Kung Pao Chicken is a classic Chinese-American dish known for its bold, spicy, and savory flavors. With tender chunks of chicken, crunchy peanuts, and a rich, tangy sauce, this dish is sure to be a favorite. Whether you’re looking to spice up your weeknight dinners or impress guests with your cooking skills, this recipe will deliver all the authentic flavor of a restaurant-style Kung Pao Chicken.
Ingredients
For the chicken marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp cornstarch
- 1/4 tsp salt
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp water
- 1/2 tsp cornstarch
For the stir-fry:
- 2 tbsp vegetable oil (or peanut oil)
- 1/2 cup unsalted dry roasted peanuts
- 2 cloves garlic, minced
- 2 tbsp ginger, minced
- 4–5 dried red chili peppers (adjust to your spice preference)
- 1 bell pepper, diced (optional)
- 1/2 onion, diced (optional)
Equipment
- Wok or large skillet
- Mixing bowls
- Stirring spoon
- Knife and cutting board
Instructions
- Marinate the chicken:
In a bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, and salt. Mix well and let it marinate for 15–20 minutes while you prepare the other ingredients. - Prepare the sauce:
In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, water, and cornstarch. Set aside. - Stir-fry the peanuts:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the peanuts and stir-fry for 2–3 minutes until they are lightly golden and fragrant. Remove the peanuts from the pan and set them aside. - Cook the chicken:
In the same wok, add the remaining 1 tablespoon of oil. Add the marinated chicken in a single layer and stir-fry for 4–5 minutes, until it is cooked through and lightly browned. Remove the chicken from the pan and set it aside. - Stir-fry the aromatics:
In the same pan, add a little more oil if necessary. Stir-fry the garlic, ginger, and dried red chili peppers for about 1 minute, or until fragrant. If using bell peppers and onions, add them now and cook for 2–3 minutes until tender. - Combine the chicken and sauce:
Return the chicken and peanuts to the pan. Pour the prepared sauce over the ingredients and stir well to coat everything in the sauce. Cook for an additional 2–3 minutes, allowing the sauce to thicken and the chicken to absorb the flavors. - Serve:
Remove from heat and serve the Kung Pao Chicken over steamed rice. Enjoy!
Tips
- Adjust the heat: If you like it spicier, add more dried chili peppers or a dash of chili paste to the sauce.
- Add veggies: You can include additional vegetables like zucchini, snow peas, or mushrooms for added texture and flavor.
- Peanut substitute: If you’re allergic to peanuts, you can substitute cashews or almonds in the recipe.
Kung Pao Chicken is a flavorful, satisfying dish that balances heat, sweetness, and umami in every bite. This homemade version is quick, easy, and customizable, making it the perfect option for a weeknight dinner or special occasion. Enjoy the crunch of peanuts and the bold flavors of the sauce for an authentic taste right at home!
Kung Pao Chicken Recipe
Enjoy a delicious homemade version of Kung Pao Chicken! Tender chicken, crunchy peanuts, and a savory, spicy sauce come together in this flavorful, easy-to-make dish.
Equipment
- Wok or large skillet
- Mixing bowls
- Stirring spoon
- Knife and cutting board
Ingredients
- For the chicken marinade:
- 1 lb 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp cornstarch
- 1/4 tsp salt
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp water
- 1/2 tsp cornstarch
- For the stir-fry:
- 2 tbsp vegetable oil or peanut oil
- 1/2 cup unsalted dry roasted peanuts
- 2 cloves garlic minced
- 2 tbsp ginger minced
- 4 –5 dried red chili peppers adjust to your spice preference
- 1 bell pepper diced (optional)
- 1/2 onion diced (optional)
Instructions
- Marinate the chicken:
- In a bowl, combine the chicken pieces with soy sauce, rice vinegar, cornstarch, and salt. Mix well and let it marinate for 15–20 minutes while you prepare the other ingredients.
- Prepare the sauce:
- In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, sesame oil, water, and cornstarch. Set aside.
- Stir-fry the peanuts:
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the peanuts and stir-fry for 2–3 minutes until they are lightly golden and fragrant. Remove the peanuts from the pan and set them aside.
- Cook the chicken:
- In the same wok, add the remaining 1 tablespoon of oil. Add the marinated chicken in a single layer and stir-fry for 4–5 minutes, until it is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
- Stir-fry the aromatics:
- In the same pan, add a little more oil if necessary. Stir-fry the garlic, ginger, and dried red chili peppers for about 1 minute, or until fragrant. If using bell peppers and onions, add them now and cook for 2–3 minutes until tender.
- Combine the chicken and sauce:
- Return the chicken and peanuts to the pan. Pour the prepared sauce over the ingredients and stir well to coat everything in the sauce. Cook for an additional 2–3 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
- Serve:
- Remove from heat and serve the Kung Pao Chicken over steamed rice. Enjoy!
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