Kung Pao Chicken Recipe: A Flavor-Packed Classic You Can Master at Home
A bold and savory Chinese takeout favorite made at home with tender marinated chicken, crunchy peanuts, and a perfectly balanced sweet-heat Kung Pao sauce.
Servings: 4
Ingredients
- Chicken Marinade
- 2 chicken breasts 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 divided
- 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
Instructions
- Cut the chicken breasts into bite-sized pieces. In a mixing bowl, combine the cornstarch, soy sauce, Sherry or Shaoxing wine, and oil. Add the chicken and mix until evenly coated. Let the chicken marinate for at least 10 minutes to tenderize.
- While the chicken marinates, prepare the sauce by whisking together the low-sodium soy sauce, dark soy sauce, chicken broth, vinegar, Sherry or Shaoxing wine, hoisin sauce, sugar, and cornstarch until fully combined and smooth.
- Heat a wok or large skillet over medium-high heat and add 2 tablespoons of oil. Once hot, add the marinated chicken and stir-fry until lightly golden and nearly cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.
- Add the remaining 2 tablespoons of oil to the same pan. Add the dried chilies, bell peppers, ginger, and garlic. Stir-fry for about 4 minutes until fragrant and the peppers begin to soften.
- Pour the prepared Kung Pao sauce into the pan with the vegetables and cook until the sauce thickens and coats the back of a spoon.
- Return the chicken to the pan and toss everything together until well coated. Add the green onions, roasted peanuts, and sesame seeds if using. Stir once more and remove from heat. Serve hot.
Notes
Marinating the chicken with cornstarch is key to achieving tender, restaurant-style texture.
Adjust the heat level by adding more or fewer dried chilies depending on your spice preference.
This dish is best served immediately but leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
Calories: 442kcal | Carbohydrates: 15g | Protein: 33g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 1405mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg