Kung Pao Chicken is a stir-fried chicken with a scrumptiously perfect amalgamation of sweet, salty, and spicy flavors. This crispy and juicy shallow fried chicken with silky Chinese sauce and crunchy peanuts, and colorful vegetables will surely be your new go-to recipe when you need to make something delicious quickly.

Kung Pao Chicken, originally from the province of Sichuan, is a popular dish on the menu at most Chinese restaurants. It has bold and spicy flavors with colorful ingredients from bell peppers, onions, and dried chili peppers.

This amazing Kung Pao Chicken is doubly delicious over a bowl of fluffy rice, fried rice, or noodles, or eat it as an appetizer with a butter lettuce bowl. It’s absolutely delectable and definitely a crowd-pleaser.

Kung Pao Chicken Ingredients

Making kung pao chicken at home is easy, though you might feel intimidated by a long list of ingredients. Here are a few pantry staples you need:

Chicken. I prefer chicken breasts for this recipe, but chicken thigh will also work
Dark soy sauce. It is thicker, darker, and slightly sweeter than regular soy sauce
Egg white to coat the chicken
Rice vinegar, cooking wine to marinate the chicken
Cornstarch to coat the chicken
Balsamic vinegar, but it’s optional
Garlic and ginger to flavor the oil and sauce
Red chilies, bell peppers, and green onions. I prefer using a combination of green bell pepper and red bell pepper for colors
Roasted unsalted peanuts for extra crunch. You can also substitute this with cashews
Salt and pepper to taste

Latest Recipes

How to make the best kung pao chicken

In a large bowl, mix all the ingredients under the chicken section and marinate it for 5 minutes. (If time permits)

Whisk all the ingredients under sauce and keep aside while your chicken is marinating
In a pan, heat oil (2-3tbsp) and fry the chicken pieces on medium flame, occasionally stirring until crisp and golden on the outside and evenly cooked from the inside (3-4 min). Once done, transfer the chicken onto a plate

Next, heat 2 tbsp oil in a pan, add chopped ginger and garlic and fry until garlic becomes fragrant

Add dried red chilies and cubed red and green bell peppers. Stir fry it for a few seconds

Give the prepared sauce a mix, then pour it into the pan and bring it to a boil
In a small bowl, mix cornstarch and water and add it to the sauce
Add green onions, ground black pepper, and fried chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens

Stir in peanuts, toss well, and cook for 2 minutes. Serve hot with rice, and enjoy

Tips for success

You can store the KUNG PAO CHICKEN in an air-tight container for around 3 days in the refrigerator or around 2 months in the freezer. Afterward, you can use the microwave or add the leftovers back to the pan and flash fry to reheat.
Marinating chicken in cornstarch, vinegar, egg white, and soy sauce not only makes chicken extremely flavorful but also provides a protective coating that holds the moisture inside the chicken. This makes it tender from the inside and crispy from the outside.
You can add or omit vegetables in stir fry according to your liking.
Ensure that the sauce thickens and coats every piece of chicken properly before serving.
You can use any oil of your choice in the recipe. However, I recommend using peanut oil or sesame oil for the best flavors.
Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.

Origin and varieties

Kung Pao Chicken is a popular stir-fry dish made with chicken, peanuts, vegetables, and a spicy sauce. It is believed to have originated in the Sichuan province of China.

In addition to these basic ingredients, other common additions include bell peppers, onion, garlic, ginger, soy sauce, rice vinegar, and Shaoxing wine.

What to Serve With Kung Pao Chicken

Kung pao chicken is typically served with rice, but it can also be served with noodles or on its own as an appetizer with a butter lettuce bowl.

For a complete meal, try serving kung pao chicken with steamed broccoli and white rice. This dish can also be made in a slow cooker or Instant Pot.

If you’re looking for a lighter option, try serving kung pao chicken over cauliflower rice.

Kung pao chicken wings

You can also serve kung pao chicken wings for game day, picnic, or any fun celebrations. The easiest way is to coat the chicken wings in salt and pepper; then air fry until they turn crispy; then coat them in kung pao sauce.

FAQs

What is the taste of Kung Pao Chicken

This dish that has been Americanized has a delicious, sweet, and mildly spicy kick. The dish is truly brought together and given a rounded, nutty flavor by the peanuts.

Which is better, General Tso or Kung Pao Chicken

Kung Pao is hot and spicy, but General Tso is sweet and spicy. Although they are present in Kung Pao, peanuts are not a part of General Tso. Kung Pao is also a much older dish than General Tso.

Kung Pao chicken is a popular stir-fry dish made with chicken, peanuts, vegetables, and a spicy sauce. It is believed to have originated in the Sichuan province of China.

The dish can be served with rice, noodles, or on its own as an appetizer. Try serving kung pao chicken with steamed broccoli and white rice for a complete meal!

Best Kung Pao Chicken

5 from 57 votes

Print Pin Rate

Course: Main Course

Cuisine: Chinese

Prep Time: 10

Cook Time: 15

Total Time: 25

Ingredients

Chicken

2 chicken breasts cut into cubes
1 tablespoon dark soy sauce
1 egg white
1 tablespoon rice vinegar
3 tablespoon cornstarch
1 teaspoon salt

Sauce

3 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
1 teaspoon black pepper powder
2 tablespoons of cooking wine
½ cup of water

Stir-Fry

2 tablespoons oil + more for frying chicken
1 tablespoon chopped garlic
1 teaspoon chopped ginger
4-5 dry red chilies cut into ½ inch pieces
1 green bell pepper cut into cubes
1 red bell pepper cut into cubes
Green onions cut into ½ inch pieces
½ teaspoon salt
1 teaspoon ground black pepper
1 tablespoon cornstarch
2 tablespoons of water
½ cup roasted unsalted peanuts

Instructions

In a large bowl mix all the ingredients under the chicken section and marinate it for 5 minutes. (If time permits)
Whisk all the ingredients under sauce and keep aside while your chicken is marinating.
In a pan, heat oil (2-3tbsp) and fry the chicken pieces on medium flame stirring occasionally until crisp and golden on the outside and evenly cooked from the inside (3-4 min). Once done transfer the chicken onto a plate.
Next heat 2 tbsp oil in a pan, add chopped ginger and garlic and fry until garlic becomes fragrant.
Add dried red chilies and cubed red and green bell peppers. Stir fry it for a few seconds.
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil.
In a small bowl mix together cornstarch and water and add it to the sauce.
Add green onions, grounded black pepper, and fried chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
Stir in peanuts, toss well, and cook for 2 minutes. Serve hot with rice and enjoy.

Caring is sharing

Best Kung Pao Chicken