Kung Pao Beer Chicken


For the Chicken:

  • 1 large chicken breast
  • 2 Tbsp. soy sauce
  • 2 Tbsp. porter beer
  • 1 Tbsp. corn starch
  • 1/4 tsp garlic powder
  • dash siracha to taste; some like it hot!

For the Sauce

  • 1/3 cup porter beer
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. oil coconut, sesame, olive, canola, etc...
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • dash siracha to taste; how hot can you handle?

For the Stir Fry

  • 2 large bell peppers
  • 1 Tbsp. minced garlic
  • 1 Tbsp. oil coconut, sesame, olive, canola, etc...
  • peanuts for garnish
  • green onion for garnish
  • cooked rice serve on (or noodles, or no carbs if you are in to that sort of thing)


  1. Whisk together the cornstarch, garlic powder, soy sauce, beer, and siracha in a small bowl. Add chicken to the marinade and toss to coat.

  2. Whisk together the sauce ingredients in a small bowl and set aside.

  3. Heat the oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the minced garlic, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened.

  4. Add the chicken and marinade, cooking for about 5 minutes.

  5. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through for about 10-15 minutes.

  6. Serve over cooked rice, topped with peanuts and green onion

Recipe Notes

Feel free to add veggies of your choice - celery, onion, broccoli, bok choy, carrots, baby corn, waterchestnuts, etc...