Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1½ tablespoons soy sauce; 1 tablespoon dry sherry; 2 teaspoons corn starch; 1½ lbs chicken tenderloins or boneless skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon balsamic vinegar; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce (best quality such as Kikkoman or Lee Kum Kee); 1 tablespoon sesame oil; 1½ tablespoons sugar; 1 tablespoon corn starch; ½ teaspoon crushed red pepper flakes (use half for milder heat); ¼ teaspoon ground ginger; ⅓ cup water; 2½ tablespoons vegetable oil, divided; 1 large red bell pepper, diced; 2 stalks celery, halved lengthwise and thinly sliced; ¼ teaspoon salt; 3 cloves garlic, chopped; 5 scallions, white and green parts, thinly sliced; ⅓ cup whole roasted unsalted peanuts or cashews

Jump to Recipe

If you are craving a dish that perfectly balances spicy, savory, and slightly sweet flavors all in one, then Kung Pao Chicken is the answer. This classic Chinese stir-fry is a fabulous combination of tender chicken pieces, crunchy vegetables, and toasted nuts, all tossed in a luscious sauce that brings every bite to life. Known for its distinctive punch and satisfying texture, Kung Pao Chicken never fails to delight both your taste buds and your senses. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe will quickly become your go-to favorite.

Ingredients You’ll Need

The beauty of Kung Pao Chicken lies in its simplicity: each ingredient plays a crucial role in building layers of delicious flavor and satisfying crunch. From the tender chicken to the toasted peanuts, every element enhances the dish’s signature taste and texture.

Soy sauce: Provides a salty, umami base crucial for marinades and the sauce.
Dry sherry: Adds depth and a subtle sweetness to tenderize the chicken beautifully.
Corn starch: Essential for creating a smooth, thick sauce and velvety chicken coating.
Chicken tenderloins: Tender, lean, and quick to cook, perfect for absorbing flavors.
Balsamic vinegar: Brings a mild tang that balances the sauce’s sweetness.
Hoisin sauce: Adds complexity with a sweet and slightly smoky touch.
Sesame oil: Infuses the dish with a nutty aroma unique to authentic Chinese cooking.
Sugar: Helps mellow and round out the sauce’s flavor profile.
Crushed red pepper flakes: Introduces the iconic kick that defines Kung Pao Chicken’s character.
Ground ginger: Warms and brightens the dish with its fresh, zingy undertone.
Vegetable oil: Ideal for high-heat cooking, giving the chicken a crispy sear.
Red bell pepper: Adds a vibrant pop of color and sweet crunch.
Celery: Offers crispness and a mild earthy flavor.
Garlic and scallions: Provide aromatic foundation and fresh sharpness.
Whole roasted peanuts or cashews: Supply delightful texture and a nutty finish.
Salt and water: Used to season the dish and adjust sauce consistency as needed.

How to Make Kung Pao Chicken

Step 1: Marinate the Chicken

Start by mixing soy sauce, dry sherry, and corn starch to create a marinade that tenderizes and flavors the chicken intensely. Toss the chicken pieces in this mixture to coat them evenly and let them sit at room temperature for 15 minutes. This step ensures the meat soaks up flavor and remains juicy throughout cooking.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the sauce ingredients—soy sauce, balsamic vinegar, hoisin, sugar, sesame oil, water, ginger, red pepper flakes, and corn starch. Be sure to scrape the bottom of the bowl well so the corn starch dissolves completely. This sauce will give your Kung Pao Chicken its signature glossy, flavorful coating.

Step 3: Cook the Vegetables

Heat a large skillet until very hot and add a splash of vegetable oil. Toss in the diced red bell pepper, celery, and a pinch of salt. Stir and cook until the vegetables just start to soften and develop a golden edge. This quick sauté preserves their crunch and brings a lovely contrast to the tender chicken.

Step 4: Cook the Chicken in Batches

To get a nice sear and keep the chicken tender, cook it in batches. Add oil and brown half of the chicken pieces on high heat for about 1½ minutes per side, then transfer them to the bowl with vegetables. Repeat with the remaining chicken, making sure not to crowd the pan. This method locks in moisture and flavor perfectly.

Step 5: Add Aromatics and Combine Everything

After cooking the chicken, add a bit more oil to the pan along with chopped garlic and sliced scallions. Stir-fry for 30 seconds with the chicken to release their fragrant oils. Then return the cooked vegetables and chicken to the pan, pour in the sauce, reduce the heat, and simmer for about half a minute until everything is heated through and wonderfully coated. Toss in the roasted nuts last for a crunchy finish.

How to Serve Kung Pao Chicken

Garnishes

The perfect garnishes elevate Kung Pao Chicken to the next level. Sprinkle extra scallions or chopped roasted peanuts on top for a fresh, crunchy contrast. A dash of freshly ground black pepper or a few extra red pepper flakes can amp up the heat to suit your preference, making every serving uniquely yours.

Side Dishes

Kung Pao Chicken pairs beautifully with plain steamed jasmine rice, which soaks up the tangy sauce effortlessly. For a balanced meal, add a simple stir-fried bok choy or garlic broccoli. These sides bring vibrant green hues and a mild flavor that complement the richness of the chicken.

