Looking for a flavorful and easy-to-make chicken dish? Look no further than Kung Pao Chicken! This classic Chinese dish features tender chicken pieces marinated in a savory blend of soy sauce, peanut oil, Shaoxing wine, and spices, then stir-fried with crunchy veggies and spicy chiles. Tossed with a sweet and tangy sauce made from hoisin sauce, vinegar, and ginger and topped with roasted peanuts, this dish will surely be a crowd-pleaser. Serve over steamed white rice for a satisfying meal perfect for any occasion.
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What is Kung pao chicken?
Kung Pao Chicken is a classic Sichuan dish that originated in China. It's a stir-fried dish made with marinated chicken pieces, vegetables, and spicy chiles and is typically served over steamed rice. The dish gets its signature flavor from a savory and slightly sweet sauce made with soy sauce, vinegar, hoisin sauce, and ginger. It's often garnished with chopped peanuts or cashews for added crunch and texture.
Kung Pao Chicken is a popular dish in China and worldwide, thanks to its complex and satisfying flavor profile. It's a perfect dish for those who love spicy food, as it typically features fiery chiles that pack a punch. Whether you're looking for a hearty dinner or a crowd-pleasing dish for a party, Kung Pao Chicken is a great choice.
Kung Pao Chicken Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Marinate:
- Soy sauce: Adds saltiness and umami flavor to the chicken.
- Peanut oil: Provides a rich and nutty flavor while also helping to tenderize the chicken.
- Shaoxing wine or dry sherry: Adds depth of flavor and helps to marinate the chicken.
- Cornstarch: Acts as a thickening agent for the marinade and helps create a crispy coating on the chicken when stir-fried.
- Granulated garlic: Infuses the chicken with garlic flavor.
- Ground black pepper: Adds a hint of spiciness and depth to the marinade.
- Chicken tenderloins or skinless chicken thighs: The main protein of the dish, which absorbs the flavors of the marinade and becomes tender.
For the Sauce:
- Chinkiang vinegar, rice vinegar, or balsamic vinegar: Adds tanginess and a slightly sweet, acidic element to the sauce.
- Low sodium soy sauce: Provides saltiness and umami flavor to the sauce.
- Mushroom-flavored soy sauce: Enhances the umami flavor of the sauce.
- Hoisin sauce: Adds sweetness and a complex, savory flavor to the sauce.
- Asian/toasted sesame oil: Provides a rich, nutty aroma and flavor.
- Light brown sugar: Adds sweetness to balance the salty and savory elements of the sauce.
- Crushed red pepper flakes: Provides heat and a subtle spicy kick to the sauce.
- Fresh ginger: Infuses the sauce with a bright, spicy, and slightly sweet flavor.
- Water plus Knorr chicken flavor bouillon and cornstarch: Thickens the sauce and adds a hint of chicken flavor.
For the Stir Fry:
- Peanut oil: Used as cooking oil for stir-frying, it can withstand high heat and imparts a mild nutty flavor.
- Poblano or bell pepper: Adds a mild, slightly sweet pepper flavor and vibrant color to the stir-fry.
- Onion: Provides sweetness and texture to the dish.
- Garlic: Infuses the stir-fry with a strong garlic flavor.
- Green onion: Adds a mild flavor and bright green color to the dish.
- Unsalted roasted peanuts: Adds crunch and a rich, nutty flavor.
- Chiles de arbol or other dried chiles: Provide heat and a smoky flavor to the stir-fry.
- Cooked white rice: Serves as the base for the dish, allowing you to enjoy the flavorful Kung Pao Chicken.
Tools you'll need
How to Make Kung Pao Chicken
Note: The full instructions are provided in the recipe card below.
In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat: Let stand at room temperature for 15 minutes, stirring occasionally. In a small bowl, combine the ingredients for the sauce. Set aside. Bring the peanut oil to almost a smoking temperature in a 14-inch wok or skillet over high heat. Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds or until the chilies turn dark. Add the chicken and stir-fry for 5 to 6 minutes until golden in color. Remove the chicken from the wok.
