Go Back
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
Cook Time 25 minutes
Total Time 1 hour
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.