A bold, spicy, and slightly sweet stir-fry featuring tender chicken, crunchy peanuts, and colorful veggies — Kung Pao Chicken is a quick dinner with serious flavor payoff.
Origin Kung Pao Chicken
Kung Pao Chicken (or Gong Bao Ji Ding) is a classic dish from Sichuan cuisine, known for its signature combination of heat, sweetness, and umami. It’s named after a Qing Dynasty official and has since become a Chinese takeout favorite worldwide — especially in its milder, American-style adaptation.
Why You’ll Love This Dish
It’s that addictive mix of spicy chilies, savory sauce, and crunchy textures. Quick enough for a weeknight but bold enough to impress guests, Kung Pao Chicken is the kind of dish that turns dinner into something exciting.
Also Read : Chili Garlic (Homemade) Paneer
Kung Pao Chicken
4
servings30
minutes40
minutes457
kcalIngredients
1 lb boneless, skinless chicken thighs or breasts, diced
1 tbsp soy sauce
1 tsp Shaoxing wine or dry sherry
1 tsp cornstarch
2 tbsp soy sauce
1 tbsp dark soy sauce (optional, for color)
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sugar
1 tsp cornstarch
3 tbsp water
2 tbsp oil
4–6 dried red chilies (adjust to spice level), broken in half
2 garlic cloves, minced
1 tsp fresh ginger, minced
¼ cup roasted peanuts
1 bell pepper, diced
2–3 scallions, chopped
Directions
- In a bowl, toss the chicken with soy sauce, wine, and cornstarch. Let it sit while you prep the rest.
- Whisk all sauce ingredients together in a small bowl. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and toast them for 20–30 seconds until fragrant but not burnt.
- Toss in the marinated chicken and stir-fry until browned and cooked through, about 4–5 minutes.
- Stir in garlic, ginger, bell pepper, and scallions. Cook for another 2 minutes.
- Pour in the sauce and cook, stirring constantly, until it thickens and coats everything beautifully. Add the peanuts and stir one last time.
- Serve hot over steamed jasmine rice or noodles.
Notes
- For authentic Sichuan flavor, add a pinch of ground Sichuan peppercorns along with the chilies.
- You can swap peanuts for cashews or sunflower seeds.
- Don’t skip the cornstarch — it gives the chicken that silky, restaurant-style texture.
