Spicy Kung Pao Chicken with Homemade Chili Oil – Stir-Fry Magic!

Ready to spice up your dinner game? Look no further than this Spicy Kung Pao Chicken with Homemade Chili Oil! It’s got everything you love about a classic Kung Pao Chicken—tender chicken, crunchy peanuts, and that iconic sweet-salty sauce—plus an extra kick from the spicy chili oil that takes this dish to a whole new level of delicious. 😍

Love bold, spicy flavors and that perfect mix of sweet and salty?, this Kung Pao Chicken with Spicy Chili Oil is going to be your new obsession! We’re talking tender chicken, crunchy peanuts, and a sauce that hits all the right notes. And the star of the show? That homemade spicy chili oil that adds the perfect kick. 🌶️

The best part? This is an easy homemade stir-fry recipe you can whip up in under 30 minutes, making it perfect for those busy weeknights when takeout is calling your name. But trust me, after making this at home, you’ll forget all about delivery. Whether you like your food mild or crave some serious heat, this recipe is totally customizable. And if you’re watching your health, don’t worry—you can easily swap a few ingredients to make this a healthy Kung Pao Chicken that’s still full of flavor.

And speaking of flavor, let’s not forget about that homemade chili oil. It’s spicy, smoky, and adds the perfect touch to this dish. Once you try it, you’ll want to drizzle it on everything from noodles to dumplings. 🥢🔥

Kung Pao Chicken with Spicy Chili Oil – Quick & Delicious! 🌶️🔥

Ready for some bold flavors? This Kung Pao Chicken is a flavor-packed dish featuring tender chicken, crunchy peanuts, fresh veggies, and the star ingredient—spicy chili oil. This stir-fry comes together quickly, making it perfect for weeknights when you need something fast but delicious!

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Course: Dinner

Cuisine: Chinese

Servings: 1 Serving

Calories: 735kcal

Cost: 4.50

Ingredients

• 250g Chicken Breast cut into bite-sized pieces
• 1/4 cup Peanuts roasted and unsalted
• 1 Bell Peppers chopped into bite-sized pieces
• 2 Green Onions chopped
• 3 cloves Garlic minced
• 1 tbsp Ginger minced
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Cornstarch (for coating the chicken)
• 2 tbsp Vegetable Oil (for stir-frying)
• 2 tbsp Chili Flakes
• 1 clove Garlic minced
• 2 tbsp Sesame Oil
• 1 tbsp Soy Sauce
• 1 tbsp Rice Vinegar

Instructions

• 1. Marinate the Chicken

  In a bowl, toss the chicken pieces with cornstarch and 1 tablespoon of soy sauce. Set aside for 10 minutes while you prep the other ingredients.
• 2. Make the Spicy Chili Oil

  In a small pan, heat the sesame oil over medium heat. Add the garlic and chili flakes, and cook for about 30 seconds until fragrant (but careful not to burn!). Remove from heat and stir in soy sauce and rice vinegar. This spicy chili oil will add all the heat and flavor to the dish!
• 3. Stir-Fry the Chicken

  Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-6 minutes until the chicken is golden and cooked through. Remove the chicken and set aside.
• 4. Stir-Fry the VeggiesI

  n the same pan, add the remaining 1 tablespoon of oil and toss in the bell peppers, green onions, garlic, and ginger. Stir-fry for about 2-3 minutes until the veggies are tender but still a little crunchy.
• 5. Combine It All Together

  Add the chicken back into the pan with the veggies. Pour the spicy chili oil over everything and toss to coat the chicken and veggies in all that flavorful sauce.

  Stir in the roasted peanuts for that signature Kung Pao crunch!
• 6. Serve and Enjoy!

  Plate up your Kung Pao Chicken and garnish with a sprinkle of extra green onions. Enjoy it with steamed rice or noodles for the perfect meal.

Wrap-Up 🎉

And there you have it, a bold and flavorful Kung Pao Chicken with Spicy Chili Oil that’s perfect for spice lovers! With tender chicken, crunchy peanuts, and that fiery homemade chili oil, this dish brings restaurant-quality flavor right to your kitchen. It’s quick to make, easy to customize, and guaranteed to satisfy your cravings for something savory and spicy. Whether you’re serving it up for dinner or impressing guests, this stir-fry is a winner every time!

Frequently Asked Questions (FAQ)

1. Can I make this recipe less spicy?
   • Yes! Simply reduce the amount of chili oil or skip it entirely if you prefer a milder version. You can also add more vegetables to balance out the spice.
2. Can I make Kung Pao Chicken healthier?
   • Definitely! Use lean chicken breast, reduce the amount of oil used for stir-frying, and add more vegetables like broccoli, bell peppers, or zucchini for a healthier twist.
3. What can I substitute for chili oil?
   • If you don’t have chili oil, you can substitute with red pepper flakes for heat, or use a milder sauce like hoisin or soy sauce for flavor without the spice.
4. Can I make this dish vegetarian?
   • Yes! You can substitute the chicken with tofu or a plant-based protein and still enjoy all the delicious flavors of Kung Pao Chicken.
5. What’s the best way to serve Kung Pao Chicken?
   • Serve it with steamed rice or noodles to soak up all the sauce. It also pairs well with other Chinese dishes like spring rolls or fried rice.
6. Can I make Kung Pao Chicken ahead of time?
   • Yes! You can prep the ingredients ahead and even make the chili oil in advance. Store the cooked Kung Pao Chicken in the fridge for up to 2 days and reheat when ready to eat.