Alright, we’re talking about a dish that’s got it all—flavor, spice, and that perfect balance of savory and sweet. If you’ve been craving something bold and satisfying, this Kung Pao Chicken recipe is about to hit all the right notes. Whether you’re a fan of takeout or just love diving into a dish that packs a punch, Kung Pao Chicken is one of those classics that will keep you coming back for more. And the best part? You can make it at home, with ingredients you probably already have in your kitchen. Let’s jump into it, and I’ll show you how to take your taste buds on a trip to flavor town.
Check out my Other Recipes:
- Creamy Cajun Chicken Stuffed Shells
- Boneless Garlic Parmesan Wings
- Easy One-Pot Jambalaya Recipe
- Blackened Catfish Recipe
- Classic Southern Hush Puppies Recipe
Kung Pao Chicken isn’t just another stir-fry—it’s an explosion of flavors! We’re talking tender chicken marinated in soy sauce and wine, then stir-fried with dried chilies, bell peppers, and peanuts. The sauce? Oh man, it’s got that umami-rich soy, a hint of sweetness, and a little vinegar to cut through everything just right. Whether you’re serving this up for a quick weeknight dinner or impressing guests at a family gathering, Kung Pao Chicken brings the kind of taste that has everyone asking for seconds. Plus, once you master this recipe, you’ve got a restaurant-quality dish that’ll make you rethink ever picking up the phone to order takeout again.
Ingredients
Chicken Marinade:
- 24 oz boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp cornstarch
- 4 tbsp low-sodium soy sauce
- 2 tbsp dry Sherry wine or Chinese Shaoxing wine
- 2 tsp oil
Kung Pao Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tsp dark soy sauce
- 1/2 cup low-sodium chicken broth
- 2 tbsp Chinese black vinegar or balsamic vinegar
- 2 tbsp dry Sherry wine or Chinese Shaoxing wine
- 2 tsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch
Stir-Fry:
- 4 tbsp oil (for frying)
- 6 dried red chili peppers (roughly chopped)
- 1/2 large green bell pepper (cut into bite-sized pieces)
- 1/2 large red bell pepper (cut into bite-sized pieces)
- 1 tbsp fresh ginger (minced)
- 4 large garlic cloves (pressed or minced, about 2 tbsp)
- 6 green onions (cut into bite-sized pieces)
- 1/2 cup roasted peanuts
- 1 tsp sesame seeds (optional, for garnish)
Step-by-Step Guide to Prepare Kung Pao Chicken
Marinate the Chicken
First up, grab your chicken breast and cut it into bite-sized cubes. Now, in a mixing bowl, combine the cornstarch, low-sodium soy sauce, dry Sherry or Shaoxing wine, and oil. Add the chicken pieces to the marinade and mix it up until all the pieces are coated. Let this sit for at least 10 minutes—longer if you’ve got the time. The cornstarch helps make the chicken super tender and gives it that smooth texture when you stir-fry it.
Make the Kung Pao Sauce
While the chicken is marinating, let’s whip up that irresistible sauce. In a bowl, whisk together the low-sodium soy sauce, dark soy sauce, chicken broth, black vinegar (or balsamic vinegar), dry Sherry (or Shaoxing wine), hoisin sauce, sugar, and cornstarch. Make sure the cornstarch is fully dissolved—this is key to getting the sauce to thicken up just right when you stir-fry.
Cook the Chicken
Heat up a wok or a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, toss in the marinated chicken. Stir-fry the chicken until it’s golden brown and almost fully cooked, about 5-7 minutes. You want the chicken to develop a nice sear while staying juicy on the inside. Once cooked, remove it from the pan and set it aside.
Stir-Fry the Veggies and Chilies
In the same pan, add the remaining 2 tablespoons of oil. Throw in the roughly chopped dried chilies, bell peppers, minced ginger, and garlic. Stir-fry everything together for about 4 minutes. The key here is to let those chilies infuse the oil with heat and flavor while softening up the peppers and bringing out that garlic-ginger aroma.
Add the Sauce
Now it’s time to pour in that Kung Pao sauce you prepped earlier. Stir it in with the veggies and let it cook for a couple of minutes until the sauce starts to thicken. You’ll know it’s ready when it coats the back of your spoon. As soon as that happens, toss the chicken back into the pan and mix it all together so that every bite of chicken is coated in that delicious sauce.
