Chinese Kung Pao Chicken – A Spicy, Nutty Stir-Fry Delight

Kung Pao Chicken is a quintessential dish in Chinese cuisine, beloved for its bold combination of spicy, savory, and nutty flavors. With tender chicken, crunchy peanuts, and a fiery sauce made from chilies and Sichuan peppercorns, this stir-fry is a feast for the senses. Whether you’re craving takeout-style comfort or exploring authentic flavors, this recipe delivers the perfect balance of heat, sweetness, and crunch—all made in under 30 minutes.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Number of Servings: 4
• Serving Size: 1 cup

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 28g
• Carbohydrates: 12g
• Fat: 19g
• Dietary Preference: Dairy-free

Ingredients List

For the Chicken and Marinade:

• 500g (1 lb) boneless, skinless chicken breast, cut into bite-sized cubes
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (Chinese cooking wine)
• 1 tsp cornstarch

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for color)
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/3 cup (80 ml) water
• 1 tsp cornstarch, mixed with 1 tbsp water

For the Stir-Fry:

• 2 tbsp vegetable oil
• 6-8 dried red chilies, cut into 2-3 cm pieces
• 1 tsp Sichuan peppercorns (optional, for authentic numbing heat)
• 2 garlic cloves, minced
• 1 thumb-sized piece of ginger, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 green onions, chopped (separate white and green parts)
• 1/3 cup (50g) roasted peanuts

Detailed Method of Preparation

Step 1: Marinate the Chicken

1. In a bowl, combine soy sauce, Shaoxing wine, and cornstarch. Add the chicken cubes and toss to coat. Let marinate for at least 10 minutes while you prepare the other ingredients.

Step 2: Mix the Sauce

2. In a small bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sugar, and water. Set aside.

Step 3: Stir-Fry the Chicken

3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.

Step 4: Cook the Aromatics and Vegetables

4. Add the remaining tablespoon of oil to the pan. Stir-fry the dried red chilies and Sichuan peppercorns (if using) for about 30 seconds, until fragrant. Be careful not to burn them.
5. Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.
6. Toss in the diced red and green bell peppers and stir-fry for 2-3 minutes until slightly softened but still crisp.

Step 5: Combine and Finish

7. Return the cooked chicken to the pan, along with the sauce. Stir to coat all ingredients evenly.
8. Add the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
9. Add the roasted peanuts and the green parts of the green onions. Toss everything together and cook for an additional 1 minute.

Step 6: Serve

10. Serve hot over steamed jasmine rice or noodles for a complete meal.

Tips for Culinary Success

• Control the Heat: Adjust the number of dried chilies and Sichuan peppercorns based on your spice tolerance. Remove the seeds from the chilies for a milder dish.
• Velveting the Chicken: Marinating the chicken in cornstarch and Shaoxing wine helps keep it tender and juicy during stir-frying.
• Make it Vegetarian: Replace chicken with tofu or seitan for a plant-based version of Kung Pao.
• Pre-Roast the Peanuts: For extra crunch and flavor, lightly toast the peanuts in a dry pan before adding them to the stir-fry.

Frequently Asked Questions (FAQs)

What is the difference between Kung Pao Chicken and General Tso’s Chicken?

Kung Pao Chicken is a traditional Chinese dish known for its spicy, nutty flavor and stir-fry preparation. General Tso’s Chicken is typically sweeter, deep-fried, and coated in a thick sauce.

Can I make Kung Pao Chicken ahead of time?

While it’s best enjoyed fresh, you can prepare the chicken, vegetables, and sauce separately ahead of time. Combine and stir-fry just before serving for the best flavor and texture.

What vegetables can I add to Kung Pao Chicken?

In addition to bell peppers, you can add zucchini, snap peas, or even water chestnuts for extra crunch and color.

Kung Pao Chicken is a showstopper that delivers bold, spicy, and nutty flavors in every bite. It’s a versatile dish that’s easy to customize and perfect for any occasion—whether it’s a quick weeknight dinner or a flavorful feast for friends. Once you try this irresistible stir-fry, you’ll never need takeout again. So fire up your wok and enjoy the magic of homemade Kung Pao Chicken!