Go Back
Kung Pao Chicken

Kung Pao Chicken

Jada Parker
Kung Pao Chicken is a classic Chinese dish that combines tender chicken, crunchy peanuts, and spicy chilies, all coated in a savory sauce. This recipe is easy to make and packs a punch with bold flavors. Perfect for a weeknight dinner or a special meal, it's a delicious balance of spicy, savory, and slightly sweet flavors. Serve it with steamed rice or noodles for a complete meal!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Calories 400 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts, diced into bite-sized cubes
  • 1/4 cup roasted unsalted peanuts
  • 2 tablespoons vegetable oil
  • 4 dried red chilies adjust for spice level
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons hoisin sauce
  • 1 tablespoon sugar or honey
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 2 green onions sliced (for garnish)

Instructions
 

  • Prepare the Sauce: In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch. Stir until smooth and set aside.
  • Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add diced chicken and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken and set aside.
  • Stir-Fry the Aromatics: In the same pan, add another tablespoon of vegetable oil. Toss in the dried red chilies, garlic, and ginger. Stir-fry for about 1 minute.
  • Combine the Ingredients: Add the cooked chicken back into the pan. Pour the sauce over the chicken and toss to coat. Stir in the peanuts and cook for another 2 minutes until well combined.
  • Garnish and Serve: Sprinkle with fresh green onions and serve hot with steamed rice or noodles.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pan with a splash of water or use the microwave for quick heating.
Add More Heat: Adjust the amount of dried red chilies or add chili oil for extra spiciness.
Vegetarian Option: Substitute chicken with tofu or tempeh for a plant-based version.

Nutrition

Calories: 400kcal
Keyword Chinese chicken recipe, Easy chicken dinner, Kung Pao Chicken, spicy chicken, stir-fry chicken
Tried this recipe?Let us know how it was!