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Kung Pao Chicken

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A bowl of Kung Pao chicken with peanuts, dried red chiles, scallions, bell peppers, and rice.
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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.

A spoon lifting glossy Kung Pao chicken with peanuts, dried red chiles, scallions, and sauce from a wok.

Recipe Notes

Adjust the number of dried chiles to match your heat preference. They add aroma even if you do not eat them directly.

A bowl of Kung Pao chicken with peanuts, dried red chiles, scallions, bell peppers, and rice.

Kung Pao Chicken

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A classic Chinese stir-fry with tender chicken, peanuts, dried chiles, scallions, and a glossy savory sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 480
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

Marinate and mix the sauce:
  1. Toss the chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch.
  2. Let the chicken marinate for 10 minutes while you prepare the remaining ingredients.
  3. In a small bowl, stir together the sauce soy sauce, black vinegar, hoisin, sugar, and sesame oil.
Stir-fry:
  1. Heat the neutral oil in a wok or large skillet over medium-high heat.
  2. Add the dried chiles and stir-fry for 20 to 30 seconds, just until fragrant.
  3. Add the chicken in a single layer and cook until browned on the outside.
  4. Stir in the garlic, ginger, and bell pepper and cook for 1 to 2 minutes.
  5. Pour in the sauce and toss until the chicken is cooked through and glossy.
Finish:
  1. Add the scallions and peanuts and toss for 30 seconds.
  2. Remove from the heat once the sauce clings to the chicken.
  3. Serve hot with rice.

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 36gFat: 29gSaturated Fat: 5gCholesterol: 120mgSodium: 980mgFiber: 3gSugar: 8g

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.

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