Asian-Inspired
Kung Pao Chicken
Kung pao chicken gets its distinctive character from dried red chiles fried in oil to build heat into the base of the dish, then tied together with roasted peanuts and a savory-sweet sauce with a vinegary kick. It's a fast, high-heat stir-fry best made with everything prepped and ready to go.
Why you'll love this recipe
- Bold, spicy flavor from a classic Szechuan technique
- Ready in under 30 minutes once prepped
- Crunchy peanuts add satisfying texture
- Adjustable heat level to taste
Instructions
- Toss the chicken with 1 tbsp soy sauce and 1 tsp cornstarch, letting it marinate for 10 minutes.
- Whisk together the soy sauce, rice vinegar, hoisin sauce, brown sugar and chicken broth for the sauce; set aside.
- Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add the dried chiles and cook for 30 seconds, stirring, until fragrant (don't let them burn).
- Add the chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove to a plate.
- Add the remaining oil, garlic and ginger, and cook for 30 seconds. Add the green onions and cook 1 minute more.
- Return the chicken to the pan, pour in the sauce, and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until glossy and thickened.
- Stir in the peanuts, toss to combine, and serve immediately over rice.
How to tell it's done
The chicken pieces are done after 4-5 minutes of stir-frying, when they're lightly browned on the edges and opaque throughout (165°F/74°C). The dried chiles should be fragrant and darkened, but not black. Black chiles taste bitter. The finished sauce should coat everything in a glossy glaze rather than pooling in the bottom of the wok.
Tips for success
- Watch the dried chiles closely as they fry — they burn quickly and turn bitter if left too long.
- Add the peanuts at the very end so they stay crunchy rather than softening in the sauce.
- Adjust the number of dried chiles up or down depending on your spice tolerance.
- Have all your ingredients prepped and within reach before you start cooking — this dish moves fast.
Ingredient notes & swaps
- Sichuan peppercorns: these are traditional and give a tingling, numbing sensation. Toast 1 tsp, grind it, and add it with the chiles for a more authentic version.
- Dried chiles: whole chiles flavor the oil. They're usually left on the plate rather than eaten, though they're edible if you like heat.
- Peanuts: unsalted roasted peanuts are best. If yours are salted, reduce the soy sauce slightly. Cashews are a common substitute.
- Chinese black vinegar: Chinkiang vinegar in place of rice vinegar gives a deeper, malty tang that's closer to restaurant versions.
Storage & reheating
Refrigerate for up to 3-4 days. The peanuts soften slightly. Reheat in a hot skillet for 2-3 minutes with a splash of water, or microwave covered until hot.
Make ahead & freezing
Marinate the chicken and mix the sauce up to a day ahead, and keep the chopped aromatics in a small container. Once everything is prepped, it cooks in about 12 minutes. Cooked kung pao chicken can be frozen for up to 2 months, but the peanuts lose their crunch.
What to serve with it
Steamed jasmine rice is a must. Add a smashed cucumber salad, garlicky stir-fried greens or bok choy, or hot and sour soup.
Frequently asked questions
Can I remove the dried chiles before eating?
Yes, they're primarily for infusing heat and flavor into the oil, and are traditionally left in the dish for show rather than eaten whole.
How spicy is kung pao chicken?
It's traditionally quite spicy, but you can reduce the number of dried chiles for a milder version.
Can I use peanut butter instead of peanuts?
No, whole roasted peanuts are important for the dish's texture; peanut butter would change the sauce consistency significantly.
What can I serve with kung pao chicken?
Steamed white rice is the classic pairing, along with a simple stir-fried green vegetable.
Nutrition (per serving)
| Calories | 398 |
| Protein | 29g |
| Carbs | 18g |
| Fat | 24g |
| Sodium | 880mg |
| Sugar | 9g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Asian-Inspired Chicken Recipes
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