Easy Kung Pao Chicken is your go-to recipe for a quick, delicious, and authentic Chinese takeout favorite made right in your own kitchen. This recipe demystifies the process, offering incredible flavor without the fuss, making it perfect for weeknight dinners.
Key Ingredients for Easy Kung Pao Chicken
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- Pinch of white pepper
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar (or balsamic vinegar)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon chili garlic sauce (or sriracha, adjust to taste)
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons chicken broth or water
- For the Stir-Fry:
- 2 tablespoons cooking oil (such as vegetable, canola, or peanut)
- 2-3 dried red chilies, deseeded and roughly chopped (optional, for extra heat)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 cup unsalted roasted peanuts
- 1/2 cup diced bell pepper (any color, about 1/2-inch pieces)
- 1/4 cup diced yellow onion (about 1/2-inch pieces)
- 1/4 cup chopped green onions, whites and greens separated
How to Make Easy Kung Pao Chicken
This Easy Kung Pao Chicken recipe is designed for maximum flavor and minimal effort, boasting a vibrant and savory sauce that coats tender chicken and crunchy peanuts beautifully. The simplicity lies in prepping your ingredients beforehand and then a quick, high-heat stir-fry. This delicious and satisfying dish comes together in approximately 30 minutes, perfect for a speedy yet impressive meal.
Step-by-Step Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and a pinch of white pepper. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.
- Prepare the Sauce: In a separate small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons Chinese black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon chili garlic sauce, 1 tablespoon sugar, 1 teaspoon cornstarch, and 2 tablespoons chicken broth/water. Ensure the cornstarch is fully dissolved. Set aside.
- Stir-Fry Aromatics: Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat until shimmering. Add the chopped dried red chilies (if using) and stir-fry for about 15-30 seconds until fragrant, being careful not to burn them.
- Cook the Chicken: Add the marinated chicken to the wok in a single layer if possible. Stir-fry until the chicken is mostly cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.
- Sauté Aromatics and Vegetables: Add a little more oil to the wok if needed. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then, add the diced bell pepper and diced yellow onion. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
- Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk to re-combine, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes as the sauce thickens and coats everything evenly.
- Add Peanuts and Green Onion Tops: Stir in the roasted peanuts and the green parts of the green onions. Toss everything together for another 30 seconds to combine and ensure the peanuts are heated through.
- Serve: Remove from heat and serve immediately. This Easy Kung Pao Chicken is best enjoyed hot, traditionally served over steamed rice.
Why You’ll Love This Easy Kung Pao Chicken
You’ll adore this Easy Kung Pao Chicken for its incredibly balanced sweet, savory, and slightly spicy flavor profile that delivers an authentic taste experience. It’s a true culinary hero, making it budget-friendly to recreate a beloved restaurant dish at home, saving you significant money compared to takeout. The delightful crunch of roasted peanuts, the tender bite of chicken, and the vibrant vegetables, all enveloped in a glossy, flavorful sauce, make it an irresistible meal that’s far more satisfying than ordering in.
This recipe offers that delightful “kung pao” magic without the intimidating techniques, proving that delicious, restaurant-quality food is well within your reach on any given night. If you’ve ever craved the robust flavors of Kung Pao but hesitated due to perceived complexity, this adaptation will change your mind and your dinner routine. Get ready to impress yourself and your loved ones with this flavorful, satisfying, and incredibly easy dish – give this Easy Kung Pao Chicken a try tonight!
Storing and Reheating Tips
To store leftover Easy Kung Pao Chicken, allow the dish to cool completely before transferring it to an airtight container. Refrigerate promptly. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions of the Kung Pao chicken. Again, ensure it’s cooled, then place it in freezer-safe containers or heavy-duty freezer bags. Frozen Kung Pao Chicken will maintain its quality for up to 2-3 months.
When reheating, if refrigerated, gently warm it in a skillet over medium-low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring between each, until hot. If reheating from frozen, it’s best to thaw it in the refrigerator overnight first. If reheating directly from frozen, use a lower heat setting and extend the cooking time, stirring frequently to ensure even heating and to prevent the sauce from breaking or the chicken from drying out.
Final Thoughts
This Easy Kung Pao Chicken recipe is a taste of authentic Chinese cuisine made incredibly accessible for home cooks. It delivers all the classic bold flavors you love with a simplicity that makes weeknight dinners a delight. Gather your ingredients and give it a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Kung Pao Chicken
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch, 1/2 teaspoon of sesame oil, and a pinch of white pepper. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.1.5 lbs boneless, skinless chicken thighs or breasts, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, pinch white pepper
- In a separate small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, 2 tablespoons Chinese black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon chili garlic sauce, 1 tablespoon sugar, 1 teaspoon cornstarch, and 2 tablespoons chicken broth/water. Ensure the cornstarch is fully dissolved. Set aside.3 tablespoons soy sauce, 2 tablespoons Chinese black vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon chili garlic sauce, 1 tablespoon sugar, 1 teaspoon cornstarch, 2 tablespoons chicken broth or water
- Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat until shimmering. Add the chopped dried red chilies (if using) and stir-fry for about 15-30 seconds until fragrant, being careful not to burn them.2 tablespoons cooking oil, 2-3 dried red chilies
- Add the marinated chicken to the wok in a single layer if possible. Stir-fry until the chicken is mostly cooked through and lightly browned, about 3-4 minutes. Remove the chicken from the wok and set aside.1.5 lbs boneless, skinless chicken thighs or breasts
- Add a little more oil to the wok if needed. Add the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then, add the diced bell pepper and diced yellow onion. Stir-fry for another 2-3 minutes until the vegetables are crisp-tender.2 tablespoons cooking oil, 2 cloves garlic, 1 inch ginger, 1/4 cup chopped green onions, 1/2 cup diced bell pepper, 1/4 cup diced yellow onion
- Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk to re-combine, then pour it over the chicken and vegetables. Stir constantly for 1-2 minutes as the sauce thickens and coats everything evenly.1.5 lbs boneless, skinless chicken thighs or breasts
- Stir in the roasted peanuts and the green parts of the green onions. Toss everything together for another 30 seconds to combine and ensure the peanuts are heated through.1/2 cup unsalted roasted peanuts, 1/4 cup chopped green onions
- Remove from heat and serve immediately. This Easy Kung Pao Chicken is best enjoyed hot, traditionally served over steamed rice.