Classic Kung Pao Chicken
Authentic Chinese Kung Pao Chicken packed with tender chicken, crunchy peanuts, and fiery dried chilies in a bold sweet-savory sauce — a legendary chinese food staple delivering 32g of protein per serving.
20m
4
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Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 3/4-inch cubes
- 1/2 cup dry-roasted peanuts
- 8–10 dried red chilies (such as Sichuan or Tianjin), seeds removed for less heat
- 1 teaspoon Sichuan peppercorns
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1 teaspoon sesame oil (for marinade)
- 3 tablespoons soy sauce (for sauce)
- 2 tablespoons Shaoxing rice wine or dry sherry
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1 teaspoon cornstarch (for sauce)
- 1 teaspoon chili oil or chili garlic sauce
Instructions
- 1
Marinate the Chicken
In a medium bowl, combine the cubed chicken thighs with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat evenly. Let the chicken marinate at room temperature for at least 15 minutes while you prepare the remaining ingredients.
- 2
Make the Kung Pao Sauce
In a small bowl, whisk together 3 tablespoons soy sauce, Shaoxing rice wine, rice vinegar, hoisin sauce, sugar, 1 teaspoon cornstarch, and chili oil until the sugar and cornstarch are fully dissolved. Set the sauce aside.
- 3
Toast the Peppercorns and Chilies
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil, then add the Sichuan peppercorns and dried red chilies. Stir-fry for 20–30 seconds until fragrant and slightly darkened. Be careful not to burn them. Remove and set aside, leaving the infused oil in the wok.
- 4
Sear the Chicken
Add the remaining 1 tablespoon of vegetable oil to the wok and increase heat to high. Add the marinated chicken in a single layer and let it sear undisturbed for 1–2 minutes until golden on one side. Stir-fry for another 2–3 minutes until the chicken is cooked through and lightly caramelized.
- 5
Add Aromatics
Push the chicken to the sides of the wok. Add the minced garlic and ginger to the center and stir-fry for 30 seconds until fragrant. Return the toasted chilies and Sichuan peppercorns to the wok and toss everything together.
- 6
Add Sauce and Peanuts
Pour the prepared Kung Pao sauce over the chicken mixture. Toss everything quickly to coat evenly. Add the peanuts and green onion pieces and stir-fry for another 1 minute until the sauce thickens and clings to the chicken.
- 7
Serve
Remove from heat and transfer immediately to a serving plate. Serve hot over steamed jasmine rice or noodles. Garnish with additional sliced green onions or sesame seeds if desired.
Chef's Tips
Use a very hot wok (high heat is key) to achieve authentic wok hei — that smoky, slightly charred flavor that defines great Chinese stir-fry. Chicken thighs stay juicier than breasts at high heat. For less heat, keep the dried chili seeds in; for a milder dish, remove them entirely. Shaoxing rice wine can be found at most Asian grocery stores and is worth seeking out for authentic flavor.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic kung pao chicken
How long does it take to make Classic Kung Pao Chicken?
This recipe takes 35 minutes total time, including 20 minutes prep time and 15 minutes cooking time.
How many servings does this Classic Kung Pao Chicken recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Classic Kung Pao Chicken recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Classic Kung Pao Chicken recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic kung pao chicken ahead of time?
Yes! You can prepare this classic kung pao chicken up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic kung pao chicken?
Store leftover classic kung pao chicken covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic kung pao chicken?
This classic kung pao chicken pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic kung pao chicken?
Yes, this classic kung pao chicken freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.