Kung Pao Chicken

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Kung Pao chicken, a classic Sichuan dish, is one of our favorite weeknight dishes, and it’s surprisingly fast and easy to prepare and cook. The recipe uses minimal ingredients, so there’s very little chopping or measuring required. Cooking is fast, too. You’ll have a flavorful stir-fried Kung Pao chicken in less than 30 minutes!

Kung Pao chicken includes marinated diced chicken stir-fried with peppers, Sichuan peppercorns, peanuts, and onions. Variations can consist of other meats, such as shrimp or pork. Westernized versions sometimes include orange juice and additional vegetables, such as bell peppers and carrots. This version is authentically made with diced chicken thighs and a classic sauce combination. The chicken is finished with green onions, garlic, and peanuts, all stir-fried and coated in a delicious Chinese sauce.

If you like it spicy, add one or two extra peppers. I used dried de árbol peppers. If you don’t have dried peppers, use crushed red pepper flakes, Thai bird chiles, or ground cayenne pepper.

Ingredient Notes

• Chicken thighs – Boneless thighs stay tender and flavorful during high heat cooking.
• Cornstarch + water – Helps the marinade cling to the chicken and improves browning.
• Shaoxing wine – Adds depth; dry sherry works well as a substitute.
• Soy sauces – Light and dark soy add saltiness, color, and umami.
• Rice vinegar – Adds acidity to balance the sauce.
• Garlic & ginger – Key aromatics that build flavor.
• Dried red chilies – Use more or fewer depending on your heat preference.
• Scallions – Add savory flavor; the tops are used as a fresh garnish.
• Peanuts – Bring crunch and classic kung pao texture.

Steps to Make Kung Pao Chicken

1. Marinate the chicken in the cornstarch-water mixture with wine, salt, and pepper.
2. Stir together the sauce ingredients and set aside.
3. Prep the aromatics — garlic, ginger, chilies, and scallions.
4. Heat oil in a wok and stir-fry the marinated chicken until mostly cooked.
5. Remove chicken and sauté the aromatics briefly.
6. Return the chicken to the wok and increase the heat.
7. Add the sauce mixture and cook until thickened.
8. Stir in the peanuts and top with scallion greens before serving.

Recipe Variations

• Make it mild. Use fewer chilies or omit them entirely.
• Add vegetables. Bell peppers, zucchini, broccoli, or mushrooms stir-fry beautifully.
• Replace peanuts. Cashews make a delicious alternative.
• Use chicken breast. Works well if cooked quickly to prevent drying out.

What to Serve With Kung Pao Chicken

• Hot cooked rice is an excellent choice. You could also opt for noodles or cauliflower rice.
• For side dishes, sautéed baby bok choy is a quick and easy choice. Or serve it with sautéed spinach or sugar snap peas.
• A salad makes a nice side as well. Choose a simple tossed salad with a basic oil and vinegar dressing, or add some sesame oil for an Asian kick.
• This broccoli salad with miso and sesame dressing is an excellent choice.

Kung Pao Chicken

Diana Rattray

This kung pao chicken is surprisingly easy! Juicy chicken thighs are cooked in a delicious homemade Asian sauce with garlic, scallions, and peanuts.

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Servings 4 servings

Calories 877

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

  

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For the Chicken and Marinade

• 2 pounds boneless chicken thighs, cut into small (1/2-inch) pieces
• 2 tbsp water
• 2 tsp cornstarch
• 1 tbsp peanut oil, or a neutral flavor oil
• 2 tbsp Shaoxing wine , or dry sherry
• 1 dash fine sea salt
• 1 dash white pepper

For the Sauce

• 1 tbsp rice vinegar
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tsp cornstarch
• 2 tsp granulated sugar

For the Stir-Fry

• 5 large cloves garlic, mashed and coarsely chopped
• 2 tsp fresh grated ginger
• 2 dried red chilies, such as Tien Tsing or de Arbol, seeded and crumbled, or more
• 8 green onions, thinly sliced (white & light green for stir-fry and dark green saved for garnish)
• ½ tsp freshly ground Sichuan peppercorns or black pepper
• 3 tbsp peanut oil, divided (or a neutral flavor oil)
• 1 cup roasted peanuts, preferably unsalted
• Hot cooked rice, for serving

Recommended Equipment

• KitchenAid nonstick wok
• Bamboo stir-fry spatula

Instructions

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• Put the chicken pieces in a nonreactive bowl or container.
  2 pounds boneless chicken thighs
• In a separate small bowl, combine the water with 2 teaspoons of cornstarch, 1 tablespoon of oil, wine or sherry, sea salt, and white pepper; whisk to blend the mixture thoroughly and pour it over the chicken. Cover the bowl and let it marinate for 15 minutes while you prepare the remaining ingredients.
  2 tbsp water | 2 tsp cornstarch | 1 tbsp peanut oil | 2 tbsp Shaoxing wine | 1 dash fine sea salt | 1 dash white pepper
• In a small bowl, combine the rice vinegar, light and dark soy sauces, 2 teaspoons cornstarch, and the sugar. Whisk to blend and set aside.
  1 tbsp rice vinegar | 2 tbsp light soy sauce | 1 tbsp dark soy sauce | 2 tsp cornstarch | 2 tsp granulated sugar
• In a medium bowl, combine the garlic, ginger, chilies, white and light green parts of the green onions, and the ground peppercorns or black pepper. Set aside.
  5 large cloves garlic | 2 tsp fresh grated ginger | 2 dried red chilies | 1/2 tsp freshly ground Sichuan peppercorns or black pepper | 8 green onions, thinly sliced (white & light green for stir-fry and dark green saved for garnish)
• In a wok or large skillet, heat 2 tablespoons of peanut oil over high heat. When the oil is hot and shimmering, add the marinated chicken. Cook, stirring constantly, for 4 minutes. Remove the chicken to a bowl and set aside.
  2 tbsp peanut oil
• Add 1 tablespoon of oil to the wok or skillet and lower the heat to medium-low. When the oil is hot, add the bowl of stir-fry ingredients (the garlic, ginger, chilies, white and light green parts of the green onions, and the ground sichuan peppers or black pepper). Stir-fry for 2 minutes.
  1 tbsp peanut oil
• Add the chicken back to the wok or skillet and increase the heat to high. Stir-fry for 2 minutes longer.
• Whisk the sauce mixture again to blend and add it to the wok; stir fry until the sauce has thickened, about 1 more minute.
• Add the peanuts to the wok and transfer the kung pao chicken to a serving dish. Top with the remaining sliced green onion tops (dark green).
  1 cup roasted peanuts
• Serve the kung pao chicken with hot cooked rice.

Nutrition

Calories: 877kcalCarbohydrates: 15gProtein: 49gFat: 70gSaturated Fat: 15gPolyunsaturated Fat: 19gMonounsaturated Fat: 30gTrans Fat: 0.2gCholesterol: 222mgSodium: 841mgPotassium: 855mgFiber: 4gSugar: 3gVitamin A: 417IUVitamin C: 6mgCalcium: 82mgIron: 3mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword chicken thighs, chinese food, garlic, ginger, hot peppers, peanuts, soy sauce

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