Print

Kung Pao Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 81 reviews

This classic Kung Pao Chicken recipe features tender pieces of marinated chicken stir-fried with crunchy peanuts, vibrant vegetables, and a savory, tangy sauce that is both sweet and spicy. Inspired by traditional Chinese takeout, it’s a quick and flavorful dish perfect for lunch or dinner.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Chinese

Ingredients

Chicken

  • 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

Kung Pao Sauce

  • 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

Stir Fry

  • 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

Instructions

  1. Marinate the chicken: In a medium mixing bowl, combine the chicken breast pieces with light soy sauce, Shaoxing wine, white pepper, cornstarch, and sugar. Mix thoroughly to coat all pieces evenly. Allow the chicken to marinate for at least 15 minutes or up to 1 hour in the refrigerator to enhance flavor and tenderize the meat.
  2. Mix the Kung Pao sauce: In a small mixing bowl, whisk together cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and low sodium chicken stock or water until smooth. Set this sauce mixture aside for later use.
  3. Cook the chicken: Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat until hot. Arrange the marinated chicken in a single layer and stir-fry for 2 to 3 minutes per side or until the chicken is fully cooked and lightly browned. Remove the chicken from the wok and set aside to keep warm.
  4. Cook the aromatics and vegetables: In the same wok, add 1 tablespoon of cooking oil over medium-high heat. Add the minced garlic, minced ginger, and dried chili peppers. Sauté for about 30 seconds until fragrant. Then add the zucchini, red bell pepper, and roasted peanuts or cashews. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened but still crisp.
  5. Add the chicken and Kung Pao sauce: Reduce the heat to medium and return the cooked chicken to the wok. Pour in the prepared Kung Pao sauce along with the sliced green onions. Toss everything together continuously until the sauce thickens and evenly coats the chicken and vegetables, approximately 2 to 3 minutes.
  6. Serve: Plate the Kung Pao Chicken hot alongside steamed white rice or your preferred side dish. Enjoy this flavorful and spicy stir-fry that captures the essence of classic Chinese takeout!

Notes

  • Adjust the number of dried chili peppers to control the spiciness of the dish.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • For a gluten-free version, use gluten-free soy sauce and oyster sauce alternatives.
  • To keep peanuts crunchy, add them towards the end of cooking and avoid over-stirring.
  • Marinating the chicken for longer (up to 1 hour) enhances tenderness and flavor depth.
  • Serve immediately after cooking for best texture and taste.

Find it online: https://cookingwithsarah.com/kung-pao-chicken-recipe/