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Kung Pao Chicken is a classic Chinese stir-fry dish with tender chicken and crunchy peanuts in a savory, spicy Kung Pao sauce. This beginner-friendly, easy and authentic recipe pairs perfectly with steamed rice for a satisfying meal at home.
Table of Contents
The Best Kung Po Chicken
Kung Pao Chicken, sometimes spelled as Kung Po Chicken, originates from the Sichuan province in China. The Chinese name is gong bao ji ding (宫保鸡丁), but some restaurants spell it as Gong Bao Chicken or Kung Po Chicken.
This spicy chicken dish comes with a mouthwatering Kung Pao sauce. It is a popular Chinese takeout item and one of the most beloved dishes at Chinese restaurants in the United States, just like Orange Chicken, General Tso’s Chicken and Sesame Chicken.
As the author of the best-selling Chinese cookbook Easy Chinese Recipes, I developed this simple Kung Pao Chicken recipe specifically for home cooks, including beginners in Chinese cuisine. I assure you that this is the best and most authentic recipe, rivaling the takeout from your favorite Chinese restaurant. It has been tried and tested by home cooks worldwide.
Authentic Kung Pao Chicken Recipe
In China, the authentic recipe includes Sichuan peppercorns for their numbing effect and plenty of dried red chilies to achieve the “mala” (spicy and numbing) flavors.
In the US, to cater to a broader palate, the dish often includes vegetables such as carrots, water chestnuts, celery, zucchini, bell peppers, and broccoli. While the Americanized version available here may not be authentic, it remains incredibly delicious and enticing.
Pro Tip: If you’re a seasoned home cook who values authenticity, consider adding 1 teaspoon of Sichuan peppercorns and 1 teaspoon of hot chili oil to my recipe! Feel free to adjust the amount of dried red chilies to suit your taste preferences.
Ingredients
These ingredients come together to create the distinctive sweet, savory, and spicy profile that this dish is famous for.
- Chicken breast: while you can use chicken thighs, chicken breast becomes tender and juicy after being velveted with cornstarch, soy sauce, Shaoxing wine, and a bit of oil.
- Dried red chilies: these chilies provide the dish with its signature explosive heat.
- Roasted peanuts: they add a satisfying crunch that contrasts beautifully with the tender chicken, making each bite utterly enjoyable. I used Planters brand dry roasted peanuts.
- Garlic and ginger: these aromatics infuse the dish with rich, garlicky, and gingery flavors and aromas.
- Scallion: the vibrant green color of scallions creates a striking contrast against the rich, dark Kung Pao sauce and the golden-brown chicken cubes.
Kung Pao Sauce Ingredients
Kung Pao Sauce is the soul of this recipe. The sauce is brown in color, mildly spicy and dangerously addictive. It tastes salty, sweet and vinegary.
- Chinese black vinegar – this is the secret ingredient of the Kung Pao sauce, lending tanginess, depth, and unique aromas to the finished dish.
- Soy sauce
- Dark soy sauce
- Sugar
- Water
- Cornstarch
Shopping Guide: For the best and most authentic taste profile, go for Chinese Chinkiang Black Vinegar made from glutinous rice and has a deep, malty, slightly smoky and sweet flavor. You can find Chinkiang Black Vinegar from Chinese or Asian stores across the United States, or buy online. I recommend Gold Plum Chinkiang Vinegar (镇江香醋) You may use rice vinegar, red wine vinegar or apple cider vinegar as substitute.
See the recipe card for full information on ingredients.
Recipe Variations And Additions
This recipe is highly versatile, offering numerous variations, ingredient substitutions, and additions. One of my favorites is Kung Pao Shrimp, featuring succulent, bouncy shrimp bathed in the flavorful Kung Pao sauce. If you are a beef lover, you can make Kung Pao Beef. Here are a few variations to try in your home kitchen.
Modern Twist: Give a contemporary twist to traditional Mexican tacos by making Kung Pao Chicken Tacos. They are absolutely delightful and offer a unique fusion of Asian and Mexican flavors!
Change the Protein: Substitute chicken with tofu to create Kung Pao Tofu, perfect for plant-based lovers. Tofu absorbs the flavorful sauce beautifully, providing a delicious vegetarian option.
Add Vegetables: Enhance the texture and taste by adding extra vegetables like bell peppers and zucchini, similar to the style of Panda Express Kung Pao Chicken. Alternatively, you can focus on a single vegetable, such as eggplant or cauliflower, and cook it according to the recipe.
These variations cater to different tastes and dietary preferences while keeping the bold and spicy flavors of Kung Pao dishes that everyone loves!
How To Make Kung Pao Chicken
Step 1: Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken meat into small cubes and marinate for 30 minutes.
Step 2: Mix the sauce ingredients in a small bowl and set it aside.
Step 3: Heat a wok or skillet with one tablespoon of oil and stir-fry the marinated chicken until it is 70% cooked. Dish it out and set it aside.
Step 4: Clean the wok or skillet and heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies.
Step 5:Stir-fry the dried red chilies until aromatic and fragrant, then add the chicken meat. Stir-fry briefly before adding the roasted peanuts.
Step 6: Add the sauce and stir continuously until the chicken meat is nicely coated. Then, add the scallions and stir to combine well with the chicken.
Step 7: Dish out and serve immediately with steamed rice.
Helpful Tips For Home Cooks
- Heat the wok or skillet until a swirl of smoke appears, before you start the cooking process. High heat ensures that the ingredients cooked in a flash and the final dish is infused with wok hei, or breath of wok.
