Dinner

Kung Pao Chicken Recipe

Name: Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound chicken, boneless, skinless, cut into chunks; 2 tablespoons soy sauce; 1 tablespoon rice wine or white wine; 1 teaspoon cornstarch; 3 tablespoons soy sauce; 1/4 cup chicken broth; 1 tablespoon cornstarch; 1 teaspoon sesame oil; 1 tablespoon rice wine or white wine; 1 teaspoon ground ginger; 3 cloves garlic, minced; 1 teaspoon crushed red pepper flakes; 3 tablespoons vegetable oil, divided; 1 red bell pepper, diced; 1/4 cup diced green onion, sliced thinly; 1/4 cup dry roasted peanuts

ByRafael Mansero October 28, 2025October 28, 2025

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Introduction

Kung Pao Chicken is a classic Chinese stir-fry dish that balances bold flavors with tender chicken and crunchy peanuts. Its savory, spicy sauce makes it a favorite for any night of the week. This recipe delivers an authentic taste with simple steps.

A close-up view of a white bowl showing two main layers: the bottom layer is a bed of white rice with a soft and fluffy texture, and the top layer consists of cubed chicken pieces coated in a glossy, reddish-orange sauce mixed with small chopped red and green bell peppers. A metal fork scoops up a portion from the bowl, lifting some rice and chicken together. In the background, there is a blurred bowl containing light-colored crackers on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken, cut into chunks
2 tablespoons soy sauce (for marinade)
1 tablespoon rice wine or white wine (for marinade)
1 teaspoon cornstarch (for marinade)
3 tablespoons soy sauce (for sauce)
1/4 cup chicken broth
1 tablespoon cornstarch (for sauce)
1 teaspoon sesame oil
1 tablespoon rice wine or white wine (for sauce)
1 teaspoon ground ginger
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons vegetable oil, divided
1 red bell pepper, diced
1/4 cup green onion, thinly sliced
1/4 cup dry roasted peanuts

Instructions

Step 1: In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon cornstarch until smooth. Add the chicken chunks and toss to coat. Let it marinate for 15 minutes.
Step 2: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine, chicken broth, sesame oil, garlic, ground ginger, and crushed red pepper flakes until well combined. Set aside.
Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on both sides, about 8-10 minutes.
Step 4: Add the remaining tablespoon of vegetable oil and the diced red bell pepper to the skillet. Stir occasionally and cook until the pepper is just softened, about 4-6 minutes.
Step 5: Stir in the dry roasted peanuts and cook for 1 minute until they start to sizzle.
Step 6: Pour the prepared sauce into the skillet and cook until it thickens, about 2 minutes, stirring to coat the chicken and vegetables evenly.
Step 7: Stir in the sliced green onions. Serve the Kung Pao Chicken immediately while hot.

Tips & Variations

For a milder dish, reduce or omit the crushed red pepper flakes.
Substitute chicken with tofu or shrimp for a different protein option.
Use dry roasted peanuts for added crunch and flavor; avoid raw peanuts.
Serve with steamed rice or fried rice to complete the meal.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure even warming. Avoid overheating to keep the chicken tender.

How to Serve

A white bowl filled with two visible layers: the bottom layer is plain white rice with a soft, fluffy texture, and the top layer consists of bite-sized pieces of chicken coated in a shiny, thick, reddish-brown sauce mixed with small chopped red chili peppers and green onion pieces, giving the dish a vibrant look; a white cloth napkin is placed next to the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of ground ginger?

Yes, you can use about 1 teaspoon of freshly grated ginger as a substitute for ground ginger to add a brighter, more aromatic flavor.

What if I don’t have rice wine or white wine?

If you don’t have rice wine or white wine, you can substitute with dry sherry or simply omit it. Adding a splash of chicken broth will help maintain moisture.