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Kung Pao Chicken

Kung Pao Chicken
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This easy Kung Pao Chicken recipe delivers a perfect balance of tender chicken, crunchy peanuts, and a tangy, savory sauce with a burst of spice. Quick to prepare and packed with authentic flavors, it’s ideal for a satisfying Asian-inspired meal any night of the week. Flexible and family-friendly, it can be customized to suit your dietary preferences and ingredient availability.

Ingredients

Scale

Chicken

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil (for cooking)

Sauce

  • 3 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

Aromatics and Crunch

  • 6–8 dried red chilies
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 cup roasted peanuts
  • 2 green onions, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Cut the boneless chicken thighs into bite-sized pieces and toss them evenly with cornstarch. This coating will create a light crust that keeps the chicken juicy and helps it crisp up during cooking.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil until well combined, forming the tangy, savory sauce that defines Kung Pao Chicken.
  3. Stir-Fry Aromatics and Chilies: Heat vegetable oil in a wok or large skillet over medium-high heat. Add dried red chilies, minced garlic, and ginger, stir-frying briefly until fragrant. Be careful not to burn the garlic to maintain a fresh aroma.
  4. Cook the Chicken: Add the coated chicken pieces to the pan and cook, stirring frequently, until they turn golden brown and are cooked through, ensuring even browning on all sides.
  5. Combine with Sauce and Peanuts: Pour the prepared sauce over the chicken, stirring constantly to coat every piece thoroughly. Then toss in the roasted peanuts to add crunch and enhance flavor.
  6. Finish with Green Onions: Remove the wok from heat and sprinkle chopped green onions over the top to add freshness and vibrant color to the dish before serving.

Notes

  • Use chicken thighs for juicier, more flavorful meat compared to breasts.
  • Adjust the amount of dried red chilies to control the spice level to your preference.
  • Coating chicken in cornstarch creates a crispy texture without deep frying.
  • Prepare all ingredients before cooking, as stir-fries cook quickly.
  • Cook over high heat to get a great sear on the chicken and keep peanuts crunchy.
  • For a vegetarian version, substitute chicken with tofu or tempeh.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Add extra vegetables like bell peppers, zucchini, or snap peas for more crunch and nutrition.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.
  • Reheat gently in a skillet to maintain texture; avoid microwaving.

Nutrition

Keywords: Kung Pao Chicken, Chinese chicken recipe, spicy chicken stir fry, gluten free Asian recipe, quick dinner, family meal

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