Kung Pao Chicken

Kung Pao Chicken

Hey there, friend! If you’re craving something bold, spicy, and downright delicious, you’ve come to the right place.

My Kung Pao Chicken is the ultimate shortcut to a restaurant-quality meal that’s ready in no time.

With tender chicken, crunchy peanuts, and a tangy-sweet sauce that’ll make your taste buds dance, this dish is a total crowd-pleaser.

Plus, it’s so easy to whip up, you’ll feel like a kitchen rockstar.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep Your Ingredients
Start by cutting your chicken breast into uniform 1-inch pieces—this ensures even cooking. While you’re at it, mince the garlic and ginger finely so they blend seamlessly into the sauce. Toast the peanuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then set them aside. Whisk together the soy sauce, rice vinegar, honey, and cornstarch in a small bowl. This sauce is the heart of the dish, so make sure it’s well combined!

2. Cook the Chicken
Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is shimmering (but not smoking), add the chicken pieces in a single layer. Let them sear undisturbed for 2-3 minutes until golden brown on one side, then flip and cook for another 2-3 minutes. The goal is to get a nice caramelized crust while keeping the inside juicy. Transfer the chicken to a plate and set aside.

3. Sauté the Aromatics
In the same wok, add a splash more oil if needed, then toss in the minced garlic, ginger, and dried chili peppers. Stir-fry for about 1-2 minutes until the garlic is fragrant and the chili peppers start to release their heat. Be careful not to burn the garlic—it should be golden, not brown.

4. Combine Chicken and Sauce
Return the cooked chicken to the wok and pour in the prepared sauce. Stir everything together, making sure the chicken is well-coated. Let the sauce simmer for 2-3 minutes until it thickens and turns glossy. The cornstarch will work its magic, creating a velvety texture that clings to the chicken.

5. Add the Peanuts and Scallions
Stir in the toasted peanuts for that signature crunch and toss in the sliced green onions for a fresh, vibrant finish. Give everything one final stir to combine. If you’re feeling fancy, sprinkle a few sesame seeds on top for extra flair.

6. Serve and Enjoy
Transfer the Kung Pao Chicken to a serving dish and pair it with steamed rice or noodles. The contrast of the tender chicken, crunchy peanuts, and spicy-sweet sauce is absolutely irresistible.

Pro Tips

• Toast Your Peanuts: Toasting the peanuts before adding them to the dish enhances their nutty flavor.
• Adjust the Heat: Love it spicy? Add extra chili peppers or a dash of chili oil. Prefer it mild? Remove the seeds from the peppers.
• Use a Hot Pan: A hot wok or skillet ensures your chicken gets that perfect sear and locks in the juices.
• Prep Ahead: Chop your chicken and veggies the night before to make this recipe even quicker.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm it up in a skillet over medium heat to maintain the texture. Avoid microwaving, as it can make the peanuts soggy.
• Freezer: Freeze in a sealed container for up to 1 month. Thaw in the fridge overnight before reheating.
  

Print Recipe

Kung Pao Chicken

Cooking Method: Sauteing Cuisine: Asian Flavors Courses: Main Courses, Quick & Easy Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Dairy Free

Description

This easy Kung Pao Chicken recipe is a perfect balance of sweet, spicy, and savory flavors. Tender chicken, crunchy peanuts, and a glossy sauce make it a weeknight winner!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces

• 3 tbsp soy sauce (low sodium)

• 2 tbsp rice vinegar

• 1 tbsp honey

• 1 tbsp cornstarch

• 2 tbsp vegetable oil

• 4-6 dried red chili peppers

• 3 garlic cloves, minced

• 1 inch piece of ginger, minced

• ¹⁄₂ cup roasted peanuts

• 4 green onions, sliced

• 1 tsp sesame seeds (optional)

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, honey, and cornstarch. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-6 minutes.
3. Push the chicken to one side of the pan. Add garlic, ginger, and chili peppers. Sauté for 1-2 minutes until fragrant.
4. Pour the sauce over the chicken and stir to combine. Simmer until the sauce thickens, about 2-3 minutes.
5. Stir in roasted peanuts and green onions. Remove from heat and sprinkle with sesame seeds if desired.
6. Serve immediately over steamed rice or noodles.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 16g25%

Sodium 600mg25%

Total Carbohydrate 12g4%

Protein 30g60%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a gluten-free version, use tamari instead of soy sauce.
• If you don’t have dried chili peppers, substitute with 1/2 tsp red pepper flakes.
• Double the sauce if you like your dish extra saucy!

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Kung Pao Chicken, Easy Dinner, Spicy Chicken, Chinese Takeout