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4.6 from 747 votes

Kung Pao Chicken Recipe (The Best!)

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Mix the ingredients for the Kung Pao Sauce in a small bowl and set it aside.
  3. 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.)
  4. 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.
  5. Stir-fry the dried red chilies until aromatic, then add the chicken. Briefly stir-fry before adding the roasted peanuts.
  6. Add the sauce and stir continuously until the chicken is well coated. Then, add the scallions and mix thoroughly with the chicken.
  7. 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

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

% 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%

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