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Kung Pao Chicken Recipe
5 from 36 votes

Kung Pao Chicken Recipe

Kung Pao Chicken is a flavorful stir-fry dish of marinated chicken cubes cooked with peanuts, dried chilies, garlic, ginger, and green onions in a tangy, slightly sweet, and savory sauce made from soy, Shaoxing wine, vinegar, and brown sugar. The dish combines tender chicken with crunchy peanuts and spicy-sour notes. It suits dinner or lunch when you want a balanced spicy and savory Chinese-inspired meal.

Prep Time
20 mins
Cook Time
10 mins
Servings: 4
Calories: 852 kcal
Course: Main Course
Cuisine: Asian

Ingredients

For the Marinade:
  • 2 pounds chicken breast cut into ½” cubes, boneless skinless
  • 1 egg white
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • salt coarse, to taste
  • black pepper coarse, to taste
  • 2 to 4 tablespoons neutral cooking oil generic cooking oil
For the Vegetables and Sauce
  • 3 tablespoons neutral cooking oil generic cooking oil
  • ½ cup peanuts unsalted
  • ½ cup chicken stock
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons black vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil
  • 4 garlic thinly sliced, cloves
  • 1 ginger thinly sliced, peeled
  • 2/3 cup dried chili
  • 1 teaspoon Sichuan peppercorns roughly minced
  • 6 green onions cut into 1” pieces

Instructions

    Cup of Yum
  1. Marinade: Add the cubed chicken to a large bowl with an egg white, soy sauce, Shaoxing wine, corn starch, and salt and pepper and thoroughly mix until combined. You can cover or keep it uncovered and marinate in the refrigerator for 20 to 30 minutes.
  2. Sauce: In the meantime, whisk together the chicken stock, Shaoxing wine, soy sauce, brown sugar, black vinegar, and cornstarch in a medium-sized bowl until mixed and smooth. Set it aside.
  3. Pour 3 tablespoons of cooking oil into a wok over medium-high heat until smoke begins to roll off the wok, and then add the peanuts and cook for 2 to 3 minutes or just until lightly fried. Set them aside on paper towels to drain.
  4. Next, replace the oil with 2 tablespoons of new cooking oil over high heat and add the chicken to the wok and immediately push the chicken up the sides of the pan using a large stir-fry spoon to sear it. Cook it for a total of 30 to 45 seconds.
  5. Next, hold the handle of the wok in one hand while placing your cooking spoon in the center of the pan. Trock the wok handle back and forth while moving the spoon in a small circular motion to stir-fry the chicken. Do this for 50 to 60 seconds until the chicken is cooked throughout. Set it aside on a plate.
  6. Return the wok to the cooktop over high heat and pour in the sesame oil, and stir fry the garlic and ginger for 1 to 2 minutes or until lightly browned. Add in the dried chiles and peppercorns.
  7. Add in the sauce and cook until it becomes thick, like syrup, which only takes about 30 to 45 seconds.
  8. Put the cooked chicken back into the wok and add in the green onions and gently mix until combined. Serve.

Notes

  • This dish is best served immediately but can be kept warm for up to 15 minutes before serving.
  • Store refrigerated leftovers up to 3 days or freeze for up to 3 months; thaw overnight before reheating.
  • Reheat gently in a pan with water added to prevent drying out.
  • Feel free to adjust the type and amount of dried chilies to control spiciness.
  • Shaoxing wine can be substituted with dry sherry or rice cooking wine.
  • Brown sugar can be replaced with regular sugar or honey for sweetness.
  • Cook chicken in batches if necessary, adding oil between batches.
  • Adding vegetables such as broccoli, carrots, or bell peppers can enhance the dish.

Nutrition Information

Calories 852kcal (43%) Carbohydrates 55g (18%) Protein 62g (124%) Fat 42g (65%) Saturated Fat 5g (25%) Polyunsaturated Fat 12g (71%) Monounsaturated Fat 21g (105%) Trans Fat 0.1g (5%) Cholesterol 146mg (49%) Sodium 1871mg (78%) Potassium 1895mg (40%) Fiber 14g (56%) Sugar 27g (54%) Vitamin A 10699IU (214%) Vitamin C 20mg (22%) Calcium 80mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 852

% Daily Value*

Calories 852kcal 43%
Carbohydrates 55g 18%
Protein 62g 124%
Fat 42g 65%
Saturated Fat 5g 25%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 21g 105%
Trans Fat 0.1g 5%
Cholesterol 146mg 49%
Sodium 1871mg 78%
Potassium 1895mg 40%
Fiber 14g 56%
Sugar 27g 54%
Vitamin A 10699IU 214%
Vitamin C 20mg 22%
Calcium 80mg 8%
Iron 5mg 28%

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