Kung Pao Chicken Recipe

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:
  • Red bell peppers
  • Garlic
  • Peanuts
  • Dried chili peppers

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:
  • Sauce thickens
  • Chicken is completely cooked through

Step 6: Final Touch and Serve

Sprinkle green onions over the dish.

Serve hot over:
  • Steamed white rice
  • Fried rice
  • Noodles

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

  • Can't find dried red chili peppers? Use 1-2 teaspoons crushed red pepper flakes for similar heat and flavor.
  • Remove seeds from chili peppers to reduce heat while maintaining authentic kung pao taste.
  • Easily customize by adding zucchini, green bell peppers, onions, broccoli, or baby corn for extra nutrition.
  • Let chicken sit in vinegar mixture for full 10 minutes to ensure tender, flavorful meat.
  • Enjoy over steamed white rice, fried rice, or noodles for a complete meal.

Variations to Try with Kung Pao Chicken

  • Vegetarian Kung Pao: Replace chicken with firm tofu or tempeh, pressed and cubed. Marinate in the same sauce for a protein-packed plant-based version.
  • Low-Carb Kung Pao: Swap rice with cauliflower rice or zucchini noodles. Use coconut aminos instead of soy sauce for a grain-free alternative.
  • Seafood Kung Pao: Substitute chicken with shrimp or scallops. Reduce cooking time to prevent overcooking delicate seafood and maintain tender texture.
  • Gluten-Free Adaptation: Use tamari instead of soy sauce. Ensure cornstarch is certified gluten-free and verify all ingredient labels for potential gluten contamination.

Serving Ideas for Kung Pao Chicken

  • Spicy Rice Companion: Serve the Kung Pao Chicken over steamed white rice to soak up the delicious sauce and balance the heat of the dish.
  • Noodle Nest Delight: Toss the chicken over egg noodles or lo mein for a quick twist that adds extra texture and excitement to your meal.
  • Veggie Power Bowl: Create a nutritious base with quinoa or brown rice, then top with the Kung Pao Chicken and extra stir-fried vegetables for a wholesome, colorful plate.
  • Cool Contrast Trick: Add a side of cucumber salad or pickled vegetables to provide a refreshing counterpoint to the spicy and bold flavors of the Kung Pao Chicken.

How to Store Leftover Kung Pao Chicken

  • Store leftover Kung Pao Chicken in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days at or below 40°F to maintain freshness and prevent bacterial growth.
  • Transfer cooled chicken to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with date and contents.
  • Place chicken in a microwave-safe dish, sprinkle a few drops of water to prevent drying. Cover with a microwave-safe lid or damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway through for even warming.

FAQs

  • How spicy is Kung Pao Chicken?

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.

  • Can I use chicken breasts instead of other chicken cuts?

Yes, chicken breasts work perfectly. Just cut them into bite-sized cubes to ensure even cooking and quick marination.

  • What makes the chicken tender in this recipe?

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

  • Customize with Ease: Adaptable recipe allows you to swap or add vegetables, making it perfect for picky eaters or those wanting to boost nutrition.
  • Quick Weeknight Winner: Prepare this delicious Chinese-inspired dish in minutes, ideal for busy families craving restaurant-quality meals at home.
  • Spice Level Control: Adjust heat by modifying chili peppers or seeds, ensuring the recipe suits everyone from mild-loving to heat-seeking taste buds.
  • One-Pan Wonder: Minimal cleanup with a single skillet, reducing kitchen mess and saving precious post-dinner time for relaxation.

What You’ll Need for Kung Pao Chicken

Main Protein:
  • Chicken: A tender and flavorful protein that serves as the primary ingredient in this classic Chinese dish.
Marinade Ingredients:
  • Rice Vinegar, Baking Soda, Corn Starch, Soy Sauce: A blend of ingredients that helps tenderize the chicken and create a smooth, glossy coating.
Sauce Ingredients:
  • Sauce Mixture: A combination of liquid ingredients that provides the signature kung pao flavor and helps thicken the dish.
Aromatic Vegetables and Peppers:
  • Red Bell Peppers, Garlic, Green Onions: Colorful vegetables that add depth, crunch, and fresh flavor to the dish.
Spicy and Crunchy Elements:
  • Dried Red Chili Peppers, Peanuts: Ingredients that bring heat and a satisfying nutty crunch to the kung pao chicken.
Optional Serving Base:
  • White Rice, Fried Rice, Noodles: Versatile accompaniments that provide a perfect base for serving the kung pao chicken.
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Kung Pao Chicken Recipe

Kung Pao Chicken Recipe


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4.9 from 33 reviews

  • 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

Scale

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

  1. Blend rice vinegar, baking soda, corn starch, and soy sauce in a medium mixing vessel to create a marinade.
  2. Immerse chicken pieces in the marinade, ensuring complete coating, and let rest for 10 minutes at room temperature.
  3. Prepare sauce by whisking ingredients together in a separate container, then set aside for later use.
  4. Heat 2 tablespoons of oil in a large skillet over medium-high heat, reaching approximately 375°F.
  5. Sauté marinated chicken for 2-4 minutes until exterior develops a golden-brown sear, understanding that internal cooking might not be complete.
  6. Transfer partially cooked chicken to a holding bowl, covering to maintain warmth.
  7. Add remaining oil to the skillet, then quickly introduce red bell peppers, minced garlic, peanuts, and dried chili peppers, sautéing for 2 minutes.
  8. Reintroduce chicken to the skillet, continuing cooking for 2-4 minutes until sauce thickens and chicken reaches full internal temperature of 165°F.
  9. Garnish with freshly chopped green onions and serve atop steamed rice or noodles.
  10. 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

Natalie Brooks

Co-Founder & Content Strategist

Expertise

  • Vegan and plant-based recipe creation
  • Meal planning and nutritional analysis
  • Storytelling through blog content, video, and social media

Education

eCornell

  • Program: Plant-Based Nutrition Certificate
  • Focus: Whole-food, plant-based cooking, with a foundation in nutritional science and sustainable eating habits.

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.

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