- Cut the chicken into uniform pieces so they cook evenly.
- Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
- The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.
Frequently Asked Questions
Kung Pao or Gong Bao derived from Chinese words 宫保。According to Baike, a Chinese online encyclopedia, the dish was invented by a Sichuan General Ding Baozhen. He loved chicken and peanut in a spicy sauce, and hence he created the recipe. The name Kung Pao came from his honorary title and hence the name origin of this famous dish.
Traditional Kung Pao Chicken may not be gluten-free due to soy sauce and black vinegar, which contains wheat and other non-GF grains. However, you can make gluten-free versions by using gluten-free soy sauce, dark soy sauce and black vinegar.
Yes, you may freeze Kung Pao chicken but I don’t recommend it. If you have leftovers, you may just keep it in the refrigerator for up to a few days. Reheat in microwave for about 30 seconds before serving.
Yes, certainly. Just mix all the ingredients in the sauce well, and transfer it to a glass container. Keep it in the refrigerator for up to two weeks.
This is a healthy recipe and only 360 calories.
What To Serve With Kung Pao Chicken
Serve the chicken with steamed rice, fried rice or noodles. For a wholesome Chinese meal at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and href=”https://www.instagram.com/rasamalaysia/”>Instagram for new updates.
Other Chinese Recipes You Might Like
Kung Pao Chicken Recipe (The Best!)
Ingredients
- 12 oz. (350g) boneless & skinless chicken breasts
- 3 tablespoons roasted peanuts
- 6-8 dried red chilies, seeded and cut into halves
- 3 tablespoons oil
- 5 slices fresh ginger, peeled
- 2 cloves garlic, sliced diagonally
- 1 stalk scallion, cut into rings
Marinade:
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce
- 1 tablespoon Chinese Shaoxing rice wine, optional
- 1 teaspoon oil
Kung Pao Sauce:
- 1 1/2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Chinese black vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- Rinse the chicken in water, then pat it dry with a paper towel. Cut the chicken into small cubes and marinate with the marinade ingredients for 30 minutes.
- Mix the ingredients for the Kung Pao Sauce in a small bowl and set it aside.
- Heat a wok with one tablespoon of oil and stir-fry the marinated chicken until it's 70% cooked. Remove it from the wok and set it aside. (The surface of the chicken should turn white and opaque, but it should not be fully cooked at this point.)
- Clean the wok or skillet with paper towels, then heat the remaining 2 tablespoons of oil until fully heated. Add the ginger and garlic slices, and quickly stir-fry before adding the dried red chilies.
- Stir-fry the dried red chilies until aromatic, then add the chicken. Briefly stir-fry before adding the roasted peanuts.
- Add the sauce and stir continuously until the chicken is well coated. Then, add the scallions and mix thoroughly with the chicken.
- Dish out the Kung Pao chicken and serve immediately with steamed rice.
Video
Notes
- You can try my Kung Pao Shrimp recipe. If you are a beef lover, you can make Kung Pao Beef.
- You can use rice vinegar, red wine vinegar, or apple cider vinegar instead of Chinese black vinegar. For the best and most authentic taste profile, go for Chinese Chinkiang Black Vinegar. I recommend Gold Plum Chinkiang Vinegar (镇江香醋).
- Different soy sauces vary in taste and sodium levels, so adjust the saltiness accordingly.
- If the sauce tastes too salty, add more sugar and water. If it’s not salty enough, add a little salt to taste.
- Heat the wok or skillet until a swirl of smoke appears, before you start the cooking process. High heat ensures that the ingredients cooked in a flash and the final dish is infused with wok hei, or breath of wok.
- Cut the chicken into uniform pieces so they cook evenly.
- Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
- The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.
- If you’re a seasoned home cook who values authenticity, consider adding 1 teaspoon of Sichuan peppercorns and 1 teaspoon of hot chili oil to my recipe. Feel free to adjust the amount of dried red chilies to suit your taste preferences.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we use corn flour
Yes, corn starch is the same as corn flour.
I have been making this recipe for over a year. It is soooo good. It took me many recipes and failures to finally find one that was close to my favorite restaurant that closed. Thank you for such a delightful dish. I make it often. My husband requested it today for SuperBowl!
Awesome!
I like Kung Pao chicken. The Chinese restaurant that I visit has, their Kung Pao chicken has a some runny sauce. How do I make it saucy, do I add more water.
I was lucky enough to live in a town where a Chinese MasterChef opened a Szechuan restaurant in the early โ80โs. His dishes were a revelation and kung pao chicken was my favorite. This recipe is the closest I have found in my many years of trying kung pao recipes. Thank you SO much!
Awesome, try more recipes.
This is good, after living in HK for 10 years I made this often. I do double the sauce & peanuts!
Made this for the first time…. Loved it
Best
Best
I made this last night for the first time and it was delicious!! Thank you for the recipe, tips and video–they gave me confidence to try it and it was so good. The only change I will make next time will be to double the sauce!
Thanks for trying!
Why can I not find the VIDEO for Kung Pao Chicken?
Do you have ad blocker on?
LOVE LOVE LOVED IT! Great recipe, the flavors are on point. I used colossal shrimp from Costco. I’m on the hunt for Pagoda Shaoxing Huadiao Rice Wine. I tried it with the Chinese Shaoxing rice wine from H-Mart and it was salty but still soooo good. I also added sesame oil to the sauce and swapped dried red chilies for red chili oil, also from H Mart.
Awesome thanks for trying my recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Hi Sharmaine, I bought mine at amazon, its a little expensive but well worth it.