Kung Pao Chicken is a classic Chinese stir-fry dish that’s beloved for its perfect harmony of flavors—savory, sweet, spicy, and tangy—all balanced in one delicious bite. Originating from the Sichuan province, this dish traditionally combines tender pieces of marinated chicken with crunchy peanuts, vegetables, and dried red chilies in a rich, glossy sauce. It’s one of those dishes that feels both comforting and exciting, especially when served hot over a bed of steamed rice.
What makes Kung Pao Chicken so satisfying is its combination of textures and flavors. The chicken is marinated until juicy and flavorful, then seared until golden. Bright bell peppers and green onions add crunch and color, while garlic, ginger, and dried chilies bring layers of spice and depth. A finishing toss in the signature sauce made with soy sauce, hoisin, vinegar, and sugar ties everything together with a sweet-savory glaze. It’s quick, bold, and better than takeout.
Why You’ll Love This Recipe
• Restaurant-quality stir-fry at home
• Full of bold, layered flavor
• Quick and easy—ready in under 40 minutes
• Customizable spice level
• Great served with rice or noodles
Ingredients
Chicken Marinade
• 1½ tablespoons Shaoxing wine or dry sherry
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons cornstarch
• 1½ lbs boneless skinless chicken breast, cut into bite-sized pieces
Kung Pao Sauce
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon balsamic vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons granulated sugar
• 3 tablespoons water
• 1 tablespoon cornstarch
Kung Pao Stir Fry
• 3 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2–4 dried red chilies, seeded and chopped
• 4 green onions, cut into ¾-inch pieces
• ½ cup unsalted roasted peanuts
Instructions
Step 1: Marinate the Chicken
In a medium bowl, whisk together Shaoxing wine, soy sauce, and cornstarch. Add the chicken pieces and toss to coat. Let the chicken marinate at room temperature for 30 minutes to tenderize and infuse flavor.
Step 2: Prepare the Sauce
In another medium bowl, whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, sugar, water, and cornstarch. Set the sauce aside—it will be used to finish the dish.
Step 3: Cook the Chicken
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan.
Cook until the chicken is golden brown on one side, then flip and cook the other side until the chicken is fully cooked through. Work in batches if necessary to avoid steaming. Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
Step 4: Stir Fry the Vegetables
Add the remaining 1 tablespoon vegetable oil to the same skillet or wok. Raise the heat to medium-high.
Add the diced red and green bell peppers, and stir fry for about 1 minute to soften slightly. Reduce the heat to low and add the minced garlic, grated ginger, dried red chilies, green onions, and peanuts.
Stir constantly for 1 minute to avoid burning and to let the aromatics bloom.
Step 5: Add the Sauce and Combine
Whisk the sauce once more to recombine any settled starch. Pour it into the skillet with the vegetables.
Cook over medium heat, stirring frequently, until the sauce thickens and becomes glossy—about 2–3 minutes.
Return the cooked chicken to the pan and toss to coat it thoroughly in the sauce. Cook for another 2 minutes to warm the chicken through and meld the flavors.
Step 6: Serve
Serve the Kung Pao Chicken immediately over steamed white rice, fried rice, or noodles. Garnish with extra green onions, sesame seeds, or a drizzle of chili oil if desired.
Tips for Success
• Use high heat for a quick stir fry: Cooking quickly over high heat helps preserve the crunch of vegetables and gives the chicken a great sear.
• Adjust heat by chili count: Use 2 chilies for mild, 4+ for spicy. You can also add chili oil or crushed red pepper for extra kick.
• Use Shaoxing wine if possible: This adds authentic flavor, but dry sherry is a fine substitute.
• Prep ahead: Have everything chopped and ready before cooking—this dish comes together fast.
• Try different proteins: This sauce and stir-fry method works well with shrimp, pork, or tofu.
Storage and Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely and store in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals, stirring between each.
Kung Pao Chicken is the kind of dish that delivers on all fronts—flavor, texture, and satisfaction. Once you try it homemade, you may never go back to the takeout version. Whether for a quick dinner or impressing guests, this recipe is a keeper.
