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Homestyle Kung Pao Chicken

Kung Pao Chicken

Paul, AI Chef
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Chinese, Sichuan
Servings 4 peoples
Calories 418 kcal

Equipment

  • 1 Wok or Large Skillet Ideally, you’d use a wok to get that perfect sear and quick stir-fry action. However, any large skillet will work just as well. The goal is to cook the chicken quickly and evenly, so don’t stress too much about the type of pan you use.
  • 1 Knife and Cutting Board Having a sharp knife and a sturdy cutting board will make prep work quicker and safer. Dice your chicken, slice your garlic and ginger, and chop your scallions—getting all the prep done before cooking ensures a smooth cooking experience.
  • 1 Small Bowls for Sauce and Prep Setting up a little prep station with small bowls for the sauce and chopped ingredients will help keep things organized. It also makes for a less stressful cooking experience.

Ingredients
  

Main Ingredients

  • Chicken: Boneless skinless chicken breasts or thighs, cut into bite-sized cubes.
  • Peanuts or Cashews: Roasted unsalted peanuts are traditional; cashews are a common substitute.
  • Vegetables: Red bell pepper celery, and green onions (scallions) add color and crunch.
  • Aromatics: Garlic and fresh ginger provide a fragrant base.
  • Dried Red Chilies: Adds authentic heat; adjust quantity to taste.
  • Sichuan Peppercorns: Imparts a unique numbing sensation characteristic of Sichuan cuisine.

Marinade Ingredients

  • Soy Sauce: Light soy sauce for seasoning.
  • Shaoxing Wine: Traditional Chinese cooking wine; dry sherry can be used as a substitute.
  • Cornstarch: Helps tenderize the chicken and creates a silky texture.
  • Sesame Oil: Adds a nutty aroma.

Sauce Ingredients

  • Soy Sauce: Light soy sauce for saltiness.
  • Dark Soy Sauce: For color and depth.
  • Rice Vinegar: Provides acidity and balance.
  • Sugar: Balances the savory and spicy elements.
  • Cornstarch: Thickens the sauce.
  • Water or Chicken Broth: Adjusts sauce consistency.
  • Chili Paste or Sambal Oelek: Adds heat and flavor.
  • Sesame Oil: Enhances the sauce's richness.

Optional Ingredients (for flavor variations)

  • Balsamic Vinegar: Substitute for Chinese black vinegar.
  • Rice Wine: Adds depth; can substitute dry sherry.
  • Water Chestnuts: Adds crunch and texture.
  • Carrots: For added sweetness and color.
  • Zucchini: Provides a mild flavor and additional crunch.
  • Bell Peppers: Adds sweetness and vibrant color.
  • Tofu: For a vegetarian version.
  • Shrimp: Alternative protein option.

Instructions
 

Marinate the Chicken

  • Ingredients:
  • 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
  • 1½ tablespoons soy sauce
  • 1 tablespoon dry sherry or Shaoxing wine
  • 2 teaspoons cornstarch
  • Instructions:
  • In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved.
  • Add the chicken pieces and toss to coat.
  • Let the chicken marinate at room temperature for 15 minutes, stirring occasionally.

Prepare the Sauce

  • Ingredients:
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sesame oil
  • 1½ tablespoons sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon crushed red pepper flakes (adjust to taste)
  • ¼ teaspoon ground ginger
  • ⅓ cup water
  • Instructions:
  • In a small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved.
  • Set the sauce aside.

Prepare the Vegetables and Aromatics

  • Ingredients:
  • 1 large red bell pepper, diced
  • 2 stalks celery, halved lengthwise and thinly sliced
  • ¼ teaspoon salt
  • 3 cloves garlic, chopped
  • 5 scallions (green onions), white and green parts, thinly sliced
  • ⅓ cup whole roasted unsalted peanuts or cashews
  • Instructions:
  • Chop the bell pepper, celery, garlic, and scallions.
  • Set all the prepared ingredients aside, ready for stir-frying.

Stir-Fry the Vegetables

  • Instructions:
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
  • Add the diced bell pepper, sliced celery, and salt.
  • Cook, stirring frequently, until the vegetables are slightly softened and starting to brown, about 5 minutes.
  • Transfer the vegetables to a large bowl and set aside.

Cook the Chicken

  • Instructions:
  • In the same skillet or wok, add ½ tablespoon of vegetable oil over high heat.
  • Add half of the marinated chicken (do not crowd the pan) and cook until browned on one side, about 1½ minutes.
  • Flip the chicken pieces and cook for another 1½ minutes, until cooked through.
  • Transfer the cooked chicken to the bowl with the vegetables.
  • Repeat with the remaining chicken, adding more oil as needed.

Combine and Cook

  • Instructions:
  • Add ½ tablespoon of vegetable oil to the skillet or wok.
  • Add the chopped garlic and sliced scallions.
  • Cook, stirring, for about 30 seconds until fragrant.
  • Return the cooked chicken and vegetables to the pan.
  • Pour in the prepared sauce and stir to coat evenly.
  • Reduce the heat to low and cook for about 30 seconds, until the sauce has thickened and everything is heated through.
  • Stir in the peanuts or cashews.
  • Taste and adjust seasoning if necessary.

Serve

  • Instructions:
  • Serve the Kung Pao Chicken hot, accompanied by steamed white rice or noodles.
  • Enjoy your homemade, flavorful dish!

Notes

Nutrition Information (Per Serving)

Nutrient
Amount
Calories
325–418 kcal
Protein
32.8–59 g
Total Fat
14–42 g
Saturated Fat
2.2–3.5 g
Carbohydrates
17.5–41 g
Dietary Fiber
3.5–4 g
Sugars
4.9–18 g
Cholesterol
66–155 mg
Sodium
742–1090 mg
Potassium
353–890 mg
Calcium
53.8–85 mg
Iron
1.2–2.8 mg
Note: Nutrient values may vary based on specific ingredients and portion sizes.