Craving a dish that’s full of bold flavors, a touch of spice, and a little bit of sweetness? Look no further than Kung Pao Chicken. This classic Chinese stir-fry is packed with tender chicken, crunchy peanuts, and a tangy, savory sauce that ties it all together. It’s the perfect balance of sweet, salty, and spicy, and it comes together in no time. Whether you’re cooking for a weeknight dinner or entertaining friends, this recipe will definitely hit the spot. Trust me, it’s going to be a new favorite!
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This dish is vibrant, colorful, and loaded with satisfying textures—from the crispy peanuts to the tender, juicy chicken. And the sauce? It’s the kind of sauce you’ll want to drizzle on everything. It’s seriously a game-changer.
Why You’ll Love Kung Pao Chicken
Bold & Flavorful
If you’re into food with personality, this is the recipe for you. The combination of soy sauce, hoisin, and vinegar creates a complex, addictive flavor profile that makes every bite exciting.
Quick & Easy
Ready in just about 30 minutes! This recipe is perfect for when you want something homemade but don’t have all night to cook. You’ll love how fast it comes together.
Customizable
Adjust the heat by adding more or less chili pepper, or make it milder by omitting the dried chilies. You can even add extra veggies like bell peppers or onions for a little more crunch and flavor.
Healthy-ish & Satisfying
Packed with protein from the chicken and a bit of healthy fat from the peanuts, this dish is both delicious and satisfying. You can serve it over rice or noodles for a complete meal.
Crowd-Pleasing
Whether you’re making it for yourself or serving it to a group, everyone will rave about it. The combination of flavors is sure to please all ages and taste preferences.
Ingredients in Kung Pao Chicken
Here’s everything you’ll need to make this dish explode with flavor:
Chicken Breast:
Tender, juicy chicken breast cut into bite-sized pieces. It cooks up quickly and takes on all the flavors of the sauce.
Peanuts:
Roasted peanuts add a delightful crunch and nutty flavor that perfectly complements the tender chicken.
Dried Red Chilies:
These give the dish its signature spice, but feel free to adjust the amount based on your preferred heat level.
Soy Sauce:
Salty and savory—soy sauce is the backbone of the sauce, adding depth and umami.
Hoisin Sauce:
A bit of sweetness and richness. Hoisin sauce is a key ingredient that adds a unique, tangy flavor.
Rice Vinegar:
Adds a touch of acidity to balance out the richness of the hoisin and soy sauce.
Ginger & Garlic:
Aromatic essentials that build the foundation of the sauce, giving it a fresh, fragrant kick.
Green Onions:
For garnish and a bit of extra freshness to finish off the dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the steps to make this delicious Kung Pao Chicken:
Prep Your Ingredients:
Start by cutting your chicken breast into bite-sized cubes. Mince the garlic, ginger, and chop the green onions. Get everything ready before you start cooking so the process goes smoothly.
Make the Sauce:
In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, and a little bit of water. Set this aside to use later.
Cook the Chicken:
Heat some oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the pan and set it aside.
Sauté the Aromatics:
In the same pan, add a little more oil and toss in the garlic, ginger, and dried chilies. Stir-fry for about 1 minute, just until fragrant.
Combine Everything:
Add the chicken back to the pan along with the sauce mixture. Toss everything together and let it simmer for another 2–3 minutes, allowing the sauce to thicken slightly and coat the chicken.
Add the Peanuts & Green Onions:
Stir in the roasted peanuts and green onions, then cook for an additional minute. Everything should be well-coated in that flavorful sauce.
Serve & Enjoy:
Serve your Kung Pao Chicken over steamed rice or noodles and enjoy the burst of flavor in every bite.
Nutrition Facts
Servings: 4
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Kung Pao Chicken
Rice or Noodles:
Serve this dish over a bed of steamed jasmine rice or toss it with some stir-fried noodles for a complete meal.
Steamed Veggies:
Pair it with a side of steamed broccoli or snap peas for a colorful, crunchy contrast.
Side Salad:
A light Asian-inspired salad with sesame dressing can add a fresh, crisp element to your meal.
Wraps:
Use lettuce leaves to make low-carb wraps with the chicken, adding a bit of crunch and freshness.
