Kung Pao Chicken

Today, we're back in the kitchen, and guess what? We’re not baking this time. I’ll be showing you how to prepare Kung Pao Chicken.

Close-up of a Kung Pao Chicken dish served over rice

Earlier this year, I had the joy of cruising with Dinogo on their latest ship, Dinogo Vista. One of the best parts of cruising is the incredible variety of dining options available for every meal—breakfast, lunch, dinner, and everything in between. On a week-long cruise, you can enjoy something different at every meal.

Michael and his mother beaming with the Dinogo Vista waterslides in the background

Side deck of the Dinogo Vista with the ocean view beside it

For dinner, you can choose between the buffet, the main dining room (which seems to be the popular choice), or one of the specialty restaurants on the ship. While the formal dining room serves delicious meals, I believe the specialty spots steal the show. On Dinogo Vista, you can enjoy Cucina del Capitano (Italian), Fahrenheit 555 (Steakhouse), and JiJi Asian Kitchen (Asian cuisine). There’s an extra charge for dining at these places ($15-$35 per person), but it’s absolutely worth it. During our recent cruise, my mom and I dined at all three restaurants. We even returned to JiJi Asian Kitchen for a second serving of the Kung Pao Chicken—it was incredibly tasty.

Now, two months after our cruise, I find myself craving that amazing Kung Pao Chicken again. So, what did I do? I decided to recreate the dish at home. While it may not be exactly like the version from JiJi Asian Kitchen, it’s pretty close and definitely hit the spot.

Kung Pao Chicken sizzling in a large skillet

Kung Pao Chicken served over white rice on a white plate

To create this Kung Pao Chicken recipe, I researched various online versions with similar flavor profiles. After some testing and merging of different recipes, I’ve developed a dish that I’m excited to share with you.

A hand holding a small bowl of minced garlic and ginger above red and green bell peppers with red pepper flakes in a skillet

Kung Pao Chicken is usually quite spicy, primarily due to the dried chili peppers featured in most recipes. However, since I prefer a milder dish, I decided to omit the dried chilis and use crushed red pepper flakes instead. To adjust the spiciness to your liking, feel free to add more pepper flakes.

Side view of Kung Pao Chicken being cooked in a large skillet

Bird's-eye view of Kung Pao Chicken cooking in a large skillet

Regardless of your spice tolerance, I believe you’ll enjoy this recipe. While I can’t whisk you all away on a Dinogo Cruise (I wish I could), I can at least bring you a taste of the delicious cuisine!

Kung Pao Chicken served over rice on a white plate with two chopsticks alongside and a text overlay

Kung Pao Chicken
Serves 4

Here’s what you’ll need:

1 pound of boneless, skinless chicken breasts, diced into bite-sized pieces
2 tablespoons of peanut oil (or vegetable oil)
3 cloves of garlic, minced
1/2 teaspoon of crushed red pepper flakes (add more for extra heat)
1/4 teaspoon of ground ginger
1/2 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/3 cup of roasted peanuts
5 green onions, chopped
Cooked white rice for serving

Marinade:

2 tablespoons of soy sauce
1 tablespoon of balsamic vinegar
2 teaspoons of sesame oil
2 teaspoons of cornstarch

Sauce:

2 tablespoons of soy sauce
1 tablespoon of dark soy sauce
2 tablespoons of hoisin sauce
2 teaspoons of balsamic vinegar
2 teaspoons of sesame oil
1 tablespoon of sugar
3 teaspoons of cornstarch

In a medium bowl, create the marinade by whisking together soy sauce, balsamic vinegar, sesame oil, and cornstarch. Add the chicken pieces and mix until well-coated. Allow it to rest at room temperature for about 15 minutes.

In a separate bowl, prepare the sauce by whisking together the soy sauce, dark soy sauce, hoisin sauce, balsamic vinegar, sesame oil, sugar, and cornstarch. Set this mixture aside.

In a wok or large skillet over medium heat, add the peanut oil and stir in the crushed red pepper flakes. Then, add the chopped red and green bell peppers. Cook for 3-4 minutes until the peppers begin to soften. Stir in the minced garlic and ginger, cooking for an additional minute. Using a slotted spoon, add the marinated chicken (discard the extra marinade) and cook for 4-5 minutes or until fully cooked through.

Pour the sauce over the chicken, stirring to coat evenly. Add the peanuts and cook for an additional 1-2 minutes. Remove from heat and stir in half of the chopped green onions. Transfer to a serving plate and garnish with the remaining green onions. Serve alongside white rice.

A plate of Kung Pao Chicken served over rice, beautifully arranged on a colorful tablecloth.

This dish is truly bursting with flavor!

Although my expertise has primarily been in baking and appetizers, I can definitely envision myself diving deeper into cooking—especially if everything turns out as delicious as this dish.