Add the poblano pepper and onions, and cook, stirring, until the onion turns translucent, about 1 minute, then return the chicken to the wok. Pour in the sauce mixture, boil, and cook until the sauce has thickened for a few minutes. Add the peanuts and toss them together. Serve over white and garnish with julienned green onions.
Substitutions
- Soy sauce: You can use tamari, coconut aminos, or liquid aminos instead of soy sauce for a gluten-free option.
- Peanut oil: You can use vegetable, canola, or grapeseed oil instead of peanut oil.
- Shaoxing wine or dry sherry: You can use rice wine vinegar or apple cider vinegar with a pinch of sugar to replace the Shaoxing wine.
- Corn starch: You can use arrowroot powder, tapioca, or potato starch instead of corn starch.
- Granulated garlic: You can use garlic powder or finely minced fresh garlic instead of granulated garlic.
- Chicken tenderloins or skinless chicken thighs: You can use boneless, skinless chicken breast or tofu for a vegetarian or vegan option.
Variations
- Vegetable Kung Pao: Replace the chicken with your favorite veggies such as broccoli, cauliflower, zucchini, mushrooms, and carrots. You can use tofu or chickpeas as a vegetarian or vegan option.
- Shrimp Kung Pao: Replace the chicken with shrimp, or combine chicken and shrimp.
- Cashew Kung Pao: Replace the peanuts with cashews for a nutty twist.
- Beef Kung Pao: Replace the chicken with beef, such as flank steak or sirloin, and adjust the cooking time accordingly.
- Kung Pao Noodles: Serve the stir-fry over noodles instead of rice for a different texture.
- Kung Pao Tacos: Use the stir-fry as a filling for tacos, and add toppings like cilantro, shredded cabbage, and lime juice.
- Kung Pao Lettuce Wraps: Use the stir-fry as a filling for lettuce wraps and top with chopped peanuts and green onions.
How to Serve
Kung Pao Chicken is best served over steamed white rice, but you can also try doing it over noodles, quinoa, or cauliflower rice for a low-carb option. Garnish the dish with chopped peanuts or cashews and sliced green onions to add texture and flavor. To round out the meal, serve a side of steamed vegetables such as broccoli or green beans.
Drizzle sauce over the dish to add flavor, or serve with a wedge of lime or lemon for a touch of acidity. To create a complete Chinese-inspired meal, add a side of hot and sour soup or egg drop soup. For a family-style meal, place the stir-fry in the middle of the table and let everyone serve themselves. Remember to serve a cold beer such as a lager or pilsner to balance the dish's heat.
How to Store & Re-Heat
- To store: Leftover Kung Pao Chicken, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If you need to hold it longer, you can freeze it for 2-3 months. However, keep in mind that the texture of the chicken may change slightly after freezing.
- To reheat: You can use a microwave or stovetop to reheat Kung Pao Chicken. If using a microwave, transfer the desired amount of the dish into a microwave-safe container and heat it for 1-2 minutes or until thoroughly heated through, stirring occasionally.
If using a stovetop, heat the stir-fry in a non-stick skillet over medium heat, occasionally stirring until heated. If the dish is too dry, add a small amount of water or chicken broth to help loosen the sauce. It's important to note that when reheating the dish, the chicken may become overcooked and dry if heated for too long or at too high a temperature. To avoid this, reheat the dish slowly and keep a close eye on it to ensure it doesn't overcook.
Make-Ahead
To make Kung Pao Chicken ahead of time, start by prepping the ingredients. Cut the chicken and vegetables and prepare the marinade and sauce in advance, keeping the ingredients separate until ready. Marinate the chicken for up to 24 hours in the refrigerator for maximum flavor, and you can freeze the marinated chicken for later use. Stir-fry the vegetables ahead of time and store them in the fridge until ready to use, being careful not to overcook them.
Prepare the sauce in advance and keep it in an airtight container in the refrigerator until ready to use. When ready to serve, heat a non-stick skillet over medium-high heat, add the marinated chicken, and stir-fry until cooked. Add the stir-fried vegetables and the prepared sauce, and cook for a few minutes until everything is heated and the sauce thickens. Serve over steamed rice, noodles, or quinoa, and garnish with chopped peanuts and green onions.
Prepping the ingredients in advance saves time and makes the dish quickly on a busy weeknight. You can also freeze the marinated chicken or the stir-fried vegetables for later use, making it even easier to throw together a quick and flavorful meal.
How to Freeze
To freeze Kung Pao Chicken, allow the dish to cool to room temperature before freezing. Portion the dish into freezer-safe containers or resealable freezer bags, leaving some room at the top of the container or bag to allow for expansion. Label the containers or bags with the dish's name and the date you made it, and place them in the freezer. The Kung Pao Chicken can be frozen for 2-3 months.
When ready to eat, thaw the dish overnight in the refrigerator. Once thawed, reheat the dish in the microwave or stovetop until heated. Be sure to stir the dish occasionally to ensure even heating. It's essential to use freezer-safe containers or bags to prevent freezer burn and other freezer-related issues and to keep in mind that the texture of the chicken may change slightly after freezing.
Tips for Making The Best Kung Pao Chicken
- Use High-Quality Chicken: Using high-quality chicken, such as organic or free-range, will make a noticeable difference in the taste and texture of the dish.
- Cut the Ingredients Evenly: Cut the chicken and vegetables into even-sized pieces to ensure they cook evenly.
- Marinate the Chicken: Marinate the chicken for at least 30 minutes, or up to 24 hours, for maximum flavor. The marinade helps tenderize the chicken and infuse it with flavor.
- Don't Overcook the Vegetables: Stir-fry the vegetables until they are tender but have some crunch. Overcooking the vegetables can make them mushy and dull in color.
- Toast the Peanuts: Toasting the peanuts in a dry skillet or oven before adding them to the dish will intensify their flavor and give them a crunchy texture.
- Adjust the Spice Level: Adjust the amount of crushed red pepper flakes based on your preference for spice. You can also use milder chili peppers or omit the chili altogether if you prefer a less spicy dish.
- Use a Non-Stick Skillet: A non-stick skillet will prevent the chicken from sticking to the pan and help the dish cook more evenly.
- Cook the Dish in Batches: Avoid overcrowding the skillet by cooking the dish in batches. This will help the chicken and vegetables cook more evenly and prevent them from steaming.
- Let the Sauce Thicken: Allow the Sauce to simmer and thicken for a few minutes before adding the chicken and vegetables. This will help the sauce coat the dish evenly and give it a rich flavor.
- Garnish with Fresh Herbs: Add a pop of freshness to the dish by garnishing it with fresh herbs, such as cilantro or Thai basil. This will help balance the heat and add a bright note to the dish.
FAQ
Why is my chicken not crispy after stir-frying?
The wok or skillet might not have been hot enough. Ensure it's almost smoking before adding the chicken. Overcrowding the pan can also lead to steaming instead of frying. If necessary, cook the chicken in batches.
Why is my sauce not thickening?
You might not have added enough cornstarch, or it wasn't mixed properly. Ensure the cornstarch is fully dissolved before adding it to the wok. The sauce needs to reach a boil for the cornstarch to activate and thicken it.
My dish turned out too spicy. How can I adjust the heat?
Reduce the amount of crushed red pepper flakes in the sauce. Use fewer dried chiles or deseed them to reduce the heat.
Can I substitute other vegetables or proteins?
Yes! Kung Pao can be versatile. You can use vegetables like snap peas, broccoli, or zucchini. For proteins, shrimp or tofu are popular alternatives to chicken.
What if I can't find Chinkiang vinegar or Shaoxing wine?
Balsamic vinegar can substitute for Chinkiang vinegar, and dry sherry can be used in place of Shaoxing wine, as mentioned in the recipe.
The chicken is tough. What did I do wrong?
Overcooking the chicken can make it tough. Ensure you stir-fry just until it's golden. Always marinate the chicken as indicated to tenderize it and imbue it with flavor.
What can I use instead of peanut oil due to allergies?
If you are allergic to peanuts, use vegetable oil, canola, or grapeseed oil for stir-frying.
My sauce tastes too salty. How can I balance it out?
Ensure you're using low-sodium soy sauce, as the recipe suggests. If it's still too salty, you can add a bit more water or brown sugar to balance the flavors.
I don't have a wok. Can I still make this dish?
Yes, you can use a large skillet or frying pan. Just ensure it's big enough to handle the ingredients without overcrowding.
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- Spicy Honey Chicken “No Deep Frying Required”
- General Tso Chicken
- Sweet Sour Fish
Recipe
Easy Kung Pao Chicken
Ingredients
For the Marinate:
- 1 tablespoons soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon Shaoxing wine or dry sherry
- 4 teaspoons corn starch
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 2-½ lb chicken tenderloins or skinless chicken thigh , cut into 1-in pieces
For the Sauce:
- 1 -½ tablespoons Chinkiang vinegar , rice vinegar, or balsamic vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mushroom-flavored soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon Asian/toasted sesame oil
- 2 tablespoons light brown sugar
- ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
- 1 tablespoon fresh ginger , peeled and grated
- ⅓ tablespoons water plus ¼ teaspoon Knorr chicken flavor bouillon and 1 tablespoon cornstarch , mixed to make the slurry
For the Stir Fry:
- 3 tablespoons peanut oil
- 1 large poblano pepper or bell pepper , diced into 1'' pieces
- 1 medium onion , diced into 1'' piece
- 3 cloves garlic , chopped
- 6 green onion , cut the white part into ½ -inch pieces, julienne the green parts
- ½ cup unsalted roasted peanuts , chopped
- 6 chiles de arbol or other dried chiles , snipped into small pieces
- Cooked white rice for serving
Instructions
- For the Marinate: In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat: Let stand at room temperature for 15 minutes, stirring occasionally.
- For the Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- For the Stir-Fry: In a 14-inch wok or skillet over high heat, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
- Add the chicken and stir-fry for 5 to 6 minutes, until golden in color. Remove the chicken from the wok. Add the poblano pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute, then return the chicken to the wok.
- Give the reserved sauce a quick stir and pour in the sauce mixture, bring it to a boil, and continue to cook until the sauce has thickened for a couple of minutes. Add the peanuts and toss them together. Serve over white and garnish with julienned green onions. Enjoy our Kung Pao Chicken
Notes
- To store: Leftover Kung Pao Chicken, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If you need to hold it longer, you can freeze it for 2-3 months. However, keep in mind that the texture of the chicken may change slightly after freezing.
- To reheat: You can use a microwave or stovetop to reheat Kung Pao Chicken. If using a microwave, transfer the desired amount of the dish into a microwave-safe container and heat it for 1-2 minutes or until thoroughly heated through, stirring occasionally.
- Kung Pao chicken can be stored in the refrigerator in an airtight container for three days. Then, reheat in a skillet or microwave until heated through.
- The chicken can be substituted with other ingredients like chicken, pork, or tofu.
- If you reduce the heat during the cooking of the first batch, return it to medium-high, adding more oil as needed; once the oil is shimmering, repeat with the remaining chicken.
- Frying the chicken in batches can help ensure an evenly golden crust on all of them; make sure to move them around for consistent cooking.
- You can use any neutral frying oil with a high smoke point. I like to use peanut oil or sunflower oil.
- Adjust the sweetness and spiciness level according to your taste.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.