Go Back
Final plated dish: a bowl of Kung Pao Chicken, garnished with roasted peanuts and fresh scallions, served over a bed of steamed white rice. A pair of chopsticks lifts a perfectly saucy bite

Kung Pao Chicken Recipe

Kung Pao Chicken is a perfect balance of savory, spicy, and slightly tangy flavors with a satisfying crunch from roasted peanuts. This dish is packed with bold flavors and comes together quickly, making it a great weeknight meal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 440 kcal

Equipment

  • Wok or large skillet
  • Knife and cutting board
  • Mixing bowls
  • Measuring spoons

Ingredients
  

To roast the peanuts

  • 1 teaspoon vegetable oil
  • 1 cup raw peanuts shelled, with or without the skin

To marinate the chicken:

  • 12 oz. chicken breast cut into 3/4-inch/2cm cubes
  • 1 teaspoon vegetable oil
  • 1 teaspoon cornstarch
  • 1 teaspoon shaoxing wine
  • 1/8 teaspoon salt
  • 1 pinch white pepper

To prepare the sauce:

  • 1 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 3 tablespoons water
  • 1 teaspoon cornstarch

The rest of your ingredients:

  • 3 tablespoons oil
  • 3 cloves garlic smashed and sliced
  • 2 thin slices ginger minced
  • 2 dried red chilies
  • 1/2 teaspoon Sichuan peppercorn powder
  • 6 scallions (white portions only cut into 3/4-inch/2cm pieces

Instructions
 

  • Roast the Peanuts (Optional): Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts and stir constantly for 3 minutes. Turn off the heat and stir for another minute. Set aside to cool. (Skip this step if using pre-roasted peanuts.)
    Close-up shot of raw peanuts roasting in a wok with a teaspoon of vegetable oil, being stirred with a spatula. The peanuts turn golden brown as steam rises from the pan.
  • Marinate the Chicken: In a bowl, mix the chicken cubes with 1 teaspoon oil, cornstarch, Shaoxing wine, salt, and white pepper. Let it marinate for 20 minutes.
    Overhead shot of a glass bowl with bite-sized chicken cubes marinating in oil, cornstarch, Shaoxing wine, salt, and white pepper. A spoon stirs the mixture, ensuring even coating.
  • Prepare the Sauce: In a separate bowl, mix light soy sauce, dark soy sauce, rice wine vinegar, sugar, water, and cornstarch. Stir well and set aside.
    Close-up of a small bowl with the prepared Kung Pao sauce: a glossy mix of light and dark soy sauce, rice wine vinegar, sugar, water, and cornstarch. A spoon lifts the thick sauce, showing its rich texture
  • Cook the Chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and sear until lightly browned. Remove and set aside.
    Action shot of a wok on high heat, with marinated chicken sizzling in oil, turning golden brown. Steam rises as the chicken is being stir-fried with a spatula
  • Sauté Aromatics: Reduce the heat to low and add 1 tablespoon of oil. Stir in garlic, ginger, dried chilies, Sichuan peppercorn powder, and scallions. Cook until fragrant, about 1-2 minutes.
    Close-up of a wok with sliced garlic, minced ginger, dried red chilies, Sichuan peppercorn powder, and scallions sizzling in hot oil. The vibrant colors and aromatic ingredients are in focus.
  • Combine Ingredients: Return the cooked chicken to the wok and increase the heat to high. Stir-fry for 1 minute.
  • Add Sauce: Stir the sauce mixture to ensure the cornstarch is fully incorporated, then pour it into the wok. Stir-fry for another minute until the sauce thickens.
  • Finish with Peanuts: Add the roasted peanuts, stir everything together, and serve immediately. Enjoy!
    Final plated dish: a bowl of Kung Pao Chicken, garnished with roasted peanuts and fresh scallions, served over a bed of steamed white rice. A pair of chopsticks lifts a perfectly saucy bite