Kung Pao Chicken Tacos Recipe
The Kung Pao Chicken Tacos Recipe offers an exciting twist on taco night by merging the bold, spicy flavors of classic Kung Pao chicken with the satisfying crunch and ease of tacos. Perfect for fusion food lovers, this recipe elevates ordinary tacos by adding a unique Asian-inspired kick. Enjoy tender, juicy chicken paired with crunchy peanuts and a hint of Sichuan pepper, creating an explosion of flavors that will make this dish a favorite for anyone seeking a memorable meal experience.
Equipment
- Skillet or wok
- Mixing bowls
- Spatula
- Taco shells (soft or hard, as preferred)
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 cup peanuts, toasted
- 2-3 dried chili peppers, chopped (or chili oil to taste)
- 1/2 tsp Sichuan peppercorns (optional for authenticity)
- Soft or hard taco shells
- Fresh cabbage slaw or shredded lettuce (for topping)
- Green onions and cilantro for garnish
Instructions
- In a bowl, marinate diced chicken with soy sauce, rice vinegar, and sugar for 30 minutes.
- Heat vegetable oil in a skillet or wok over medium-high heat. Add garlic and dried chili peppers, sautéing until fragrant.
- Add the marinated chicken to the skillet and cook until fully cooked and slightly charred.
- Stir in the toasted peanuts and Sichuan peppercorns, cooking for an additional 1-2 minutes.
- Warm the taco shells in a separate pan or microwave.
- Assemble tacos by adding a layer of cabbage slaw or lettuce to the shell, followed by the Kung Pao chicken mixture.
- Garnish with green onions and cilantro before serving.
Notes
For extra spice, drizzle some chili oil over the tacos or add more dried chili peppers during cooking.
