skinless, chicken thigh meat, cut into 1 to 1 1/2 -inch cubes

For the kung pao chicken sauce:

  • 2 tablespoons good-quality balsamic vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 to 2 heaping tablespoons Korean hot pepper paste; 2 tablespoons will make this very spicy
  • 1 heaping tablespoon hoisin sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons honey, or to taste
  • 1 teaspoon cornstarch
  • 1 teaspoon ground Sichuan pepper

For the kung pao chicken:

  • 1 1/2 teaspoons vegetable oil
  • 8 to 10 dried red chilies
  • 3 scallions, diced fine
  • 1/2 green bell pepper, chopped into 3/4 inch pieces
  • 1/2 red bell pepper, chopped into 3/4 inch pieces
  • 2 to 3 garlic cloves, minced
  • 1 heaping teaspoon freshly grated ginger
  • 1/3 cup unsalted dry-roasted peanuts for garnish

Instructions

  1. First, you need to marinate your chicken. Using a small bowl, stir together the soy sauce, rice wine, sugar, sesame oil and cornstarch until the cornstarch is dissolved. Place the chicken in one layer in your KitchenAid(R) Ceramic Nesting Casserole dish and pour the soy sauce mixture evenly over the chicken. Cover with plastic wrap and refrigerate overnight for best results, flipping the chicken just once halfway through.*
  2. To see the rest of the instructions and complete recipe card, please visit The Kitchenthusiast

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To see the rest of the instructions and complete recipe card, please visit The Kitchenthusiast

Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands and products that I use and love.

Original Content provided by Hip Foodie Mom