Kung Pao Chicken
This authentic Kung Pao chicken features tender chicken with crunchy peanuts and dried chilies in a glossy, sweet-savory-spicy sauce for a restaurant-quality Chinese dish ready in 20 minutes. Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
Instructions
(mise en place is crucial for stir-fries): Dice chicken into uniform 3/4-inch pieces. Mince garlic and ginger. Slice green onions. Measure out peanuts and dried chilies. Have everything ready near the stove.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, cornstarch, sugar, and water until completely smooth with no cornstarch lumps. Set aside.
Heat 2 tablespoons vegetable oil in a wok or large skillet over HIGH heat until almost smoking—this takes about 2 minutes. The pan needs to be very hot.
Add the diced chicken in a single layer (work in batches if needed to avoid crowding). Let it sit undisturbed for 1-2 minutes to sear, then stir-fry for 3-4 minutes total until golden brown and just cooked through. Remove to a plate.
Add a bit more oil to the wok if it looks dry. Add minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not brown. The hot oil will make them sizzle immediately.
Add dried red chilies and peanuts. Stir-fry for 1-2 minutes until the peanuts are lightly toasted and everything smells amazing. The chilies will darken slightly—this is good.
Return the cooked chicken to the wok. Give your sauce a quick stir (cornstarch settles), then pour it over everything.
Stir constantly for 1-2 minutes. The sauce will bubble vigorously, thicken, and turn glossy, coating every piece of chicken. It should cling to the chicken, not pool at the bottom.
Add the sliced green onions and toss everything together for 30 seconds.
Serve immediately over hot cooked white rice. Kung Pao chicken is best eaten fresh when the chicken is tender and sauce is perfectly glazed!
340
15g
30g
18g
2g
980mg
2.1mg (12% DV)
5mg (6% DV)
This is a stir-fry, not a sauté. Your pan should be almost smoking hot.
Once you begin, everything moves fast and you won’t have time to chop or measure.
Cook chicken in batches if needed. Crowded chicken steams instead of searing.
Start with 4 chilies, taste, and adjust next time.
If it’s too thin, simmer longer. If too thick, add a splash of water.
Serve over steamed white rice with stir-fried vegetables on the side
Pair with fried rice, egg rolls, and hot and sour soup
Portion over rice in containers for easy grab-and-go lunches
Serve over cauliflower rice instead of white rice
