Kung Pao Chicken

by
Print Recipe

Introduction

Kung Pao Chicken is a bold, flavorful stir-fry that brings together the perfect mix of tender chicken, crunchy peanuts, and a savory, spicy sauce made with soy sauce, vinegar, and chili peppers. This iconic Chinese dish is known for its balanced flavor profile—offering a delicious combination of salty, sweet, sour, and spicy notes in every bite. Whether served over steamed rice or tossed with noodles, Kung Pao Chicken is a satisfying, vibrant meal that will transport your taste buds straight to the heart of Chinese cuisine.

The first time I made this dish, I was amazed by how easy it was to create such a rich and complex flavor in a single pan. Stir-frying the chicken and vegetables, then tossing them in the tangy sauce, was like a mini culinary adventure. The aroma of sizzling peanuts and chili peppers made my kitchen smell like an authentic Chinese restaurant, and I couldn’t wait to dig in.

What I love most about Kung Pao Chicken is how versatile it is. You can adjust the spice level to suit your taste—add more chili peppers for extra heat or balance it out with a little sugar or honey for sweetness. It’s a great dish for a weeknight dinner or a special occasion, and it pairs wonderfully with a side of rice or noodles to soak up that delicious sauce. No matter how you serve it, Kung Pao Chicken is sure to impress and satisfy everyone at your table.

Perfect for:

  • Weeknight dinners
  • Chinese takeout nights
  • Dinner parties
  • Family meals
  • Spice lovers

Why You’ll Love This Recipe

Here’s why Kung Pao Chicken will become your go-to dish:

  • Bold and Balanced Flavors: The combination of salty, sweet, sour, and spicy flavors creates a well-rounded and addictive taste.
  • Quick and Easy: Made in one pan in under 30 minutes, it’s a simple, hassle-free meal for busy nights.
  • Customizable Heat Level: Adjust the level of spice to suit your taste by adding more or less chili peppers.
  • Protein-Packed: Chicken breast provides lean protein, making it a healthy yet satisfying meal.
  • Vegetable-Friendly: With bell peppers and onions, this dish incorporates veggies, adding color and nutrition.

Preparation and Cooking Time

  • Total Time: 25 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Servings: 4 servings
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 30g, Carbs: 15g, Fat: 20g

Ingredients

Gather these ingredients to make your Kung Pao Chicken:

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • ½ cup unsalted dry roasted peanuts
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 3-4 dried red chili peppers (adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Chinese cooking wine (optional)
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
  • 1 teaspoon sesame oil
  • Salt and black pepper, to taste

Ingredient Highlights

  • Chicken Breast: Lean and tender chicken provides the base for this dish, soaking up all the flavors of the sauce.
  • Peanuts: Crunchy peanuts add texture and a nutty flavor that complements the spicy sauce.
  • Soy Sauce: Adds depth of flavor and saltiness to the dish.
  • Rice Vinegar: Brings a touch of acidity that balances out the rich, savory flavors.
  • Hoisin Sauce: Adds sweetness and a rich, umami flavor to the sauce.
  • Dried Red Chili Peppers: Deliver the signature heat of Kung Pao Chicken.

Step-by-Step Instructions

Prepare the Chicken:

  1. Cut the Chicken: Slice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
  2. Marinate the Chicken: In a small bowl, mix 1 tablespoon soy sauce and 1 teaspoon cornstarch. Add the chicken pieces and toss to coat. Let the chicken sit for 5-10 minutes.

Prepare the Sauce:

  1. Mix the Sauce Ingredients: In a small bowl, combine 1 tablespoon soy sauce, rice vinegar, hoisin sauce, Chinese cooking wine (if using), sugar, and cornstarch mixture. Stir until the cornstarch is dissolved. Set aside.

Cook the Chicken:

  1. Heat the Oil: In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.
  2. Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Let it cook for 2-3 minutes without stirring to get a nice sear. Stir and cook for another 4-5 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Stir-Fry the Vegetables:

  1. Cook the Vegetables: In the same skillet, add another tablespoon of oil. Add the diced red bell pepper, onion, and garlic. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.

