Kung Pao Chicken delivers a perfect balance of sweet, sour, spicy, and savory flavors. This recipe yields tender chicken, crunchy peanuts, and signature tingly heat from Sichuan peppercorns. With a vibrant, aromatic sauce and quick high-heat cooking, this Kung Pao Chicken comes together faster than takeout.
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Why You’ll Love This Kung Pao Chicken
- Flavor & texture symphony: Juicy chicken, crisp veggies, and crunchy peanuts in a perfectly balanced sauce.
- Faster than takeout: A whirlwind few minutes in a hot wok delivers dinner.
- Highly adaptable: Easily adjust spice levels or add more vegetables to suit your taste.
- Intoxicating aroma: Dried chilies and Sichuan peppercorns create a fragrant, spicy scent.
Ingredients & Tools
- 450 g boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp cornstarch
- 3 tbsp vegetable or peanut oil, divided
- 6-8 dried red chilies, halved and seeds shaken out
- 1 tsp Sichuan peppercorns
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 4 spring onions, whites and greens separated, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch chunks
- 1/2 cup roasted unsalted peanuts
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp Chinkiang vinegar
- 1 tbsp Shaoxing wine
- 2 tsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tsp sugar
Tools: A large wok or a large, heavy-bottomed skillet, and a small bowl for mixing the sauce.
Notes: Using chicken thighs guarantees juiciness; Shaoxing wine and Chinkiang vinegar are essential for authentic flavor.
Getting the ingredients right is half the battle here. Using chicken thighs instead of breast guarantees juiciness, and the Shaoxing wine and Chinkiang vinegar are non-negotiable for that authentic, deep, tangy flavor—they’re the soul of the dish.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Velveting is your secret weapon. Marinating the chicken with a little cornstarch and oil (a technique called velveting) is what gives you that incredibly tender, restaurant-style texture. Don’t skip this step!
- Have everything prepped and within arm’s reach. Stir-frying is a fast process. Once you start cooking, there’s no time to chop garlic or measure sauce. This is called your *mise en place*, and it’s the key to a stress-free, successful stir-fry.
- Don’t be scared of the dried chilies. Their main job is to infuse the oil with a fragrant heat. You’re not necessarily meant to eat them all—though you can if you’re brave! For less heat, remove the seeds before adding them to the wok.
- The right vinegar makes a difference. Chinkiang (or Zhenjiang) vinegar has a uniquely complex, malty flavor that’s essential for authenticity. If you absolutely can’t find it, a good balsamic vinegar can work in a pinch, but the flavor profile will be different.
How to Make Kung Pao Chicken
Step 1: Marinate the Chicken. In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 2 teaspoons of cornstarch. Use your hands to mix everything thoroughly, ensuring each piece of chicken is coated. Let it sit for at least 15 minutes while you prep the other ingredients. This marination not only adds flavor but, thanks to the cornstarch, will create a protective layer that keeps the chicken juicy during the high-heat cooking.
Step 2: Prepare the Sauce and Aromatics. In a small bowl, whisk together all the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon Chinkiang vinegar, 1 tablespoon Shaoxing wine, 2 teaspoons hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 teaspoons of sugar. Stir until the sugar and cornstarch have completely dissolved. Set this aside. Then, have your minced garlic, minced ginger, sliced spring onion whites, dried chilies, and Sichuan peppercorns ready in a small pile. This is your “aromatics station.”
Step 3: Stir-fry the Aromatics. Place your wok or large skillet over high heat until it’s seriously hot. You should see a slight wisp of smoke. Add 2 tablespoons of oil and swirl it around. Immediately add the dried chilies and Sichuan peppercorns. Stir-fry for just about 30 seconds—you’ll notice an incredible, spicy-citrusy aroma blooming. Be careful not to burn them! Now, add the garlic, ginger, and spring onion whites. Stir-fry for another 30 seconds until fragrant.
Step 4: Cook the Chicken and Vegetables. Push the aromatics to one side of the wok. Add the remaining 1 tablespoon of oil to the empty space, then add the marinated chicken. Let it sear for about 1 minute before you start stirring, so it gets a nice color. Then, stir-fry for 2-3 minutes until the chicken is mostly cooked through and opaque. Now, add the bell pepper and stir-fry for another minute until they just start to soften but still retain a pleasant crunch.
