Kung Pao Chicken

Kung Pao Chicken is a bold and savory stir-fry dish made with tender chicken, crispy peanuts, dried red chilies, and colorful vegetables, all tossed in a rich, slightly spicy and tangy sauce. A staple of Sichuan cuisine, this takeout favorite balances heat, sweetness, and umami for a deeply satisfying meal that’s quick to prepare and incredibly flavorful.

Why You’ll Love This Recipe

This recipe is a perfect blend of spicy, sweet, and savory with just the right amount of crunch. The chicken is marinated for tenderness, the sauce is bold and glossy, and every bite bursts with texture thanks to the peanuts and stir-fried veggies. It’s better than takeout, easy to make at home, and ready in under 30 minutes—great for busy weeknights or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Marinade:

• Boneless, skinless chicken breast or thighs (cubed)
• Soy sauce
• Shaoxing wine (or dry sherry)
• Cornstarch

For the Stir-Fry:

• Garlic (minced)
• Fresh ginger (minced)
• Dried red chilies
• Roasted unsalted peanuts
• Bell peppers (diced, red or green)
• Scallions (cut into 1-inch pieces)
• Vegetable oil

For the Sauce:

• Soy sauce
• Hoisin sauce
• Rice vinegar
• Sugar
• Sesame oil
• Water or chicken broth
• Cornstarch (to thicken)

directions

this recipe

1. Marinate the Chicken:
   In a bowl, combine chicken with soy sauce, Shaoxing wine, and cornstarch. Let sit for 10–15 minutes.
2. Make the Sauce:
   In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, sesame oil, water, and cornstarch. Set aside.
3. Stir-Fry:
   Heat vegetable oil in a large wok or skillet over medium-high heat.
   Add dried chilies and toast for 30 seconds until fragrant (don’t burn).
   Add the chicken and cook until browned and mostly cooked through. Remove and set aside.
4. Sauté Aromatics & Veggies:
   In the same pan, add a bit more oil if needed. Stir-fry garlic, ginger, bell peppers, and scallions for 2–3 minutes.
5. Combine Everything:
   Return chicken to the pan, pour in the sauce, and toss everything to coat.
   Add peanuts and stir until sauce is thickened and everything is glossy and cooked through (2–3 minutes).
6. Serve:
   Serve hot over steamed rice, garnished with more scallions or sesame seeds if desired.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Extra Veggies: Add zucchini, snow peas, or mushrooms.
• Spicier: Use more dried chilies or add a spoonful of chili paste.
• Nut-Free: Swap peanuts with cashews or omit completely.
• Low-Carb: Serve over cauliflower rice or lettuce cups.
• Vegetarian: Use tofu instead of chicken and vegetable broth for the sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce.
Microwave in 30-second bursts, stirring in between, until heated through.

FAQs

What does Kung Pao mean?

“Kung Pao” refers to a spicy stir-fry originating from Sichuan cuisine, typically made with chicken, peanuts, and chilies in a savory sauce.

Is Kung Pao Chicken spicy?

It has moderate heat from dried red chilies, but you can adjust the spice level to your liking.

Can I use store-bought Kung Pao sauce?

Yes, but homemade sauce is fresher and allows you to control the flavors and spice.

What’s the best cut of chicken to use?

Chicken thighs are juicier, but chicken breasts work well and cook quickly.

Can I make it ahead?

Yes, you can prep the sauce and marinate the chicken ahead. Cook just before serving for best results.

How do I keep the peanuts crunchy?

Add them toward the end of cooking so they retain their crunch.

Can I skip the cornstarch?

Cornstarch helps tenderize the chicken and thickens the sauce, but you can substitute with arrowroot powder.

What rice goes best with it?

Steamed jasmine or white rice is ideal, but brown rice or noodles work too.

Are the dried chilies edible?

They’re mostly used to flavor the oil and dish. You can eat them, but they’re quite spicy!

Can I freeze Kung Pao Chicken?

Yes, freeze in portions for up to 2 months. Thaw and reheat gently to preserve texture.

Conclusion

Kung Pao Chicken is a classic, flavor-packed stir-fry that’s surprisingly easy to make at home. With its bold sauce, tender chicken, and signature crunch, it’s a crowd-pleasing meal that beats takeout any day. Whether you’re cooking for family or spicing up your dinner rotation, this dish is guaranteed to impress.

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