Assemble the Dish:

  1. Add the Peanuts and Chili Peppers: Add the peanuts and dried red chili peppers to the skillet. Stir-fry for another 1-2 minutes, letting the peanuts toast and the peppers infuse the oil with their heat.
  2. Add the Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
  3. Simmer: Let the sauce simmer for 2-3 minutes until it thickens and the chicken absorbs the flavors of the sauce.

Finish and Serve:

  1. Drizzle with Sesame Oil: Once the sauce has thickened, drizzle 1 teaspoon of sesame oil over the dish for extra flavor.
  2. Serve: Serve the Kung Pao Chicken over steamed rice or noodles. Garnish with additional peanuts and chili peppers if desired.

How to Serve

  • With Rice: Serve with fluffy steamed jasmine or white rice to soak up the flavorful sauce.
  • With Noodles: Toss the chicken and sauce with stir-fried noodles for a heartier meal.
  • As an Appetizer: Serve as a savory appetizer in smaller portions.
  • With Vegetables: Pair with sautéed or steamed vegetables like broccoli, bok choy, or snow peas for a complete meal.
  • For a Spicy Kick: Add extra chili peppers or chili paste for a spicier version.

Additional Tips

  • Adjust the Spice Level: Increase or decrease the number of dried chili peppers to adjust the heat level of the dish.
  • Marinate the Chicken for Extra Flavor: Marinating the chicken in soy sauce and cornstarch before cooking ensures it stays juicy and flavorful.
  • Use Fresh Vegetables: Fresh bell peppers and onions add the perfect crunch to this dish.
  • Serve with a Side of Soup: A bowl of hot and sour soup or egg drop soup complements this dish perfectly.
  • Make it Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.

Recipe Variations

  1. Tofu Kung Pao: Substitute chicken with tofu for a vegetarian version of Kung Pao.
  2. Beef Kung Pao: Use thinly sliced beef instead of chicken for a different twist.
  3. Shrimp Kung Pao: Swap the chicken for shrimp for a seafood variation.
  4. Cashew Kung Pao: Replace the peanuts with cashews for a richer flavor.
  5. Mild Kung Pao: Use fewer chili peppers or omit them entirely for a milder version.
  6. Sweet and Sour Kung Pao: Add pineapple chunks to the stir-fry for a sweet contrast to the spicy sauce.
  7. Kung Pao with Mushrooms: Add mushrooms to the stir-fry for extra texture and flavor.
  8. Spicy Kung Pao: Add extra chili paste or fresh chili peppers for a heat-packed version.
  9. Kung Pao with Broccoli: Include broccoli florets for a more vegetable-forward dish.
  10. Kung Pao with Ginger: Add freshly grated ginger to the sauce for a zesty kick.

Freezing and Storage

  • Freezing: Kung Pao Chicken can be frozen before or after cooking. If freezing cooked chicken, store it in an airtight container for up to 3 months. Reheat in the skillet over medium heat.
  • Storage: Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.

Special Equipment

  • Wok or Large Skillet
  • Mixing Bowls
  • Tongs or Wooden Spoon
  • Knife and Cutting Board

FAQ

  1. Can I use frozen chicken for this recipe? Yes, but make sure to fully thaw it before cooking.
  2. Can I make Kung Pao Chicken without peanuts? Yes, you can substitute peanuts with cashews or omit them entirely.
  3. What if I don’t have Chinese cooking wine? You can substitute with dry sherry or chicken broth if necessary.
  4. Can I make this dish less spicy? Yes, reduce the amount of dried chili peppers or use a milder sauce.
  5. Can I double the recipe? Yes, just make sure to cook in batches if your skillet or wok is not large enough.

Conclusion

Kung Pao Chicken is a bold, flavorful dish that combines spice, sweetness, and savory goodness in every bite. This easy-to-make recipe is highly customizable, making it perfect for a weeknight dinner or a special occasion. With tender chicken, crunchy peanuts, and a fragrant, tangy sauce, this dish is sure to become a favorite in your home.

Whether served with rice, noodles, or vegetables, Kung Pao Chicken delivers a satisfying mix of textures and flavors, from the heat of the chili peppers to the rich umami of the sauce. It’s the kind of dish that’s both comforting and exciting at the same time.

I can’t wait to see your take on Kung Pao Chicken! Snap a photo and tag me on Instagram—I’d love to see how you make it your own. Don’t forget to share any twists or variations in the comments. Happy cooking!

Leave a Comment