Kung Pao Chicken Recipe

4.92 from 93 ratings

Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American, Chinese

Keyword: chicken, hoisin, Sichuan, soy sauce, spicy

Servings:

Calories: 348kcal

Author: Mike Hultquist

Ingredients

FOR THE CHICKEN MARINADE

1 tablespoon soy sauce
1 tablespoon rice wine or use dry sherry
2 teaspoons cornstarch
1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)

FOR THE KUNG PAO CHICKEN SAUCE

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar or use balsamic vinegar
2 teaspoons hoisin sauce
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)
1 teaspoon chili flakes

FOR THE KUNG PAO CHICKEN

2 tablespoons vegetable oil or use sesame oil
10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)
2-3 fresh chili peppers Optional - medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
4 scallions chopped
3 cloves garlic minced
1/2 cup roasted peanuts

FOR GARNISH

Extra roasted peanuts, chopped scallions, spicy chili flakes

Instructions

MARINATE THE CHICKEN

In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside. (*See Marinating Notes Below)

MAKE THE KUNG PAO CHICKEN SAUCE

In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.

FOR THE KUNG PAO CHICKEN

Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
Add the scallions and garlic. Stir fry for 1 minute.
Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
Garnish and serve. Best served with cooked rice or noodles.

Video

Notes

Calories estimated without rice or noodles.

The Dried Peppers. Use Chinese peppers or chile de arbol peppers as a sub. For flavor and heat factor only. They are not meant to be consumed (similar to bay leaves in a recipe).

The Fresh Chili Peppers. Optional. Fresh chilies are not traditional, but I add them for extra heat. Use your favorites.

Marinating Time. Even 30 minutes adds great flavor, but a few hours deepens it. You can also make the marinade ahead and refrigerate, covered, until ready to cook.

Nutrition