This classic Chinese dish features tender chicken pieces marinated in a savory blend of soy sauce, peanut oil, Shaoxing wine, and spices, then stir-fried with crunchy veggies and spicy chiles.
Tossed with a sweet and tangy sauce made from hoisin sauce, vinegar, and ginger and topped with roasted peanuts, this dish will surely be a crowd-pleaser. Serve over steamed white rice for a satisfying meal perfect for any occasion.
How to Make Kung Pao Chicken
Note: The full instructions are provided in the recipe card below.
In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
Combine the sauce ingredients in a small bowl. Set aside. In a 14-inch wok or skillet, bring the peanut oil to almost a smoking temperature over high heat.
Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds or until the chilies turn dark. Add the chicken and stir-fry for 5 to 6 minutes until golden in color. Remove the chicken from the wok.
Add the poblano pepper and onions and cook, stirring, until the onion turns translucent, about 1 minute. Then, return the chicken to the wok. Pour in the sauce mixture, boil, and cook until the sauce has thickened for a few minutes.
Add the peanuts and toss them together. Serve over white and garnish with julienned green onions.
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Recipe
Easy Kung Pao Chicken
Ingredients
For the Marinate:
- 1 tablespoons soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon Shaoxing wine or dry sherry
- 4 teaspoons corn starch
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 2-½ lb chicken tenderloins or skinless chicken thigh , cut into 1-in pieces
For the Sauce:
- 1 -½ tablespoons Chinkiang vinegar , rice vinegar, or balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mushroom-flavored soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon Asian/toasted sesame oil
- 2 tablespoons light brown sugar
- ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
- 1 tablespoon fresh ginger , peeled and grated
- ⅓ tablespoons water plus ¼ teaspoon Knorr chicken flavor bouillon and 1 tablespoon cornstarch , mixed to make the slurry
For the Stir Fry:
- 3 tablespoons peanut oil
- 1 large poblano pepper or bell pepper , diced into 1'' pieces
- 1 medium onion , diced into 1'' piece
- 3 cloves garlic , chopped
- 6 green onion , cut the white part into ½ -inch pieces, julienne the green parts
- ½ cup unsalted roasted peanuts , chopped
- 6 chiles de arbol or other dried chiles , snipped into small pieces
- Cooked white rice for serving
Instructions
- For the Marinate: In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat: Let stand at room temperature for 15 minutes, stirring occasionally.
- For the Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- For the Stir-Fry: In a 14-inch wok or skillet over high heat, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
- Add the chicken and stir-fry for 5 to 6 minutes, until golden in color. Remove the chicken from the wok. Add the poblano pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute, then return the chicken to the wok.
- Give the reserved sauce a quick stir and pour in the sauce mixture, bring it to a boil, and continue to cook until the sauce has thickened for a couple of minutes. Add the peanuts and toss them together. Serve over white and garnish with julienned green onions. Enjoy our Kung Pao Chicken
Notes
- To store: Transfer it to an airtight container and store it in the refrigerator for 3-4 days. If you need to store it longer, you can freeze it for 2-3 months. However, keep in mind that the texture of the chicken may change slightly after freezing.
- To reheat: You can use a microwave or stovetop to reheat Kung Pao Chicken. If using a microwave, transfer the desired amount of the dish into a microwave-safe container and heat it for 1-2 minutes or until thoroughly heated through, stirring occasionally.
- Kung Pao chicken can be stored in the refrigerator in an airtight container for three days. Then, reheat in a skillet or microwave until heated through.
- The chicken can be substituted with other ingredients like chicken, pork, or tofu.
- If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
- Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
- You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
- Adjust the sweetness and spiciness level according to your taste.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
