Kung Pao Chicken
A classic Indo-Chinese stir-fry with tender chicken, crunchy peanuts, and vibrant veggies tossed in a sweet, spicy, and tangy sauce. A restaurant favorite you can easily make at home.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp rice vinegar, 6 tsp (2 tbsp) of the cornstarch, and the white pepper powder.
- c.Mix thoroughly until each piece of chicken is evenly coated.
- d.Set aside to marinate for at least 15-20 minutes while you prepare the remaining ingredients.
- 2
Step 2
- a.Prepare the Kung Pao Sauce
- b.In a small bowl, whisk together the remaining 3 tbsp soy sauce, remaining 2 tbsp rice vinegar, sugar, sesame oil, and red chili paste.
- c.In a separate small bowl, mix the remaining 1 tsp cornstarch with 1/4 cup of water to create a smooth slurry.
- d.Pour the cornstarch slurry into the sauce mixture and whisk until fully combined. Set aside.
- 3
Step 3
- a.Stir-fry Aromatics and Chicken
- b.Place a large wok or skillet over high heat and add the vegetable oil. Heat until the oil shimmers and is about to smoke.
- c.Carefully add the dried red chilies and stir-fry for 30-45 seconds until they darken slightly and become fragrant. Be careful not to burn them.
- d.Add the chopped ginger and garlic and sauté for another 30 seconds until aromatic.
- e.Add the marinated chicken to the wok in a single layer. Allow it to sear for 2-3 minutes without stirring to get a good brown crust. Then, stir-fry for another 3-4 minutes until the chicken is cooked through and opaque.
- 4
Step 4
- a.Add Vegetables and Sauce
- b.Add the diced onion and capsicum to the wok with the chicken.
- c.Stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
- d.Give the prepared sauce a final whisk and pour it all over the ingredients in the wok. Stir continuously as the sauce bubbles and thickens, which should take about 1-2 minutes.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the roasted peanuts.
- c.Taste and adjust seasoning, adding salt if necessary.
- d.Garnish generously with chopped spring onions and serve immediately with steamed jasmine rice or noodles.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en place is key! Have all your ingredients chopped, measured, and the sauce mixed before you start cooking. Stir-frying is a very fast process.
- 2For a more authentic Sichuan flavor, add 1 tsp of Sichuan peppercorns along with the dried red chilies. This will add the characteristic 'ma la' (numbing and spicy) sensation.
- 3Don't overcrowd the pan. If your wok or skillet isn't large enough, cook the chicken in two batches to ensure it sears properly instead of steaming.
- 4Control the heat by adjusting the number of dried red chilies. For less spice, snip them open and remove the seeds before adding them to the oil.
- 5Chicken thighs can be used instead of breasts for a juicier, more flavorful result.
Adapt it for your goals.
Protein Swap
Substitute chicken with cubed firm tofu, paneer, or shrimp. Adjust cooking time accordingly; shrimp cooks much faster, and tofu should be pan-fried first until golden.
Vegetable BoostVegetable Boost
Add other stir-fry friendly vegetables like broccoli florets, sliced carrots, baby corn, or water chestnuts for extra crunch and nutrients.
Nut Free VersionNut-Free Version
If you have a nut allergy, simply omit the peanuts. You can add roasted sunflower seeds or pumpkin seeds at the end for a similar crunch.
Sauce VariationSauce Variation
For a sweeter sauce, add a tablespoon of honey or maple syrup. For a tangier kick, increase the amount of rice vinegar slightly.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Source of Vitamins and Minerals
The inclusion of capsicum, onion, and garlic provides essential vitamins like Vitamin C and B6, as well as minerals and antioxidants that support a healthy immune system.
Contains Healthy Fats
Peanuts and sesame oil contribute monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and can help manage cholesterol levels when consumed in moderation.
Frequently asked questions
A typical serving of this homemade Kung Pao Chicken (around 1.5 cups or 380g) contains approximately 480-550 calories, primarily from the chicken, peanuts, and oil. Restaurant versions can be significantly higher.