Spicy Kung Pao Chicken


This savory dish is perfect for those who want to try their hand at Asian cooking at home!


  • 1 lb chicken, cubed
  • 1 tbsp cornstarch
  • 2 tbsp dry red wine
  • 1/3 cup and 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tsp red pepper flakes
  • 4 tbsp and 2 tsp sesame oil
  • 2 bell peppers, sliced
  • 1 red fresno pepper, seeded and sliced
  • 4 cloves of chopped garlic
  • 1 inch grated ginger
  • ½ cup cashews
  • Sesame seeds, for serving

To make:

  1. In a glass bowl, combine chicken, cornstarch, 1 tbsp red wine, 1 tbsp soy sauce.
  2. Make the sauce by putting ½ cup of water, 1/3 cup soy sauce, 1 tbsp red wine, honey, balsamic vinegar, red pepper flakes, 1 tsp cornstarch in a separate bowl.
  3. Heat 2 tbsp sesame oil over medium heat until the oil shimmers, then add another tablespoon of oil. Add chicken and cook, tossing until the chicken becomes crispy (around 5 minutes). After the chicken is crispy, add bell peppers, garlic, fresno pepper, ginger and cook for 3 minutes. Add the sauce to the pan and boil over medium-high heat and cook until the sauce thickens and coats the chicken. Stir in 2 tsp sesame oil and cashews and cook for a few more minutes.
  4. To serve, add rice to the bottom of the bowl and top with chicken and pepper mix. Add sesame seeds on top for garnish.

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