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kung pao chicken recipe.

🍗 Authentic Kung Pao Chicken Recipe

Sweet, Spicy, and Loaded with Crunchy Peanuts – Better Than Takeout!

Kung Pao Chicken (宫保鸡丁) is a classic Sichuan stir-fry featuring tender chicken pieces, dried chilies, crunchy peanuts, and a bold savory-sweet sauce. It’s one of the most popular Chinese takeout dishes — and once you learn how to make it at home, you’ll never order it again! This easy and quick kung pao chicken recipe delivers restaurant-style flavor in under 30 minutes.

⭐ Why You’ll Love This Kung Pao Chicken Recipe

  • 🔥 Spicy, saucy, and balanced with a hint of sweetness
  • 🍗 Juicy, stir-fried chicken in a rich garlic-ginger sauce
  • 🥜 Crunchy roasted peanuts for texture and flavor
  • 🥢 Fast, one-pan dinner that’s perfect with rice
  • 🧄 Better than takeout — and healthier too!

📝 Ingredients (Serves 2–3)

For the Chicken Marinade:

  • 1 lb (450g) boneless chicken thighs or breast, diced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp rice wine or dry sherry
  • 1/2 tsp oil

For the Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce (for color & depth)
  • 1 tbsp black vinegar or rice vinegar
  • 1 tbsp sugar
  • 1 tsp hoisin sauce (optional)
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

Stir-Fry Additions:

  • 2 tbsp oil (vegetable or peanut oil)
  • 6–8 dried red chilies, halved and seeds removed
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1/2 cup roasted unsalted peanuts
  • 1/2 bell pepper, chopped (optional)
  • 2 green onions, sliced (white and green parts separated)

🍽️ Instructions

Step 1: Marinate the Chicken

  • Combine diced chicken with soy sauce, cornstarch, rice wine, and oil.
  • Let sit for 10–15 minutes while you prep the rest.

Step 2: Mix the Sauce

  • In a small bowl, mix all sauce ingredients until smooth. Set aside.

Step 3: Stir-Fry the Chicken

  • Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
  • Add chicken in a single layer and stir-fry until browned and cooked through.
  • Remove and set aside.

Step 4: Sauté the Aromatics

  • Add another 1 tbsp oil to the same pan.
  • Stir-fry dried chilies for 30 seconds until fragrant (don’t burn).
  • Add garlic, ginger, and white part of green onions. Sauté 1 minute.

Step 5: Combine and Finish

  • Return chicken to the pan.
  • Pour in the sauce and stir to coat evenly.
  • Add peanuts and cook until sauce thickens slightly.
  • Toss in green onion tops and optional bell peppers if using.
  • Serve hot with steamed rice.

👩‍🍳 Tips & Variations

  • Adjust the heat by using fewer chilies or adding a splash of chili oil
  • Swap peanuts for cashews or skip for nut-free version
  • Add zucchini, broccoli, or snap peas for extra veggies
  • Try with tofu or shrimp for a different protein base

🍚 What to Serve with Kung Pao Chicken

  • Steamed jasmine rice or brown rice
  • Chinese egg fried rice or garlic noodles
  • Asian cucumber salad or stir-fried greens
  • Chinese hot and sour soup or egg drop soup

📦 Storage & Reheating

  • Store leftovers in an airtight container for up to 3 days
  • Reheat in a skillet or microwave until hot
  • Peanuts may soften — add fresh ones for crunch when reheating

📌 Pin It for Later!

Spicy. Saucy. Irresistible.
Save this Kung Pao Chicken Recipe for your next weeknight stir-fry dinner or Asian-inspired meal prep!

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