Chinese Kung Pao Chicken Recipe
If you’re craving a meal that’s equal parts bold, savory, and delightfully spicy, Chinese Kung Pao Chicken should be at the very top of your must-make list. This classic dish is a spectacular medley of juicy chicken, crunchy peanuts, and a fiery sauce that packs both sweet and tangy undertones. Not only does it come together surprisingly fast, but it also captures that signature restaurant-quality flavor right in your own kitchen. Whether you’re a dedicated home cook or just starting to explore Chinese cuisine, you’ll quickly see why Chinese Kung Pao Chicken is such a show-stopper on any table.
Ingredients You’ll Need
The beauty of Chinese Kung Pao Chicken is in its unpretentious yet perfectly balanced ingredient list. Each component plays a crucial role—whether adding a punch of aroma, a hint of crunch, or a swirl of silky sauce that pulls everything together into one unforgettable bite.
- Boneless chicken (500 g): Cube this into 2 cm pieces for perfectly tender bites that soak up all the delicious flavors.
- Olive oil (2-3 tbsp): Gives a crisp, clean base for stir-frying without overpowering the other flavors.
- Dried red chilies (5-8, broken): These bring the unmistakable heat and signature Kung Pao color—remove seeds for less fire if you wish!
- Roasted unsalted peanuts (1/2 – 3/4 cup): Add an addictive crunch and a classically nutty undertone.
- Garlic (4 cloves, minced): Delivers essential depth and aroma from the very first sizzle.
- Ginger (1 tsp, minced): Fresh ginger gives warmth and refreshing zing, balancing the bold sauce.
- Chicken stock (1 cup): Infuses savoriness and ensures every bite is juicy—use low-sodium if you prefer.
- Cornflour slurry (1/4 cup): Made from 2 tbsp cornflour and 4 tbsp water—this is your secret to a glossy, clingy sauce.
- Spring onion (3-4 stalks): Separate the green and white parts to use at different cooking stages for brightness and crunch.
- Soy sauce (1 tbsp): Lays down the foundation of savory umami—regular soy delivers balance.
- Rice vinegar (1 tbsp, plus 1 tbsp): A splashy tang that cuts through the richness and brings the sauce to life.
- Salt (1/2 tsp or to taste): Essential for seasoning and pulling together all the flavors.
- White pepper (1/2 tsp): Adds gentle heat and complexity without overpowering the dish.
- Cornflour (1 tbsp): Used in the marinade to give the chicken a soft, velvety finish.
- Dark soy sauce (1 tsp): Adds gorgeous color and an extra layer of savoriness.
- Regular soy sauce (2 tbsp): Helps create depth and that crave-worthy umami tingle.
- Oyster sauce (1 tsp): Brings a touch of richness and a mellow backdrop to the sauce.
- Hoisin sauce (1 tbsp): Sweet, salty, and complex—hoisin is the soul of the sauce.
- Brown sugar (1 tbsp): Balances heat and salt, and rounds off the sauce beautifully.
- Chili flakes (1 tsp): Extra firepower for those who love a little more kick.
- Sesame oil (2 tbsp): Adds a deep, nutty aroma that’s simply irresistible.
How to Make Chinese Kung Pao Chicken
Step 1: Marinate the Chicken
Start by giving your chicken cubes a good soak in a robust marinade. Mix them with the cornflour, soy sauces (both regular and dark), oyster sauce, hoisin sauce, vinegar, brown sugar, white pepper, and a sprinkle of salt. This step isn’t just for flavor—marinating helps the chicken stay moist and makes every bite buttery soft. Thirty minutes of patience here pays off majorly when you taste the final result!
Step 2: Prepare the Sauce
In a small bowl, whisk together the remaining soy sauce, hoisin, oyster sauce, brown sugar, vinegar, chili flakes, sesame oil, and chicken stock. It takes just a minute to stir it all together, and having your sauce ready to go means you’re set up for that signature Chinese Kung Pao Chicken sauce magic when everything hits the pan.
Step 3: Toast the Chilies and Aromatics
Heat up your olive oil in a large, heavy skillet or wok over high heat. Toss in those broken dried red chilies and let them sizzle for about 30 seconds. Next, throw in your garlic and ginger. Stir-fry just until their raw edge is gone—you’re looking for fragrance, not browning. This step sets the stage for the big, bold flavors to come.
Step 4: Stir-Fry the Chicken
Crank up the heat and add your marinated chicken. Let it sear and stir-fry until the pieces are beautifully golden on the outside and almost cooked through. The high heat ensures a little caramelization while keeping the chicken juicy inside.
Step 5: Add Spring Onions and Sauce
Add the sliced white parts of your spring onions and pour in the prepared sauce. Stir-fry everything together for about 2 minutes, letting the sauce bubble and coat every piece. You’ll immediately notice that classic, glossy Kung Pao look and intoxicating aroma.
Step 6: Incorporate Peanuts and Thicken
Now, stir in the roasted peanuts and pour in your chicken stock. Bring the mixture to a gentle bubble, then slowly drizzle in the cornflour slurry while stirring constantly. Stop adding slurry when the sauce reaches your desired thickness—some like it clingy, some prefer it silky and loose. Both are delicious!
