Instant Pot Kung Pao Chicken Recipe2022-12-16
- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat15 g
Trans Fat10 g
Unsaturated Fat5 g
Instant pot Kung Pao chicken recipe. Try this quick and easy Chinese Chicken Recipe tonight! With the perfect balance of sweet, savory, and spicy flavors, this comforting Chinese classic is sure to be a hit with the whole family. Plus, you can make this delicious dish in a fraction of the time using your Instant Pot. Get cooking now!
What are some common variations of kung pao chicken?
Kung pao chicken is a dish that is traditionally made with chicken, ginger, scallions, peanuts, and chili sauce. The plate is usually served with white rice.
Variations of Kung Pao Chicken:
–Kung Pao Pork – this dish variation is prepared with pork instead of chicken.
–Mongolian Beef – This dish typically features beef stir-fried in a spicy sauce with onion, bell peppers, and garlic.
What are the ingredients of kung pao chicken?
Kung pao chicken is a popular Chinese dish that has been served in many restaurants. This dish has many variations, but the most common ingredients are bell pepper, peanuts, sesame oil, soy sauce, and chicken.
It is a stir-fried dish that combines several spices such as garlic and ginger with the protein sources of chicken or shrimp. It also contains vegetables like scallions, carrots, and water chestnuts.
What do people usually eat with kung pao chicken?
It is commonly served in the form of a stir-fry.
As for what people usually eat with kung pao chicken, appetizers like egg rolls or spring rolls are common choices.
Instant Pot Kung Pao Chicken Recipe
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- 1 pound(480 g) boneless and skinelss chicken breasts, cubed
- 1 tablespoon finelly chopped garlic
- 1 tablespoon finelly chopped ginger
- 1/3 cup roasted unsalted peanuts
- 3 tablespoons avocado oil
- 3 scallions, chopped
- To Make a Marinade:
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- To Make Kung Pao Sauce:
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon balsmic vinegar
- 1 tablespoon sriracha sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1/2 tablespoon sesame oil
- Thickener: 2 tablespoons cornstarch
- 1/4 cup (60 ml) water
In a large mixing bowl, combine cubed chicken, 1 teaspoon dark soy sauce, and 1 teaspoon sesame oil. Rub the chicken with marinade and set aside.
Heat the avocado oil in an electric instant pot turned to saute mode. Add the garlic, ginger, and white parts of the scallions. Saute, stirring occasionally, for 1 minute.
Add marinated chicken and continue cooking and stirring occasionally, until the chicken is golden.
Pour the water, then cancel saute mode. Using a wooden spatula, deglaze the cooker, by scraping the sides and bottom of the pot well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 1 minute.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the sauces, brown sugar, vinegar, sesame oil, and cornstarch mixture.
Switch the cooker to saute mode again. Simmer the sauce, stirring occasionally.
When the sauce is thickened, add the roasted peanuts. Mix well. Sprinkle with green parts of chopped scallions. Serve hot.