Kung Pao Chicken

Introduction

Kung Pao Chicken is a classic Chinese-inspired stir-fry made with tender pieces of chicken, crunchy roasted peanuts, colorful bell peppers, garlic, ginger, and dried red chilies. Everything comes together in a savory, slightly sweet sauce with plenty of depth from soy sauce, black vinegar, hoisin sauce, and Shaoxing wine.

This homemade version is much easier to make than it might seem. Once the chicken is marinated and the sauce is mixed, the stir-fry cooks quickly in one pan. Serve it over steamed rice for a satisfying weeknight dinner.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Marinating Time: 20 minutes
• Total Time: 55 minutes
• Servings: 6
• Course: Main Course, Dinner
• Cuisine: Chinese-inspired
• Calories: Approximately 480 per serving

Ingredients

Chicken Marinade

• 24 oz boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons dry sherry wine or Chinese Shaoxing wine
• 2 teaspoons oil

Kung Pao Sauce

• 1/4 cup low-sodium soy sauce
• 2 teaspoons dark soy sauce
• 1/2 cup low-sodium chicken broth
• 2 tablespoons Chinese black vinegar or balsamic vinegar
• 2 tablespoons dry sherry wine or Chinese Shaoxing wine
• 2 teaspoons hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch

Stir-Fry

• 4 tablespoons oil, for frying
• 6 dried red chili peppers, roughly chopped
• 1/2 large green bell pepper, cut into bite-sized pieces
• 1/2 large red bell pepper, cut into bite-sized pieces
• 1 tablespoon fresh ginger
• 4 large garlic cloves, about 2 tablespoons pressed garlic
• 6 green onions, cut into bite-sized pieces
• 1/2 cup roasted peanuts
• 1 teaspoon sesame seeds, optional, for garnish

Step-by-Step Instructions

1. Marinate the Chicken

Place the bite-sized chicken pieces in a large bowl.

Add the cornstarch, low-sodium soy sauce, Shaoxing wine or dry sherry, and oil. Toss thoroughly until every piece of chicken is coated.

Let the chicken marinate for about 20 minutes while you prepare the sauce and vegetables.

2. Prepare the Kung Pao Sauce

In a bowl or measuring cup, whisk together the low-sodium soy sauce, dark soy sauce, chicken broth, black vinegar, Shaoxing wine, hoisin sauce, sugar, and cornstarch.

Whisk until the cornstarch is completely incorporated.

Set the sauce aside until you’re ready to stir-fry.

3. Cook the Chicken

Heat about 2 tablespoons of the frying oil in a large wok or skillet over medium-high to high heat.

Add the marinated chicken in a single layer. Cook for several minutes, turning occasionally, until the chicken is browned on the outside and cooked through.

Depending on the size of your pan, you may need to cook the chicken in batches. Avoid overcrowding the pan.

Transfer the cooked chicken to a plate and set aside.

4. Stir-Fry the Chilies and Vegetables

Add the remaining oil to the wok.

Add the chopped dried red chilies and stir-fry briefly. Be careful not to burn them, as they can become bitter.

Add the green and red bell peppers and cook for about 2–3 minutes. They should be tender-crisp rather than completely soft.

5. Add the Aromatics

Add the fresh ginger and garlic to the wok.

Stir-fry for about 30–60 seconds, just until fragrant.

Add the green onions and toss everything together.

6. Add the Sauce and Chicken

Give the prepared sauce another quick whisk because the cornstarch may have settled at the bottom.

Pour the sauce into the wok and stir continuously as it begins to thicken.

Return the cooked chicken to the pan and toss everything together until the chicken and vegetables are coated in the glossy sauce.

Cook for another 1–2 minutes.

7. Add the Peanuts

Add the roasted peanuts and toss them through the stir-fry.

Remove from the heat and garnish with sesame seeds, if using.

Serve immediately with steamed rice.

Recipe Tips for Success

• Cut the chicken evenly. Bite-sized pieces of similar size will cook more evenly.
• Don’t skip the marinade. The cornstarch helps create a tender texture and allows the sauce to cling to the chicken.
• Cook in batches if necessary. Overcrowding the wok can cause the chicken to steam instead of brown.
• Watch the dried chilies. They only need a short time in the hot oil and can burn quickly.
• Whisk the sauce again before adding it. Cornstarch settles quickly at the bottom of the bowl.
• Keep the vegetables slightly crisp. A little texture makes the finished stir-fry much more enjoyable.
• Add the peanuts near the end. This helps them retain their crunch.
• Use high heat. A hot wok or skillet gives the chicken and vegetables better browning and a more authentic stir-fry texture.

