Kung Pao Chicken Recipe
A stir-fry classic, Kung Pao Chicken is a flavorful Chinese dish known for its irresistible sweet, savory, and spicy sauce with a signature numbing heat from Sichuan peppercorns.
This takeout favorite brings the perfect balance of crunch, spice, and rich umami notes, made in under 30 minutes using tender chicken, roasted peanuts, and dried chilies.
Star Ingredients That Make Kung Pao Chicken Irresistible
- Chicken thighs – Juicy, flavorful, and perfect for soaking up that bold sauce
- Dried red chilies – Bring the iconic fiery kick; adjust to taste for custom heat levels
- Sichuan peppercorns – Add that famous tingly numbness for authentic flavor depth
- Dark & light soy sauce – Build savory complexity and rich color in the sauce
- Chinese black vinegar – Introduces a deep tangy-sweet bite, signature to the dish
- Peanuts – Add crunch and contrast, making every bite addictive
How to Make Kung Pao Chicken: A Quick Flavor Bomb in Minutes
Start by marinating the chicken in a mixture of soy sauce and cornstarch, allowing it to tenderize and absorb flavor. Meanwhile, mix the sauce ingredients to get that perfect sweet-sour-salty balance.
In a hot wok, stir-fry garlic, ginger, and chilies until fragrant. Add the marinated chicken and toss until nearly cooked through. Stir in the sauce and Sichuan pepper, letting it bubble into a glossy glaze.
Finish with roasted peanuts and fresh green onion tops just before removing from heat. Serve hot over fluffy rice or cauliflower rice for a low-carb twist.
Tips, Tricks & Tasty Twists for Kung Pao Perfection
Using chicken thighs gives you juicier results, but if you’re leaning toward leaner meat, chicken breast works too—just consider velveting it for that signature restaurant-style tenderness.
For those who like to dial up the heat, taste your dried chilies first—they vary wildly in spice level. You can always toss in extra Sichuan pepper at the end for more numbing fire.
Want a vegetarian twist? Tofu makes a great sub. Firm tofu cubes, crisped up in a hot pan, soak up the sauce beautifully. You can also mix in bell peppers or zucchini for a veggie-packed version.
Keeping It Fresh: How to Store Kung Pao Chicken Leftovers
Store cooled Kung Pao Chicken in an airtight container in the fridge for up to 3 days. The sauce actually deepens in flavor overnight, making leftovers even tastier.
To reheat, warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Avoid the microwave if possible, as it can make the peanuts soggy and the chicken rubbery.
While it’s best enjoyed fresh, this dish can be frozen too. Just skip the peanuts until reheating—they’re better added just before serving to retain their crunch.
Kung Pao Chicken
Ingredients
For the Chicken
- 500 g 1 lb boneless chicken thigh, diced into bite-sized portions
- For the Sauce
- 1 tablespoon Chinese cooking wine
- 1½ tablespoons dark soy sauce
- 2 tablespoons Chinese black vinegar
- ⅓ cup water
- 3 tablespoons sugar
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- 2 teaspoons cornflour cornstarch
For the Stir-Fry
- 2 tablespoons peanut oil or preferred cooking oil
- 1 teaspoon finely chopped fresh ginger
- 3/4 cup roasted unsalted whole peanuts or ½ cup halved
- 6 –10 dried red chillies deseeded and chopped into 2cm pieces
- 1½ teaspoons ground Sichuan peppercorns to taste
- 3 green onions sliced into 2cm lengths, whites and greens separated
- 2 cloves garlic minced
Instructions
- Combine cornflour with light soy sauce in a small bowl, stirring until fully dissolved, then incorporate the remaining sauce ingredients except for the water.
- Pour 1½ tablespoons of this mixture over the prepared chicken, ensuring an even coating, and let it marinate for 10 to 20 minutes. Mix the reserved water into the remaining sauce.
- Heat the oil in a wok over high heat. Sauté the garlic, ginger, and dried chillies until aromatic, about 30 seconds.
- Add the marinated chicken and stir-fry until it begins to whiten. Incorporate the white sections of the green onions and continue cooking until the chicken is cooked through, approximately 2 more minutes.
- Stir in the remaining sauce along with the Sichuan peppercorns. Simmer the mixture, stirring continuously, until the sauce thickens and reduces to a glossy consistency.
- Fold in the peanuts and the green parts of the onions just before finishing. Taste and adjust the heat level with additional Sichuan pepper if desired.
- Serve immediately with steamed rice, or opt for cauliflower rice for a lighter alternative.