Kung Pao Chicken

4.92 from 170 votes

A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 440kcal

Author: Lauren Allen

Cost: 9

Recipe Link

Equipment

Ingredients

1 1/2 pounds boneless skinless chicken breasts , cut into small pieces
3 Tablespoons olive oil
1 teaspoon crushed red pepper flakes (or more to increase spiciness)
1/2 cup dry roasted peanuts
1 teaspoon freshly grated ginger
2 green onions chopped
1 red bell pepper , chopped
6 whole dried Szechuan Peppers* , optional

Marinade:

1 Tablespoon rice vinegar
1/4 teaspoon granulated sugar
1 teaspoon low-sodium soy sauce
1 large egg white
1 teaspoon cornstarch

Kung Pao Sauce:

2 teaspoon cornstarch
1/2 cup low-sodium chicken broth
2 teaspoon chili paste with garlic (or use sriracha hot sauce mixed a little minced garlic)
1/4 cup low-sodium soy sauce
2 Tablespoon rice vinegar
3 teaspoons granulated sugar
2 teaspoon red wine vinegar
2 teaspoon sesame oil
3-4 cups hot cooked rice , for serving

US Customary - Metric

Instructions

Make Marinade: Combine chicken marinade ingredients in a bowl then add chicken to the marinade and set aside.
1 Tablespoon rice vinegar, 1/4 teaspoon granulated sugar, 1 teaspoon low-sodium soy sauce, 1 large egg white, 1 teaspoon cornstarch, 1 1/2 pounds boneless skinless chicken breasts
Make Sauce: Stir together sauce ingredients then set aside.
2 teaspoon cornstarch, 1/2 cup low-sodium chicken broth, 2 teaspoon chili paste with garlic, 1/4 cup low-sodium soy sauce, 2 Tablespoon rice vinegar, 3 teaspoons granulated sugar, 2 teaspoon red wine vinegar, 2 teaspoon sesame oil
Stir Fry: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
1 teaspoon crushed red pepper flakes, 1/2 cup dry roasted peanuts
Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried peppers, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
1 teaspoon freshly grated ginger, 1 red bell pepper, 6 whole dried Szechuan Peppers*, 2 green onions
Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
Serve: Remove from heat and serve with hot cooked rice.
3-4 cups hot cooked rice

Video

Notes

Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.

Szechuan Peppers: Add them to cook with the sauce for an extra kick, just be sure to take them out before serving or else it will be very spicy. You can leave them out if you can't find them, or if you want it more mild.

Make Ahead Instructions: The kung pao sauce and marinade can be prepped ahead of time and kept in an airtight container in the fridge. You can leave the chicken in the marinade for up to 4 hours.

Freezing Instructions: While it's best served fresh, this easy kung pao chicken can be frozen after it's cooled. Place in a freezer safe bag or container and place in freezer for up to 2 months. Allow to thaw completely in refrigerator before heating to serve.

Nutrition