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Kung Pao Chicken
Sofia

Kung Pao Chicken

A classic Chinese stir-fry featuring tender chicken, crunchy peanuts, bell peppers, and green onions tossed in a spicy, tangy, and slightly sweet garlic-soy sauce. Better than takeout and ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Chinese
Calories: 460
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 1 ½ lbs boneless skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • For the Sauce:
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • ¼ cup water
  • Optional: 1 teaspoon Chinese black vinegar for depth
  • For the Stir-Fry:
  • 2 tablespoons vegetable oil
  • 4 –6 dried red chilies whole, optional
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 3 green onions chopped
  • ½ cup roasted unsalted peanuts

Method
 

  1. Marinate the Chicken:
  2. Toss chicken with soy sauce, cornstarch, and sesame oil. Let marinate while you prep the rest.
  3. Make the Sauce:
  4. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water. Set aside.
  5. Cook the Chicken:
  6. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
  7. Sauté Aromatics & Peppers:
  8. In the same pan, add remaining oil. Toss in dried chilies (if using), bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until fragrant and slightly softened.
  9. Combine:
  10. Return chicken to the pan. Add sauce and stir well to coat. Cook 1–2 minutes until the sauce thickens and becomes glossy.
  11. Add Final Touches:
  12. Stir in peanuts and green onions. Toss everything together and cook 1 more minute.
  13. Serve:
  14. Serve hot with steamed white rice or noodles. Garnish with extra green onions if desired.

Notes

  • Adjust heat by adding more or fewer dried chilies or a dash of chili garlic sauce.
  • Toast peanuts in a dry pan for extra flavor if using raw.
  • For a vegetarian version, sub chicken with tofu or cauliflower.
  • Leftovers keep well for up to 3 days in the fridge — great for lunch!