Irresistibly Spicy Kung Pao Chicken Recipe for Weeknight Magic

Spicing up weeknight dinners with a kung pao chicken burst of flavor feels like a culinary adventure waiting to happen.

Colorful peppers and tender chicken pieces dance together in a zesty sauce that promises excitement.

Layers of heat and sweetness create a balanced experience everyone craves.

Chinese cuisine offers incredible depth through simple ingredients combined with bold techniques.

My kitchen always comes alive when these aromatic spices start sizzling in the wok.

Crispy peanuts add a perfect crunch that complements the tender protein beautifully.

You’ll want to dive right into this restaurant-quality dish that’s surprisingly easy to master at home.

Why Kung Pao Chicken Packs Bold Flavor

• Spice Up Your Meal: Discover the Magic of Kung Pao Chicken
• – Quick and Simple Cooking: Master this restaurant-favorite dish with straightforward steps that make cooking feel like a breeze, perfect for both novice and experienced home chefs.
• – Flavor Explosion in Every Bite: Packed with a harmonious blend of spicy, sweet, and tangy notes from chili bean paste, peppercorn oil, and carefully balanced sauces that dance on your taste buds.
• – Nutrient-Rich Dinner Solution: Protein-packed chicken combined with crisp bell peppers and crunchy peanuts creates a balanced meal that satisfies hunger and delivers essential nutrients in one delightful dish.

Kung Pao Chicken Ingredients You’ll Need

• Chicken: A tender protein that absorbs the delicious marinade and serves as the primary ingredient in this classic Chinese dish.

• Salt, Pepper: Essential seasonings that enhance the chicken's natural flavor.
• Mirin, Dark Soy Sauce: Provide depth and a subtle sweetness to the marinade.
• Egg White: Helps create a silky texture and helps the coating adhere to the chicken.
• Cornstarch: Creates a protective layer that keeps the chicken moist and helps thicken the sauce.
• Cooking Oil: Ensures the chicken doesn't stick and adds a light lubrication.

• Sugar, Vinegar, Soy Sauce, Mirin: Create a balanced sweet, tangy, and savory base for the sauce.
• Oyster Sauce: Adds a rich, umami flavor to the dish.
• Chicken Stock Powder: Intensifies the overall savory profile.
• Cornstarch, Water: Help thicken and bind the sauce.
• Chili Bean Paste: Provides a spicy and complex flavor foundation.

• Dried Chilies, Garlic, Ginger: Create a fragrant and spicy base that defines the dish's characteristic flavor.
• Bell Peppers, Green Onions: Add color, crunch, and freshness to the stir-fry.
• Peanuts: Contribute a nutty crunch and traditional texture to the dish.

• Sichuan Peppercorn Oil: Optional ingredient that adds an authentic, numbing spice characteristic of Sichuan cuisine.

Easy Cooking Steps For Kung Pao Chicken

Step 1: Prepare Flavor-Packed Chicken Marinade

Mix chicken with salt, pepper, mirin, egg white, and dark soy sauce. Thoroughly coat the chicken with cornstarch and a splash of cooking oil.

Let the flavors mingle and develop while you prep other ingredients.

Step 2: Whip Up Zesty Sauce

• Sugar
• Vinegar
• Soy sauce
• Mirin
• Oyster sauce
• Chicken stock powder
• Cornstarch
• Water
• Chili bean paste
• Dark soy sauce

Stir until everything blends smoothly and set aside.

Step 3: Sear the Chicken

Heat oil in a wok over medium-high heat. Cook the marinated chicken until it’s golden and cooked through.

Transfer to a plate and keep warm.

Step 4: Awaken Aromatic Spices

In the same wok, add a touch more oil if needed.

Toss in dried chilies, minced garlic, and freshly grated ginger. Stir-fry until the kitchen fills with an incredible fragrance.

Step 5: Bring Everything Together

Return the cooked chicken to the wok. Pour in the prepared sauce and stir-fry until the sauce thickens and clings beautifully to the chicken.

Step 6: Add Colorful Crunch

• Sliced bell peppers
• Chopped green onions
• Roasted peanuts

Stir-fry quickly over high heat to keep the vegetables crisp and vibrant.

Step 7: Elevate with Sichuan Magic

For an authentic twist, drizzle some Sichuan peppercorn oil over the dish for an extra flavor punch.

Step 8: Serve and Savor

Plate your sizzling Kung Pao Chicken alongside fluffy steamed rice. Get ready for a flavor explosion that’ll transport your taste buds to Sichuan!

Tips For Flavor-Packed Kung Pao Chicken

• Marinate chicken for at least 15 minutes to enhance flavor and tenderness, ensuring cornstarch coating helps create a crispy exterior.
• Adjust spice levels by controlling the number of dried chilies or using mild chili bean paste for a less intense heat.
• Prep all ingredients before cooking to maintain the quick stir-fry technique and prevent burning aromatics.
• Use a wok or large skillet for even heat distribution and authentic wok hei flavor, keeping vegetables crisp and vibrant.
• Substitute chicken with tofu or tempeh for a vegetarian version, maintaining the same delicious sauce and cooking method.

Fun Variations On Kung Pao Chicken

• Vegetarian Kung Pao Tofu: Replace chicken with firm tofu, pressed and cubed, marinated in the same seasonings for a protein-packed plant-based alternative.
• Seafood Kung Pao Shrimp: Swap chicken with large shrimp, reducing cooking time to prevent overcooking and maintaining the signature spicy-sweet sauce profile.
• Low-Carb Cauliflower Kung Pao: Use cauliflower florets instead of chicken, roast them first for extra crispiness, and maintain the original sauce and peanut components.
• Beef Kung Pao: Substitute chicken with thinly sliced beef sirloin, marinate similarly, and adjust cooking time to ensure tender, flavorful meat.

