Name: Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast cut into 1-inch bite-sized pieces; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; ¼ teaspoon white pepper; 2 teaspoons cornstarch; ½ teaspoon granulated sugar; 2 teaspoons cornstarch; 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 ½ tablespoons Chinese black vinegar; 1 tablespoon granulated sugar; 1 teaspoon sesame oil; ⅓ cup low sodium chicken stock or water; 4 garlic cloves minced; 1 teaspoon ginger minced; 8 dried chili peppers; 1 zucchini cut into half moons; 1 red bell pepper cut into 1-inch squares; ⅔ cup roasted peanuts or cashews; 3 stalks green onion sliced into 2-inch pieces

Jump to Recipe· 4.2 from 81 reviews

If you’ve ever craved that perfect balance of spicy, sweet, and savory tastes that dance on your tongue, this Kung Pao Chicken Recipe is going to become your new go-to favorite. It captures the soul of authentic Chinese takeout with tender chicken pieces, crunchy peanuts, and a vibrant sauce that packs just the right amount of heat and tang. Easy enough for a weeknight dinner yet impressive enough to serve friends, this dish delivers a comforting punch with every bite that you’ll want to make again and again.

Ingredients You’ll Need

The image shows a frying pan with chopped green zucchini pieces, red bell pepper chunks, dry red chili peppers, and roasted peanuts all mixed together. The zucchini is cut into half-moon shapes with green edges and pale insides, sitting near the middle and right of the pan. Bright red pepper pieces spread throughout add bursts of color, while the long dried red chili peppers are scattered in different places. The roasted peanuts are golden-brown and unevenly spread over the vegetables. The pan has a dark non-stick surface visible underneath the ingredients. The photo taken with an iphone --ar 4:5 --v 7

Gathering the essential ingredients for this Kung Pao Chicken Recipe is both simple and rewarding, as each element plays a key role in creating the perfect layers of flavor, texture, and color. From the tender chicken to the zingy black vinegar and crunchy peanuts, every item brings its own magic to the dish.

Chicken Breast: Choose fresh, boneless, skinless pieces cut into bite-sized chunks for quick, even cooking.
Light Soy Sauce: Adds that classic savory umami and a touch of saltiness.
Shaoxing Wine: A Chinese cooking wine that tenderizes the meat and deepens the flavor.
White Pepper: Provides subtle heat with a slightly different aroma than black pepper.
Cornstarch: Helps in marinating the chicken for a silky texture and thickens the sauce beautifully.
Granulated Sugar: Balances the spiciness and acidity with a gentle sweetness.
Oyster Sauce: Enhances richness with its savory, slightly sweet undertones.
Dark Soy Sauce: Adds depth of color and a stronger soy flavor.
Chinese Black Vinegar: Brings a tangy punch that’s essential to authentic Kung Pao taste.
Sesame Oil: Infuses a toasty, nutty aroma that wakes up the palate.
Chicken Stock or Water: Used to meld the sauce ingredients together seamlessly.
Garlic and Ginger: Fresh and fragrant aromatics that give the stir-fry its signature zing.
Dried Chili Peppers: For that signature heat and a bit of smoky flavor.
Zucchini and Red Bell Pepper: Provide freshness, vibrant colors, and a pleasant crunch to the dish.
Roasted Peanuts or Cashews: The irresistible crunch that contrasts perfectly with tender chicken.
Green Onions: Add a mild onion flavor and brighten the dish with green pops of color.

How to Make Kung Pao Chicken Recipe

Step 1: Marinate the Chicken

Start by marinating your chicken pieces so they absorb all those wonderful flavors. Combining light soy sauce, Shaoxing wine, white pepper, cornstarch, and sugar creates a marinade that not only flavors but tenderizes the chicken. Let it rest for at least 15 minutes—it’s worth every moment for that juicy finish in your final dish.

Step 2: Prepare the Kung Pao Sauce

Next, mix together the cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and chicken stock in a small bowl. This sauce blend is the heart and soul of the dish, offering that signature tangy and slightly sweet flavor that will coat every ingredient perfectly. Set it aside while you work on the rest.

Step 3: Cook the Chicken

Heat some oil in a wok or large skillet on high heat. When it’s hot, add your marinated chicken in a single layer. Let it sear without moving too much for 2-3 minutes per side until the chicken pieces are cooked through and have a lovely brown crust. Removing the chicken at this point helps keep the stir-fry vibrant and tender.

