Description
A bold, slow-cooked version of the classic Kung Pao Chicken, featuring tender chicken in a spicy, savory sauce made effortlessly in the crockpot.
Ingredients
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2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
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3/4 cup low-sodium soy sauce
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1/2 cup chicken broth
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1/3 cup hoisin sauce
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1/4 cup rice vinegar
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3 tablespoons brown sugar
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1 tablespoon sesame oil
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4 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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2–3 tablespoons dried red chili flakes
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1 teaspoon crushed peppercorns or black pepper
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2 tablespoons cornstarch
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2 tablespoons water
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1/2 cup roasted peanuts
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4 green onions, sliced
Instructions
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Place chicken pieces in the crockpot.
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In a bowl, whisk together soy sauce, chicken broth, hoisin sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, chili flakes, and pepper.
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Pour sauce over chicken and stir to coat evenly.
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Cover and cook on low for 4–5 hours or high for 2–3 hours.
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Mix cornstarch and water, then stir into the crockpot during the last 30 minutes.
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Add bell peppers and peanuts and cook for an additional 20–30 minutes.
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Garnish with green onions and serve hot.
Notes
Adjust spice levels to taste. For extra heat, add additional chili flakes just before serving. Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours