Kung Pao Chicken Recipe Recipe
Learn how to make authentic Kung Pao Chicken! Tender chicken breast is stir-fried with the most flavorful Kung Pao Sauce. Serve with fluffy Jasmine rice, for a fast, easy weeknight dinner!
How to Make the Best Kung Pao Chicken Recipe
Authentic Kung Pao Chicken is one of the most beloved Chinese dishes, known for its perfect balance of savory, sweet, and spicy flavors. Tender, succulent chicken breast is quickly stir-fried with fragrant aromatics and bold spices, then finished with a glossy sauce and crunchy roasted peanuts. This dish comes together in just 35 minutes, making it an ideal weeknight dinner when you’re craving restaurant-quality Asian cuisine.
The secret to incredible Kung Pao Chicken lies in the sauce and cooking technique. Rather than using bottled sauce, this recipe builds flavor from scratch using dark soy sauce, Chinese black vinegar, and the right blend of aromatics. Szechuan peppercorns add their distinctive numbing and tingling sensation, while dried red chilies provide heat that you can customize to your spice preference. The sauce clings beautifully to the chicken and coats each peanut for maximum flavor in every bite.
Serve this showstopping dish over fluffy jasmine rice, with stir-fried vegetables on the side, or wrapped up in crispy lettuce cups for a lighter option. The versatility of Kung Pao Chicken makes it perfect for meal prep, as it reheats beautifully and tastes even better the next day as the flavors continue to develop.
Kung Pao Chicken Recipe
Learn how to make authentic Kung Pao Chicken! Tender chicken breast is stir-fried with the most flavorful Kung Pao Sauce. Serve with fluffy Jasmine rice, for a fast, easy weeknight dinner!
Ingredients
Chicken & Marinade
Sauce
Aromatics & Vegetables
Optional
Instructions
Preparation
- Cut the chicken into ¾-inch cubes and place in a medium bowl. Sprinkle in the cornstarch, salt, soy sauce, Chinese wine, and sesame oil and give a good toss.
- In a small bowl, whisk the dark soy sauce, Chinese black vinegar, sugar, water and white pepper. Make sure sugar gets mixed in.
- Chop the garlic, ginger, and scallions and place them near the stove with all the remaining ingredients.
Cooking
- Turn your hood fan on. Heat a wok or large non-stick skillet over medium-high heat. Add the peanut oil, and when hot, stir in the garlic, ginger, dried chiles, and Szechuan peppercorns, stirring constantly for 30-45 seconds. Don't breathe it in!
- Add the chicken and its marinade, stirring often until all the pink is gone, about 3 minutes. Add celery if using.
- Lower heat to medium, pour in the kung pao sauce, scraping the bowl (to get all the sugar), and bring it to a simmer. Add the scallions while stirring for 1-2 minutes. Let the sauce thicken, and the chicken cook through.
- Stir in the peanuts.
Finishing
- Taste and adjust salt and spice levels to your liking. Add more black vinegar or sugar if you like.
- Serve over rice or in lettuce wraps.
