Description
This Crockpot Kung Pao Chicken is a flavorful and easy-to-make dish combining tender chicken pieces with a balanced sauce of soy, rice vinegar, hoisin, and chili paste. Slow-cooked to perfection with crunchy peanuts and fresh vegetables, it makes a perfect weeknight meal served over rice or noodles.
Ingredients
Scale
For the Dish:
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/2 cup unsalted roasted peanuts
- 1 bell pepper, diced
- 1 small onion, chopped
- 1-2 tablespoons chili paste or sauce (adjust to spice preference)
- Green onions, sliced for garnish
Instructions
- Prepare the sauce: In a bowl, whisk together soy sauce, rice vinegar, brown sugar, hoisin sauce, sesame oil, minced garlic, grated ginger, and chili paste until well combined, creating a flavorful marinade.
- Place chicken in crockpot: Transfer the bite-sized chicken pieces into the crockpot, ensuring an even layer for consistent cooking.
- Add sauce to chicken: Pour the prepared sauce over the chicken, gently stirring or shaking the crockpot to evenly coat all the pieces.
- Add vegetables: Mix in the diced bell pepper and chopped onion to the crockpot, distributing them evenly among the chicken and sauce.
- Cook: Cover the crockpot and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the chicken is fully cooked, tender, and infused with the sauce flavors.
- Add peanuts: About 30 minutes before serving, stir in the unsalted roasted peanuts to add texture and crunch to the dish.
- Serve: Once cooking is complete, serve the Kung Pao chicken hot over a bed of cooked rice or noodles to soak up the delicious sauce.
- Garnish: Finish by sprinkling sliced green onions over the top for a fresh, vibrant garnish.
Notes
- Adjust the amount of chili paste to make the dish as mild or spicy as you prefer.
- For extra flavor, lightly toast the peanuts before adding them to the crockpot.
- You can substitute chicken breasts with boneless, skinless chicken thighs for a juicier result.
- This dish pairs well with steamed rice, fried rice, or noodles.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
