Kung Pao Chicken Recipe

If you’ve been craving a truly satisfying homemade stir-fry, Kung Pao Chicken is about to become your next obsession. This dish beautifully balances tender chicken, crisp vegetables, the bold heat of dried chilies, and that signature tangy-sweet sauce. Every bite is packed with contrasting flavors and textures, making it impossible to stop at just one serving! Whether you’re new to wok cooking or a seasoned pro, this vibrant, classic recipe delivers all the bold, iconic tastes you love – right in your own kitchen.

Ingredients You’ll Need

What makes Kung Pao Chicken so delightfully memorable is its clever use of just a few pantry staples, each chosen for maximum flavor and impact. Every ingredient has a starring role, from the protein-rich chicken to the fragrant chilies and the punchy sauce. Here’s what you’ll need, along with a few tips to get it just right.

• Chicken Breast: Cut into bite-sized pieces for quick, even cooking and juicy, tender results.
• Corn Starch: Used for marinating the chicken and thickening the sauce, ensuring silky texture.
• Low Sodium Soy Sauce: Adds salty depth without overpowering; used in both marinade and sauce.
• Dry Sherry (or Shaoxing Wine): Imparts a subtle aromatic complexity; perfect for authentic flavor, though regular sherry can substitute.
• Oil (Neutral, such as canola or peanut): Essential for stir-frying at high heat without smoking.
• Dark Soy Sauce: Brings richer color and a deeper savory profile to the dish.
• Low Sodium Chicken Broth: Rounds out the sauce, adding body and umami lift.
• Chinese Black Vinegar (or Balsamic Vinegar): Delivers a mellow tartness that balances the heat and sweetness.
• Hoisin Sauce: Offers a subtle sweetness and layers of savory, fermented flavor.
• Sugar: A hint of sweetness to set off the spicy and savory notes.
• Dried Red Chili Peppers: The essential element for a gentle, smoky heat; adjust quantity to taste.
• Green and Red Bell Peppers: Colorful and crunchy, they brighten up every bite.
• Fresh Ginger: Grated for punchy, warm depth – don’t skip it!
• Fresh Garlic: Adds sharpness and unmistakable fragrance to the wok.
• Green Onions: A pop of freshness and color at the end, balancing richness.
• Roasted Peanuts: Classic for crunch and a nutty burst in every mouthful.
• Sesame Seeds (Optional): A final sprinkle for toasty, delicate aroma and garnish.

How to Make Kung Pao Chicken

Step 1: Marinate the Chicken

Start by cutting your chicken breast into neat, bite-sized cubes. Combine them with corn starch, soy sauce, and dry sherry for the marinade. This step not only tenderizes the meat but also infuses it with savory depth. Let the chicken hang out in this mixture for at least 10 minutes while you prep the other elements – you’ll be amazed at how this simple marinade transforms the final dish!

Step 2: Whisk Together the Signature Sauce

In a small bowl, mix up all the Kung Pao Sauce ingredients: low sodium and dark soy sauces, chicken broth, black vinegar, more dry sherry, hoisin sauce, sugar, and that essential teaspoon of corn starch. Whisk until the cornstarch is dissolved and the sauce is glossy and smooth. This will be the heart and soul of your Kung Pao Chicken, bringing together sweet, salty, tangy, and umami notes with a perfectly silky finish.

Step 3: Sear the Chicken

Heat two teaspoons of oil in your wok or a heavy skillet over medium-high heat. Swirl in your marinated chicken pieces, spreading them out for even searing. Cook until each piece is golden on the outside and nearly cooked through, about three to four minutes. Remove the chicken from the pan and set aside. This quick sear locks in moisture and sets you up for crisp-tender bites.

Step 4: Stir-Fry the Vegetables and Chilies

Add another 2 tablespoons of oil to the same pan, then toss in your chopped bell peppers, pressed garlic, grated ginger, and those chopped dried red chili peppers. Stir-fry everything for about four minutes, letting the veggies become tender but still vivid and crisp, while the chilies infuse their smoky heat into the oil and aromatics.

Step 5: Combine with the Kung Pao Sauce

Pour the prepared Kung Pao Sauce into the sizzling vegetables. Stir everything together and watch as the sauce quickly thickens, coating every piece with glossy, fragrant flavor. Now, bring back your seared chicken, tossing well to coat it in the sauce for an even, delectable finish.

Step 6: Finish with Peanuts and Green Onion

Add the freshly chopped green onions, those irresistible roasted peanuts, and a sprinkle of sesame seeds if you like a pretty garnish. Stir to mix, then serve your Kung Pao Chicken right away so everything stays perfectly crisp and aromatic.

How to Serve Kung Pao Chicken

Garnishes

A final sprinkle of roasted peanuts and sliced green onions is classic – they add irresistible crunch and a burst of color. For a touch of extra flair, toss on some toasted sesame seeds or a handful of finely chopped fresh cilantro; it makes your Kung Pao Chicken look as good as it tastes, straight from the wok to the table.

Side Dishes

Kung Pao Chicken is dreamy with steamed jasmine or short-grain rice, which soaks up the sauce. You can also try it with brown rice or even fluffy quinoa for a wholesome twist. If you feel like loading up on veggies, a simple side of sautéed bok choy or steamed broccoli makes a delightful, nourishing partner.

Creative Ways to Present

Why not impress your guests by serving Kung Pao Chicken in lettuce cups for a crunchy, hand-held starter? Try it as a filling for Chinese-style crepes or nestle it over noodles for a hearty one-bowl meal. A splash of extra vinegar or a drizzle of chili oil just before serving will intensify those bold flavors and make your dish pop!

Make Ahead and Storage

Storing Leftovers

Leftover Kung Pao Chicken can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, making for an even more crave-worthy lunch the next day. Just be sure everything is fully cooled before sealing to keep it fresh.

Freezing

Kung Pao Chicken freezes reasonably well. Transfer cooled portions to freezer-safe containers or bags, squeezing out excess air. Store in the freezer for up to two months; defrost overnight in the refrigerator or reheat straight from frozen for an easy weeknight meal.

Reheating

For best results, reheat Kung Pao Chicken in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce if needed. This keeps the chicken juicy and the vegetables vibrant. Microwave reheating works too, though the peanuts will soften a bit.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are full of flavor and remain especially juicy. Just cut them into bite-sized pieces and proceed with the recipe for an extra succulent Kung Pao Chicken.

Is there a way to make Kung Pao Chicken less spicy?

Definitely. Simply use fewer dried red chilies, or remove the seeds before adding them to the pan. You can also skip the chilies altogether and still have a fabulous, family-friendly meal.

Can I make Kung Pao Chicken gluten-free?

Yes! Swap out both types of soy sauce for tamari or a gluten-free soy sauce alternative, and double-check that your hoisin sauce is gluten-free. This adaptation keeps all the delicious flavor minus the gluten.

What vegetables can I add or substitute?

Feel free to get creative by swapping or adding snow peas, carrots, zucchini, or even thin-sliced celery. The recipe is flexible and welcomes any crisp, colorful vegetables you have on hand.

How do I make this dish vegetarian?

Replace the chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth. Pan-fry the tofu pieces until golden before adding the vegetables and sauce for a just-as-tasty take on Kung Pao Chicken.

Final Thoughts

There’s nothing quite like sharing a homemade feast with friends or family, and Kung Pao Chicken delivers on every front: flavor, texture, and beautiful presentation. Give this recipe a try the next time you need something exciting and quick for dinner – you might just find it becomes your new weeknight favorite!

Print