Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound chicken, boneless, skinless, cut into chunks; 2 tablespoons soy sauce; 1 tablespoon rice wine (or white wine); 1 teaspoon cornstarch; 3 tablespoons soy sauce; 1/4 cup chicken broth; 1 tablespoon cornstarch; 1 teaspoon sesame oil; 1 tablespoon rice wine (or white wine); 1 teaspoon ground ginger; 3 cloves garlic, minced; 1 teaspoon crushed red pepper flakes; 3 tablespoons vegetable oil, divided; 1 red bell pepper, diced; 1/4 cup diced green onion, sliced thinly; 1/4 cup dry roasted peanuts

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Introduction

Kung Pao Chicken is a classic Chinese dish known for its bold flavors and perfect balance of savory, spicy, and slightly sweet notes. This recipe combines tender chicken pieces with crunchy peanuts and a flavorful sauce, making it a delicious weeknight dinner or a crowd-pleasing meal.

A white bowl filled with a base layer of fluffy white rice, topped with a thick layer of golden-brown chicken chunks coated in a glossy, sticky sauce. Mixed in with the chicken are bright green chopped scallions, whole peanuts, and small bits of red chili peppers, adding texture and color contrast. The bowl rests on a white marbled surface with a soft background hinting at a yellow cloth and a white fabric with fringes. The dish looks rich and savory. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken, boneless, skinless, cut into chunks
2 tablespoons soy sauce (for marinade)
1 tablespoon rice wine or white wine (for marinade)
1 teaspoon cornstarch (for marinade)
3 tablespoons soy sauce (for sauce)
1/4 cup chicken broth
1 tablespoon cornstarch (for sauce)
1 teaspoon sesame oil
1 tablespoon rice wine or white wine (for sauce)
1 teaspoon ground ginger
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons vegetable oil, divided
1 red bell pepper, diced
1/4 cup diced green onion, sliced thinly
1/4 cup dry roasted peanuts

Instructions

Step 1: In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon cornstarch until smooth. Add the chicken chunks and toss to coat. Let it marinate for 15 minutes.
Step 2: In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine, chicken broth, sesame oil, minced garlic, ground ginger, and crushed red pepper flakes. Whisk well until thoroughly mixed to create the Kung Pao sauce.
Step 3: Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Add the marinated chicken and cook until browned on both sides, about 8–10 minutes.
Step 4: Add the remaining tablespoon of vegetable oil and diced red bell pepper to the skillet. Stir occasionally and cook until the pepper is just softened, about 4–6 minutes.
Step 5: Stir in the dry roasted peanuts and cook for 1 minute until they start to sizzle.
Step 6: Pour the prepared sauce over the chicken and vegetables. Cook, stirring frequently, until the sauce thickens and coats everything evenly, about 2 minutes.
Step 7: Stir in the sliced green onions and remove from heat. Serve immediately for best flavor and texture.

Tips & Variations

For extra heat, increase the crushed red pepper flakes or add fresh chopped chili peppers.
Swap chicken for tofu or shrimp to diversify the recipe.
If you prefer a thicker sauce, mix a little more cornstarch with water and add towards the end of cooking.
Use unsalted peanuts if you want better control over the saltiness of the dish.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking when reheating to keep the chicken tender and the vegetables crisp.

How to Serve

The image shows a white bowl filled with a base layer of fluffy white rice. On top of the rice, there are chunky pieces of chicken cooked in a shiny, sticky, reddish-brown sauce. The chicken pieces are mixed with small whole peanuts, chopped green onions, and small bits of red chili pepper, giving the dish pops of green and red color against the orange-brown chicken. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kung Pao Chicken gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure that your chicken broth is gluten-free to make this dish safe for gluten-sensitive diets.

What can I serve with Kung Pao Chicken?

This dish pairs well with steamed white or brown rice, fried rice, or even noodles for a complete meal.