Kung Pao Chicken Recipe (The Best!)
Kung Pao Chicken is a classic Chinese stir-fry dish with tender chicken and crunchy peanuts in a savory, spicy Kung Pao sauce. This beginner-friendly, easy and authentic recipe pairs perfectly with steamed rice for a satisfying meal at home.
Servings: 3 people
Ingredients
- 12 oz. (350g) boneless & skinless chicken breasts
- 3 tablespoons roasted peanuts
- 6-8 dried red chilies seeded and cut into halves
- 3 tablespoons oil
- 5 slices fresh ginger peeled
- 2 cloves garlic sliced diagonally
- 1 stalk scallion cut into rings
Marinade:
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine optional
- 1 teaspoon oil
Kung Pao Sauce:
- 1 1/2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken into small cubes and marinate with the marinade ingredients for 30 minutes.
- Mix the ingredients for the Kung Pao Sauce in a small bowl and set it aside.
- Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it's 70% cooked. Remove it from the wok and set it aside. (The surface of the chicken should turn white and opaque, but it should not be fully cooked at this point.)
- Clean the wok or skillet with paper towels, then heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies.
- Stir-fry the dried red chilies until aromatic, then add the chicken. Briefly stir-fry before adding the roasted peanuts.
- Add the sauce and stir continuously until the chicken is well coated. Then, add the scallions and mix thoroughly with the chicken.
- Dish out the Kung Pao chicken and serve immediately with steamed rice.
Video
Notes
- You can try my Kung Pao Shrimp recipe. If you are a beef lover, you can make Kung Pao Beef.
- You can use rice vinegar, red wine vinegar, or apple cider vinegar instead of Chinese black vinegar. For the best and most authentic taste profile, go for Chinese Chinkiang Black Vinegar. I recommend Gold Plum Chinkiang Vinegar (镇江香醋).
- Different soy sauces vary in taste and sodium levels, so adjust the saltiness accordingly.
- If the sauce tastes too salty, add more sugar and water. If it's not salty enough, add a little salt to taste.
- If you’re a seasoned home cook who values authenticity, consider adding 1 teaspoon of Sichuan peppercorns and 1 teaspoon of hot chili oil to my recipe. Feel free to adjust the amount of dried red chilies to suit your taste preferences.
- I always let the chicken marinate for at least 30 minutes—it helps tenderize the meat and soak up all the flavor. Trust me, it’s worth the wait!
- Stir-frying works best on high heat, so I always make sure my wok or skillet is properly heated before adding oil. This way, the chicken gets a nice sear and won’t stick to the pan.
- If you can’t find Sichuan dried red chilies, dried arbol chilies, dried cayenne chilies, or Thai dried chilies work just as well. They’re easy to find in most grocery stores and still bring the right amount of heat and smokiness. Thai dried chilies, in particular, add a nice kick with a bit of extra aroma, making them a great swap.
- I stir-fry the dried chilies just until they’re fragrant—any longer, and they’ll turn too dark or even black, which can make the dish taste bitter. Keep an eye on them!
Nutrition
Serving: 3g | Calories: 360kcal | Carbohydrates: 9g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Cholesterol: 73mg | Sodium: 872mg | Fiber: 5g | Sugar: 2g