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Kung Pao Chicken Recipe

Kung Pao Chicken is a classic Chinese stir-fry dish known for its bold flavors, combining spicy, sweet, and savory elements. It features tender chicken pieces, crunchy peanuts, and vibrant vegetables, all tossed in a deliciously tangy sauce. This quick and easy recipe brings the flavors of your favorite Chinese takeout right to your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine Chinese
Servings 4 People
Calories 380 kcal

Equipment

  • Wok or large skillet
  • Cutting board
  • knife
  • Small mixing bowls
  • Whisk
  • Measuring spoons

Ingredients
  

For the Chicken

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil

For the Sauce

  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/4 cup chicken broth
  • 1 tsp cornstarch
  • 1 tsp sesame oil

for the stir-fly

  • 3 dried red chilies
  • 1/2 cup unsalted peanuts
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2-3 green onions

Instructions
 

  • 1. Marinate the chicken:In a small bowl, combine the chicken pieces, soy sauce, and cornstarch. Toss until the chicken is well coated. Let it marinate for at least 10 minutes while preparing the rest of the ingredients.
    2. Prepare the sauce:In another small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, chicken broth, cornstarch, and sesame oil. Set the sauce aside.
    3. Heat the wok:Heat the wok or a large skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, stir-fry the marinated chicken pieces until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
    4. Cook the vegetables and peanuts:In the same wok, add the dried red chilies, garlic, and ginger. Stir-fry for about 1 minute until fragrant. Add the bell peppers, zucchini, and peanuts, stir-frying for another 3-4 minutes until the vegetables are crisp-tender.
    5. Add the chicken and sauce:Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat evenly. Cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients.
    6. Garnish and serve:Remove the wok from the heat. Garnish with sliced green onions. Serve the Kung Pao Chicken hot with steamed rice or noodles.

Notes

  • Adjust the spice: If you prefer a milder dish, reduce the number of dried chilies or omit them entirely. For extra heat, you can add crushed red pepper flakes or more chilies.
  • Vegetable options: Feel free to customize the vegetables in this dish. Broccoli, snap peas, or mushrooms make great alternatives.
  • Peanuts: For a nut-free option, you can substitute peanuts with cashews or omit them entirely.
  • Meal prep: This dish stores well in the fridge for up to 3 days. Reheat leftovers in a skillet over medium heat for the best texture.
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