Kung Pao Chicken is the fiery, flavor-packed stir-fry that turns an ordinary dinner into a culinary adventure. With origins in Sichuan cuisine, this dish balances smoky heat, umami depth, and a touch of sweetness—all wrapped in a glossy, caramelized sauce.
Pair it with a refreshing Vegas Bomb Shot or a Crockpot Green Beans for a globally inspired meal. The cool, tangy notes of these sides contrast beautifully with the bold, spicy richness of Kung Pao Chicken, creating a perfectly balanced plate.
Mastering this dish is easier than you think—high-heat stir-frying locks in flavors fast, making it a restaurant-worthy meal in under 30 minutes. So grab your wok, embrace the sizzle, and let your kitchen transport you straight to the bustling streets of Chengdu!
Flavor Bomb Alert!
- Wok Magic: High heat caramelizes the sauce, creating that irresistible smoky-sweet balance. Perfect for anyone who loves deep, layered flavors.
- Crunch Factor: Toasted peanuts bring a nutty contrast, making every bite more satisfying—no mushy textures here!
- Spice, But Make It Global: Sichuan peppercorns bring a tingly heat unlike anything else. If you love bold, punchy flavors, this one’s for you.
- Weeknight Winner: Quick to prep, easy to cook—Kung Pao Chicken fits into even the busiest schedules without sacrificing taste.
Kung Pao Chicken Recipe
Kung Pao Chicken delivers bold flavors with tender chicken, crunchy peanuts, and a spicy, savory sauce. This Sichuan classic balances heat, sweetness, and umami with fragrant garlic, ginger, and chilies. A quick stir-fry technique ensures every bite is packed with irresistible texture and flavor.
Equipment
- Wok
- Mixing bowls
- Spatula or wok spatula
- Measuring spoons and cups
- Knife and cutting board
- Small saucepan
Ingredients
Marinate the chicken
- 1 tsp cornstarch
- 12 oz chicken breast
- 1 pinch white pepper
- 1 tsp shaoxing wine
- 1 tsp vegetable oil
- ⅛ tsp salt
- 1 tbsp rice wine vinegar
- 1 tsp cornstarch
- 1 tbsp light soy sauce
- 3 tbsp water
- 1 tsp sugar
- ½ tsp dark soy sauce
Rest Ingredients
- 2 thin slices ginger (minced)
- 3 tbsp oil
- ½ tsp Sichuan peppercorn powder
- 2 dried red chilies
- 3 cloves garlic
- 6 scallions
Instructions
- Heat a teaspoon of oil in a wok over medium heat and add a cup of raw shelled peanuts.
- Stir constantly for three minutes, then turn off the heat and continue stirring for another minute using residual heat.
- Set aside to cool completely, allowing them to turn crunchy.
- Alternatively, use already roasted shelled peanuts.
- Mix the chicken with all the marinade ingredients in a bowl and let it sit for 20 minutes.
- In a separate bowl, combine all the sauce ingredients and set aside.
- Heat two tablespoons of oil in a wok over high heat, sear the chicken, then remove it to a bowl.
- Lower the heat, add another tablespoon of oil, and sauté garlic, ginger, chilies, Sichuan peppercorn powder, and scallions for a minute or two until fragrant.
- Return the chicken to the pan, increase the heat to high, and stir-fry for a minute.
- Stir up the sauce to incorporate the settled cornstarch, then add it to the wok.
- Stir-fry for another minute until the sauce thickens.
- Finish by adding the peanuts, giving everything a final stir, and serving hot.
Notes
- Letting the chicken marinate longer enhances tenderness and flavor. Aim for at least 20 minutes, but up to an hour is even better.
- Adjust the number of dried chilies to your spice preference. Removing the seeds will slightly tone down the heat.
- Adding a bit of cornstarch to the marinade gives the chicken a silky, restaurant-style texture.
| Nutrition | Value |
| Calories | 440kcal |
| Carbohydrates | 11g |
| Fibre | 4g |
| Fat | 33g |
| Protein | 29g |
| Cholesterol | 54g |
Tips To Ease Your Job!
- Prep Everything First – Chop the ingredients, measure out the sauce components, and have everything ready before you start cooking. Kung Pao Chicken cooks fast, so there’s no time for last-minute prep.
- Use Pre-Roasted Peanuts – Save time by using store-bought roasted peanuts instead of toasting raw ones. This eliminates an extra step while still giving you the signature crunch.
- Keep the Wok Hot – A properly heated wok ensures a good sear on the chicken and enhances the flavors. If your wok isn’t hot enough, the chicken may release water and turn soggy instead of caramelizing.
- Adjust Spice Levels – If you’re sensitive to heat, reduce the dried chilies or Sichuan peppercorns. You can also remove the chili seeds for a milder flavor while still enjoying the dish’s depth.