Step 5: Bring It All Together. Give your prepared sauce a quick re-stir (the cornstarch settles) and pour it over the chicken and vegetables. The sauce will bubble and thicken almost immediately—this is exactly what you want. Toss everything quickly to coat in that glossy, beautiful sauce. Finally, add the roasted peanuts and the green parts of the spring onions. Toss once more to combine, and then immediately remove the wok from the heat.
Step 6: Final Taste and Serve. Do a quick taste test. Does it need a touch more salt? A tiny splash more vinegar for brightness? Adjust to your liking. Your Kung Pao Chicken is now ready to be served immediately over a bed of fluffy steamed rice to soak up every last drop of that incredible sauce.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; note peanuts may soften slightly upon thawing.
- Reviving: Reheat in a skillet with a splash of water to re-emulsify the sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect neutral base to balance the bold, spicy sauce and soak up all the deliciousness.
- Simple Stir-fried Greens — A quick dish of bok choy or gai lan with garlic provides a fresh, clean counterpoint to the rich and spicy chicken.
- Hot and Sour Soup — Starting the meal with this classic soup primes your palate with its tangy and peppery notes, making a fantastic prelude to the main event.
Drinks
- Jasmine Tea (Iced or Hot) — Its delicate floral notes help cleanse the palate between bites and temper the heat from the Sichuan peppercorns beautifully.
- A Light Lager — A crisp, cold lager acts like a fire extinguisher for the spice while its carbonation cuts through the richness of the sauce.
- Gewürztraminer — This slightly sweet, aromatic white wine has lychee and spice notes that harmonize wonderfully with the complex flavors in the dish.
Something Sweet
- Lychee Sorbet — The sweet, floral, and refreshing quality of lychee is a dreamy way to finish the meal and cool down your taste buds.
- Fortune Cookies — It’s a classic for a reason! The sweet, vanilla-like crunch offers a fun and light ending to your homemade Chinese feast.
- Mango Pudding — Its creamy, tropical sweetness is a perfect, soothing contrast to the lingering tingle of ma-la spice from the dish.
Top Mistakes to Avoid
- Mistake: Crowding the wok. If you add too much chicken at once, it will steam instead of sear, resulting in a grey, rubbery texture rather than juicy pieces with a nice caramelized exterior. Cook in batches if your pan is small.
- Mistake: Burning the garlic and chilies. These aromatics cook in a flash. If you leave them in the scorching oil for too long, they’ll turn bitter and acrid, which will ruin the entire flavor profile of the dish. Keep them moving!
- Mistake: Skipping the Sichuan peppercorns. I know, they can be tricky to find, but they provide the signature “ma-la” (numbing-spicy) sensation that defines authentic Kung Pao. They are not just for heat; they add a citrusy, tingling dimension you can’t get from anything else.
- Mistake: Overcooking the vegetables. You want that bell pepper to have a bit of a crunch. Adding them too early or stir-frying for too long will make them soft and mushy, losing their textural appeal in the final dish.
Expert Tips
- Tip: Toast your own peanuts. If you only have raw peanuts, toast them in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly golden. This deepens their nutty flavor and makes them extra crunchy in the final dish.
- Tip: Control your heat with the chilies. For a milder dish, de-seed the dried chilies and don’t break them open. For more intense heat, break a few open to release the volatile oils. It’s your kitchen, you’re in charge of the spice level!
- Tip: Add a splash of water if needed. If your sauce thickens too much before everything is coated, don’t panic. Just add a tablespoon or two of water to loosen it up. This is much better than ending up with a gloppy, over-thickened sauce.
- Tip: Use the residual heat. Always add the spring onion greens and peanuts right at the end, after you’ve taken the wok off the heat. The residual warmth is enough to wilt the greens slightly and warm the peanuts without losing their vibrant color and crunch.
FAQs
Can I use chicken breast instead of thighs?
You absolutely can, but you’ll need to be more careful with the cooking time. Chicken breast is much leaner and can dry out quickly. If using breast, reduce the marinating time to 10 minutes and shave a minute off the stir-frying time. Keep a close eye on it—it’s done as soon as it’s opaque all the way through.
I can’t find Sichuan peppercorns. What’s a good substitute?
