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Kung Pao Chicken served with Riesling wine, Jasmine tea, and a light beer on a dining table.

The Ultimate Guide to Kung Pao Chicken: A Flavorful Chinese Delight

Kung Pao Chicken is a flavorful and spicy dish hailing from Sichuan cuisine. With tender chicken pieces, crunchy peanuts, and a tangy sauce made of soy sauce, vinegar, and spices, this dish strikes the perfect balance of heat, flavor, and texture. Whether you’re craving something spicy or a dish that’s rich in umami, Kung Pao Chicken delivers it all. It’s the perfect dish for a family dinner or a special gathering.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

  • 2 tablespoons soy sauce

  • 1 tablespoon cornstarch

  • 1 tablespoon vegetable oil

  • 1/2 cup unsalted peanuts (roasted or fried)

  • 8–10 dried red chilies (adjust to taste)

  • 1 bell pepper, diced

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1-inch fresh ginger, minced

  • 2 tablespoons soy sauce (for sauce)

  • 1 tablespoon rice vinegar

  • 1 tablespoon sugar or honey

  • 1 teaspoon chili paste or chili sauce

  • 1 tablespoon water (optional for thinning the sauce)

Instructions

  1. Marinate the chicken: In a medium bowl, combine 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add the chicken pieces and mix well. Let it marinate for about 10-15 minutes.

  2. Prepare the sauce: In a small bowl, mix 2 tablespoons soy sauce, rice vinegar, sugar, chili paste (or sauce), and 1 tablespoon of water. Set aside.

  3. Cook the chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until golden brown and cooked through (about 6-8 minutes). Remove from the wok and set aside.

  4. Stir-fry vegetables: In the same wok, add a bit more oil if needed and sauté garlic, ginger, bell pepper, and onion for 2-3 minutes, until fragrant and tender.

  5. Combine everything: Return the cooked chicken to the wok along with the peanuts and dried chilies. Add the sauce and toss everything together until well-coated, cooking for another 2 minutes until everything is heated through.

  6. Serve: Serve the Kung Pao Chicken over steamed rice or noodles. Enjoy!

Notes

  • Adjust the spice level by adding more or fewer dried chilies or chili paste.

  • You can substitute chicken with tofu or shrimp for a vegetarian or seafood version.

  • If you’re avoiding gluten, use tamari instead of soy sauce to make this dish gluten-free.

  • For a more traditional flavor, add Sichuan peppercorns to the stir-fry for the signature numbing-spicy taste of Sichuan cuisine.

  • Author: Alexander Jai
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Chinese
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving (1/4 of the dish)
  • Calories: 330 kcal (per serving)
  • Sugar: 8g
  • Sodium: 650mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 9g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 70mg

Keywords: Kung Pao Chicken, Chicken Stir-Fry, Chinese Chicken Recipes, Spicy Chicken, Sichuan Cuisine, Easy Stir-Fry, Asian Chicken Dish