Description
This Kung Pao Chicken recipe delivers bold, spicy flavors combined with tender chicken, crunchy peanuts, and a perfectly balanced savory, sweet, and tangy sauce. Ready in under 30 minutes, it’s an ideal quick and easy meal for busy weeknights, featuring a delightful mix of textures and customizable heat.
Ingredients
Scale
Protein
- 1 lb chicken breasts or thighs, diced into bite-sized cubes
Nuts
- 1/3 cup roasted peanuts (lightly toasted recommended)
Spices & Aromatics
- 6–8 dried red chili peppers (adjust based on desired spice level)
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
Sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/4 cup water
- 1 teaspoon cornstarch
Oils & Garnishes
- 2 tablespoons vegetable oil (neutral oil for stir-frying)
- 1 teaspoon sesame oil
- 3 green onions, sliced (reserve some for garnish)
Instructions
- Prep the Ingredients: Dice the chicken into bite-sized cubes. Finely chop garlic and ginger. Slice green onions, and measure out the peanuts and dried red chili peppers. Having all ingredients ready before cooking ensures a smooth and fast stir-fry process.
- Make the Sauce: In a small bowl, combine soy sauce, rice vinegar, sugar, water, and cornstarch. Whisk well until the sugar and cornstarch are fully dissolved, creating a savory and tangy sauce to coat the chicken.
- Stir-fry the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside to keep warm.
- Cook Aromatics and Peppers: In the same pan, add a little more oil if needed. Toss in dried red chili peppers, garlic, and ginger. Stir quickly to release their fragrance without burning, forming the aromatic base of the dish.
- Combine Everything: Return the cooked chicken to the pan and pour in the prepared sauce. Stir constantly as the sauce thickens and clings to the chicken and aromatics. Add the peanuts and most of the sliced green onions, keeping some aside for garnish.
- Final Touches: Drizzle sesame oil over the dish for a nutty aroma. Toss everything together one last time, then transfer the Kung Pao Chicken to a serving plate. Sprinkle the reserved green onions on top for a fresh bite and vibrant color.
Notes
- Use chicken thighs for juicier and more flavorful meat in stir-fries.
- Don’t skip cornstarch—it thickens the sauce to give that glossy, irresistible texture.
- Lightly toast peanuts before adding to enhance their crunch and flavor.
- Cook on high heat for a quick sear that locks in moisture and flavor.
- Adjust chili peppers gradually to control the spice level to your preference.
- Prep all ingredients beforehand to avoid burning garlic or ginger during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Kung Pao Chicken, spicy chicken recipe, Chinese stir-fry, quick dinner, easy chicken recipe, gluten-free Chinese food
