Kung Pao Chicken

Why You’ll Love This Recipe

Kung Pao Chicken is all about balance—spicy from chilies, tangy from vinegar, savory from soy and oyster sauce, and just a hint of sweetness to round it all out. The stir-fry technique ensures the chicken stays juicy while the peanuts add a satisfying crunch. You can easily adjust the heat level, swap in vegetables, or even make it vegetarian. It’s healthier than takeout, quick to prepare, and delivers restaurant-quality flavor at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Marinade

• 300 g boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tsp light soy sauce

• ½ tsp white pepper

• 1 tsp cornstarch

For the Kung Pao Sauce

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp oyster sauce

• 1 tbsp vinegar (apple cider vinegar or rice vinegar)

• 1 tsp sugar

• 1 cup water

• 1 tsp cornstarch

For the Stir Fry

• 4–5 dried chili peppers, cut and deseeded

• 1 tbsp peanuts (raw or roasted)

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, julienned

• ½ onion, sliced

• ½ tsp ground Sichuan peppercorns (optional)

• Spring onions, for garnish

Directions

1. In a bowl, combine chicken with light soy sauce, white pepper, and cornstarch. Let marinate for 20 minutes (or overnight for deeper flavor).

2. In a separate bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, water, and cornstarch. Set aside.

3. Heat a dry pan over medium heat. Toast the dried chilies and peanuts until fragrant, then remove and set aside.

4. Add vegetable oil to the same pan. Stir-fry the marinated chicken until browned and cooked through.

5. Add garlic, ginger, and onion. Stir-fry for 1–2 minutes until fragrant. Return chilies and peanuts to the pan.

6. Pour in the sauce and stir until it thickens and coats everything evenly. Add Sichuan peppercorns if using.

7. Garnish with spring onions and serve hot with steamed rice.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Marinating Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 40 minutes

Variations

• Swap chicken for tofu or tempeh for a vegetarian option.

• Add bell peppers, mushrooms, or zucchini for extra vegetables.

• Use cashews instead of peanuts for a different nutty flavor.

• Increase or decrease dried chilies depending on your spice preference.

• Replace rice with noodles or cauliflower rice for variety.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water to loosen the sauce if needed. This dish is not ideal for freezing, as the vegetables and sauce can lose texture.

FAQs

Can I make Kung Pao Chicken less spicy?

Yes, reduce the number of dried chilies and omit the Sichuan peppercorns.

Can I use chicken thighs instead of breasts?

Absolutely—thighs are juicier and work very well in stir-fries.

What can I use instead of oyster sauce?

You can substitute hoisin sauce or an extra splash of soy sauce for a similar depth.

Do I need a wok to make this?

No, a large skillet works fine—just ensure it’s very hot for proper stir-frying.

Can I make this ahead of time?

Yes, you can prep the sauce and marinate the chicken in advance, then stir-fry everything just before serving.

Is Kung Pao Chicken gluten-free?

It can be if you use gluten-free soy sauce and oyster sauce.

What’s the difference between light and dark soy sauce?

Light soy adds saltiness and flavor, while dark soy gives the sauce its rich color and a hint of sweetness.

Can I add more vegetables?

Yes, bell peppers, snap peas, carrots, and mushrooms are excellent additions.

Can I use fresh chilies instead of dried?

Yes, but the flavor will be slightly different. Dried chilies provide a smoky, toasty heat.

What’s the best side dish for Kung Pao Chicken?

Steamed white rice is traditional, but brown rice, noodles, or cauliflower rice also pair well.

Conclusion

Kung Pao Chicken is a fast, flavorful, and customizable dish that captures the essence of Chinese stir-fry cooking. With its signature mix of spicy chilies, crunchy peanuts, tender chicken, and glossy sauce, it’s both comforting and exciting. Whether you enjoy it fiery or mild, traditional or with extra veggies, this recipe is an easy way to bring bold, restaurant-style flavors into your kitchen in under an hour.

---

Print