If you’re craving an iconic dish that bursts with flavors and textures, this Kung Pao Chicken Recipe is the perfect choice. It delivers a tantalizing balance of spicy, sweet, savory, and tangy elements all wrapped around tender chicken, crunchy peanuts, and vibrant bell peppers. Whether you’re cooking for a weeknight dinner or sharing with friends, this recipe brings a classic Sichuan favorite to your table with authenticity and ease.
Ingredients You’ll Need
The magic of this Kung Pao Chicken Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each item plays a key role, from the tender chicken and crunchy peanuts to the savory sauces and lively spices, creating a mouthwatering harmony of flavors and textures.
- 24 oz boneless skinless chicken breast: Cut into bite-sized pieces for perfect, easy-to-eat morsels.
- 2 tbsp corn starch: Helps the chicken get that desirable slightly crispy coating and thickens the sauce.
- 4 tbsp low sodium soy sauce: Adds a rich, salty depth without overpowering the palate.
- 2 tbsp dry sherry wine (or Chinese Shaoxing wine): Brings a subtle sweetness and complexity.
- 2 tsp oil: Used initially to cook the chicken gently and avoid sticking.
- 1/4 cup low sodium soy sauce: Forms part of the flavorful Kung Pao sauce.
- 2 tsp dark soy sauce: Gives the dish a beautiful color and adds a deeper umami note.
- 1/2 cup low sodium chicken broth: Adds moisture and depth for a luscious sauce.
- 2 tbsp Chinese black vinegar (or balsamic vinegar): Offers bold tanginess that brightens the dish wonderfully.
- 2 tbsp dry sherry wine (or Chinese Shaoxing wine): Enhances the overall flavor profile of the sauce.
- 2 tsp hoisin sauce: Adds sweet, fragrant layers that complement the spices.
- 1 tbsp sugar: Balances the savory and acidic notes perfectly.
- 1 tsp corn starch: Helps thicken the sauce for that glossy finish.
- 4 tbsp oil (for frying): Essential for stir-frying to the right texture and color.
- 6 dried red chili peppers (chopped roughly): Provide signature heat and a touch of smoky flavor.
- 1/2 large green bell pepper: Adds a mild sweetness and crunchy bite.
- 1/2 large red bell pepper: Brings vibrant color and fresh flavor contrast.
- 1 tbsp fresh ginger: Delivers a zesty warmth that wakes up the taste buds.
- 4 large garlic cloves (about 2 tbsp pressed garlic): Intensifies the aromatic profile.
- 6 green onions (cut into bite-size pieces): Offer a fresh, light onion flavor at the end.
- 1/2 cup roasted peanuts: Add irresistible crunch and nutty richness.
- 1 tsp sesame seeds (optional, garnish): Sprinkle for a subtle nutty touch and visual appeal.
How to Make Kung Pao Chicken Recipe
Step 1: Prepare and Marinate the Chicken
Start by cutting the chicken into bite-sized cubes because uniform pieces cook evenly and stay juicy. Mix together the marinade ingredients – soy sauce, sherry wine, and cornstarch – then toss the chicken in this mixture. Let it sit for at least 10 minutes; this not only tenderizes the meat but also infuses it with flavor.
Step 2: Mix the Kung Pao Sauce
While the chicken marinates, combine all the Kung Pao sauce ingredients in a small bowl: soy sauces, chicken broth, vinegar, wine, hoisin sauce, sugar, and cornstarch. Whisk them together until smooth and the cornstarch is fully dissolved. This sauce is crucial for that signature sticky, flavorful coating.
Step 3: Cook the Chicken
Heat a wok or large skillet over medium-high heat with a couple tablespoons of oil. Fry the marinated chicken until golden brown and nearly cooked through, about 5-7 minutes. Remove it from the pan and set aside to rest while you prepare the vegetables and sauce.
Step 4: Stir-Fry the Vegetables and Aromatics
Add the remaining oil to the pan, then toss in the chopped bell peppers, pressed garlic, grated ginger, and dried red chilies. Stir-fry these for about 4 minutes until they are fragrant, slightly softened but still crisp, releasing vibrant aromas that make the kitchen smell irresistible.
Step 5: Combine Sauce and Chicken
Pour in the prepared Kung Pao sauce and stir everything briskly. As the sauce thickens and becomes glossy, return the cooked chicken to the pan. Toss everything together so each piece is generously coated in that flavorful sauce.
Step 6: Finish with Green Onions and Peanuts
Lastly, add the chopped green onions and roasted peanuts, then give it one last toss to mix those delightful crunch and freshness into the dish. If you like, sprinkle with sesame seeds as a final touch before serving.
How to Serve Kung Pao Chicken Recipe
Garnishes
Fresh, crisp green onions and toasted sesame seeds are fantastic garnishes that elevate the visual appeal and add subtle bursts of flavor. Roasted peanuts not only provide crunch but also that nutty essence that complements the savory sauce beautifully.
Side Dishes
This Kung Pao Chicken Recipe pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up the flavorful sauce. For a lighter option, serve alongside stir-fried vegetables or a simple cucumber salad to balance the spicy kick.
