Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: soy sauce (2 tablespoons for the marinade, 2 tablespoons for the sauce): Brings deep umami flavor. Use a good-quality soy sauce for the best taste.; dry sherry (1 tablespoon): A great swap for traditional Chinese rice wine, adding a sweet depth.; cornstarch (2 teaspoons for the marinade, 1 tablespoon for the sauce): Keeps the chicken juicy and thickens the sauce for a smooth texture.; chicken tenderloins (1½ pounds): They cook fast and stay tender, but if unavailable, boneless, skinless chicken breasts work too.; balsamic vinegar (1 tablespoon): Replaces Chinese black vinegar with a tangy sweetness.; hoisin sauce (1 tablespoon): Adds a thick, sweet-savory flavor typical in Chinese cooking.; sesame oil (1 tablespoon): Only use toasted sesame oil for its rich, nutty aroma.; sugar (1½ tablespoons): Balances the salty and tangy notes in the sauce.; crushed red pepper flakes (½ teaspoon): Adjust based on your heat tolerance. Use less for a milder kick.; ground ginger (¼ teaspoon): Gives a warm spice that complements the garlic.; water (⅓ cup): Helps balance the intensity of the sauce while thinning it slightly.; vegetable oil (2½ tablespoons): Ideal for stir-frying due to its neutral flavor and high smoke point.; red bell pepper (1 large): Adds sweetness and vibrant color.; celery (2 stalks): Offers a crisp texture and fresh flavor.; garlic (3 cloves): Essential for fragrant, bold flavor in the dish.; scallions (5, sliced): Include the green and white parts; they bring a mild onion taste.; peanuts or cashews (⅓ cup, roasted unsalted): Classic in this recipe and provide crunch.

I’ve made this Kung Pao Chicken recipe a few times now, and I’m convinced it’s better than takeout! The savory sauce coats tender chicken and crispy veggies perfectly, all tied together with just the right amount of spice. Trust me, making this at home is easier than it may seem, and the best part?

You can tweak it to match your taste preferences or dietary needs. What I love most is the freshness you get from cooking it yourself – it’s unbeatable. Give it a try, and I bet it’ll become a favorite in your kitchen too!

Credit: feastingathome

Ingredients for Kung Pao Chicken

Every ingredient plays a role in creating that bold, delicious flavor. Here’s what you’ll need:

soy sauce (2 tablespoons for the marinade, 2 tablespoons for the sauce): Brings deep umami flavor. Use a good-quality soy sauce for the best taste.
dry sherry (1 tablespoon): A great swap for traditional Chinese rice wine, adding a sweet depth.
cornstarch (2 teaspoons for the marinade, 1 tablespoon for the sauce): Keeps the chicken juicy and thickens the sauce for a smooth texture.
chicken tenderloins (1½ pounds): They cook fast and stay tender, but if unavailable, boneless, skinless chicken breasts work too.
balsamic vinegar (1 tablespoon): Replaces Chinese black vinegar with a tangy sweetness.
hoisin sauce (1 tablespoon): Adds a thick, sweet-savory flavor typical in Chinese cooking.
sesame oil (1 tablespoon): Only use toasted sesame oil for its rich, nutty aroma.
sugar (1½ tablespoons): Balances the salty and tangy notes in the sauce.
crushed red pepper flakes (½ teaspoon): Adjust based on your heat tolerance. Use less for a milder kick.
ground ginger (¼ teaspoon): Gives a warm spice that complements the garlic.
water (⅓ cup): Helps balance the intensity of the sauce while thinning it slightly.
vegetable oil (2½ tablespoons): Ideal for stir-frying due to its neutral flavor and high smoke point.
red bell pepper (1 large): Adds sweetness and vibrant color.
celery (2 stalks): Offers a crisp texture and fresh flavor.
garlic (3 cloves): Essential for fragrant, bold flavor in the dish.
scallions (5, sliced): Include the green and white parts; they bring a mild onion taste.
peanuts or cashews (⅓ cup, roasted unsalted): Classic in this recipe and provide crunch.

Note: Serves 4 generously. Adjust ingredients based on the desired serving size.

