Print

Kung Pao Chicken

Kung Pao Chicken
Print Recipe

Kung Pao Chicken is a classic Chinese dish that masterfully combines tender chicken cubes with a bold, spicy, savory, and slightly sweet sauce, enhanced by roasted peanuts and crunchy vegetables. Quick to prepare and customizable in spice level, it offers a vibrant flavor explosion perfect for busy weeknights or any mealtime craving a touch of authentic Chinese cuisine.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, diced into bite-sized cubes

Coating and Cooking

  • 2 tablespoons cornstarch
  • Pinch of salt
  • 2 tablespoons vegetable oil

Sauce

  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons water (a splash for sauce consistency)

Aromatics and Spices

  • 6–8 dried red chilies (adjust based on spice preference)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced

Finishing Touches

  • 1/4 cup roasted peanuts
  • 2 green onions, sliced

Instructions

  1. Prepare the Chicken: Dice the chicken into bite-sized cubes and toss with cornstarch and a pinch of salt to create a light coating. This helps seal in moisture for juicy pieces and a slightly crispy texture after cooking.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sugar, and water. Set the sauce aside to be added later during cooking.
  3. Stir-Fry Aromatics and Chilies: Heat vegetable oil in a wok or large skillet over medium-high heat. Add dried red chilies, minced garlic, and ginger, stirring quickly until fragrant but not burnt, releasing a spicy aroma.
  4. Cook the Chicken: Add the coated chicken pieces into the pan and stir-fry until they turn golden and are cooked through, usually about 5 to 7 minutes depending on the size of the chunks.
  5. Combine Everything: Pour in the pre-mixed sauce, stir well to coat the chicken evenly, and allow it to thicken for a few minutes. Toss in roasted peanuts and sliced green onions to finish.
  6. Serve Hot: Once the sauce appears glossy and clings perfectly to each piece, remove from heat and serve immediately for that ultimate spicy and tender Kung Pao Chicken experience.

Notes

  • Use fresh garlic and ginger to maximize flavor intensity.
  • Don’t skip the toasted peanuts for essential crunch and nutty aroma.
  • Adjust the number of dried chilies or deseed them to control spiciness without losing flavor.
  • Prepare all ingredients and sauces before cooking to ensure smooth and quick stir-frying.
  • Avoid overcrowding the pan; cook chicken in batches if necessary for even browning.

Nutrition

Keywords: Kung Pao Chicken, Chinese recipe, spicy chicken, stir-fry, quick dinner, gluten free, easy Chinese food, peanut chicken, weeknight meal

Find it online: https://mealsbysarah.com/kung-pao-chicken/