Creative Ways to Present

Try serving your Kung Pao Chicken in small bowls alongside individual portions of rice for a modern shared-plate experience. You can also spoon it into lettuce cups for a fresh and fun handheld option. These creative presentations are sure to impress family and friends alike.

Make Ahead and Storage

Storing Leftovers

Place any leftover Kung Pao Chicken in an airtight container and refrigerate promptly. It will keep well for up to 3 days without compromising flavor or texture, making it an excellent option for quick lunches or easy dinners later in the week.

Freezing

Although best enjoyed fresh, Kung Pao Chicken can be frozen. Cool the dish completely before transferring it to a freezer-safe container. For optimal taste and texture, consume within a month of freezing. Avoid freezing the dish with rice—it’s better to prepare fresh rice when reheating.

Reheating

Reheat leftovers gently on the stovetop over medium heat to preserve moisture and avoid drying out the chicken. Stir frequently and, if the sauce has thickened too much in the fridge, add a splash of water to bring back its silky consistency. Microwave reheating works too but keep an eye on the dish to prevent overheating.

FAQs

What makes Kung Pao Chicken distinct from other chicken stir-fries?

Kung Pao Chicken stands out thanks to its distinctive blend of sweet, sour, salty, and spicy flavors, combined with the crunchy texture of peanuts and vegetables. Its use of specific ingredients like hoisin sauce, dry sherry, and red pepper flakes create its signature profile.

Can I use other nuts besides peanuts in Kung Pao Chicken?

Absolutely! While peanuts are traditional, cashews or even almonds make delicious alternatives, providing a slightly different but equally enjoyable crunch and flavor.

How spicy is Kung Pao Chicken? Can I adjust the heat?

The heat level can be customized easily. Use less crushed red pepper flakes for milder tastes or more if you like it fiery. Remember, the peanuts and sweetness also help balance the spice.

Is it necessary to marinate the chicken? What happens if I skip it?

Marinating tenderizes the chicken and helps it soak up deep flavors, making the dish more flavorful and juicy. Skipping this step might result in less tender meat and a milder taste.

Can Kung Pao Chicken be made gluten-free?

Yes, by substituting regular soy sauce with tamari or a gluten-free soy sauce, and ensuring hoisin sauce is gluten-free, you can enjoy this dish without gluten concerns.

Final Thoughts

If you haven’t yet experienced the magic of Kung Pao Chicken, now is the perfect time to dive in. This recipe carefully combines simple ingredients with easy cooking techniques to bring out a spectacular balance of flavors and textures. Whether you’re a seasoned home cook or just starting out, making Kung Pao Chicken is a rewarding culinary adventure that promises a delightful meal every time. So, gather your ingredients, turn up the heat, and enjoy every flavorful bite of this much-loved dish!

Kung Pao Chicken Recipe

★★★★★

5.2 from 12 reviews

Author: Harry
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Kung Pao Chicken is a classic Chinese dish featuring tender bite-sized chicken pieces stir-fried with crunchy vegetables, peanuts, and a flavorful, spicy-sweet sauce. Balanced with soy sauce, hoisin, and a hint of balsamic vinegar, this easy-to-make stir-fry delivers a perfect combination of heat, savoriness, and texture.

Instructions

Marinate the chicken: In a medium bowl, whisk together soy sauce, dry sherry, and cornstarch until dissolved. Add the chicken pieces and toss well to coat. Let stand at room temperature for 15 minutes, stirring occasionally to ensure even marination.
Prepare the sauce: In another medium bowl, whisk together balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, crushed red pepper flakes, ground ginger, and water until the cornstarch is fully dissolved. Be sure to scrape the bottom of the bowl to incorporate any cornstarch stuck there.
Cook the vegetables: Heat a large nonstick skillet or wok over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add diced red bell pepper, sliced celery, and salt. Stir frequently and cook until vegetables are slightly softened and beginning to brown, about 5 minutes. Transfer cooked vegetables to a large bowl and set aside.
Cook the chicken in batches: Add ½ tablespoon of vegetable oil to the hot pan. Add half of the marinated chicken pieces, spreading them out to avoid crowding. Brown one side for about 1½ minutes, then turn and cook for another 1½ minutes until just cooked through. Transfer cooked chicken to the bowl with vegetables. Repeat with remaining chicken, adding another ½ tablespoon oil, browning for 1½ minutes on one side, then 1 minute after turning.
Sauté aromatics and combine: Add remaining ½ tablespoon oil to the pan, along with chopped garlic and sliced scallions. Stir and cook with the chicken for about 30 seconds to release aromas.
Finish the dish: Return the reserved vegetables and chicken to the pan. Pour the prepared sauce over, reduce heat to low, and cook for about 30 seconds until everything is warmed through and sauce thickens. Stir in roasted peanuts or cashews. Taste and adjust seasoning if necessary. Serve immediately. Note: Sauce will thicken further upon resting; thin with a few tablespoons of water if needed.

Notes

Use dry sherry for authentic flavor; if unavailable, substitute with Chinese Shaoxing wine or a dry white wine.
Adjust crushed red pepper flakes to control the level of spiciness.
Ensure chicken pieces are cut evenly for uniform cooking.
You can substitute peanuts with cashews based on preference.
Sauce thickens quickly; prepare to serve immediately or thin with water before serving if needed.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Chinese