Kung Pao Chicken Recipe (The Best!)​

Kung Pao Chicken is a classic Chinese stir-fry dish with tender chicken and crunchy peanuts in a savory, spicy Kung Pao sauce. This beginner-friendly, easy and authentic recipe pairs perfectly with steamed rice for a satisfying meal at home.

Ingredients​

• 12 oz. (350g) boneless & skinless chicken breasts
• 3 tablespoons roasted peanuts
• 6-8 dried red chilies, seeded and cut into halves
• 3 tablespoons oil
• 5 slices peeled fresh ginger
• 2 cloves garlic, sliced diagonally
• 1 stalk scallion, cut into rings

Marinade:​

• 1 tablespoon cornstarch
• 2 teaspoons soy sauce
• 1 tablespoon Chinese Shaoxing rice wine optional
• 1 teaspoon oil

Kung Pao Sauce:​

• 1 1/2 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon Chinese black vinegar
• 2 tablespoons water
• 1 teaspoon cornstarch

Instructions​

• Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken meat into small cubes and marinate it with the Marinade ingredients for 30 minutes.
• Mix the Kung Pao Sauce ingredients in a small bowl and set it aside.
• Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it is 70% cooked. Dish it out and set it aside. (The surface of the chicken should turn white and become opaque, but it should not be fully cooked at this point.)
• Clean the wok or skillet (with paper towels) and heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies.
• Stir-fry the dried red chilies until aromatic and fragrant, then add the chicken meat. Stir-fry briefly before adding the roasted peanuts.
• Add the sauce and stir continuously until the chicken meat is nicely coated. Then, add the scallions and stir to combine well with the chicken.
• Dish out and serve immediately with steamed rice.

Notes​

• You can try my Kung Pao Shrimp recipe. If you are a beef lover, you can make Kung Pao Beef.
• You can use rice vinegar, red wine vinegar, or apple cider vinegar instead of Chinese black vinegar. For the best and most authentic taste profile, go for Chinese Chinkiang Black Vinegar. I recommend Gold Plum Chinkiang Vinegar (镇江香醋).
• Different soy sauces vary in taste and sodium levels, so adjust the saltiness accordingly.
• If the sauce tastes too salty, add more sugar and water. If it's not salty enough, add a little salt to taste.
• Heat the wok or skillet until a swirl of smoke appears, before you start the cooking process. High heat ensures that the ingredients cooked in a flash and the final dish is infused with wok hei, or breath of wok.
• Cut the chicken into uniform pieces so they cook evenly.
• Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
• The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.
• If you’re a seasoned home cook who values authenticity, consider adding 1 teaspoon of Sichuan peppercorns and 1 teaspoon of hot chili oil to my recipe. Feel free to adjust the amount of dried red chilies to suit your taste preferences.

Nutrition​

Serving: 1g | Calories: 360kcal | Carbohydrates: 9g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Cholesterol: 73mg | Sodium: 872mg | Fiber: 5g | Sugar: 2g