Kung Pao Chicken Recipe: Easy, Authentic & Delicious

Craving takeout but want to skip the delivery fees?

This Kung Pao Chicken delivers all the classic flavors you love – that perfect balance of savory, sweet, spicy, and tangy – with tender chicken and crunchy peanuts. It’s a weeknight dinner dream and impressive enough for special occasions. Get ready for a culinary adventure that’ll have you saying, “Wow, I made this!”

Why You’ll Love It

• Exploding with authentic Kung Pao flavor: The perfect harmony of savory, sweet, spicy, and tangy.
• Tender, juicy chicken: Prepared with a simple marinade that keeps it incredibly moist.
• Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
• Impressively delicious: This dish will wow your family and friends with its complex flavors.
• Customizable: Easily adjust the spice level and add your favorite veggies.

What Makes This Recipe Unique?

This Kung Pao Chicken recipe is all about building flavor in layers. Instead of simply dumping everything in at once, we use a simple yet effective marinating technique to ensure the chicken is incredibly tender and flavorful before hitting the wok. Also, our sauce combines the perfect blend of soy sauce, vinegar, and a touch of sweetness, making it richer and more vibrant than your average take-out version. We also use dried chili peppers for an authentic spicy kick.

Ingredient List

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce, plus 2 tablespoons, divided
• 1 tablespoon cornstarch
• 1 tablespoon Shaoxing rice wine (or dry sherry)
• 2 tablespoons vegetable oil, divided
• 1/2 cup peanuts, roasted, unsalted
• 4-6 dried red chili peppers, halved or whole (depending on spice preference)
• 1 teaspoon Sichuan peppercorns (optional)
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, white and green parts separated, sliced
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil

Shaoxing Rice Wine: This adds a unique depth and umami flavor to the dish. If you can’t find it, dry sherry is a good substitute. Dried Red Chili Peppers: These provide the authentic heat and a beautiful visual appeal. Adjust the amount to your spice preference.

Step-by-Step Instructions

1. In a medium bowl, combine the chicken with 1 tablespoon soy sauce, cornstarch, and Shaoxing rice wine (or sherry). Marinate for at least 15 minutes, or up to 30 minutes.
2. In a small bowl, whisk together the hoisin sauce, rice vinegar, sugar, and sesame oil. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 4-5 minutes. Remove from the wok and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the dried chili peppers and Sichuan peppercorns (if using) and stir-fry for about 30 seconds, until fragrant. Be careful not to burn them.
5. Add the garlic and ginger and stir-fry for another 30 seconds, until fragrant.
6. Add the white parts of the green onions and stir-fry for another 30 seconds.
7. Pour the prepared sauce over the mixture in the wok. Bring to a simmer and cook for 1 minute, until the sauce thickens slightly.
8. Add the cooked chicken back to the wok and toss to coat with the sauce.
9. Stir in the roasted peanuts and the green parts of the green onions. Cook for another minute, until heated through.
10. Serve immediately over rice or noodles.

Optional Toppings/Variations

Feel free to customize your Kung Pao Chicken with these additions:

• Vegetables: Add diced bell peppers, carrots, or zucchini for more texture and nutrients. Stir them in at the same time as the garlic and ginger.
• More Heat: For an extra kick, add a dash of chili oil or some red pepper flakes to the finished dish.
• Cashews: Substitute peanuts with roasted cashews for a different nutty flavor.

Expert Tips

• Marinating the chicken is key to a tender and flavorful result. Don’t skip this step!
• Use high heat for stir-frying to get that classic wok-seared flavor and prevent the chicken from steaming.
• Have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process goes quickly.
• Don’t overcook the chicken. As soon as it’s browned and cooked through, remove it from the wok.
• Taste the sauce and adjust the seasoning to your preference. Add a little more sugar for sweetness or vinegar for tang.

Frequently Asked Questions (FAQs)

• Can I substitute chicken breast for chicken thighs? Yes, you can. However, chicken thighs tend to be more tender and juicy. If using chicken breast, be careful not to overcook it.
• What can I use if I don’t have Shaoxing rice wine? Dry sherry or even a splash of chicken broth can work as a substitute, though it will slightly alter the flavor.
• Can I make this ahead of time? The sauce can be made ahead of time and stored in the fridge. However, it’s best to cook the chicken and assemble the dish just before serving to maintain the best texture and flavor.
• How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok, skillet, or microwave.
• Can I make this spicier? Absolutely! Add more dried chili peppers, a pinch of red pepper flakes, or a dash of chili oil.

Variations and Customization Options

Get creative with your Kung Pao! Here are some fun twists:

• Kung Pao Shrimp: Replace chicken with shrimp for a seafood version. Reduce cooking time slightly as shrimp cooks quickly.
• Tofu Kung Pao: Use firm or extra-firm tofu, pressed and cubed. Fry or bake the tofu before adding it to the sauce.
• Vegetarian Kung Pao: Add a mix of your favorite veggies, such as broccoli, snow peas, and mushrooms.
• Honey Garlic Kung Pao: Add 1 tablespoon of honey to the sauce for a sweeter, stickier glaze.
• Pineapple Kung Pao: Add some chunks of fresh or canned pineapple for a sweet and tangy variation.

Serving Suggestions

Kung Pao Chicken is a versatile dish that pairs well with many options. Serve it hot over fluffy white rice, brown rice, or quinoa. It’s also delicious with stir-fried noodles or served with a side of steamed or roasted vegetables for a more complete meal. Garnish with extra green onions and a sprinkle of sesame seeds for a restaurant-style touch. Don’t forget to enjoy every delicious bite!

Conclusion

This homemade Kung Pao Chicken recipe is a total winner – it’s quick, easy, and bursting with amazing flavors that are way better than takeout. It’s the perfect dish for a weeknight meal or for entertaining. So, ditch the delivery apps and give this recipe a try. You won’t be disappointed! Share your photos with us and let us know how you liked it. Subscribe to our newsletter for more delicious recipes!