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Kung Pao Chicken Recipe
4.9 from 48 votes

Kung Pao Chicken Recipe

Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 348 kcal
Course: Main Course
Cuisine: Chinese, American

Ingredients

FOR THE CHICKEN MARINADE
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or use dry sherry
  • 2 teaspoons cornstarch
  • 1 pound chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination, boneless
FOR THE KUNG PAO CHICKEN SAUCE
  • 2 tablespoons soy sauce light
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar or use balsamic vinegar
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon Sichuan peppercorn black pepper is an OK substitute, ground
  • 1 teaspoon chili flakes
FOR THE KUNG PAO CHICKEN
  • 2 tablespoons vegetable oil or use sesame oil
  • 10 dried chili peppers whole (or use chili de arbol - see recipe notes, Chinese variety
  • 2-3 chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper, fresh
  • 4 scallions chopped
  • 3 cloves garlic minced
  • 1/2 cup peanuts roasted
FOR GARNISH
  • scallions
  • chili flakes
  • peanuts roasted peanuts extra, scallions chopped, chili flakes spicy

Instructions

MARINATE THE CHICKEN
    Cup of Yum
  1. In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.
MAKE THE KUNG PAO CHICKEN SAUCE
  1. In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
FOR THE KUNG PAO CHICKEN
  1. Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
  2. Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
  3. Add the scallions and garlic. Stir fry for 1 minute.
  4. Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
  5. Garnish and serve. Best served with cooked rice or noodles.

Notes

  • Calories estimated without rice or noodles.
  • The Dried Peppers. The recipe calls for dried Chinese peppers, which can be found online or in Asian markets or a nearby Chinese grocery store. If you don't have access or can't find them, chile de arbol peppers are great here. 
  • The Fresh Chili Peppers. I use jalapeno peppers or serrano peppers for extra heat, though they are not traditional. You can skip the fresh pods if you'd like, or use vibrant red Chinese peppers or other peppers available to you. 

Nutrition Information

Calories 348kcal (17%) Carbohydrates 11g (4%) Protein 32g (64%) Fat 20g (31%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 73mg (24%) Sodium 1261mg (53%) Potassium 691mg (15%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 663IU (13%) Vitamin C 6mg (7%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 11g 4%
Protein 32g 64%
Fat 20g 31%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Sodium 1261mg 53%
Potassium 691mg 15%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 663IU 13%
Vitamin C 6mg 7%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.