Kung Pao Chicken
A classic Chinese takeout favorite made with tender chicken, bold savory sauce, crunchy peanuts, and a hint of heat, ready fast at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Chinese-Inspired
Ingredients
Chicken Marinade
24 oz boneless skinless chicken breast, cut into bite-sized pieces
2 tbsp cornstarch
4 tbsp low sodium soy sauce
2 tbsp dry sherry wine (or Chinese Shaoxing wine)
2 tsp oil
Kung Pao Sauce
¼ cup low sodium soy sauce
2 tsp dark soy sauce
½ cup low sodium chicken broth
2 tbsp Chinese black vinegar (or balsamic vinegar)
2 tbsp dry sherry wine (or Chinese Shaoxing wine)
2 tsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
Stir-Fry
4 tbsp oil (for frying)
6 dried red chili peppers, roughly chopped
½ large green bell pepper, cut into bite-sized pieces
½ large red bell pepper, cut into bite-sized pieces
1 tbsp fresh ginger, grated
4 large garlic cloves (about 2 tbsp pressed garlic)
6 green onions, cut into bite-sized pieces
½ cup roasted peanuts
1 tsp sesame seeds (optional, for garnish)
Instructions
Marinate the chicken
Cut chicken into bite-sized cubes. In a bowl, mix all marinade ingredients. Add chicken and toss to coat. Let marinate for at least 10 minutes.
Prepare the sauce
In a separate bowl, whisk together all Kung Pao sauce ingredients until the cornstarch is fully dissolved. Set aside.
Cook the chicken
Heat a wok or large skillet over medium-high heat with 2 tablespoons of oil. Add chicken and cook until golden brown and almost fully cooked. Remove from the pan and set aside.
Stir-fry aromatics and vegetables
Add remaining 2 tablespoons of oil to the same pan. Add bell peppers, garlic, ginger, and dried chilies. Stir-fry for about 4 minutes until fragrant and slightly tender.
Combine and thicken
Pour the prepared Kung Pao sauce into the pan and stir. Once the sauce begins to thicken, return the chicken to the pan and toss to coat evenly.
Finish and serve
Add green onions, peanuts, and sesame seeds. Toss everything together and remove from heat. Serve immediately with steamed rice.
Notes
Adjust the number of dried chilies to control the heat level.
Dark soy sauce adds color and depth but can be omitted if unavailable.
For extra crunch, add peanuts at the very end just before serving.
Find it online: https://allrecipesmade.com/kung-pao-chicken/
