Kung Pao Chicken

Kung Pao Chicken is one of my favorite dishes to cook when I’m craving something bold, spicy, and full of flavor. It’s a classic Chinese stir-fry that perfectly balances heat, sweetness, tang, and umami. The tender chicken pieces coated in a glossy, flavorful sauce, paired with crunchy peanuts and spicy dried chilies, make this dish irresistibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s quick, flavorful, and easy to make at home. The sauce comes together beautifully with simple pantry ingredients, and I can easily adjust the spice level to suit my mood. It’s a healthier and fresher version of takeout, and the combination of textures—from juicy chicken to crisp peanuts—always keeps me coming back for more.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon oil (peanut or vegetable)
1 pound chicken breast, cut into bite sized pieces
10 dried red chilies
1 teaspoon sichuan peppercorns, toasted and ground (optional)
1 tablespoon garlic, minced/grated
1 tablespoon ginger, minced/grated
1/4 cup chicken broth (or water)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar)
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup roasted peanuts, coarsely chopped
1 teaspoon sesame oil
4 green onions, sliced

Directions

1. I start by mixing the chicken with 1 teaspoon of cornstarch, 1 tablespoon of light soy sauce, and a splash of oil, then let it marinate for about 10 minutes while I prepare the other ingredients.
2. In a small bowl, I whisk together the chicken broth, remaining soy sauces, vinegar, sugar, and the rest of the cornstarch to create the sauce mixture.
3. I heat the oil in a large wok or skillet over medium-high heat until it’s hot but not smoking.
4. I add the dried red chilies and Sichuan peppercorns (if using) and stir-fry them for 30 seconds until fragrant—this step infuses the oil with flavor.
5. Then I add the marinated chicken and stir-fry for 3–4 minutes until it’s golden and nearly cooked through.
6. I stir in the minced garlic and ginger, cooking for another 30 seconds to release their aroma.
7. I pour in the prepared sauce and cook, stirring constantly, until it thickens and coats the chicken evenly.
8. Finally, I toss in the roasted peanuts, sesame oil, and green onions, stirring everything together for about a minute.
9. I serve it immediately with steamed rice.

Servings and Timing

This recipe makes about 3–4 servings. It takes roughly 10 minutes to prepare and 15 minutes to cook, so I can have it on the table in under 30 minutes.

Variations

Sometimes I use boneless chicken thighs instead of breasts for a juicier texture. When I want extra vegetables, I stir-fry diced bell peppers, zucchini, or celery along with the chicken. For a vegetarian version, I replace the chicken with tofu and use vegetable broth. I also like to play with the heat by adjusting the number of dried chilies.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it for about a minute, adding a splash of water if the sauce has thickened too much. It reheats beautifully and tastes just as good the next day.

FAQs

Can I make Kung Pao Chicken less spicy?

Yes, I reduce the number of dried chilies or remove their seeds before cooking.

What can I use instead of Sichuan peppercorns?

If I don’t have them, I skip them or use a pinch of black pepper for mild heat.

Can I use other nuts besides peanuts?

Yes, I sometimes use cashews or almonds for a different flavor and crunch.

Is this recipe gluten-free?

To make it gluten-free, I use tamari or gluten-free soy sauce instead of regular soy sauce.

Can I use chicken thighs instead of breast?

Absolutely. Thighs stay tender and juicy, making them a great option.

How do I keep the chicken tender?

I marinate it briefly in soy sauce and cornstarch—it helps lock in moisture during cooking.

What kind of vinegar is best for this recipe?

Chinkiang (Chinese black vinegar) gives the best authentic flavor, but balsamic works as a substitute.

Can I add vegetables?

Yes, I often toss in chopped bell peppers, onions, or zucchini for extra color and crunch.

What should I serve with Kung Pao Chicken?

I love serving it over steamed jasmine rice or noodles to soak up the delicious sauce.

Can I make it ahead of time?

I can prep the sauce and chop the ingredients ahead, but I prefer to cook it fresh to keep the chicken tender.

Conclusion

Kung Pao Chicken is one of those dishes I never get tired of making. It’s bold, aromatic, and perfectly balanced with just the right amount of heat and sweetness. I love how quick it is to prepare, making it ideal for weeknight dinners or when I’m craving a flavorful stir-fry that beats takeout any day.

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