Kung Pao Chicken is a beloved dish that brings the vibrant flavors of Sichuan cuisine right to your plate. This sizzling and easy recipe combines tender chicken with crunchy peanuts and colorful vegetables, all enveloped in a bold, sweet, and spicy sauce. Within just 30 minutes, you can recreate this iconic Chinese dish in your own kitchen, making it perfect for a quick weeknight dinner.

Why You’ll Love This Kung Pao Chicken

This Kung Pao Chicken recipe is not only delicious but also incredibly satisfying. It offers a delightful mix of flavors and textures that will leave you craving more. Here are some reasons to love this dish: it’s a spicy chicken stir-fry that can be made in under 30 minutes, it’s gluten-free, and the ingredients are easy to find. Plus, it’s versatile: you can make it with chicken, tofu, or even make healthy Kung Pao chicken alternatives. This dish is an excellent choice for anyone looking to enjoy an authentic Chinese Kung Pao chicken experience at home.

Ingredients for Kung Pao Chicken

Gather these items:

• 1 lb (450g) boneless, skinless chicken breast or thigh, diced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 tablespoons water
• 1 teaspoon sesame oil
• 2 tablespoons oil (vegetable or peanut oil)
• 6–8 dried red chilies
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 bell pepper, diced
• 1 small zucchini or celery stalk, chopped
• ½ cup roasted unsalted peanuts
• 2 green onions, sliced
• Cutting board and knife
• Medium mixing bowl (for marinade)
• Small bowl (for sauce)
• Wok or large non-stick skillet
• Wooden spoon or spatula
• Measuring cups and spoons

How to Make Kung Pao Chicken Step-by-Step

1. Step 1: In a bowl, mix diced chicken with soy sauce, rice vinegar, and cornstarch. Let sit for 15 minutes.
2. Step 2: In a small bowl, whisk together soy sauce, hoisin sauce, dark soy sauce, rice vinegar, sugar, water, and sesame oil. Set aside.
3. Step 3: Heat oil in a wok over medium-high heat. Add dried red chilies and stir-fry for 30 seconds until fragrant (do not burn).
4. Step 4: Add marinated chicken and stir-fry 5–7 minutes until golden and cooked through. Remove from wok and set aside.
5. Step 5: In the same wok, add garlic, ginger, and vegetables. Stir-fry for 2–3 minutes until slightly tender.
6. Step 6: Return chicken to the wok. Pour in the sauce and toss to coat evenly. Simmer 1–2 minutes until thickened.
7. Step 7: Stir in roasted peanuts and green onions. Serve immediately over steamed rice or noodles.

Pro Tips for the Perfect Kung Pao Chicken

Keep these in mind:

• This dish can be adjusted for heat by varying the amount of dried red chilies.
• Serve with steamed rice or noodles for a complete meal.
• For a gluten-free Kung Pao chicken, use tamari instead of soy sauce.
• Ensure your wok is hot enough to achieve the best stir-fry results.

Best Ways to Serve Kung Pao Chicken

For an authentic experience, serve your Kung Pao Chicken with steamed jasmine rice or over egg noodles. You can also pair it with a side of vegetable stir-fry or a fresh Asian slaw for a balanced meal. If you’re feeling adventurous, try it as a filling in lettuce wraps!

How to Store and Reheat Kung Pao Chicken

To store leftover Kung Pao Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply warm it in a skillet over medium heat for a few minutes, stirring occasionally. This dish is also great for meal prep, making it easy to enjoy throughout the week.

Frequently Asked Questions About Kung Pao Chicken

What is Kung Pao Chicken?

Kung Pao Chicken is a traditional Chinese dish that features diced chicken stir-fried with peanuts and vegetables in a spicy sauce. It originates from Sichuan province and is known for its bold flavors.

Can I make Kung Pao Chicken with tofu?

Yes! For a vegetarian option, substitute the chicken with firm tofu. Follow the same cooking instructions for delicious Kung Pao Chicken with tofu.

How do I avoid common mistakes with Kung Pao Chicken?

To avoid mistakes, ensure your wok is hot before adding the chicken. Avoid overcooking the vegetables to retain their crunchiness. Adjust the level of spiciness according to your taste.

Variations of Kung Pao Chicken You Can Try

There are various exciting variations of Kung Pao Chicken that you can experiment with. You can try using shrimp or beef instead of chicken for a different flavor profile. For those looking for healthy alternatives, consider adding more vegetables or even making a gluten-free version. You can also try adding different nuts like cashews for a unique twist!

For more delicious recipes, check out our recipe category or try making spaghetti with garlic and oil for a quick meal. If you’re interested in healthy options, consider our Mediterranean chickpea salad for a refreshing side dish.

For more information on the health benefits of peanuts, you can visit Healthline.

Kung Pao Chicken: 7 Simple Steps to Restaurant-Quality Flavor

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Sizzling and Easy Kung Pao Chicken brings restaurant-style flavor straight to your kitchen in under 30 minutes. This iconic Sichuan-inspired stir-fry combines tender chicken, crunchy peanuts, and vegetables tossed in a bold, sweet, and spicy sauce.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-fry
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb (450g) boneless, skinless chicken breast or thigh, diced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 tablespoons water
• 1 teaspoon sesame oil
• 2 tablespoons oil (vegetable or peanut oil)
• 6–8 dried red chilies
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 bell pepper, diced
• 1 small zucchini or celery stalk, chopped
• ½ cup roasted unsalted peanuts
• 2 green onions, sliced
• Cutting board and knife
• Medium mixing bowl (for marinade)
• Small bowl (for sauce)
• Wok or large non-stick skillet
• Wooden spoon or spatula
• Measuring cups and spoons

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Instructions

1. In a bowl, mix diced chicken with soy sauce, rice vinegar, and cornstarch. Let sit for 15 minutes.
2. In a small bowl, whisk together soy sauce, hoisin sauce, dark soy sauce, rice vinegar, sugar, water, and sesame oil. Set aside.
3. Heat oil in a wok over medium-high heat. Add dried red chilies and stir-fry for 30 seconds until fragrant (do not burn).
4. Add marinated chicken and stir-fry 5–7 minutes until golden and cooked through. Remove from wok and set aside.
5. In the same wok, add garlic, ginger, and vegetables. Stir-fry for 2–3 minutes until slightly tender.
6. Return chicken to the wok. Pour in the sauce and toss to coat evenly. Simmer 1–2 minutes until thickened.
7. Stir in roasted peanuts and green onions. Serve immediately over steamed rice or noodles.

Notes

• This dish can be adjusted for heat by varying the amount of dried red chilies.
• Serve with steamed rice or noodles for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg