If you are craving an exciting burst of bold flavors that dance on your palate, this Kung Pao Chicken Recipe is an absolute must-try. Combining tender chicken cubes with crunchy roasted peanuts, fiery dried chilies, and a luscious, sticky sauce, this dish offers the perfect balance of spicy, sweet, and savory notes. Easy to make yet incredibly satisfying, each bite delivers mouthwatering textures and vibrant colors that make any mealtime feel special. Get ready to dive into a classic Chinese favorite that impresses every time.
Ingredients You’ll Need
This Kung Pao Chicken Recipe relies on simple, everyday ingredients that work in harmony to create an unforgettable dish. Each one plays a crucial role—from the umami depth of soy sauce to the aromatic punch of ginger and garlic, and the delightful crunch of peanuts that adds texture and richness.
- Vegetable oil: Perfect for stir-frying and giving the chicken a golden sear without overpowering flavors.
- Boneless, skinless chicken breasts: Tender and easy to cut into bite-sized pieces for quick cooking.
- Roasted peanuts: Add the signature crunch and nutty taste that make this dish stand out.
- Dried red chilies: Bring in authentic heat and a mildly smoky aroma to excite the taste buds.
- Soy sauce: Adds deep savory notes and salty umami richness without being overwhelming.
- Rice vinegar: Balances the dish with a slight tangy bite.
- Hoisin sauce: Sweet and tangy, it deepens the sauce’s complexity and rounds out flavors.
- Sugar: Just a touch to harmonize the savory and spicy components.
- Cornstarch: Helps thicken the sauce to the perfect consistency for coating the chicken.
- Chicken broth: Adds moisture and depth, making the sauce rich without heaviness.
- Sesame oil: Gives a fragrant finish with its distinctive toasted aroma.
- Garlic: Infuses the dish with pungent, aromatic goodness.
- Fresh ginger: Offers warmth and subtle spice, complementing the chilies.
- Green onions: Contribute fresh color and mild onion flavor.
- Red pepper flakes: For an extra kick of heat that wakes up the palate.
How to Make Kung Pao Chicken Recipe
Step 1: Prepare the Chicken
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. While the oil warms, cut 1 pound of boneless, skinless chicken breasts into bite-sized cubes. This ensures even cooking and allows the chicken to absorb the sauce beautifully.
Step 2: Cook the Chicken
Once the oil is shimmering hot, add the chicken pieces in a single layer. Let them cook for 5 to 7 minutes, stirring occasionally, until they develop a golden-brown crust and are cooked through. This browning adds layers of flavor that make each bite so satisfying. Afterwards, remove the chicken from the skillet and set it aside on a plate for later.
Step 3: Toast Peanuts and Chilies
Using the same skillet, toss in 1/2 cup of roasted peanuts and 3 dried red chilies. Stir-fry for 1 to 2 minutes, carefully ensuring they don’t burn. This step releases their oils and boosts the dish’s aroma and complexity, setting the stage for the sauce to shine.
Step 4: Create the Sauce Base
With the peanuts and chilies sizzling, add 1 tablespoon each of soy sauce, rice vinegar, hoisin sauce, and sugar. Stir everything together until the sugar completely dissolves and the sauce begins to bubble gently, blending the flavors into a harmonious mix.
Step 5: Thicken the Sauce
In a small bowl, whisk 2 teaspoons cornstarch into 1/4 cup chicken broth until smooth. Pour this mixture into the skillet and stir well. Allow the sauce to simmer for 2 to 3 minutes until it thickens just enough to coat the back of a spoon, creating that signature glossy finish.
Step 6: Add Aromatics and Heat
Finely mince 2 cloves of garlic and 1 teaspoon of fresh ginger, then add them to the skillet. Stir-fry briefly for about 30 seconds until you can smell their vibrant fragrance filling your kitchen. Next, toss in chopped green onions and a pinch of red pepper flakes to infuse the sauce with fresh layers of flavor and a little extra spice.
Step 7: Combine Chicken and Finish
Return the cooked chicken to the skillet and toss to coat every piece generously with the luscious sauce. Drizzle 2 teaspoons of sesame oil over the dish for a toasty aroma, then give everything a final stir. Cook together for another 1 to 2 minutes to let the flavors marry perfectly before serving.
How to Serve Kung Pao Chicken Recipe
Garnishes
A sprinkle of sliced green onions or extra roasted peanuts on top adds a fresh crunch and visual appeal. These simple garnishes elevate the dish’s presentation and enhance the textural contrasts that make Kung Pao Chicken so delightful.
Side Dishes
Serve this flavorful chicken alongside steamed jasmine rice or fluffy brown rice to soak up every drop of the spicy-sweet sauce. For a refreshing balance, pair it with crisp stir-fried vegetables or a light cucumber salad. These sides round out the meal and keep it vibrant and satisfying.
