Kung Pao chicken

Here’s a flavorful, classic Kung Pao Chicken recipe—spicy, savory, and slightly sweet 🥢🔥

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Kung Pao Chicken

Ingredients (2–4 servings)

Chicken & Marinade

• 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 1 tsp soy sauce
• 1 tsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch

Sauce

• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar or honey
• ½ tsp sesame oil
• 1 tsp cornstarch
• 3 tbsp water

Stir-Fry

• 2 tbsp vegetable oil
• 8–10 dried red chilies (adjust to taste)
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• ½ cup roasted peanuts
• 3 green onions, sliced

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Instructions

1. Marinate chicken
   • Mix chicken with soy sauce, Shaoxing wine, and cornstarch
   • Let sit 10–15 minutes
2. Prepare sauce
   • Whisk together soy sauce, hoisin, rice vinegar, sugar, sesame oil, cornstarch, and water
   • Set aside
3. Cook chicken
   • Heat 1 tbsp oil in a wok or large skillet over medium-high heat
   • Stir-fry chicken until golden and just cooked, about 4–5 minutes
   • Remove chicken and set aside
4. Stir-fry aromatics
   • Add remaining oil
   • Stir-fry dried chilies, garlic, and ginger 30 seconds until fragrant
5. Combine
   • Return chicken to wok
   • Add sauce and peanuts
   • Stir-fry 1–2 minutes until sauce thickens and coats chicken
   • Toss in green onions at the end
6. Serve
   • Serve hot with steamed rice

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Tips & Variations

• Vegetables: add bell peppers, zucchini, or broccoli
• Less spicy: reduce dried chilies or remove seeds
• Crispier chicken: lightly toss marinated chicken in cornstarch and pan-fry before stir-frying
• Authentic crunch: use roasted unsalted peanuts

If you want, I can give an easy 15-minute weeknight version, oven-baked Kung Pao Chicken, or Keto/Paleo version.

Do you want the 15-minute quick version?