Introduction
Get ready to master one of Chinese cuisine’s most beloved dishes – Kung Pao Chicken. This stir-fried masterpiece combines tender chicken chunks with crunchy peanuts, crisp vegetables, and a perfectly balanced sauce that’s both spicy and savory. While many people only enjoy this dish at restaurants, making authentic Chinese Kung Pao Chicken at home is easier than you might think. I’ll guide you through creating this classic Sichuan dish that’s packed with the perfect balance of heat, sweetness, and that coveted ‘wok hei’ flavor.
Ingredients
For the Chicken Marinade:
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Chinese rice wine (Shaoxing wine)
For the Sauce:
- 3 tablespoons dark soy sauce
- 2 tablespoons Chinese black vinegar (or rice vinegar)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
For the Stir-fry:
- 8-10 dried red chilies, cut in half
- 1/2 cup roasted peanuts
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 4 green onions, cut into 1-inch pieces
- 3 tablespoons vegetable oil
Instructions
- Combine the chicken with marinade ingredients in a bowl. Mix well and let sit for 20 minutes.
- Meanwhile, whisk together all sauce ingredients in a separate bowl until cornstarch is fully dissolved.
- Heat your wok or large skillet over high heat. Add 2 tablespoons of oil and wait until it’s smoking slightly.
- Add marinated chicken in a single layer. Let it sear for 1 minute without stirring, then stir-fry until nearly cooked through. Remove and set aside.
- Add remaining oil to the wok. Stir-fry dried chilies until they darken slightly (about 30 seconds).
- Add garlic and ginger, stir-frying for another 30 seconds until fragrant.
- Return chicken to the wok, add peanuts and green onions.
- Pour in the sauce mixture, stirring constantly until it thickens and coats everything evenly.
- Give everything a final toss and serve hot over steamed rice.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
- For authentic flavor, try to find Chinese black vinegar. If unavailable, rice vinegar makes a good substitute.
- Adjust the number of dried chilies based on your heat preference. Remove the seeds for less heat.
- Don’t substitute the peanuts with other nuts – they’re crucial for authentic Kung Pao flavor.
- If using chicken breast instead of thighs, reduce the cooking time slightly to prevent drying.
- Have all ingredients prepped and ready before you start cooking – this dish comes together quickly!
- For the best results, use a wok if you have one. If not, a large skillet will work fine.
Chinese Kung Pao Chicken
Get ready to master one of Chinese cuisine's most beloved dishes - Kung Pao Chicken. This stir-fried masterpiece combines tender chicken chunks with crunchy peanuts, crisp vegetables, and a perfectly balanced sauce that's both spicy and savory.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon Chinese rice wine Shaoxing wine
- 3 tablespoons dark soy sauce
- 2 tablespoons Chinese black vinegar or rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons sugar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 8-10 dried red chilies cut in half
- 1/2 cup roasted peanuts
- 4 cloves garlic minced
- 1- inch piece ginger minced
- 4 green onions cut into 1-inch pieces
- 3 tablespoons vegetable oil
Instructions
- Combine the chicken with marinade ingredients in a bowl. Mix well and let sit for 20 minutes.
- Meanwhile, whisk together all sauce ingredients in a separate bowl until cornstarch is fully dissolved.
- Heat your wok or large skillet over high heat. Add 2 tablespoons of oil and wait until it's smoking slightly.
- Add marinated chicken in a single layer. Let it sear for 1 minute without stirring, then stir-fry until nearly cooked through. Remove and set aside.
- Add remaining oil to the wok. Stir-fry dried chilies until they darken slightly (about 30 seconds).
- Add garlic and ginger, stir-frying for another 30 seconds until fragrant.
- Return chicken to the wok, add peanuts and green onions.
- Pour in the sauce mixture, stirring constantly until it thickens and coats everything evenly.
- Give everything a final toss and serve hot over steamed rice.