Creative Ways to Present
For a fun twist, try serving the Kung Pao Chicken over cauliflower rice or wrapped in lettuce cups for a low-carb option. Or pack it into bento boxes with colorful veggies for an appealing and portable lunch. Presentation is a great way to make the experience even more enjoyable.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring them to an airtight container. Stored in the refrigerator, Kung Pao Chicken stays fresh for up to 3 days, making it a great choice for quick weekday dinners or lunch prep.
Freezing
This dish freezes well, too. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To reheat, warm the Kung Pao Chicken gently in a skillet over medium heat or microwave it in short bursts, stirring occasionally. Adding a splash of water or broth can help revive the sauce’s consistency and keep the chicken tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative if you prefer a juicier, more flavorful meat. Just be sure to cut them into uniform pieces for even cooking.
How spicy is this Kung Pao Chicken Recipe?
The heat level can be adjusted easily by using fewer dried chilies or red pepper flakes. For milder tastes, reduce these, or add extra if you love a fiery kick.
Can I make this recipe vegetarian?
Yes, you can substitute chicken with firm tofu or tempeh and use vegetable broth in place of chicken broth to keep the flavors vibrant and satisfying.
Is it necessary to use hoisin sauce?
Hoisin sauce adds a classic sweet and tangy depth, but if you don’t have it on hand, you can substitute with a combination of soy sauce and a touch of honey or molasses.
What type of peanuts work best?
Roasted, unsalted peanuts are best, offering a perfect crunch without added saltiness that could overpower the dish’s balance.
Final Thoughts
There is nothing quite like the irresistible charm of a well-made Kung Pao Chicken Recipe to brighten up any meal. With its perfect marriage of spicy, sweet, and savory flavors, coupled with an enjoyable crunch and vibrant colors, this dish easily earns a regular spot on your dinner table. I encourage you to try it out soon—you’ll be delighted by how straightforward and rewarding cooking this classic Chinese favorite can be!
Print
Kung Pao Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
Kung Pao Chicken is a classic Chinese stir-fry dish featuring tender chicken cubes cooked with crunchy peanuts, dried red chilies, and a savory, sweet, and slightly spicy sauce. This quick and flavorful recipe uses a skillet or wok to create a perfectly balanced mix of textures and bold flavors, finished with aromatic garlic, ginger, and green onions.
Ingredients
Chicken and Oil
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts
Sauce and Seasonings
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1/4 cup chicken broth
- 2 teaspoons sesame oil
- 1/2 teaspoon red pepper flakes
Aromatics and Extras
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 2 green onions
- 1/2 cup roasted peanuts
- 3 dried red chilies
Instructions
- Heat oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken.
- Prepare chicken: Cut 1 pound of boneless, skinless chicken breasts into bite-sized cubes for even cooking.
- Cook chicken: Add the chicken pieces to the hot oil, spreading them out evenly in the skillet or wok.
- Browning chicken: Cook the chicken for 5-7 minutes, stirring occasionally, until browned and fully cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and place it on a plate to keep warm temporarily.
- Toast peanuts and chilies: In the same skillet, add 1/2 cup roasted peanuts and 3 dried red chilies to stir-fry for about 1-2 minutes, ensuring they don’t burn.
- Add sauce ingredients: While stirring, add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, and 1 tablespoon sugar to the skillet.
- Combine sauce: Mix the sauce ingredients until the sugar dissolves and the sauce starts bubbling.
- Make cornstarch slurry: Whisk 2 teaspoons cornstarch with 1/4 cup chicken broth in a small bowl until smooth.
- Thicken sauce: Pour the cornstarch mixture into the skillet, stirring to combine, and let it simmer for 2-3 minutes until slightly thickened.
- Add aromatics: Finely mince 2 cloves garlic and 1 teaspoon fresh ginger.
- Stir-fry aromatics: Add the garlic and ginger to the sauce, stir-frying for 30 seconds until fragrant.
- Add green onions and spice: Chop 2 green onions into 1-inch pieces and add along with 1/2 teaspoon red pepper flakes to the skillet.
- Return chicken: Add the cooked chicken back to the skillet and toss it well in the sauce to coat evenly.
- Finish with sesame oil: Drizzle 2 teaspoons sesame oil over the chicken and stir to incorporate.
- Final simmer: Cook everything together for 1-2 minutes to allow flavors to meld and chicken to absorb the sauce.
- Serve: Serve the Kung Pao Chicken hot, garnished with extra green onions if desired.
Notes
- Adjust the number of dried chilies and red pepper flakes to control the heat level according to your preference.
- Use fresh ginger and garlic for the best aromatic flavor impact.
- You can substitute chicken broth with vegetable broth for a lighter version.
- Serve over steamed rice or noodles to make a complete meal.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
- Peanuts add essential texture and flavor, but you can omit or substitute them with cashews if allergic.
