Kung Pao chicken is a famous Chinese stir-fry with tender chicken, roasted peanuts, dried chiles, scallions, and a savory-sweet sauce.
This version marinates the chicken briefly, mixes the sauce before cooking, and stir-fries everything quickly so the chicken stays juicy.
Have every ingredient chopped and the sauce mixed before heating the wok. Stir-fries move fast once the oil is hot.
Serving Suggestions
Serve Kung Pao chicken with steamed rice, cucumber salad, stir-fried greens, or simple steamed broccoli.
Recipe Notes
Adjust the number of dried chiles to match your heat preference. They add aroma even if you do not eat them directly.
Kung Pao Chicken
A classic Chinese stir-fry with tender chicken, peanuts, dried chiles, scallions, and a glossy savory sauce.
Equipment
- Wok or large skillet
- Mixing bowls
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Chicken and Marinade
- 1 1/4 lb boneless skinless chicken thighs or breasts cut into bite-size pieces
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 2 tsp cornstarch
Sauce and Stir-Fry
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar or rice vinegar
- 1 tbsp hoisin sauce
- 2 tsp sugar
- 1 tsp sesame oil
- 2 tbsp neutral oil for stir-frying
- 8 whole dried red chiles cut in half if desired
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 medium red bell pepper diced
- 4 whole scallions cut into 1-inch pieces
- 1/2 cup roasted unsalted peanuts
Instructions
Marinate and mix the sauce:
- Toss the chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch.
- Let the chicken marinate for 10 minutes while you prepare the remaining ingredients.
- In a small bowl, stir together the sauce soy sauce, black vinegar, hoisin, sugar, and sesame oil.
Stir-fry:
- Heat the neutral oil in a wok or large skillet over medium-high heat.
- Add the dried chiles and stir-fry for 20 to 30 seconds, just until fragrant.
- Add the chicken in a single layer and cook until browned on the outside.
- Stir in the garlic, ginger, and bell pepper and cook for 1 to 2 minutes.
- Pour in the sauce and toss until the chicken is cooked through and glossy.
Finish:
- Add the scallions and peanuts and toss for 30 seconds.
- Remove from the heat once the sauce clings to the chicken.
- Serve hot with rice.
Notes
- Chicken thighs stay especially juicy, but chicken breast works if it is not overcooked.
- For more heat, cut the dried chiles open before stir-frying.
- If the sauce thickens too much, splash in 1 tablespoon of water and toss again.
Nutrition
Calories: 480kcalCarbohydrates: 18gProtein: 36gFat: 29gSaturated Fat: 5gCholesterol: 120mgSodium: 980mgFiber: 3gSugar: 8g