Kung Pao Chicken Recipe

Authentic kung pao chicken — a Szechuan-style stir-fry with tender marinated chicken, crunchy roasted peanuts, and a bold sweet‑savory chili sauce. Ready in about 25 minutes for a quick, satisfying weeknight meal.

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Course: Main Course

Cuisine: Chinese

Keyword: kung pao, kung pao chicken, Chinese food, Szechuan, stir-fry, spicy chicken, weeknight dinner

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: -4 servings

Calories: 420kcal

Ingredients

1 lb 450 g boneless skinless chicken breast or thigh, cut into 1/2‑inch cubes
2 tbsp light soy sauce for marinade
1 tbsp Shaoxing wine or dry sherry for marinade
1 tsp cornstarch for marinade
2 tbsp vegetable oil plus extra for stir‑frying
8 –12 dried red chilies halved and seeded (adjust heat)
3 garlic cloves minced
1 tbsp fresh ginger minced
4 scallions white and green parts separated, sliced
1/2 cup roasted peanuts unsalted
1/2 red bell pepper diced (optional)
2 tsp sesame oil
2 tbsp light soy sauce for sauce
1 tbsp dark soy sauce optional, for color
1 tbsp Chinese black vinegar or rice vinegar
1 tbsp hoisin sauce
1 tbsp chili paste or sambal oelek
1 tbsp sugar
1/2 cup low-sodium chicken stock or water
1 tsp cornstarch dissolved in 1 tbsp water slurry

Instructions

Marinate the chicken with 2 tbsp light soy sauce, 1 tbsp Shaoxing wine and 1 tsp cornstarch for 10 minutes.
Whisk together sauce ingredients: 2 tbsp light soy, 1 tbsp dark soy (optional), 1 tbsp vinegar, 1 tbsp hoisin, 1 tbsp chili paste, 1 tbsp sugar and 1/2 cup stock; set aside.
Heat a wok or large skillet over high heat and add 2 tbsp vegetable oil until shimmering.
Add dried red chilies and stir briefly until fragrant (about 30 seconds) being careful not to burn them.
Add marinated chicken in a single layer and stir-fry until mostly cooked through, about 3–4 minutes.
Push chicken to the side, add a touch more oil if needed, then add minced garlic and ginger; stir until aromatic.
Add diced red bell pepper and the white parts of scallions; stir-fry 1–2 minutes until slightly softened.
Pour the prepared sauce into the wok, bring to a simmer and stir to coat the chicken evenly.
Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1 minute.
Add roasted peanuts and 2 tsp sesame oil, toss to combine; stir in green scallion tops and remove from heat.
Serve immediately over steamed jasmine rice or noodles.

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