Kung Pao Chicken Ii Copycat
Recreate the restaurant magic at home with this Kung Pao Chicken II Copycat recipe—a bold and flavorful stir-fry that combines tender, marinated chicken thighs with aromatic garlic, ginger, and dried red chilies for an irresistibly spicy kick. Coated in a savory-sweet sauce made with soy sauce, hoisin, and rice vinegar, this dish is perfectly balanced with crunchy roasted peanuts and fresh green onions. Ready in just 35 minutes, it’s an easy yet impressive meal ideal for weeknight dinners or entertaining guests. Serve it over steamed rice or noodles for a restaurant-quality experience in your own kitchen.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Soy sauce (for marinade)
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 6 pieces Dried red chilies
- 4 stalks Green onions, chopped into 1-inch pieces
- 0.5 cup Roasted peanuts
- 3 tablespoons Soy sauce (for sauce)
- 1 tablespoon Dark soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 1.5 teaspoons Sugar
- 1 teaspoon Cornstarch (for sauce)
- 2 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized pieces.
In a bowl, combine 2 tablespoons soy sauce and 1 tablespoon cornstarch for the marinade. Add the chicken pieces, mix well, and let marinate for 15 minutes.
In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1.5 teaspoons sugar, 1 teaspoon cornstarch, and 2 tablespoons water to create the sauce. Set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and stir-fry until cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic, ginger, and dried red chilies. Stir-fry until aromatic, about 30 seconds.
Return the cooked chicken to the skillet, followed by the sauce mixture. Stir well to coat the chicken evenly.
Add the green onions and roasted peanuts to the skillet. Stir-fry for 1-2 minutes until the green onions soften slightly.
Remove from heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 28.2 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 6332 mg | 275% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 15.7 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
