Go Back
–+ servings

Kung Pao Chicken Recipe

Classic kung pao chicken — a quick, flavor-packed Chinese stir-fry with tender marinated chicken, crunchy peanuts, dried chilies and a sweet-spicy savory sauce. Perfect for weeknight dinners and easily customizable.
Print Pin
Course: Main Course
Cuisine: Chinese
Keyword: kung pao, kung pao chicken, Chinese recipe, stir-fry, peanuts, spicy chicken, weeknight dinner
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 3 -4 servings
Calories: 420kcal

Ingredients

  • 1 lb boneless skinless chicken thighs or breast cut into 1-inch pieces
  • 2 tbsp soy sauce for marinade
  • 1 tbsp Shaoxing wine or dry sherry for marinade
  • 1 tsp cornstarch for marinade
  • 2 tbsp vegetable oil divided
  • 8 –10 dried red chilies halved (optional: remove seeds for less heat)
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 4 scallions white and green parts separated and sliced
  • 1/2 cup roasted peanuts unsalted or lightly salted
  • 1 tsp toasted sesame seeds optional
  • 2 tbsp light soy sauce for sauce
  • 1 tbsp dark soy sauce optional for color
  • 1 tbsp Chinese black vinegar or rice vinegar
  • 1 tbsp hoisin sauce or 2 tsp sugar
  • 1 tbsp chili paste adjust to taste
  • 1 tsp sesame oil
  • 1/2 cup chicken stock or water
  • 1 tsp cornstarch mixed with 1 tbsp water slurry

Instructions

  • Combine chicken, 2 tbsp soy sauce, Shaoxing wine and 1 tsp cornstarch; marinate 10–15 minutes.
  • Whisk together sauce ingredients: light soy, dark soy (if using), vinegar, hoisin or sugar, chili paste, sesame oil and chicken stock; set aside.
  • Heat a large wok or skillet over high heat; add 1 tbsp oil and swirl to coat.
  • Add marinated chicken in a single layer; sear without overcrowding, stir-fry until golden and nearly cooked, about 3–4 minutes; remove to a plate.
  • Add remaining oil to the wok; toss in dried chilies and stir until fragrant (30–40 seconds), taking care not to burn them.
  • Add garlic and ginger; stir 20–30 seconds until aromatic.
  • Return chicken to the wok; pour in the prepared sauce and bring to a simmer.
  • Stir in cornstarch slurry to thicken the sauce; cook until sauce is glossy and coats the chicken.
  • Toss in roasted peanuts and the white parts of the scallions; heat through for 30 seconds.
  • Remove from heat, garnish with green scallion slices and sesame seeds, and serve immediately over steamed rice.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 22g | Protein: 28g | Fat: 22g | Fiber: 2g