Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1/2 cup unsalted roasted peanuts; 6-8 dried red chilies; 3 green onions, sliced into 1-inch pieces; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1/2 cup chicken broth; 1 teaspoon cornstarch

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Get ready to experience a whirlwind of bold flavors and textures with classic Kung Pao Chicken. This iconic Chinese stir-fry brings together juicy, marinated chicken, crunchy peanuts, and a crave-worthy sauce that dances between sweet, tangy, savory, and just the right kick of heat. Whether you’re hoping to impress guests or simply want a quick, beloved main dish, Kung Pao Chicken checks all the boxes—fuss-free, endlessly satisfying, and guaranteed to disappear fast.

Ingredients You’ll Need

The magic of Kung Pao Chicken is in its simple, colorful lineup of ingredients and the way each one shines in the finished dish. This recipe is all about balancing flavor, texture, and a pop of color to make every bite special.

Chicken breasts: Boneless, skinless cubes give a tender base that soaks up flavor beautifully.
Soy sauce: Adds that deep, umami saltiness essential for building bold Chinese flavor.
Shaoxing wine or dry sherry: Brings subtle depth and complexity to the chicken marinade.
Cornstarch: Coats the chicken for a silky texture and helps thicken the irresistible sauce.
Vegetable oil: Perfect for getting everything sizzling and caramelized without overpowering flavors.
Unsalted roasted peanuts: Offer signature crunch and that nutty punch Kung Pao Chicken is famous for—try cashews for a fun twist.
Dried red chilies: The heart of the heat in this dish—control the spiciness by adding more or less to your liking.
Green onions: Bring a crisp, oniony freshness and an extra splash of color.
Garlic: Elevates the stir-fry with its irresistible aroma and savory depth.
Fresh ginger: Brightens everything up with its zesty, slightly peppery warmth.
Hoisin sauce: Lends a hint of sweet, tangy richness, rounding out the flavor.
Rice vinegar: Provides just the right amount of acidity to balance the sweet and the savory.
Sugar: Highlights the sauce’s natural complexity with a touch of sweetness.
Chicken broth: Keeps the sauce smooth and brings an extra layer of umami.

How to Make Kung Pao Chicken

Step 1: Marinate the Chicken

Cut the chicken into bite-sized cubes and toss them in a mixture of soy sauce, Shaoxing wine (or sherry), and cornstarch. Let them marinate for 15 to 20 minutes—this quick soak locks in moisture and flavor, and sets you up for every juicy bite of Kung Pao Chicken.

Step 2: Prepare the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and a bit of cornstarch. The sauce will look thin at first, but trust me, it thickens up to glossy perfection once it hits the hot pan. It’s the secret weapon of any unforgettable Kung Pao Chicken.

Step 3: Sizzle the Chilies

Heat the vegetable oil in your largest skillet or wok. Toss in the dried red chilies and stir-fry just until they deepen in color and release their spicy aroma—usually about 30 seconds. Keep an eye on them so they don’t burn; you want fragrance, not bitterness.

Step 4: Stir-Fry the Chicken

Add your marinated chicken to the pan. Stir-fry for 5 to 6 minutes, getting every piece golden and cooked through. A good sear seals in the juices and sets the stage for that signature Kung Pao Chicken texture.

Step 5: Add Aromatics and Sauce

Toss in the garlic, ginger, and green onions. Give it a quick minute—just enough for the fragrance to bloom. Then pour in your sauce, stirring quickly so it thickens up and cloaks every piece of chicken in shiny, flavorful goodness.

Step 6: Finish with Peanuts

At the very end, add the roasted peanuts. Toss everything together, turn off the heat, and get ready to serve while the peanuts stay ultra-crunchy and the sauce is piping hot.

How to Serve Kung Pao Chicken

Garnishes

For that final pop, I love scattering extra green onions and a sprinkle of sesame seeds over the top. A crack of fresh black pepper or a few chopped cilantro leaves can’t hurt, either! All these finishing touches make this Kung Pao Chicken irresistible—both for the eyes and the palate.

