Craving a dish that hits sweet, spicy, tangy, and savory all in one glorious bite? Kung Pao Chicken delivers exactly that. Crunchy peanuts, tender chicken, and bold chili flavor—this stir-fry masterpiece will make you feel like a wok-wielding hero in your own kitchen. The sauce clings to every bite with glossy perfection, and once you taste it, you’ll be hooked faster than your smoke alarm can react to high heat cooking.
Why This Recipe Works
- Perfect Flavor Balance: The sauce combines soy sauce, vinegar, sugar, and chili heat for the ideal mix of savory, tangy, and sweet. It’s the holy trinity of stir-fry satisfaction.
- Crispy Yet Tender Chicken: Marinating the chicken in cornstarch and soy sauce keeps it juicy on the inside while delivering that classic restaurant-style texture.
- Quick and Hot Cooking: High heat means fast searing, bright vegetables, and smoky flavor—no soggy stir-fry here.
- Crunch Factor: Roasted peanuts add an irresistible nutty contrast that makes each bite texturally exciting.
- Customizable Spice: Adjust the chili peppers or use chili paste for a milder or bolder flavor—total control of your heat destiny.
Ingredients
- 1 lb boneless, skinless chicken breast, diced into 1-inch cubes
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 2 tsp cornstarch
- 3 tbsp vegetable oil, divided
- 6–8 dried red chilies, cut into halves
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1/2 cup unsalted roasted peanuts
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 green onions, chopped
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 2 tsp cornstarch
- 1/4 cup chicken broth
Equipment Needed
- Wok or large skillet
- Mixing bowls
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons and cups
- Small whisk
Instructions
Step 1: Marinate the Chicken Like a Pro
In a medium bowl, mix the chicken cubes with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 2 teaspoons cornstarch. Let this sit for at least 15 minutes while you prep the other ingredients. This quick marinade ensures every piece of chicken soaks up flavor and stays tender under high heat. Pro tip: slice the chicken evenly so they cook at the same pace—no chewy outliers allowed.
Step 2: Prepare the Kung Pao Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch, and 1/4 cup chicken broth. Stir until smooth and slightly thickened. This sauce is your stir-fry glue—it will caramelize beautifully later. Tip: make it ahead and stir before using, as cornstarch can settle at the bottom.
Step 3: Stir-Fry the Chicken
Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering (around 375°F). Add the marinated chicken and spread it out in a single layer. Let it sear undisturbed for 1 minute to get that golden edge, then stir-fry for another 3–4 minutes until the chicken is cooked through. Don’t overcrowd the pan—give the chicken space to brown instead of steam. Remove from wok and set aside.
Step 4: Build the Flavor Base
In the same wok, add the remaining 1 tablespoon of oil. Toss in dried chilies and stir-fry for 20–30 seconds until fragrant (watch closely—they burn faster than your last attempt at caramel). Add garlic and ginger and stir for another 15 seconds, just until aromatic. This step unlocks that signature Kung Pao aroma—bold, smoky, and slightly spicy.
Step 5: Add the Veggies and Peanuts
Add the bell peppers and stir-fry for 2 minutes until slightly softened but still crisp. Then toss in the peanuts and cook for 30 seconds more. The heat releases their oils, amplifying flavor. A quick tip here: if you like extra crunch, reserve a handful of peanuts for topping at the very end.
Step 6: Combine It All and Sauce It Up
Return the chicken to the wok and pour in the prepared sauce. Stir continuously for about 2–3 minutes, or until the sauce thickens and coats everything with a glossy shine. The cornstarch will do its magic, turning the liquid into a luscious glaze. Add chopped green onions in the last 30 seconds for color and freshness.
Step 7: Plate and Devour
Transfer the Kung Pao Chicken to a serving platter and serve immediately with steamed rice or noodles. The contrast of sweet, spicy, and nutty flavors is nothing short of addictive. For an extra restaurant touch, drizzle a few drops of sesame oil over the top before serving. Now take a bow—you just made takeout-level perfection at home.
