Kung Pao Chicken Recipe

Kung Pao Chicken is a classic Chinese dish known for its bold flavors, crunchy peanuts, and spicy, savory sauce. Originating from the Sichuan province of China, this dish is characterized by a perfect balance of heat, sweetness, and tanginess, with a delightful contrast between tender chicken, crisp vegetables, and crunchy nuts.

What makes authentic Kung Pao Chicken stand out is the use of Sichuan peppercorns, which provide a unique numbing sensation called “mala” that enhances the dish’s depth of flavor. Combined with soy sauce, vinegar, hoisin sauce, and a touch of sugar, this dish delivers an explosion of umami with every bite.

This homemade Kung Pao Chicken recipe will guide you through creating restaurant-quality flavors with simple ingredients in under 30 minutes. Whether you’re making a quick weeknight dinner or a special meal, this dish is guaranteed to impress!

Ingredients

 The Chicken Marinade:

• 500g (1 lb) boneless, skinless chicken breast (or thighs), cut into bite-sized cubes
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 1/2 tsp sesame oil

 The Kung Pao Sauce:

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce (optional, for extra umami)
• 1 tbsp rice vinegar (or black vinegar)
• 1 tbsp sugar (or honey)
• 1 tsp cornstarch (to thicken)
• 2 tbsp water

 The Stir-Fry:

• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1/2 tsp Sichuan peppercorns (lightly crushed)
• 8–10 dried red chilies, deseeded and chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup unsalted roasted peanuts (or cashews)
• 2 green onions, chopped

Preparation: How to Make Kung Pao Chicken

 1: Marinate the Chicken

1. In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil.
2. Add the diced chicken and mix well until fully coated.
3. Let it marinate for 15–20 minutes to absorb the flavors.

 2: Prepare the Kung Pao Sauce

1. In a small bowl, mix soy sauce, hoisin sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water.
2. Stir until well combined and set aside.

 3: Sear the Chicken

1. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat.
2. Add the marinated chicken and stir-fry for 3–4 minutes until golden brown.
3. Remove the chicken from the pan and set it aside.

 4: Cook the Aromatics and Chilies

1. In the same pan, heat the remaining 1 tbsp oil over medium heat.
2. Add garlic, ginger, Sichuan peppercorns, and dried red chilies. Stir-fry for 30 seconds until fragrant.
3. Be careful not to burn the chilies, as they can become bitter.

 5: Combine Everything

1. Return the seared chicken to the pan and mix well with the aromatics.
2. Add the bell peppers and cook for 1–2 minutes until slightly softened but still crisp.
3. Pour the Kung Pao sauce over the chicken and stir continuously until it thickens.
4. Toss in the roasted peanuts and chopped green onions. Stir to combine.

 6: Serve Hot

1. Transfer to a serving plate and garnish with extra green onions or sesame seeds if desired.
2. Serve immediately with steamed white rice, brown rice, or fried rice.

Variations of Kung Pao Chicken

• Mild Version: Reduce or omit the dried chilies for a less spicy dish.
• Extra Crunch: Substitute cashews or almonds for the peanuts.
• Vegetarian Kung Pao: Replace the chicken with tofu, mushrooms, or tempeh.
• Gluten-Free Option: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
• Low-Carb Version: Serve over cauliflower rice or zucchini noodles instead of regular rice.

Cooking Notes

• Sichuan Peppercorns: These add a unique numbing heat. If unavailable, you can use regular black pepper, but the flavor will be different.
• Avoid Overcooking the Peppers: The bell peppers should remain slightly crisp to add texture contrast.
• Use a Hot Wok: Stir-frying over high heat ensures a great sear on the chicken and helps the sauce caramelize beautifully.
• Pre-Toast the Peanuts: If using raw peanuts, lightly toast them in a dry pan for 2–3 minutes before adding to the dish.

Serving Suggestions

• With Steamed Rice: Classic pairing to balance the bold flavors.
• With Fried Rice: Serve with Egg Fried Rice or Garlic Fried Rice for an indulgent meal.
• With Noodles: Try it over stir-fried noodles or lo mein.
• As a Wrap Filling: Use it inside lettuce wraps or a tortilla for a fusion dish.

Tips for the Best Kung Pao Chicken

• Cut Chicken Evenly: This ensures even cooking and a tender bite in every piece.
• Adjust Heat: Control spice by reducing the number of dried chilies or removing the seeds.
• Make Extra Sauce: If you love saucy dishes, double the sauce ingredients for extra flavor.
• Use a Large Pan: A wok or wide skillet prevents overcrowding and ensures better caramelization.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: ~400 kcal
• Protein: ~35g
• Sodium: ~850mg
• Carbohydrates: ~30g
• Fat: ~15g

FAQs

Q1: Can I make Kung Pao Chicken ahead of time?

Yes! You can prepare the sauce and marinate the chicken ahead. Cook everything fresh for the best texture.

Q2: How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

Q3: Can I freeze Kung Pao Chicken?

Yes, but the bell peppers may lose texture. Freeze the cooked chicken and sauce separately for up to 2 months.

Q4: What can I use instead of Sichuan peppercorns?

You can substitute with black pepper or omit them, but the dish will lose its numbing effect.

Q5: Is Kung Pao Chicken spicy?

Yes, but you can adjust the heat by using fewer chilies or omitting them completely.

Conclusion

Kung Pao Chicken is a spicy, savory, and slightly sweet dish that combines tender chicken, crunchy peanuts, and a bold sauce. Whether you love authentic Sichuan-style heat or prefer a milder version, this homemade Kung Pao Chicken recipe delivers restaurant-quality flavors in just 30 minutes.

Perfect for weeknight dinners, meal prep, or special occasions, this dish pairs wonderfully with rice, noodles, or even in lettuce wraps. Give it a try today and enjoy the irresistible taste of classic Chinese takeout—right from your kitchen!

🔥 Ready to cook? Try this Kung Pao Chicken recipe today! 🔥

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