Kung Pao Chicken Recipe (The Best!)

Name: Kung Pao Chicken Recipe (The Best!)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 people
Ingredients: 12 oz. (350g) boneless & skinless chicken breasts; 3 tablespoons roasted peanuts; 6-8 dried red chilies; 3 tablespoons oil; 5 lices fresh ginger; 2 cloves garlic; 1 talk scallion; 1 tablespoon cornstarch; 2 teaspoons soy sauce; 1 tablespoon Chinese Shaoxing rice wine; 1 teaspoon oil; 1 1/2 tablespoon soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon sugar; 1/4 teaspoon Chinese black vinegar; 2 tablespoons water; 1 teaspoon cornstarch

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4.6

747 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
3 people
Calories
360 kcal
Course
Main Course
Cuisine
Chinese

Kung Pao Chicken Recipe (The Best!)

Kelsey Carr

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Kung Pao Chicken is a classic Chinese stir-fry dish with tender chicken and crunchy peanuts in a savory, spicy Kung Pao sauce. This beginner-friendly, easy and authentic recipe pairs perfectly with steamed rice for a satisfying meal at home.

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Ingredients

Servings

12 oz. (350g) boneless & skinless chicken breasts
3 tablespoons roasted peanuts
6-8 dried red chilies seeded and cut into halves
3 tablespoons oil
5 lices fresh ginger peeled
2 cloves garlic sliced diagonally
1 talk scallion cut into rings

Marinade:

1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine optional
1 teaspoon oil

Kung Pao Sauce:

1 1/2 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon Chinese black vinegar
2 tablespoons water
1 teaspoon cornstarch

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Instructions

Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken into small cubes and marinate with the marinade ingredients for 30 minutes.
Mix the ingredients for the Kung Pao Sauce in a small bowl and set it aside.
Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it's 70% cooked. Remove it from the wok and set it aside. (The surface of the chicken should turn white and opaque, but it should not be fully cooked at this point.)
Clean the wok or skillet with paper towels, then heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies.
Stir-fry the dried red chilies until aromatic, then add the chicken. Briefly stir-fry before adding the roasted peanuts.
Add the sauce and stir continuously until the chicken is well coated. Then, add the scallions and mix thoroughly with the chicken.
Dish out the Kung Pao chicken and serve immediately with steamed rice.

Notes

You can try my Kung Pao Shrimp recipe. If you are a beef lover, you can make Kung Pao Beef.
You can use rice vinegar, red wine vinegar, or apple cider vinegar instead of Chinese black vinegar. For the best and most authentic taste profile, go for Chinese Chinkiang Black Vinegar. I recommend Gold Plum Chinkiang Vinegar (镇江香醋).
Different soy sauces vary in taste and sodium levels, so adjust the saltiness accordingly.
If the sauce tastes too salty, add more sugar and water. If it's not salty enough, add a little salt to taste.
Heat the wok or skillet until a swirl of smoke appears, before you start the cooking process. High heat ensures that the ingredients cooked in a flash and the final dish is infused with wok hei, or breath of wok.
Cut the chicken into uniform pieces so they cook evenly.
Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.
If you’re a seasoned home cook who values authenticity, consider adding 1 teaspoon of Sichuan peppercorns and 1 teaspoon of hot chili oil to my recipe. Feel free to adjust the amount of dried red chilies to suit your taste preferences.

Nutrition Information

Show Details

Serving 3g Calories 360kcal (18%) Carbohydrates 9g (3%) Protein 29g (58%) Fat 23g (35%) Saturated Fat 3g (15%) Polyunsaturated Fat 20g Cholesterol 73mg (24%) Sodium 872mg (36%) Fiber 5g (20%) Sugar 2g (4%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 360 kcal

% Daily Value*

Serving	3g
Calories	360kcal	18%
Carbohydrates	9g	3%
Protein	29g	58%
Fat	23g	35%
Saturated Fat	3g	15%
Polyunsaturated Fat	20g	118%
Cholesterol	73mg	24%
Sodium	872mg	36%
Fiber	5g	20%
Sugar	2g	4%