If you’re craving something spicy, saucy, and packed with flavor, Kung Pao Chicken is your go-to today.

You and I both know there’s something magical about that combo of tender chicken, crunchy peanuts, and those little kicks of heat on it.

This one’s bold, delicious, and way easier than you might think. YOU’LL SEE!

Ingredients

For the chicken marinade:

• 1 lb boneless, skinless chicken thighs (cut into bite-size pieces)

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp cornstarch

For the sauce:

• 2 tbsp soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese black vinegar (or rice vinegar)

• 1 tbsp hoisin sauce

• 1 tbsp sugar

• 1/2 tsp cornstarch

• 3 tbsp water

For the stir-fry:

• 2 tbsp vegetable oil

• 6–8 dried red chilies (cut in half, seeds shaken out if too spicy)

• 1/2 tsp Sichuan peppercorns (optional, but authentic)

• 3 garlic cloves (minced)

• 1 inch fresh ginger (minced)

• 1/2 cup unsalted roasted peanuts

• 3 green onions (cut into 1-inch pieces)

How to Make Kung Pao Chicken

Step 1: Marinate the chicken. In a bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10–15 minutes.

Step 2: Whisk together all the sauce ingredients in a small bowl and set aside.

Step 3: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove from the pan and set aside.

Step 4: In the same pan, add the remaining 1 tablespoon of oil. Add dried chilies and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant.

Step 5: Add garlic and ginger. Stir for 30 seconds.

Step 6: Toss in the cooked chicken, peanuts, and green onions. Stir everything together.

Step 7: Pour in the sauce and stir well. Let it bubble for a minute until slightly thickened.

Step 8: Taste and adjust if needed. Serve hot over rice.

Common Mistakes to Avoid

• Don’t skip the marinade—it keeps the chicken juicy.

• Be careful not to burn the garlic or chilies—they turn bitter fast.

• Don’t overcrowd the pan; it’ll steam instead of sear.

• Avoid using raw peanuts; go for roasted for the best texture.

Recipe Best Tips

• Use chicken thighs—they stay tender.

• Cut everything the same size for even cooking.

• Toast your peppercorns before grinding to bring out more flavor.

• Want more heat? Leave the seeds in the chilies.

Serving Suggestions

• Serve with steamed jasmine or white rice.

• Add a side of stir-fried bok choy or broccoli.

• Top with extra chopped scallions for freshness.

• Pair with a cold drink—it’s got a little kick.

Storage and Freezing

• Store leftovers in an airtight container for up to 3 days.

• Reheat in a skillet over medium heat for the best texture.

• You can freeze it, but the peanuts may soften.

• If freezing, do it before adding peanuts for better results.

FAQs

Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier.

Q: What if I don’t have Sichuan peppercorns?
A: You can skip them, but they add that classic tingly flavor.

Q: Is it supposed to be very spicy?
A: It has heat, but you control the spice level by how many chilies and seeds you use.

Q: Can I make this vegetarian?
A: Yes! Try tofu or mushrooms instead of chicken.

Q: What can I substitute for Shaoxing wine?
A: Dry sherry or even apple juice in a pinch.

Q: How do I make it less salty?
A: Use low-sodium soy sauce and skip the dark soy.

Q: Can I double the sauce?
A: Absolutely—if you like it saucier, go for it!

Conclusion

Kung Pao Chicken is one of those dishes that feels like takeout but tastes even better homemade. You get to control the spice, the texture, and make it just how you like it.

Try it and let me know how yours turns out. I’d love to hear about it!

You Might Also Want To Try

• Chicken Tikka Masala
• Chicken Lettuce Wraps
• Chicken And Rice Casserole

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Continue to Content

Kung Pao Chicken

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Spicy, savory, and full of crunch, Kung Pao Chicken hits all the right notes. Easy to cook and better than takeout.

Print

Ingredients

• For the chicken marinade:
• 1 lb boneless, skinless chicken thighs (cut into bite-size pieces)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• For the sauce:
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Chinese black vinegar (or rice vinegar)
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1/2 tsp cornstarch
• 3 tbsp water
• For the stir-fry:
• 2 tbsp vegetable oil
• 6–8 dried red chilies (cut in half, seeds shaken out if too spicy)
• 1/2 tsp Sichuan peppercorns (optional, but authentic)
• 3 garlic cloves (minced)
• 1 inch fresh ginger (minced)
• 1/2 cup unsalted roasted peanuts
• 3 green onions (cut into 1-inch pieces)

Instructions

Step 1: Marinate the chicken. In a bowl, mix the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10–15 minutes.

Step 2: Whisk together all the sauce ingredients in a small bowl and set aside.

Step 3: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through. Remove from the pan and set aside.

Step 4: In the same pan, add the remaining 1 tablespoon of oil. Add dried chilies and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant.

Step 5: Add garlic and ginger. Stir for 30 seconds.

Step 6: Toss in the cooked chicken, peanuts, and green onions. Stir everything together.

Step 7: Pour in the sauce and stir well. Let it bubble for a minute until slightly thickened.

Step 8: Taste and adjust if needed. Serve hot over rice.

Notes

• Always prep everything before you start—it goes fast.
• Adjust the spice level to your taste.
• Reheat gently so the chicken stays tender.

Nutrition Information

Yield 4
Amount Per Serving Calories ~380 per serving

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