Step 7: Finish with Freshness
Right before turning off the heat, sprinkle over the green parts of the spring onions. This pop of color and fresh, oniony bite is the perfect finishing touch. Your Chinese Kung Pao Chicken is now ready to rock the dinner table.
How to Serve Chinese Kung Pao Chicken
Garnishes
Garnishing is where you can have fun and add that chef’s flair! A generous scattering of chopped green onions lends a burst of freshness and color. For extra sparkle, toss on a few whole roasted peanuts or even a hint of toasted sesame seeds just before serving. A final drizzle of sesame oil is heaven for aroma lovers.
Side Dishes
The best partners for Chinese Kung Pao Chicken are fluffy steamed jasmine rice or delicate fried rice, perfect for soaking up every drop of that irresistible sauce. If you want to go green, quick stir-fried bok choy, snow peas, or a fresh cucumber salad are vibrant companions that keep things light and balanced.
Creative Ways to Present
You don’t have to stick to bowls! For parties or a fun twist on takeout night, serve your Kung Pao on lettuce cups for a low-carb bite, or pile it onto a platter surrounded by fresh herbs and lime wedges for build-your-own wraps. If you’re feeling playful, fill up bento boxes with Chinese Kung Pao Chicken, rice, and pickled veggies for an on-the-go lunch that wows.
Make Ahead and Storage
Storing Leftovers
Chinese Kung Pao Chicken stores like a dream! Once cooled, pop leftovers into an airtight container and tuck them into the fridge. The flavors only get richer, and the dish keeps beautifully for up to 3 days. Enjoy quick dinners or flavorful lunch preps all week!
Freezing
To freeze, transfer your cooled Chinese Kung Pao Chicken into freezer-safe bags or containers, removing as much air as possible. It’ll keep its robust flavor in the freezer for up to two months. For best texture, freeze the sauce and chicken separately from rice or sides.
Reheating
Reheat gently in a skillet or microwave, adding a splash of water or chicken stock if needed to keep things saucy and luscious. Stir often to prevent sticking and distribute heat evenly. Just be careful not to overcook, as the chicken can become dry if reheated too long.
FAQs
Is Chinese Kung Pao Chicken very spicy?
It does pack a kick from both dried chilies and chili flakes, but you can easily dial down the heat by using fewer chilies or removing their seeds. You have total control over the spice, making it family-friendly or extra fiery to taste.
Can I use a different protein?
Absolutely! Feel free to swap chicken for diced pork, beef, or even shrimp. Tofu is a fantastic vegetarian option—just press it well and pan-fry until golden before adding to the sauce.
Can I prepare Chinese Kung Pao Chicken sauce ahead of time?
Yes, you can mix up the sauce ingredients in advance and store them in the fridge for several days. This lets you whip up the recipe even faster when it’s time to cook dinner.
What’s the difference between regular and dark soy sauce?
Regular soy sauce is lighter in color and saltier, while dark soy is richer, thicker, and mainly used for color rather than saltiness. Using both gives your sauce great depth and an appealing look.
Should peanuts be salted or unsalted?
For authentic flavor, stick with unsalted roasted peanuts so you don’t throw off the seasoning balance of your Chinese Kung Pao Chicken. You can always sprinkle a bit of salt on top if you crave more!
Final Thoughts
There’s just something so irresistible about the bold flavors and perfect textures in Chinese Kung Pao Chicken. It’s colorful, vibrant, and a guaranteed crowd-pleaser that you’ll reach for again and again. Give it a try—you’ll soon discover why it’s a beloved classic around the world!
Print
Chinese Kung Pao Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Kung Pao Chicken recipe is a flavorful and spicy stir-fry dish that combines tender chicken, crunchy peanuts, and a medley of aromatic spices. Perfect for a quick and satisfying meal!
Ingredients
Marinade:
- 500 g boneless chicken (cut into 2 cm cubes)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp cornflour
- 1 tsp dark soy sauce
Stir-Fry:
- 2–3 tbsp olive oil
- 5–8 dried red chilies (broken up in small pieces)
- 4 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 cup chicken stock
- 1/4 cup cornflour slurry (2 tbsp cornflour mixed with 4 tbsp water)
- 3–4 stalks spring onion (green and white parts sliced separately)
- 1 tsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp chili flakes
- 2 tbsp sesame oil
Instructions
- Marinate: Combine chicken with marinade ingredients, marinate for 30 minutes.
- Sauce: Prepare sauce mixture and set aside.
- Stir-Fry: Heat olive oil, add red chilies, ginger, and garlic. Stir-fry briefly. Add marinated chicken and cook. Stir in sauce, peanuts, and chicken stock. Thicken with cornflour slurry. Finish with green onions.
- Serve: Enjoy hot with steamed rice.
Notes
- You can adjust the spice level by adding more or less red chilies.
- For a vegetarian version, replace chicken with tofu or vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 730mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Kung Pao Chicken, Chinese Chicken Stir-Fry, Spicy Chicken Recipe
