The Best Homemade Kung Pao Chicken Recipe
What You’ll Love About This Recipe
This homemade Kung Pao Chicken brings the bold flavors of your favorite Chinese takeout right to your kitchen. It’s quick, flavorful, and perfect for a weeknight dinner or impressing guests.
- Easy to Make: With simple ingredients and step-by-step instructions, even beginners can master this dish.
- Customizable Heat: Adjust the spice level to suit your taste, making it as mild or fiery as you like.
- Restaurant-Quality Flavor: A perfect balance of savory, sweet, and tangy tastes just like your go-to takeout spot.
Recipe
Kung Pao Chicken is a classic Sichuan dish known for its bold flavors, combining the heat of dried chilies with the tang of vinegar and the crunch of peanuts. This homemade version brings the authentic taste of Chinese takeout to your kitchen.
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon Chinese Shaoxing wine or dry sherry
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 8-10 dried red chilies, cut in half and seeds removed
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1/3 cup roasted peanuts
- 1 green onion, sliced
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions:
- In a bowl, marinate the chicken with soy sauce, Shaoxing wine, and cornstarch. Let it sit for 15 minutes.
- In a small bowl, mix the sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through. Remove and set aside.
- Heat the remaining oil in the same wok. Add the dried chilies, garlic, and ginger. Stir-fry for 30 seconds until aromatic.
- Return the chicken to the wok and pour in the sauce. Stir-fry for 1-2 minutes until the sauce thickens.
- Add the peanuts and green onions, tossing to combine. Serve immediately.
Notes:
- Adjust the number of chilies to control the spiciness.
- For extra flavor, toast the peanuts before adding them to the dish.
Equipment:
- Wok or large skillet
- Mixing bowls
Time:
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
Cuisine:
Chinese
Serving:
Serves 4
Nutrition
Kung Pao Chicken is a delicious and nutritious dish packed with flavor and essential nutrients. Below is the nutritional information for a typical serving.
| Nutritions | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 20 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 800 mg |
What To Serve With It
I love serving my homemade Kung Pao chicken with steamed white rice; it’s a classic pairing that soaks up the sauce perfectly. Stir-fried vegetables, like broccoli or bell peppers, add a fresh crunch that balances the dish beautifully. These sides make the meal feel complete without overpowering the main star.
Steamed White Rice
When I’m making Kung Pao chicken, I can’t imagine serving it without a side of steamed white rice—it’s like they’re made for each other. The fluffy grains soak up the spicy, tangy sauce perfectly. I usually go for jasmine or basmati rice varieties because of their light, fragrant touch, but plain long-grain works too. A pinch of salt or a dab of butter in the rice seasoning elevates it just enough without overpowering the dish. Trust me, once you try this combo, you’ll never want to eat Kung Pao any other way. It’s simple, satisfying, and downright delicious.
Stir-Fried Vegetables
Though Kung Pao chicken steals the spotlight, stir-fried vegetables make a fantastic sidekick, adding color, crunch, and balance to the meal. I love tossing together a vibrant vegetable medley—like bell peppers, broccoli, and snap peas—for a quick and healthy side. Using simple cooking techniques, I heat a bit of oil in a wok, stir-fry the veggies on high heat, and season them with a pinch of salt or soy sauce. It’s so easy, yet it transforms the dish. The freshness of the vegetables complements the bold flavors of the chicken, making every bite more satisfying. Trust me, it’s a game-changer!
