Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breast or thighs, diced; 1 tbsp soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 2 tbsp oil (for frying); 6–8 dried red chilies; 1/2 cup unsalted roasted peanuts; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 2 green onions, chopped; 2 cloves garlic, minced; 1 tsp ginger, grated; For the Sauce:; 2 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tsp sesame oil; 1/2 tsp cornstarch; 3 tbsp water

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A bold and savory-sweet Chinese stir-fry featuring tender chicken, crunchy peanuts, colorful bell peppers, and aromatic garlic and ginger, all tossed in a spicy, tangy sauce. This homemade version of a restaurant favorite is quick, vibrant, and packed with irresistible flavor.

Why You’ll Love This Recipe

Kung Pao Chicken is the perfect combination of heat, sweetness, and umami, balanced with a satisfying crunch from peanuts and the freshness of vegetables. It’s quick to prepare, easy to customize, and delivers big flavor with minimal effort—ideal for weeknight dinners or impressing guests with your wok skills. Plus, it’s far healthier and more affordable than takeout.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken and Stir-Fry:

boneless, skinless chicken breast or thighs
soy sauce
Shaoxing wine (or dry sherry)
cornstarch
oil
dried red chilies
unsalted roasted peanuts
red bell pepper
green bell pepper
green onions
garlic
ginger

For the Sauce:

soy sauce
hoisin sauce
rice vinegar
sugar
sesame oil
cornstarch
water

directions

In a bowl, marinate the diced chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15–20 minutes.
In a separate bowl, mix all sauce ingredients until well combined. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add dried red chilies and stir-fry for about 30 seconds until fragrant (do not burn).
Add the marinated chicken and cook until browned and fully cooked, about 4–5 minutes. Remove from the pan and set aside.
In the same pan, add garlic, ginger, and diced bell peppers. Stir-fry for 2–3 minutes until slightly tender.
Return the chicken to the pan and pour in the prepared sauce. Toss well to coat all ingredients evenly.
Add peanuts and stir-fry for another minute until the sauce thickens and everything is heated through.
Serve immediately with steamed rice.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories per Serving: 390 kcal

Variations

Vegetarian Option: Replace chicken with tofu or tempeh and use vegetarian hoisin sauce.
Extra Veggies: Add zucchini, snow peas, or mushrooms for more texture and color.
Sweeter Sauce: Increase the sugar to 1.5 tablespoons for a more pronounced sweet-sour balance.
Less Heat: Reduce the number of dried chilies or remove their seeds before cooking.
Nuttier Twist: Use cashews or almonds in place of peanuts for a different crunch.

storage/reheating

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water if the sauce thickens too much. Microwave reheating is also acceptable but may soften the texture of the vegetables and nuts.

FAQs

What is Kung Pao Chicken?

Kung Pao Chicken is a traditional Sichuan dish known for its bold, spicy, and slightly sweet flavors, often made with chicken, chilies, peanuts, and a flavorful sauce.

Can I use chicken thighs instead of breast?

Yes, chicken thighs offer more flavor and stay tender during stir-frying.

Is this dish very spicy?

It has a moderate heat level from dried chilies, which can be adjusted to your taste.

What does Shaoxing wine do?

Shaoxing wine adds depth and a touch of umami to the marinade. Dry sherry is a suitable substitute.

Can I make this ahead of time?

Yes, the components can be prepared in advance, but it’s best stir-fried fresh for optimal texture.

What oil is best for stir-frying?

Use a high smoke point oil like peanut, sunflower, or vegetable oil for stir-frying.

How do I keep the peanuts crunchy?

Add them at the end of cooking and avoid overcooking them in the sauce.

Can I freeze Kung Pao Chicken?

Freezing is not recommended as the vegetables and nuts lose their texture. It’s best enjoyed fresh.

What can I serve with this dish?

Steamed jasmine rice, fried rice, or stir-fried noodles pair well with Kung Pao Chicken.

Is this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.

Conclusion

Kung Pao Chicken is a vibrant and flavor-packed dish that brings together the best of Chinese stir-fry—tender meat, bold sauce, and crisp textures. Whether you’re recreating your favorite takeout meal or exploring authentic flavors at home, this dish is an easy and rewarding way to enjoy Chinese cuisine. Serve it with steamed rice for a complete and satisfying meal.

Kung Pao Chicken

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Author: Mia
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A bold and savory-sweet Chinese stir-fry made with tender chicken, crunchy peanuts, and colorful vegetables, all tossed in a spicy, tangy sauce — a restaurant favorite that’s easy to make at home.

Instructions

Marinate chicken in soy sauce, Shaoxing wine, and cornstarch for 15–20 minutes.
In a small bowl, whisk together all sauce ingredients. Set aside.
Heat oil in a wok or skillet over medium-high heat. Add dried chilies and stir-fry until fragrant, about 30 seconds.
Add chicken and cook until browned and cooked through. Remove and set aside.
In the same pan, add garlic, ginger, bell peppers, and green onions. Sauté for 2–3 minutes.
Return chicken to the pan, pour in the sauce, and toss to coat everything evenly.
Add peanuts, stir well, and cook for another minute until sauce thickens.
Serve hot with steamed rice.