Creative Ways to Present
Serve the Kung Pao Chicken in a large, colorful bowl garnished with extra peanuts and sliced green onions for a communal family-style meal. Alternatively, plate it neatly over a bed of fried rice or even stuff it into steamed buns for a fun fusion twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after sitting for a bit, making it equally delicious the next day.
Freezing
You can freeze the dish in a freezer-safe container for up to a month. When doing so, keep in mind that the peppers and peanuts might lose a bit of their original texture but the sauce and chicken will retain most of their flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the chicken tender and the sauce silky. Add a splash of water or broth if needed to loosen the sauce and avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add extra juiciness and flavor due to their higher fat content and are perfect for this Kung Pao Chicken Recipe if you prefer dark meat.
How spicy is this dish?
The heat mainly comes from dried red chili peppers, which can be adjusted to your taste. Remove some or all if you prefer a milder version, or add fresh chili for extra kick.
What can I substitute for Chinese black vinegar?
If you don’t have Chinese black vinegar, balsamic vinegar is a great alternative since it provides a similar tangy depth and sweetness that balances the sauce.
Is it necessary to marinate the chicken?
Marinating helps tenderize the chicken and infuses it with flavor, which makes a big difference in this recipe, so it’s worth the extra 10 minutes if you can manage it.
Can I make this recipe gluten-free?
Yes, by using gluten-free soy sauce or tamari and ensuring all other sauces are gluten-free, you can easily adapt this Kung Pao Chicken Recipe to suit gluten sensitivities.
Final Thoughts
I can’t recommend this Kung Pao Chicken Recipe enough for anyone who loves that perfect mix of bold flavors and irresistible textures. It’s straightforward, quick to make, and a guaranteed crowd-pleaser. So gather your ingredients, roll up your sleeves, and enjoy a homemade taste of Sichuan right from your kitchen!
Print
Kung Pao Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Kung Pao Chicken recipe features tender, marinated chicken breast pieces stir-fried with vibrant bell peppers, dried chili peppers, and crunchy peanuts, all coated in a savory, sweet, and slightly spicy Kung Pao sauce. Ready in just 30 minutes, this dish is a perfect balance of flavors and textures that brings authentic Chinese cuisine to your table.
Ingredients
Chicken Marinade
- 24 oz boneless skinless chicken breast, cut into bite-sized pieces
- 2 tbsp corn starch
- 4 tbsp low sodium soy sauce
- 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
- 2 tsp oil
Kung Pao Sauce
- 1/4 cup low sodium soy sauce
- 2 tsp dark soy sauce
- 1/2 cup low sodium chicken broth
- 2 tbsp Chinese black vinegar (or balsamic vinegar)
- 2 tbsp Dry Sherry wine (or Chinese Shaoxing wine)
- 2 tsp hoisin sauce
- 1 tbsp sugar
- 1 tsp corn starch
Stir-Fry Ingredients
- 4 tbsp oil (for frying, divided)
- 6 dried red chili peppers, chopped roughly
- 1/2 large green bell pepper, cut into bite-size pieces
- 1/2 large red bell pepper, cut into bite-size pieces
- 1 tbsp fresh ginger, grated
- 4 large garlic cloves (about 2 tbsp pressed garlic)
Garnish
- 6 green onions, cut into bite-size pieces
- 1/2 cup roasted peanuts
- 1 tsp sesame seeds (optional)
Instructions
- Marinate the Chicken: Cut the chicken into bite-sized cubes. In a bowl, combine the chicken marinade ingredients—corn starch, low sodium soy sauce, Dry Sherry wine, and oil. Add the chicken pieces and coat them well with the marinade. Let it sit for at least 10 minutes to tenderize and absorb flavors.
- Prepare the Kung Pao Sauce: In a separate dish, whisk together the Kung Pao sauce ingredients—low sodium soy sauce, dark soy sauce, chicken broth, black vinegar, Dry Sherry wine, hoisin sauce, sugar, and corn starch—until the corn starch is fully dissolved and the sauce is smooth. Set aside.
- Cook the Chicken: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until golden brown and almost fully cooked, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables and Aromatics: In the same pan, add the remaining 2 tablespoons of oil. Add the chopped green and red bell peppers, pressed garlic, grated ginger, and roughly chopped dried red chili peppers. Stir-fry for about 4 minutes until the vegetables soften slightly and the aromatics release their fragrance.
- Add Sauce and Combine: Pour the prepared Kung Pao sauce into the pan with the vegetables. Stir everything quickly, allowing the sauce to thicken. Then return the chicken to the pan and toss to fully coat the chicken pieces with the sauce and combine all ingredients.
- Finish with Garnish: Stir in chopped green onions, roasted peanuts, and sprinkle with sesame seeds if using. Mix well and cook for another minute to meld flavors before serving.
Notes
- For a spicier dish, increase the number of dried red chili peppers or add a pinch of chili flakes.
- You can substitute chicken breast with boneless chicken thighs for a juicier texture.
- Serve Kung Pao Chicken over steamed jasmine rice or noodles for a complete meal.
- If you prefer a gluten-free version, use tamari or gluten-free soy sauce.
- Adjust sugar levels according to your taste preference to balance the sourness and saltiness.
- Toast the peanuts yourself if you want a fresher, crunchier texture.
