The Best Kung Pao Chicken Recipe for Spicy Food Lovers
Spicy and tangy kung pao chicken bursts with vibrant flavors that dance across your palate.
Originating from the Sichuan province, this beloved Chinese kung pao chicken recipe promises a delightful culinary adventure.
Tender chicken pieces mingle with crunchy peanuts and bold spices, creating a harmonious blend of textures and tastes.
The combination of dried chilies, garlic, and soy sauce delivers a mouthwatering punch that will awaken your senses.
Each bite brings a perfect balance of heat and savory goodness that makes this dish truly irresistible.
Mastering this classic recipe will transport you straight to the bustling streets of China with its authentic and exciting flavor profile.
You’ll fall in love with this simple yet spectacular meal that comes together in less than 30 minutes.
How to Cook Authentic Kung Pao Chicken
Step 1: Marinate Chicken
Create a flavorful marinade by whisking together rice vinegar, baking soda, corn starch, and soy sauce in a medium bowl.
Add chicken pieces and coat thoroughly.
Let the chicken soak up the delicious flavors for 10 minutes.
Step 2: Craft the Sauce
In a separate bowl, whisk together all sauce ingredients until well combined.
Set aside and let the flavors mingle.
Step 3: Sear the Chicken
Heat oil in a large skillet over medium-high heat.
Add marinated chicken and sauté for 2-4 minutes until the outside turns a beautiful golden brown.
Don’t worry if the chicken isn’t fully cooked yet.
Transfer to a separate bowl and keep warm.
Step 4: Sizzle the Vegetables
Add remaining oil to the pan.
Toss in:Stir and cook for 2 minutes until vegetables become fragrant and slightly softened.
Step 5: Combine and Finish Cooking
Return chicken to the pan.
Cook for an additional 2-4 minutes until:Step 6: Final Touch and Serve
Sprinkle green onions over the dish.
Serve hot over:Pro Tips:
For a milder version, remove seeds from dried chili peppers or skip them entirely.
Feel free to add extra vegetables like zucchini, green bell peppers, onions, broccoli, or baby corn for more nutrition and flavor.
Note: Dried red chili peppers can be found in Latino or Asian grocery sections.
If unavailable, substitute with 1-2 teaspoons of crushed red pepper flakes.
Pro Tips for Spicy Kung Pao Chicken
Variations to Try with Kung Pao Chicken
Serving Ideas for Kung Pao Chicken
How to Store Leftover Kung Pao Chicken
FAQs
The spice level depends on the amount of dried red chili peppers or red pepper flakes you use. Remove seeds for milder heat or reduce the number of peppers to control spiciness.
Yes, chicken breasts work perfectly. Just cut them into bite-sized cubes to ensure even cooking and quick marination.
The marinade with rice vinegar, baking soda, corn starch, and soy sauce helps tenderize the chicken and creates a protective coating that keeps it juicy during cooking.
Why Kung Pao Chicken Is a Favorite Stir-Fry
What You’ll Need for Kung Pao Chicken
Main Protein:Marinade Ingredients:Sauce Ingredients:Aromatic Vegetables and Peppers:Spicy and Crunchy Elements:Optional Serving Base: Print
Kung Pao Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 1x
Description
Kung pao chicken brings fiery Sichuan flavors to your dinner table with a perfect balance of spicy, sweet, and tangy notes. Crispy chicken pieces dance with crunchy peanuts and bold peppers, offering a mouthwatering journey through Chinese culinary tradition that you’ll savor with every delicious bite.
Ingredients
Protein:
- 1.5 pounds chicken (breasts or tenderloins, cut into 1-inch pieces)
Marinade and Sauce Ingredients:
- 1/2 cup low sodium chicken broth
- 2/3 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 3 teaspoons corn starch
- 2 teaspoons baking soda
- 2 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
Vegetables and Garnish:
- 1 red bell pepper (chopped)
- 8 dried chilis (chopped into 1-inch pieces)
- 3 green onions (chopped)
- 1/2 cup peanuts
- 4 tablespoons oil (divided)
- 1 teaspoon garlic
Instructions
- Blend rice vinegar, baking soda, corn starch, and soy sauce in a medium mixing vessel to create a marinade.
- Immerse chicken pieces in the marinade, ensuring complete coating, and let rest for 10 minutes at room temperature.
- Prepare sauce by whisking ingredients together in a separate container, then set aside for later use.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat, reaching approximately 375°F.
- Sauté marinated chicken for 2-4 minutes until exterior develops a golden-brown sear, understanding that internal cooking might not be complete.
- Transfer partially cooked chicken to a holding bowl, covering to maintain warmth.
- Add remaining oil to the skillet, then quickly introduce red bell peppers, minced garlic, peanuts, and dried chili peppers, sautéing for 2 minutes.
- Reintroduce chicken to the skillet, continuing cooking for 2-4 minutes until sauce thickens and chicken reaches full internal temperature of 165°F.
- Garnish with freshly chopped green onions and serve atop steamed rice or noodles.
- Optional modifications: adjust heat levels by removing chili pepper seeds, incorporate additional vegetables like zucchini or broccoli, and experiment with different rice or noodle bases for variety.
Notes
- Marinate chicken briefly to enhance tenderness and allow flavors to penetrate deeply into the meat.
- Use high heat while cooking to achieve perfect caramelization and maintain chicken’s juiciness without overcooking.
- Customize spice levels by adjusting dried chili peppers or red pepper flakes according to personal heat preference.
- Incorporate additional vegetables like zucchini, broccoli, or baby corn to boost nutritional value and create a more diverse texture profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 404 kcal
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 110 mg
Natalie Brooks
Co-Founder & Content Strategist
Expertise
Education
eCornell
Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.