Easy Kung Pao Chicken

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.

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Prep Time 15

Cook Time 15

Marinating Time 10

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

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 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

Equipment

Wok or large skillet
Medium Bowl
Small Bowl

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.

Notes

This dish is best enjoyed hot, traditionally served over steamed rice.