There is something incredibly satisfying about a meal that balances spicy heat with a savory crunch. This homemade Kung Pao chicken offers a vibrant mix of fresh peppers, tender aromatics, and golden-brown chicken that comes together in just about half an hour. It is the perfect recipe for a cozy night in when you want bold flavors and fresh ingredients without the wait of a delivery driver.

Recipe Details

  • Yields: 2 Servings
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min

Ingredients

  • 4 Chicken Thighs
  • 3/4 cup Basmati Rice
  • 4 Tbsp All-Purpose Flour
  • 2 small Sweet Peppers, chopped
  • 3 ribs Celery
  • 2 cloves Garlic
  • 1 Tbsp Ginger, minced
  • 2 whole Green Onions, thinly sliced
  • 2 Tbsp Chili Garlic Sauce, divided
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Sweet Chili Sauce
  • 1/4 cup Peanuts, chopped
  • Oil

Instructions

  1. Prepare the rice by heating 1/2 tablespoon of oil in a medium pot over medium heat. Add the rice and minced ginger, stirring frequently for about 1 minute until the mixture smells fragrant. Pour in 1 1/4 cups of water and increase the heat to high to bring to a boil. Once boiling, lower the heat, cover the pot, and simmer until the rice is tender and the water is fully absorbed, which should take 12 to 14 minutes. Remove from the heat but keep the lid on to steam.
  2. While the rice is simmering, slice the celery into 1/4-inch pieces. In a medium-sized bowl, whisk together the soy sauce, sweet chili sauce, 1/3 cup of water, and half of the chili garlic sauce. In another bowl, combine the flour with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
  3. Place a large non-stick pan over medium heat and add the chopped peanuts. Toast them, stirring often, for 4 to 5 minutes until they reach a golden brown color, then move them to a plate. Increase the pan heat to medium-high and add 1/2 tablespoon of oil along with the chopped peppers and celery. Sauté for 1 minute until fragrant, then transfer the vegetables to a separate plate.
  4. Pat the chicken thighs dry with a paper towel and slice them into 1-inch pieces. Place the chicken in the flour mixture and toss well, ensuring you press the flour into the meat so it is thoroughly coated. Using the same non-stick pan over medium heat, add a bit more oil and cook the chicken pieces for 6 to 8 minutes. Turn the pieces occasionally until they are golden brown and cooked all the way through.
  5. Return the cooked vegetables to the pan with the chicken and pour in the prepared sauce mixture. Cook everything together, stirring occasionally, for 2 to 3 minutes or until the sauce has reached a slightly thickened consistency.
  6. Fluff the cooked rice with a fork and stir in half of the sliced green onions, seasoning with a bit of salt if desired. Spoon the rice onto plates and top with the chicken and vegetable mixture. Garnish the dish with the toasted peanuts and the remaining green onions before serving.

Tips for Success

To ensure the best texture for your chicken, make sure to pat the meat thoroughly dry before tossing it in the seasoned flour. This helps the coating stick and results in a much crispier finish when pan-frying. Additionally, leaving the rice covered after it finished cooking allows the grains to firm up and become perfectly fluffy.

Enjoy this fresh and flavorful take on a classic favorite tonight!