Kung Pao Chicken is a bold, savory Chinese stir-fry known for its balance of spicy, sweet, and tangy flavors, along with crunchy peanuts and tender chicken.
Ingredients
For the chicken & marinade:
- 2 chicken breasts (cut into bite-sized cubes)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp rice vinegar
For the sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
For stir-fry:
- 2 tbsp oil
- 4–5 dried red chilies
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- ½ cup roasted peanuts
- 2 green onions (chopped)
Step-by-Step Instructions
1. Marinate the chicken
In a bowl, mix chicken with soy sauce, cornstarch, and vinegar. Let it sit for 10–15 minutes.
2. Prepare the sauce
In a small bowl, whisk together soy sauce, hoisin sauce, vinegar, sugar, cornstarch, and water. Set aside.
3. Cook the chicken
Heat 1 tbsp oil in a pan or wok over medium-high heat. Add chicken and stir-fry until lightly browned and cooked through. Remove and set aside.
4. Build flavor
In the same pan, add remaining oil. Toss in dried chilies, garlic, and ginger. Stir-fry briefly until fragrant (about 30 seconds).
5. Combine everything
Return chicken to the pan. Pour in the prepared sauce and stir well until it thickens and coats the chicken.
6. Add crunch
Stir in peanuts and green onions. Toss for another minute.
7. Serve
Serve hot with steamed rice or noodles.
Tips for Best Flavor
- Adjust chili quantity to control spice level 🌶️
- Use high heat for authentic stir-fry texture
- Add vegetables like bell peppers if desired
Read Also: Chicken Primavera Pasta Bake Recipe
Savory, spicy, slightly sweet, and crunchy, Kung Pao Chicken is a perfect homemade takeout favorite!
| Category | Ingredient | Quantity |
|---|---|---|
| Marinade | Chicken breast (cubed) | 2 pieces |
| Marinade | Soy sauce | 1 tbsp |
| Marinade | Cornstarch | 1 tsp |
| Marinade | Rice vinegar | 1 tsp |
| Sauce | Soy sauce | 2 tbsp |
| Sauce | Hoisin sauce | 1 tbsp |
| Sauce | Rice vinegar | 1 tbsp |
| Sauce | Sugar | 1 tsp |
| Sauce | Cornstarch | 1 tsp |
| Sauce | Water | 2 tbsp |
| Stir-fry | Oil | 2 tbsp |
| Stir-fry | Dried red chilies | 4–5 |
| Stir-fry | Garlic (minced) | 2 cloves |
| Stir-fry | Ginger (minced) | 1 tsp |
| Stir-fry | Roasted peanuts | ½ cup |
| Stir-fry | Green onions | 2 |
| Step | Action | Details |
|---|---|---|
| 1 | Marinate Chicken | Mix chicken with soy sauce, cornstarch, vinegar (10–15 min) |
| 2 | Prepare Sauce | Whisk all sauce ingredients in a bowl |
| 3 | Cook Chicken | Stir-fry in oil until cooked, then remove |
| 4 | Sauté Aromatics | Cook chilies, garlic, and ginger until fragrant |
| 5 | Combine | Add chicken back to pan |
| 6 | Add Sauce | Pour sauce and stir until thickened |
| 7 | Add Peanuts | Mix in peanuts and green onions |
| 8 | Serve | Serve hot with rice or noodles |
| Tip | Explanation |
|---|---|
| High heat cooking | Gives authentic stir-fry flavor |
| Adjust spice | Add/remove chilies as needed |
| Don’t overcook | Keeps chicken tender |
| Prep ahead | Have all ingredients ready before cooking |
| Category | Value |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 2–3 |
| Nutrient | Amount |
|---|---|
| Calories | ~400–450 kcal |
| Carbohydrates | 20 g |
| Protein | 30 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Cholesterol | 85 mg |
| Sodium | 900 mg |
| Potassium | 500 mg |
| Fiber | 2 g |
| Sugar | 6 g |
| Calcium | 40 mg |
| Iron | 2 mg |
Notes
- Values may vary depending on oil quantity and sauce brands used.
- Using less oil or low-sodium soy sauce can reduce fat and sodium levels.
- Adding vegetables like bell peppers or zucchini can increase fiber and nutrients.
Read Also: Baked Cream Cheese Chicken Taquitos
