Print

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

Kung Pao Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

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

Find it online: https://bakerslider.com/kung-pao-chicken/

×