Finish with Peanuts and Garnishes
Once everything is well mixed, throw in the green onions, roasted peanuts, and, if you’re feeling fancy, a sprinkle of sesame seeds. Give it all one last stir to combine, and just like that—you’ve got yourself a plate of Kung Pao Chicken that’ll knock your socks off.
Expert Tips and Tricks
- Prep Everything First: This is one of those dishes that comes together fast, so it’s best to have all your ingredients prepped and ready to go before you start cooking. That way, you can focus on getting the stir-fry just right without scrambling to chop something mid-cook.
- Control the Heat: Kung Pao Chicken has a nice kick from the dried chilies, but you can easily adjust the spice level to suit your taste. Remove the seeds from the chilies to dial back the heat, or leave them in if you like it spicy.
- Don’t Overcrowd the Pan: When cooking the chicken, make sure not to overcrowd the pan. You want the chicken to sear and get that nice golden-brown color, which won’t happen if the pieces are too close together. Cook in batches if needed.
- Get the Right Vinegar: Chinese black vinegar adds a unique tangy flavor that really sets this dish apart. If you can’t find it, balsamic vinegar works as a good substitute, but it’s worth hunting down the real deal if you can.
- Serve Immediately: Kung Pao Chicken is best served fresh, while the peanuts are still crunchy and the sauce is perfectly coating the chicken. It loses some of its magic if it sits too long.
One of the best things about Kung Pao Chicken is how versatile it is. You can tweak this recipe to match your preferences or switch things up based on what you have on hand. Here are some fun variations you can try:
- Kung Pao Shrimp: Swap out the chicken for shrimp. Marinate and stir-fry the shrimp just like the chicken, but reduce the cooking time since shrimp cook faster.
- Vegetarian Kung Pao: Replace the chicken with tofu or tempeh for a plant-based version. Tofu works great because it soaks up all that delicious sauce.
- Kung Pao Beef: Beef slices add a hearty twist to this dish. Use thinly sliced flank steak and follow the same marinade and stir-fry process.
- Spicy Kung Pao Chicken: Crank up the heat by adding more dried chilies or a tablespoon of chili paste (like sambal oelek) to the sauce.
- Sweet and Spicy Kung Pao: Add pineapple chunks or a bit of honey to the sauce for a sweet contrast to the spicy flavors.
- Cashew Kung Pao Chicken: Substitute the peanuts with cashews for a slightly different nutty flavor.
- Kung Pao Chicken with Mushrooms: Add mushrooms like shiitake or button mushrooms for a meaty texture that pairs well with the chicken.
- Kung Pao Chicken Noodles: Toss cooked noodles into the stir-fry at the end for a Kung Pao Chicken noodle bowl.
- Gluten-Free Kung Pao Chicken: Use tamari or gluten-free soy sauce to make this dish gluten-free.
- Low-Carb Kung Pao Chicken: Serve it with cauliflower rice instead of regular rice for a low-carb meal.
- Extra Crunchy Kung Pao: Add more roasted nuts like almonds or hazelnuts for an even crunchier texture.
- Szechuan Kung Pao: Add a spoonful of Szechuan peppercorns for that signature numbing spice that Szechuan cuisine is known for.
- Kung Pao with Zucchini: Swap the bell peppers for zucchini or a mix of zucchini and squash for a summer twist.
- Herbed Kung Pao Chicken: Add fresh herbs like cilantro or Thai basil at the end for a burst of freshness.
- Kung Pao Chicken Salad: Serve the Kung Pao Chicken over a bed of greens for a spicy and crunchy salad.
What to Serve with Kung Pao Chicken
Now, Kung Pao Chicken is already packed with flavor, but pairing it with the right sides can really make your meal complete. Here are 15 tasty options to serve alongside it:
- Steamed Jasmine Rice: A classic, no-fail option that soaks up all that delicious sauce.
- Fried Rice: Take your rice game up a notch by serving it with some fried rice, loaded with eggs, veggies, and a hint of soy sauce.
- Garlic Noodles: Simple, buttery garlic noodles make for a delicious and easy side.
- Stir-Fried Bok Choy: Light, garlicky bok choy brings a fresh green element to your meal.
- Egg Drop Soup: Serve a bowl of light egg drop soup to start the meal off right.
- Hot and Sour Soup: Another great soup option to complement the bold flavors of Kung Pao Chicken.
- Spring Rolls: Crispy, fresh spring rolls with a dipping sauce pair perfectly with the bold flavors of this dish.
- Steamed Dumplings: Soft, savory dumplings filled with pork or veggies make a great side.
- Szechuan Green Beans: Spicy, stir-fried green beans are a delicious match for the chicken.
