Kung pao chicken is a fast, easy weeknight dinner that packs a punch

One of the most popular items on a Chinese takeout menu, kung pao chicken features golden-brown, stir-fried chicken, crunchy nuts and a slick of sweet and savory chili sauce. The moderately fiery dish is loved by adults and kids alike and making it at home is as easy as — and even faster — than, ordering takeout.

What makes this dish so quick to cook is the stir-frying method. The key here is chopping your chicken and veggies and whisking up the sauce before firing up your wok or frying pan, as the cooking itself takes mere minutes. But even with all the chopping, you can enjoy a lightened-up version of this takeout staple in around 30 minutes with only a handful of ingredients, making it a perfect weeknight meal.

Kung pao chicken is a classic, spicy chicken stir-fry from the Sichuan province of southwest China. Recipes vary, but the core ingredients remain the same: chicken, chile peppers and a garlicky sauce made with soy sauce, vinegar, rice wine and sugar. While Chinese restaurants often use specialty ingredients, such as Szechuan peppercorns, Chinese black vinegar and Chinese rice wine, you can achieve a similar spicy, sweet, tangy and umami flavor with ingredients you likely already have in the pantry or can easily find at any supermarket.

Choose chicken breasts, tenders or thighs. This is a personal preference, but note that chicken thighs will retain more moisture. When using chicken breasts and tenders, be careful not to overcook them or the meat will dry out. I used boneless, skinless chicken breasts.

Note: You can cut your chicken into strips or cubes, there are no rules when it comes to the shape of the pieces. While chicken shape doesn't matter, making the pieces a consistent size does, so make sure to cut the chicken into equally sized pieces so they cook uniformly.

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Use dried chiles or, in a pinch, red chili flakes. Dried chiles are what make kung pao chicken unique because they introduce the iconic Sichuan flavor known as Mala/麻辣 or numbing and hot. Dried chiles are smoky, fiery and critical to the success of this dish. That said, you don't have to choose the spiciest chiles on the market. Choose a variety that's readily available and a heat level that suits your taste.

I used chile de arbol, which are easy-to-find dried chiles that are hotter than serranos yet milder than habaneros. It's a nice middle ground. And, you can add as many as you want, which means you control the heat. This recipe calls for eight to 10 chiles, but you can add just two if that's your preference. Note, the chiles are meant to flavor the dish, they’re not meant to be consumed.

Pro tip: Choose fresh-looking dried chiles, meaning those that are vibrant and shiny; they will soften slightly and lend great flavor when introduced to the sauce.

Toasted or deep-fried peanuts are the classic choice for kung pao, but you can also use cashews. Nuts balance the dish by adding taste and texture while complementing the sweet, spicy, tangy elements of the other ingredients.

Pro tip: Toast the nuts before adding them to the dish and add them to the pan of kung pao at the end of cooking, as instructed below, to guarantee a more flavorful, nutty crunch.

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Makes: 4 servings

Ingredients:

Instructions:

Questions or comments? Email the culinary team at [email protected].