Savory Baked Kung Pao Chicken for Gatherings

Ready in: 1 hour · Serves: 4 · Technique: Baking · Storage: Up to 3 days in the refrigerator.

Quick Answer

Baked Kung Pao Chicken is a flavorful and easy dish that combines marinated chicken with a savory kung pao sauce, perfect for festive gatherings.

As the chill creeps into the air here in New York City, the anticipation of the upcoming holiday season has me thinking about festive gatherings and celebratory feasts. I recently discovered a delightful recipe for Baked Kung Pao Chicken that balances the rich flavors of traditional Asian cuisine with the warmth of home-cooked comfort food—perfect for any holiday table or cozy dinner with friends. Let me take you through my experience making this dish, which is both easy and impressive!

A Cozy Holiday Treat

Why You’ll Love This Recipe

• Easy to prepare and always a crowd-pleaser, making it perfect for gatherings.
• Rich, savory flavors that pair wonderfully with steamed rice or jasmine rice.
• Versatile dish that allows for customization based on your spice preferences.
• Uses simple ingredients, making it accessible for home cooks.
• Healthier alternative to takeout, without compromising on taste.

Ingredients

To create this savory dish, you’ll need the following ingredients:

For the Chicken Marinade:

• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch

For the Kung Pao Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 2 teaspoons chili paste (adjust based on your heat preference)

For the Stir-Fry:

• 1 tablespoon vegetable oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ cup unsalted roasted peanuts
• 2 green onions, sliced for garnish
• Sesame seeds for garnish (optional)

How to Make Baked Kung Pao Chicken (Step-by-Step)

Follow these simple steps to create your delicious Baked Kung Pao Chicken.

Step 1: Marinate the Chicken

In a mixing bowl, combine the chicken pieces, soy sauce, rice vinegar, and cornstarch. Toss the chicken until it’s well-coated. Let it sit for about 30 minutes while you prepare the rest of your ingredients—this allows the flavors to meld beautifully.

Step 2: Prepare the Sauce

In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and chili paste until smooth. The mixture should have a glossy sheen that promises a punch of flavor.

Step 3: Preheat the Oven

Preheat your oven to 400°F (200°C). The warmth of the oven will help create a beautifully baked exterior on the chicken.

Step 4: Sauté the Vegetables

In a large oven-safe skillet (I love using my trusty 12-inch cast-iron skillet for this), heat the vegetable oil over medium-high heat. Add the chopped red and yellow bell peppers. Sauté them until they are tender and just start to caramelize, about 5 minutes. The scent will fill your kitchen with a sweet, inviting aroma.

Step 5: Combine and Bake

Add the marinated chicken to the skillet with the sautéed vegetables. Pour the Kung Pao sauce over the chicken and stir well to coat everything evenly. Spread the mixture in a single layer to ensure even cooking. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and has a slight crispy edge. You’ll know it’s done when the center shows a slight jiggle, yet it’s no longer pink.

Step 6: Garnish and Serve

Once out of the oven, sprinkle the roasted peanuts, green onions, and sesame seeds (if using) over the top of the dish. Grab a spoon and serve it over steamed rice or alongside fluffy jasmine rice—this dish deserves to shine!

Common Mistakes to Avoid

• Don’t Skip the Marinade: Allowing the chicken to marinate is key for deep flavor.
• Overcrowding the Skillet: Make sure to spread the chicken in a single layer for perfect baking.
• Neglecting the Sauté: The sautéing process builds a rich flavor foundation that enhances the final dish.

Tips and Tricks for Success

• For Moist Chicken: Always use thighs instead of breasts. They stay juicy during baking!
• Adjusting Heat Levels: If you’re sensitive to spice, feel free to scale back on the chili paste.
• Beautiful Presentation: Lay out the ingredients in your skillet evenly, allowing for even baking and a gorgeous color palette on your serving dish.

Variations

• Substitute chicken thighs with shrimp for a seafood twist.
• Use tofu instead of chicken for a vegetarian option.
• Add other vegetables like snap peas or broccoli for extra color and nutrition.
• Experiment with different nuts, such as cashews or almonds, for a unique texture.

How to Serve

• Serve over steamed rice or alongside fluffy jasmine rice.
• Pair with a simple cucumber salad for a refreshing contrast.
• Offer extra Kung Pao sauce on the side for those who enjoy more flavor.
• Garnish with additional green onions and sesame seeds for visual appeal.

Make Ahead and Storage

• Make Ahead: You can marinate the chicken a day in advance for deeper flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in the skillet or microwave, adding a splash of water to keep the chicken moist.
• Freezing: This dish can be frozen before baking; thaw in the refrigerator before cooking.

Recipe Notes / What I Learned

While testing this recipe, I was reminded of how crucial the marinade step is—it truly transforms the dish into something special. The harmony of flavors in the Kung Pao sauce is a delightful surprise that left me counting down to my next gathering where I can share this delicious meal!

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 28g protein · 20g carbs · 18g fat

Amberly Vahn

Savory Baked Kung Pao Chicken for Gatherings

Baked Kung Pao Chicken is a flavorful and easy dish that combines marinated chicken with a savory kung pao sauce, perfect for festive gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 2 Tbsp. oyster sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. hoisin sauce
• 2 tsp. sugar
• 1 tsp. sesame oil
• 2 tsp. chili paste
• 1 Tbsp. vegetable oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• ½ cup unsalted roasted peanuts
• 2 green onions, sliced for garnish
• Sesame seeds for garnish (optional)

Equipment

• Oven
• Large oven-safe skillet
• Mixing bowl
• Whisk

Method

 

1. In a mixing bowl, combine the chicken pieces, soy sauce, rice vinegar, and cornstarch. Toss the chicken until it’s well-coated. Let it sit for about 30 minutes.
2. In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, sesame oil, and chili paste until smooth.
3. Preheat your oven to 400°F (200°C).
4. In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sauté the chopped red and yellow bell peppers until tender, about 5 minutes.
5. Add the marinated chicken to the skillet with the sautéed vegetables. Pour the Kung Pao sauce over the chicken and stir well. Spread the mixture in a single layer and bake for 20-25 minutes.
6. Once out of the oven, sprinkle the roasted peanuts, green onions, and sesame seeds over the top. Serve over steamed rice or jasmine rice.

Notes

Allowing the chicken to marinate is key for deep flavor. Make sure to spread the chicken in a single layer for perfect baking.

FAQs