Ingredient Substitutions

Chicken Breast

Boneless, skinless chicken thighs can be used instead. They are slightly more forgiving and stay juicy during stir-frying.

Shaoxing Wine

Dry sherry is a convenient substitute. If you don’t use alcohol, you can replace it with additional chicken broth, although the flavor will be different.

Chinese Black Vinegar

Chinese black vinegar provides a deep, slightly tangy flavor. Balsamic vinegar can be used as listed in the recipe for an easy substitute.

Peanuts

Roasted cashews can be used if you prefer a different nut.

Bell Peppers

You can use other crisp vegetables such as celery, zucchini, or broccoli.

Chicken Broth

Low-sodium vegetable broth can be used if needed.

Recipe Variations

Spicy Kung Pao Chicken

Add more dried red chilies for extra heat. You can also add a small amount of chili oil to the sauce.

Kung Pao Chicken with Cashews

Replace the roasted peanuts with roasted cashews for a slightly different crunch and flavor.

Vegetable Kung Pao

Replace the chicken with mushrooms, broccoli, bell peppers, zucchini, or other vegetables for a vegetarian version. Use vegetable broth instead of chicken broth.

Kung Pao Chicken with Extra Vegetables

Add sliced celery, carrots, broccoli, or snow peas to make the stir-fry more substantial.

Kung Pao Chicken with Chicken Thighs

Use boneless, skinless chicken thighs instead of breast for a richer and juicier result.

Storage and Reheating

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3–4 days.

Reheat it gently in a skillet over medium heat, adding a small splash of chicken broth or water if the sauce has become too thick.

You can also reheat individual portions in the microwave until heated through.

For the best texture, store rice separately from the chicken and vegetables.

Serving Suggestions

Kung Pao Chicken is especially good served with:

• Steamed white rice
• Jasmine rice
• Brown rice
• Fried rice
• Steamed broccoli
• Stir-fried vegetables
• Asian cucumber salad
• Steamed edamame
• Extra roasted peanuts
• Sliced green onions

For a complete homemade takeout-style meal, serve it with steamed rice and a simple vegetable side.

Nutrition Information

Estimated per serving:

• Calories: 480
• Protein: 43g
• Carbohydrates: 25g
• Fat: 24g
• Saturated Fat: 4g
• Fiber: 3g
• Sugar: 9g
• Sodium: 1,150mg

Nutrition information is an estimate and can vary depending on the brands of ingredients, amount of oil absorbed during cooking, and serving size.

Frequently Asked Questions

Is Kung Pao Chicken spicy?

Traditional Kung Pao Chicken has a noticeable spicy kick from dried red chilies. The heat can be adjusted by using fewer chilies or removing some of the seeds.

Can I use chicken thighs instead of chicken breast?

Yes. Boneless, skinless chicken thighs work very well and tend to stay particularly juicy when stir-fried.

What can I use instead of Shaoxing wine?

Dry sherry is the easiest substitute and is already included as an option in this recipe.

Can I make Kung Pao Chicken less spicy?

Absolutely. Reduce the number of dried red chilies or use milder dried chilies. You can also leave out the chilies entirely for a non-spicy version.

Why do you use cornstarch in the marinade?

Cornstarch helps protect the chicken during high-heat cooking and gives it a tender texture. It also helps the sauce adhere to the chicken.

Can I make this recipe ahead of time?

Yes. You can prepare the chicken, sauce, and vegetables ahead of time, then stir-fry everything when you’re ready to eat. For the best texture, add the peanuts just before serving.

What is the best rice to serve with Kung Pao Chicken?

Steamed jasmine rice is an excellent choice because its mild flavor works well with the savory, sweet, tangy sauce.

Final Thoughts

Homemade Kung Pao Chicken is a great way to bring bold stir-fry flavors to your dinner table without complicated cooking. Tender marinated chicken, crisp peppers, fragrant garlic and ginger, spicy dried chilies, and crunchy roasted peanuts all come together in a rich, glossy sauce.

Serve it over steamed rice and you have a satisfying meal that’s ideal for a busy weeknight or a homemade takeout night.

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