- Cucumber Salad: A cool, refreshing cucumber salad cuts through the heat of the dish.
- Lo Mein: Noodles stir-fried with veggies and soy sauce make a hearty side.
- Sesame Chicken: Double up on the protein with some sticky, sweet sesame chicken on the side.
- Chinese Broccoli (Gai Lan): Steamed or stir-fried Chinese broccoli adds a nice bitter contrast to the spicy chicken.
- Egg Rolls: Crispy egg rolls filled with cabbage, carrots, and pork are a perfect pairing.
- Sweet and Sour Pork: Another Chinese classic that goes great with Kung Pao Chicken for a flavor-packed meal.
Storage Tips
Got leftovers? No problem. Here’s how you can store your Kung Pao Chicken:
- Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3 days. The chicken will still be tasty, though the peanuts may lose some of their crunch.
- Freezer: You can freeze Kung Pao Chicken for up to 2 months. Just make sure to freeze it in an airtight container or freezer-safe bag. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stovetop until warmed through.
To reheat, simply toss the leftovers in a hot skillet or microwave it until it’s heated to your liking. Add a splash of water or chicken broth to loosen up the sauce if it thickened too much in the fridge or freezer.
How Much Kung Pao Chicken Should I Make for Family Gatherings?
When it comes to feeding a crowd, you’ll want to scale up the recipe. For a typical family gathering with about 8-10 people, doubling the recipe should be more than enough. The current recipe serves about 4, so if you’re expecting 10-12 people, make sure to prepare twice the amount of ingredients, which should yield plenty for everyone, with some leftovers to enjoy the next day.
How Far in Advance Can I Make Kung Pao Chicken?
Kung Pao Chicken is best enjoyed fresh, but you can absolutely prep parts of the recipe in advance. Here’s what you can do ahead of time:
- Marinate the chicken: You can marinate the chicken up to 24 hours in advance. Just keep it covered in the fridge until you’re ready to cook.
- Make the sauce: The Kung Pao sauce can be mixed up to 3 days ahead. Store it in an airtight container in the fridge.
- Chop the veggies: Save some time by chopping the bell peppers, green onions, garlic, and ginger ahead of time. Store them in separate containers in the fridge for up to 2 days.
When it’s time to cook, everything will come together in a flash!
Kung Pao Chicken Recipe: A Flavor-Packed Classic You Can Master at Home
Chicken Marinade:
Kung Pao Sauce:
Stir-Fry:
Instructions
- First up, grab your chicken breast and cut it into bite-sized cubes. Now, in a mixing bowl, combine the cornstarch, low-sodium soy sauce, dry Sherry or Shaoxing wine, and oil. Add the chicken pieces to the marinade and mix it up until all the pieces are coated. Let this sit for at least 10 minutes—longer if you’ve got the time. The cornstarch helps make the chicken super tender and gives it that smooth texture when you stir-fry it.
- While the chicken is marinating, let’s whip up that irresistible sauce. In a bowl, whisk together the low-sodium soy sauce, dark soy sauce, chicken broth, black vinegar (or balsamic vinegar), dry Sherry (or Shaoxing wine), hoisin sauce, sugar, and cornstarch. Make sure the cornstarch is fully dissolved—this is key to getting the sauce to thicken up just right when you stir-fry.
- Heat up a wok or a large skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, toss in the marinated chicken. Stir-fry the chicken until it’s golden brown and almost fully cooked, about 5-7 minutes. You want the chicken to develop a nice sear while staying juicy on the inside. Once cooked, remove it from the pan and set it aside.
- In the same pan, add the remaining 2 tablespoons of oil. Throw in the roughly chopped dried chilies, bell peppers, minced ginger, and garlic. Stir-fry everything together for about 4 minutes. The key here is to let those chilies infuse the oil with heat and flavor while softening up the peppers and bringing out that garlic-ginger aroma.
- Now it’s time to pour in that Kung Pao sauce you prepped earlier. Stir it in with the veggies and let it cook for a couple of minutes until the sauce starts to thicken. You’ll know it’s ready when it coats the back of your spoon. As soon as that happens, toss the chicken back into the pan and mix it all together so that every bite of chicken is coated in that delicious sauce.
- Once everything is well mixed, throw in the green onions, roasted peanuts, and, if you’re feeling fancy, a sprinkle of sesame seeds. Give it all one last stir to combine, and just like that—you’ve got yourself a plate of Kung Pao Chicken that’ll knock your socks off.