Honestly, there’s no true substitute for that unique numbing sensation. However, for a different but still delicious flavor profile, you can use a teaspoon of coarsely crushed black peppercorns mixed with a little bit of orange or lemon zest. It will give you the heat and a hint of citrus, though the “ma-la” effect will be missing.
Is this recipe gluten-free?
It can be easily adapted! Just make sure to use tamari instead of regular soy sauce, and double-check that your hoisin sauce and Shaoxing wine are gluten-free brands (or substitute the hoisin with a GF oyster sauce and the wine with a dry sherry).
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is in a skillet over medium heat with a tiny splash of water to re-emulsify the sauce. The microwave can make the peanuts soggy and the chicken rubbery, so I’d avoid it if possible.
Can I make this dish ahead of time?
You can do all the prep ahead of time! Chop the vegetables, mix the sauce, and marinate the chicken (keep it in the fridge) a few hours in advance. When you’re ready to eat, the actual cooking will take less than 10 minutes, making it a fantastic option for a quick weeknight dinner.
Kung Pao Chicken
Make authentic Kung Pao Chicken at home! This easy recipe features tender chicken, peanuts, and a spicy sauce. Faster than takeout. Get the recipe now!
Ingredients
For the Chicken Marinade:
-
450 g boneless, skinless chicken thighs (cut into 1-inch cubes)
-
1 tbsp soy sauce
-
1 tbsp Shaoxing wine
-
2 tsp cornstarch
For the Stir-fry:
-
3 tbsp vegetable or peanut oil (divided)
-
6-8 dried red chilies (halved and seeds shaken out)
-
1 tsp Sichuan peppercorns
-
3 garlic cloves (minced)
-
1 inch piece ginger (minced)
-
4 spring onions (whites and greens separated, cut into 1-inch pieces)
-
1 red bell pepper (cut into 1-inch chunks)
-
1/2 cup roasted unsalted peanuts
For the Sauce:
-
2 tbsp soy sauce
-
1 tbsp Chinkiang vinegar
-
1 tbsp Shaoxing wine
-
2 tsp hoisin sauce
-
1 tsp sesame oil
-
1 tsp cornstarch
-
2 tsp sugar
Instructions
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In a medium bowl, combine the cubed chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 2 teaspoons of cornstarch. Use your hands to mix everything thoroughly, ensuring each piece of chicken is coated. Let it sit for at least 15 minutes while you prep the other ingredients.01
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In a small bowl, whisk together all the sauce ingredients: 2 tablespoons soy sauce, 1 tablespoon Chinkiang vinegar, 1 tablespoon Shaoxing wine, 2 teaspoons hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 2 teaspoons of sugar. Stir until the sugar and cornstarch have completely dissolved. Set this aside. Then, have your minced garlic, minced ginger, sliced spring onion whites, dried chilies, and Sichuan peppercorns ready in a small pile.02
-
Place your wok or large skillet over high heat until it’s seriously hot. You should see a slight wisp of smoke. Add 2 tablespoons of oil and swirl it around. Immediately add the dried chilies and Sichuan peppercorns. Stir-fry for just about 30 seconds—you’ll notice an incredible, spicy-citrusy aroma blooming. Be careful not to burn them! Now, add the garlic, ginger, and spring onion whites. Stir-fry for another 30 seconds until fragrant.03
-
Push the aromatics to one side of the wok. Add the remaining 1 tablespoon of oil to the empty space, then add the marinated chicken. Let it sear for about 1 minute before you start stirring, so it gets a nice color. Then, stir-fry for 2-3 minutes until the chicken is mostly cooked through and opaque. Now, add the bell pepper and stir-fry for another minute until they just start to soften but still retain a pleasant crunch.04
-
Give your prepared sauce a quick re-stir (the cornstarch settles) and pour it over the chicken and vegetables. The sauce will bubble and thicken almost immediately—this is exactly what you want. Toss everything quickly to coat in that glossy, beautiful sauce. Finally, add the roasted peanuts and the green parts of the spring onions. Toss once more to combine, and then immediately remove the wok from the heat.05
-
Do a quick taste test. Does it need a touch more salt? A tiny splash more vinegar for brightness? Adjust to your liking. Your Kung Pao Chicken is now ready to be served immediately over a bed of fluffy steamed rice to soak up every last drop of that incredible sauce.06
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