Additional Tips
Adjust the Heat:
If you’re not a fan of too much spice, start with fewer dried chilies and add more to taste.
Add More Veggies:
Feel free to toss in some diced bell peppers, zucchini, or carrots to add extra color and texture to the dish.
Prep Ahead:
You can marinate the chicken and prep the sauce the night before to save time when you’re ready to cook.
Make It Saucy:
For a saucier dish, just add a bit more soy sauce and vinegar, and let it simmer longer to thicken up.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs add a little extra flavor and juiciness, making them a great option.
Q2: Can I use a different nut instead of peanuts?
A2: Yes, cashews work wonderfully in this dish if you’re looking for a slightly milder flavor.
Q3: Can I make this ahead of time?
A3: Yes! This dish keeps well in the fridge for a few days. Just reheat it on the stove or in the microwave.
Q4: How do I store leftovers?
A4: Store leftover Kung Pao Chicken in an airtight container in the fridge for up to 3 days.
Q5: Can I make this dish spicier?
A5: Definitely! Add more dried chilies, or even a dash of chili oil to crank up the heat.
Q6: What’s the best way to reheat this dish?
A6: Reheat in a skillet over medium heat for the best texture, or microwave in 30-second intervals.
Q7: Can I make this dish vegetarian?
A7: Yes, replace the chicken with tofu or tempeh for a delicious vegetarian version.
Q8: Can I use a store-bought stir-fry sauce instead of making my own?
A8: Sure! Just be aware that pre-made sauces can sometimes be sweeter or saltier, so adjust the seasonings accordingly.
Q9: How do I make it gluten-free?
A9: Use gluten-free soy sauce or tamari in place of regular soy sauce to make it gluten-free.
Q10: Can I double the recipe?
A10: Yes! Just be sure to use a large enough pan to accommodate the extra ingredients.
Conclusion
If you’re looking for a quick, flavorful dish that brings the heat and satisfies every craving, Kung Pao Chicken is your go-to. It’s easy, versatile, and bursting with flavor that everyone will love. Whether you’re making it for a casual weeknight or a dinner party, this recipe is bound to impress. Go ahead, give it a try—you won’t be disappointed!
Print
Kung Pao Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Halal
Description
Kung Pao Chicken is a quick and flavorful stir-fry made with tender chicken breast, bell peppers, chilies, and peanuts tossed in a rich, savory-sweet sauce. This better-than-takeout meal comes together in just 30 minutes, perfect for busy weeknights.
Ingredients
- 2 pounds boneless/skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 1/2 cup chicken broth, low-sodium
- 1/4 cup soy sauce, low-sodium
- 1/4 cup water
- 2 tablespoons dark soy sauce, low-sodium
- 2 tablespoons balsamic vinegar
- 2 tablespoons dry sherry
- 2 teaspoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 red bell pepper, seeded and diced
- 1/2 green bell pepper, seeded and diced
- 8–10 dried chilies, cut into 1/2-inch pieces
- 2 fresh red chiles, cut into rounds
- 1 stalk green onions, cut into 1-inch pieces
- 1/2 cup peanuts, roasted and unsalted
Instructions
- In a shallow bowl, combine all marinade ingredients. Add the chicken, cover, and marinate for 30 minutes.
- In a medium bowl, whisk together all sauce ingredients until sugar is dissolved. Set aside.
- Heat a large skillet or wok over high heat with 2 tablespoons of oil. Add marinated chicken and fry for 3-5 minutes until golden. Remove and set aside.
- Add the remaining 2 tablespoons of oil to the same pan. Stir-fry garlic, ginger, bell peppers, and both dried and fresh chilies for 3-5 minutes.
- Add the prepared sauce and stir continuously until it comes to a boil and thickens slightly.
- Return chicken to the pan and toss to coat evenly. Cook for 2-3 minutes until sauce thickens further.
- Stir in green onions and peanuts. Cook for an additional 2 minutes.
- Serve hot with rice.
Notes
- Adjust the number of chilies for a milder or spicier version.
- Substitute chicken thighs for a juicier texture.
- Use pre-roasted peanuts for added crunch and ease.
- Pairs well with steamed jasmine or white rice.
Nutrition
- Serving Size: 1 serving
- Calories: 618
- Sugar: 8g
- Sodium: 1180mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 140mg