Step 4: Sauté Aromatics and Vegetables

In the same pan, add a bit more oil and toss in minced garlic, ginger, and dried chili peppers. Saute these aromatics quickly until fragrant—just about 30 seconds—releasing all those wonderful flavors. Then add the zucchini, red bell pepper, and nuts. Cooking them briefly softens the veggies just enough to keep their crunch, and the nuts get a toasty upgrade.

Step 5: Bring It All Together

Lower the heat to medium and return the chicken to the pan with the veggies and nuts. Pour in the prepared Kung Pao sauce and toss everything together so each piece is luxuriously coated. Add the green onions last and stir until the sauce thickens and beautifully glazes the whole dish. This final step is where all those ingredients marry into the irresistible Kung Pao Chicken Recipe you’ve been waiting for.

Step 6: Serve and Enjoy

Your Kung Pao Chicken is now ready to be plated and enjoyed hot! Serve it alongside fluffy white rice for the ultimate comfort meal.

How to Serve Kung Pao Chicken Recipe

The dish shows many chunks of brown cooked chicken mixed with green zucchini slices, red bell pepper pieces, and green onion stalks all covered in a shiny brown sauce. There are whole dried red chili peppers and golden peanuts scattered throughout. The food is served in a white bowl placed on a white marbled surface. Around the bowl, there is a small white bowl with white rice, a white bowl with peanuts, and another white bowl with dried chilies. A pink and white checkered cloth is partially visible near the front. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes can elevate the dish from great to unforgettable. Sprinkle additional chopped green onions or some toasted sesame seeds on top to add visual appeal and a fresh crunch. A few extra roasted peanuts scattered around will honor that classic crunchy texture that everyone loves about Kung Pao Chicken Recipe.

Side Dishes

While the chicken is the star, pairing it with steamed jasmine or basmati rice balances the bold flavors and adds comforting softness to the meal. Alternatively, simple sautéed greens or a light cucumber salad provide refreshing contrasts to the dish’s hearty, spicy profile.

Creative Ways to Present

For a fun twist, serve the kung pao chicken over crispy noodle nests or stuffed inside lettuce cups for a playful and interactive experience. You can also switch up the nuts—cashews or almonds add different textures and subtle flavor nuances, keeping your Kung Pao Chicken Recipe exciting every time you make it.

Make Ahead and Storage

Storing Leftovers

Leftover Kung Pao Chicken tastes just as fantastic the next day. Store your cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce thick and the veggies crisp by reheating gently.

Freezing

You can freeze this dish for longer storage. Place portions in freezer-safe containers or bags and freeze for up to 1 month. While textures may soften slightly after freezing, the flavors remain delightfully intact.

Reheating

To reheat, warm the chicken gently in a skillet over medium heat to preserve its delicious texture and avoid drying out the meat. Add a splash of water or chicken stock if the sauce thickens too much. Microwaving works in a pinch but try to use lower power settings to maintain the best flavor and consistency.

FAQs

What is the key to authentic Kung Pao Chicken Recipe flavor?

The magic lies in balancing salty, sweet, tangy, and spicy elements with fresh aromatics like ginger and garlic, plus the distinctive Chinese black vinegar. The roasted peanuts add a crunchy texture that complements the tender chicken perfectly.

Can I make Kung Pao Chicken Recipe vegetarian?

Absolutely! Substitute chicken with firm tofu or tempeh and keep the sauce and veggies the same. Use vegetable stock instead of chicken stock to maintain the rich flavors while keeping it plant-based.

How spicy is this dish? Can I adjust the heat?

This Kung Pao Chicken Recipe has a moderate heat level from the dried chili peppers, which you can adjust to your preference. For less spice, reduce or remove the chilies; for more kick, add fresh chopped chilies or a drizzle of chili oil at the end.

Is Shaoxing wine necessary?

Shaoxing wine adds a unique depth and subtle sweetness but can be substituted with dry sherry or a splash of rice wine vinegar combined with a pinch of sugar if you don’t have it on hand.

What type of peanuts should I use?

Roasted, unsalted peanuts are best to provide crunch without overwhelming saltiness. Cashews are a delicious alternative offering a slightly creamier texture and buttery flavor that complements the sauce nicely.

Final Thoughts

There’s something truly special about preparing this Kung Pao Chicken Recipe at home—it’s a perfect blend of comfort food and vibrant flavors that brings the joy of Chinese takeout right to your kitchen. Whether you’re cooking for yourself or sharing with loved ones, this dish never fails to impress. So gather your ingredients, crank up the heat, and dive into a flavorful adventure you’ll happily make a part of your regular meal rotation!