What Matches With Kung Pao Chicken

• Pair Sichuan Beer with Spicy Kick: A crisp, light Chinese lager like Tsingtao perfectly balances the bold, fiery flavors of Kung Pao Chicken, cutting through the heat and refreshing the palate.
• Complement with Jasmine Rice Harmony: Steamed jasmine rice provides a neutral, soft backdrop that absorbs the rich, spicy sauce, creating a balanced and satisfying dining experience.
• Match with Cooling Cucumber Salad: A chilled cucumber salad with rice vinegar and sesame oil offers a crisp, tangy counterpoint to the chicken's intense spiciness, providing textural and temperature contrast.
• Enhance with Gewürztraminer Wine Pairing: A slightly sweet, aromatic white wine with low acidity helps tame the dish's spiciness while complementing its complex flavor profile.

How To Store Kung Pao Chicken Like A Pro

• Refrigerate: Store leftover Kung Pao Chicken in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Freeze: Transfer cooled chicken to freezer-safe containers or zip-lock bags. Freeze up to 2 months. Seal tightly to prevent freezer burn.
• Reheat Stovetop: Warm in a wok or skillet over medium heat. Add a splash of chicken stock to restore moisture. Stir frequently to prevent sticking and ensure even heating.
• Microwave Option: Place in a microwave-safe dish, cover with a damp paper towel. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Stop when thoroughly warm.

Your Kung Pao Chicken FAQs Answered

• What is the origin of Kung Pao Chicken?

The dish originated in Sichuan province, China, named after a Qing dynasty official named Ding Baozhen, who loved spicy food.

• Why is cornstarch important in this recipe?

Cornstarch helps tenderize the chicken, creates a protective coating for stir-frying, and thickens the sauce for better flavor absorption.

• Can I make this recipe less spicy?

Reduce the number of dried chilies or remove their seeds to lower the heat level while maintaining the authentic flavor profile.

• What makes the flavor unique in Kung Pao Chicken?

The combination of Sichuan peppercorn oil, chili bean paste, and the balance between sweet, sour, and spicy elements creates its distinctive taste.

Kung Pao Chicken Recipe

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4.8 from 38 reviews

• Total Time: 35 minutes
• Yield: 2 1x

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Description

Kung Pao Chicken brings spicy Sichuan magic to your dinner table, dancing with bold flavors and tender chicken. Peanuts and chili peppers create a perfect balance of heat and crunch that will make you crave this classic Chinese dish again and again.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 300 grams (10.5 ounces) chicken thighs, cut into bite-sized pieces
• 1/2 cup peanuts, toasted

Vegetables and Aromatics:

• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 green onions, cut into 1/2-inch pieces
• 3 cloves garlic, finely minced
• 5 grams (0.2 ounces) ginger, finely minced
• 10 dried chilies, cut into chunks (remove seeds for less heat)

Seasonings and Sauces:

• 1 tablespoon sugar
• 1 1/2 tablespoons vinegar
• 1 tablespoon soy sauce
• 1 tablespoon mirin (or any cooking wine)
• 1/2 tablespoon oyster sauce
• 1/2 teaspoon chicken stock powder
• 1/2 tablespoon cornstarch
• 3 tablespoons water
• 1/2 tablespoon Chinese chili bean paste
• 1/2 teaspoon dark soy sauce (for color)
• Salt and pepper, to taste
• 1 teaspoon mirin (or any cooking wine)
• 1/2 egg white
• 1 teaspoon dark soy sauce
• 1 1/2 tablespoons cornstarch
• 1/2 tablespoon cooking oil
• 2 tablespoons cooking oil
• 1/2 teaspoon Sichuan peppercorn oil (optional)

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Instructions

1. Marinate the chicken by blending salt, pepper, mirin, egg white, and dark soy sauce. Gently fold in cornstarch until evenly coated, then mix with cooking oil and let rest for 10 minutes.
2. Create the sauce by whisking together sugar, vinegar, soy sauce, mirin, oyster sauce, chicken stock powder, cornstarch, water, chili bean paste, and dark soy sauce in a separate mixing bowl.
3. Heat a wok to medium-high temperature, add oil, and cook the marinated chicken until golden and fully cooked. Remove and set aside.
4. Using the same wok, add additional oil if needed, then quickly sauté dried chilies, minced garlic, and grated ginger until aromatic, approximately 30 seconds.
5. Return the cooked chicken to the wok, pour in the prepared sauce, and stir continuously until the sauce thickens and glazes the chicken, about 1-2 minutes.
6. Incorporate bell peppers, sliced green onions, and roasted peanuts. Toss vigorously over high heat to maintain vegetable crispness and evenly distribute ingredients.
7. Optional: Enhance the dish’s complexity by drizzling Sichuan peppercorn oil for an authentic numbing spice sensation.
8. Transfer to a serving plate and accompany with steamed rice for a complete meal.

Notes

• Control spice levels by adjusting the number of dried chilies, allowing customization for different heat tolerances.
• Swap chicken with tofu or tempeh for a vegetarian version that maintains the dish’s robust flavor profile.
• Ensure high heat and quick stir-frying to keep vegetables crisp and prevent soggy texture, maintaining authentic Sichuan cooking technique.
• Use fresh, high-quality ingredients like whole Sichuan peppercorns and authentic chili bean paste for the most genuine flavor experience.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Stir-Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 2
• Calories: 550
• Sugar: 8g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 5g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 80mg