Tips and Tricks
If your wok tends to smoke up the kitchen, try preheating it over medium heat first, then crank up the heat once you add the oil. This prevents sudden oil burning. Another pro move is to toast your peanuts lightly in a dry pan before adding them—they’ll develop a deeper flavor and stay crunchier in the sauce.
Don’t skip the cornstarch marinade; it’s the unsung hero that makes the chicken silky. Cornstarch forms a thin coating that locks in moisture, helping it survive the high-heat stir-fry without drying out.
To control the spice level, adjust the number of dried chilies—or swap them for a teaspoon of chili paste for a smoother kick. You can even remove the chili seeds for mild heat without losing flavor.
Finally, timing is everything. Have all your ingredients prepped before you start cooking—stir-frying moves fast, and even a 10-second delay can overcook the garlic or veggies. Think of it like a culinary sprint, not a marathon.
Recipe Variations
- Kung Pao Shrimp: Replace chicken with shrimp and reduce cooking time to about 2 minutes per side. The sauce pairs beautifully with seafood.
- Vegetarian Version: Use tofu instead of chicken. Press the tofu for 15 minutes beforehand, then stir-fry until crispy before adding to the sauce.
- Extra Spicy Style: Add 1 teaspoon of Sichuan peppercorns with the dried chilies for that tongue-tingling authentic flavor.
- Crunch Lovers’ Edition: Toss in water chestnuts or celery for an extra layer of texture.
- Low-Sodium Alternative: Use reduced-sodium soy sauce and skip dark soy for a lighter taste that still hits all the right notes.
Frequently Asked Questions
Q: Can I make Kung Pao Chicken without a wok?
Absolutely. A large nonstick skillet or cast-iron pan works just fine. The key is high heat and constant movement. Woks distribute heat evenly, but any wide pan that lets ingredients sear rather than steam will give you great results. Just make sure not to overcrowd the pan—cook in batches if needed.
Q: How do I prevent the chicken from getting rubbery?
Rubbery chicken usually comes from overcooking or skipping the cornstarch marinade. Keep your chicken pieces small and consistent in size, and remove them from the pan once they turn opaque and slightly golden. The cornstarch locks in moisture, so don’t skip it—it’s a game changer.
Q: What kind of chilies should I use?
Traditional Kung Pao uses dried Chinese red chilies (Tianjin or Chao Tian Jiao), but you can use any small dried red chili available at your grocery store. If you prefer less heat, snip them open and shake out some seeds before cooking.
Q: Can I make this ahead of time?
Yes, though it’s best served fresh. If making ahead, store the cooked components separately—keep the sauce and stir-fried chicken in different containers, then reheat and combine just before serving. This keeps the texture crisp and the flavors lively.
Summary
Kung Pao Chicken is the ultimate combination of flavor, texture, and heat. With juicy chicken, crunchy peanuts, and a glossy spicy-sweet sauce, this dish brings restaurant-level excitement to your home kitchen in under 30 minutes.
Kung Pao Chicken – Sweet Heat, Crunch, and Stir-Fry Magic
4
servings15
minutes15
minutes300
kcalIngredients
1 lb chicken breast, diced
2 tbsp soy sauce
1 tbsp Shaoxing wine
2 tsp cornstarch
3 tbsp vegetable oil
6–8 dried red chilies
3 cloves garlic, minced
1-inch ginger, minced
1/2 cup roasted peanuts
1/2 green bell pepper, diced
1/2 red bell pepper, diced
3 green onions, chopped
Directions
- Marinate chicken with soy sauce, wine, and cornstarch for 15 minutes.
- Mix all sauce ingredients in a bowl until smooth.
- Stir-fry chicken in hot oil for 4 minutes; remove.
- Stir-fry chilies, garlic, and ginger for 30 seconds.
- Add bell peppers and peanuts; cook 2 minutes.
- Return chicken, pour sauce, and stir 3 minutes until thick.
- Add green onions, toss, and serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
