by Diana Rattray
This Kung Pao chicken is one of our favorite weeknight dishes, and it is surprisingly fast and easy to prepare and cook. The recipe is made with 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 is a classic Szechuan dish. The spicy stir-fried chicken dish originated in the Sichuan Province, located in southwest China.
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. Feel free to swap out the thighs with diced chicken breast. Chicken breasts cook quickly, so keep an eye on them and avoid overcooking.
If you like it spicy, add one or two extra peppers. I used dried de árbol peppers. If you don’t have dried peppers, you can use crushed red pepper flakes, dried Japones, Thai bird chiles, or ground cayenne.
The dish is relatively low-carb when served with cauliflower rice. It’s a remarkably easy recipe, too, with minimal chopping and quick, fuss-free stir-frying.
What to Serve With Kung Pao Chicken
- I serve Kung Pao chicken and sauce with hot cooked rice. You could swap out the rice 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 is an excellent choice with its miso and sesame dressing.
How to Store and Reheat Kung Pao Chicken
- Refrigerate leftover Kung Pao chicken within 2 hours and consume it within 4 days.
- Kung Pao chicken can be frozen for longer storage. Transfer the cooled chicken to a freezer bag or airtight container. Label the bag or container with the name and date and freeze it for up to 3 months. Defrost frozen Kung Pao chicken in the fridge overnight.
- To reheat, put the leftover chicken in a saucepan with a splash of water and heat until hot. According to the USDA, 165 F is the minimum safe temperature for hot leftovers.
Kung Pao Recipe Variations
- Feel free to add a pop of color with red bell pepper strips. Add them to the pot along with the green onions.
- Adjust the heat level with more chile peppers or use a milder variety of pepper. You can substitute with crushed red pepper flakes or milder Aleppo pepper.
- Replace the chicken with thinly sliced pork tenderloin or shrimp.
Kung Pao Chicken
This kung pao chicken is surprisingly easy! Juicy chicken thighs are cooked in a delicious homemade Asian sauce with garlic, scallions, and peanuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Chicken Thighs, Chinese Food
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
- 2 pounds boneless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 tablespoon peanut oil or a neutral flavor oil
- 2 tablespoons Shaoxing wine or dry sherry
- Dash fine sea salt
For the Sauce
- 1 tablespoon rice vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons sugar
For the Stir-Fry
- 5 large cloves garlic, mashed and coarsely chopped
- 2 teaspoons grated ginger or ginger paste
- 2 dried red chilies, such as Tien Tsing or de Arbol, seeded and crumbled, or more
- 8 scallions, thinly sliced, light green and white parts separated from the dark green tops
- 1/2 teaspoon freshly ground Sichuan peppercorns or black pepper
- 3 tablespoons peanut oil or a neutral flavor oil
- 1 cup roasted peanuts, preferably unsalted
Instructions
- Put the chicken pieces in a nonreactive bowl or container.
- 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.
- 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.
- In a medium bowl, combine the garlic, chilies, white and light green parts of the green onions, and the ground black pepper. Set aside.
- 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.
- 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, light green and white parts of the green onions, and the black pepper). Stir-fry for 2 minutes.
- 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 green onion tops, as desired.
- Serve the kung pao chicken with hot cooked rice and offer any remaining sliced green onion tops on the side.