Variations

This recipe is versatile, so feel free to make it your own. Here are some ideas:

Low-carb: Replace sugar with a keto-friendly sweetener and skip the cornstarch.
Nut-free: Omit the peanuts or cashews. Toasted sunflower seeds make a great alternative.
Extra veggies: Add zucchini, carrots, or mushrooms for variety and more nutrients.
Gluten-free: Use gluten-free soy sauce or tamari and ensure other ingredients are certified gluten-free.
Vegetarian-friendly: Swap chicken for firm tofu or a plant-based chicken substitute.

If you’re a fan of chicken dishes, you can also enjoy similar recipes like Buldak Korean Fire Chicken for a spicy twist.

Cooking Time

Here’s how much time you’ll need:

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You’ll Need

You don’t need any fancy tools for this recipe! Here’s what you’ll need:

Mixing bowls: For preparing the marinade and sauce.
Knife and cutting board: Essential for chopping vegetables and chicken.
Wok or large skillet: A must for stir-frying everything evenly.
Tongs or spatula: Helps toss ingredients without breaking them.
Measuring spoons and cups: Ensures flavor balance.

How to Make Kung Pao Chicken Recipe?

Making this dish might seem tricky, but the steps are simple if you prepare everything ahead.

Marinate the Chicken

Start by creating a quick marinade. Mix soy sauce, dry sherry, and cornstarch in a bowl until smooth. Toss the chicken pieces in, ensuring they’re well-coated. Allow it to marinate for 15 minutes while you prep the other ingredients. This step keeps the chicken tender and flavorful.

Prepare the Sauce

Combine the sauce’s components in another bowl – balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water. Stir thoroughly, ensuring the cornstarch dissolves to avoid clumps. This sauce will bring the dish to life!

Stir-Fry the Vegetables

Heat a hot wok with some oil and toss in the red bell pepper, celery, and a pinch of salt. Stir-fry for about five minutes until the veggies are lightly browned and slightly softened. Remove the veggies and set them aside for now.

Cook the Chicken

Use the same wok and a bit more oil to sear the chicken in batches. Cook the pieces on one side until golden, flip them, and cook through. Take care not to overcrowd the pan so the chicken browns properly.

Combine Everything

Add garlic and scallions to the skillet alongside the cooked chicken. Stir-fry briefly until fragrant. Then, return the veggies and pour in the sauce. Toss everything together over low heat for the flavors to combine and the sauce to thicken. Finish by stirring in the peanuts or cashews for that satisfying crunch.

Credit: themodernproper

Additional Tips for Making this Recipe Better

Here’s what I’ve learned from making Kung Pao Chicken a few times:

Slice everything evenly so all ingredients cook at the same rate.
Don’t skip marinating; it’s key to juicy chicken.
Always chop the veggies and prep the sauce before cooking. Stir-frying is fast, and there’s no time to prep mid-cooking.
Adjust spice levels by increasing or decreasing red pepper flakes based on your preference.
Adding Sichuan peppercorns (if available) gives the dish a traditional numbing spice for authenticity.

How to Serve Kung Pao Chicken Recipe?

Presentation matters, especially when serving guests! Plate the Kung Pao Chicken over steamed white rice or fried rice for a restaurant-style vibe. Garnish with chopped scallions and a sprinkle of sesame seeds for a fresh pop of color. Pair it with a cucumber salad or spring rolls to complete the meal. If you enjoy bold flavors, you can also try this easy orange chicken recipe for another delicious option.

Nutritional Information

Here’s a quick nutritional breakdown per serving (approximately):

Calories: 692
Protein: 31 g
Carbohydrates: 42 g
Fat: 45 g

Make Ahead and Storage

There’s good news if you want to make this ahead or enjoy leftovers later!

Storing: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze it without the peanuts for up to one month. Reintroduce fresh peanuts when reheating.
Reheating: Warm it gently in a skillet or microwave, adding a splash of water to revive the sauce’s consistency.

Why You’ll Love This Recipe?

Here are a few reasons why this dish could become a staple in your home:

It’s quick and easy to make, perfect for weeknights.
Customizable for different diets, like gluten-free or vegetarian.
Bursting with bold flavors that rival your favorite takeout.
Packed with a mix of textures – tender chicken, crisp veggies, and crunchy nuts.
Uses simple, easily accessible ingredients.

This Kung Pao Chicken recipe offers a balance of satisfaction and simplicity. Whether you’re new to cooking or a seasoned home chef, you’ll find this dish is doable and worth every minute! For more inspiration, check out these chicken recipes to expand your culinary repertoire.