Side Dishes

Keeps things simple with plenty of steamed jasmine or white rice to soak up every last drop of sauce. If you want to round things out, serve a crisp cucumber salad or sautéed greens on the side for a cooling contrast. Kung Pao Chicken also shines alongside quick stir-fried noodles for a takeout-style feast at home.

Creative Ways to Present

Try serving Kung Pao Chicken in lettuce cups for a fresh, crunchy spin, or toss it over a bed of Asian slaw for a unique main-course salad. For parties, portion it into small bowls or skewers and let everyone build their favorite combination—fun, playful, and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Kung Pao Chicken to an airtight container. It will keep in the fridge for up to 3 days, making tomorrow’s lunch a total breeze. Just be sure to cool the dish before sealing to preserve that signature crunch of the peanuts.

Freezing

Keeps surprisingly well in the freezer, too! Simply spoon Kung Pao Chicken into a freezer-safe bag or container, press out as much air as possible, and freeze for up to one month. If you’re planning ahead, you might want to leave out the peanuts and stir them in fresh after reheating for maximum crunch.

Reheating

For best results, gently reheat Kung Pao Chicken on the stovetop over medium heat, adding a splash of water or chicken broth to loosen the sauce if needed. The microwave works in a pinch—just cover and heat in short bursts, stirring often so everything warms evenly.

FAQs

Is there a substitute for Shaoxing wine?

If you can’t find Shaoxing wine, dry sherry is a great alternative. Apple juice with a splash of rice vinegar also works in a pinch for a non-alcoholic option, keeping your Kung Pao Chicken on point.

How spicy is Kung Pao Chicken?

The heat level depends on the amount and type Main Course. Start with 6-8 for a moderate kick, or dial up (or back!) depending on your spice preference. You can even use milder peppers for a gentler dish.

Can I use thighs instead of breast meat?

Absolutely! Chicken thighs are a little juicier and hold up beautifully in stir-fries. Swap them in for a more tender, flavorful Kung Pao Chicken—it’s all down to personal taste.

Is Kung Pao Chicken gluten-free?

If you use tamari or a gluten-free soy sauce, and confirm your hoisin sauce is gluten-free, then yes, you can easily adapt this dish for gluten sensitivities. Double check all your sauce bottles just to be safe.

What vegetables can I add?

Kung Pao Chicken is flexible. Toss in bell peppers, zucchini, or snap peas for a colorful, veggie-packed variation. Keep the stir-fry quick so the vegetables stay crisp and vibrant.

Final Thoughts

If you’re craving something bold, quick, and deeply satisfying, you truly can’t go wrong with Kung Pao Chicken. The mix of juicy chicken, crunchy peanuts, and glossy, zippy sauce is simply unbeatable. Give it a try tonight—you might be surprised how easy it is to add a new favorite to your dinner rotation!

Kung Pao Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic Chinese stir-fry dish, Kung Pao Chicken is a flavorful and slightly spicy chicken dish with peanuts, dried red chilies, and a savory sauce. This homemade version is quick and easy to make, perfect for a delicious weeknight dinner.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil

For the Stir-Fry:

1/2 cup unsalted roasted peanuts
6–8 dried red chilies
3 green onions, sliced into 1-inch pieces
2 cloves garlic, minced
1 teaspoon fresh ginger, minced

For the Sauce:

2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 cup chicken broth
1 teaspoon cornstarch

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Instructions

Marinate the Chicken: In a medium bowl, combine the chicken cubes with soy sauce, Shaoxing wine, and cornstarch. Marinate for 15-20 minutes.
Prepare the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and cornstarch. Set aside.
Stir-Fry: Heat oil in a skillet, add dried red chilies, then cook marinated chicken until browned. Add garlic, ginger, green onions, and sauce. Stir until thickened. Add peanuts and combine. Serve hot with rice.