There's something deeply satisfying about Kung Pao Chicken done right. Juicy chicken with lightly crisp edges, toasted peanuts, dried red chilies all tossed in a a spicy, savory sauce that clings to every bite. This fuss-free recipe uses a velveting technique and a quick stir-fry to get maximum flavor in minimal time.
Originating from Sichuan cuisine, this Chinese Kung Pao Chicken is a classic stir-fry known for its bold heat and the signature numbing warmth of Sichuan peppercorns. Traditionally, the oil is infused with these peppercorns before the chilies are added, but the dish remains deeply flavorful even if you choose to skip them.
Prefer noodles over rice? My Kung Pao Chicken Noodles use the same bold, spicy sauce in a quick noodle stir-fry.
Table of Content
Why This Recipe Works
- Velveted, not deep-fried - Chicken is marinated with cornstarch and stir-fried on high heat, giving juicy insides and lightly crisp edges without the mess or extra oil.
- Glossy, bold sauce - Bold, spicy, and slightly sticky, it clings beautifully to the chicken, with easy room to adjust if you prefer it saucier.
- Weeknight-friendly - Preps fast, cooks even faster, and is on the table in under 30 minutes.
More bold Asian-style stir-fries you might enjoy: Thai Cashew Chicken, Firecracker Chicken, Honey Sriracha Chicken, Chicken Chili Dry.
Key Ingredients
- Sichuan peppercorns - Traditionally used in Kung Pao Chicken for a subtle numbing warmth. Optional but highly recommended if you can find them.
- Dried red chilies - Chinese dried red chilies, Kashmiri chilies, or dried Thai chilies all work. Use fewer if your chilies are very hot.
- Roasted peanuts - Add crunch and a nutty contrast to the spicy sauce. Cashews work too, but peanuts are classic.
- Dark soy sauce - Used for color and depth, not saltiness. If unavailable, use regular soy sauce, but expect a lighter finish.
Step By Step With Photos
Here's how to make this Sichuan-style Kung Pao Chicken recipe with a simple visual guide.
- Marinate the chicken with soy sauce, salt, white pepper, and cornstarch.
- Whisk all the sauce ingredients together until smooth and lump-free.
- Fry the marinated chicken until lightly brown. Remove and set aside.
- Cook the ginger, garlic, scallion whites, dried red chilies, and Sichuan peppercorns just until fragrant.
- Add the peanuts and lightly toast.
- Sauté the onion until slightly softened but still crisp.
- Pour in the sauce and simmer until thickened and glossy.
- Add the chicken along with scallions and a drizzle of toasted sesame oil, then serve hot.
Helpful Tips & Variations
- Prep everything first. This stir-fry moves fast once the heat is on, so have all ingredients measured, chopped, and ready before you start cooking.
- Use high heat and a wide pan. High heat helps the chicken brown properly and prevents it from releasing too much moisture. If your pan feels crowded, cook the chicken in batches.
- Adjust heat to taste. Reduce the dried chilies and chili flakes for a milder dish, or increase them if you like more heat.
- Control the sauce consistency. Use less water for a drier finish or add a little more if you prefer extra sauce for rice.
- Add vegetables: Bell peppers, zucchini, broccoli, carrots, mushrooms, or snap peas can be added with the onion for extra crunch.
How to Serve
Serve Kung Pao Chicken hot with steamed white rice to soak up the glossy sauce. It also pairs well with noodles or simple stir-fried vegetables.
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📖 Recipe
Chinese Kung Pao Chicken
Kung Pao Chicken with lightly crisped, juicy chicken, toasted peanuts, dried red chilies, and the subtle numbing warmth of Sichuan peppercorns, all tossed in a bold, glossy sauce. This quick, high-heat stir-fry comes together fast and makes a satisfying weeknight dinner in under 30 minutes.
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Servings:
Ingredients
Chicken Marinade
- 1.3 lb (600 g) boneless chicken cut into bite-size cubes
- 2 teaspoon regular soy sauce
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 tablespoon cornstarch
Sauce
- 2 teaspoon dark soy sauce
- 2 tablespoon regular soy sauce
- 2 teaspoon oyster sauce
- 1 tablespoon hoisin sauce
- 2 teaspoon rice vinegar or white vinegar
- 2 teaspoon brown sugar
- 1½ teaspoon red chili flakes
- 1-1½ cups (250-375 ml) water
- 1-2 teaspoon chicken stock powder see note
- 1 tablespoon cornstarch
Stir-Fry
- 3 tablespoon neutral oil vegetable or peanut oil
- 1½ teaspoon ginger minced
- 3 garlic cloves minced
- 3 scallions whites and greens separated
- 12-15 dried red chilies
- 1 teaspoon Sichuan peppercorns lightly crushed
- ½ cup (~70 g) roasted peanuts unsalted
- 1 medium onion cut into chunky cubes
- 1 tablespoon toasted sesame oil
Instructions
- In a bowl, add the chicken, soy sauce, salt, white pepper, and cornstarch. Mix well until every piece is evenly coated. Set aside to marinate for 15-20 minutes at room temperature while you prep the other ingredients.
- In a separate bowl, add all the sauce ingredients. Whisk very well until the cornstarch is fully dissolved and there are no lumps. Set aside.
- Heat a wide pan or wok over high heat. Add the oil and let it get hot until shimmering. Add the marinated chicken in a single layer. Let it sear undisturbed for 50-60 seconds, then stir-fry for another 3-4 minutes, until the chicken is fully cooked with light golden, slightly crisp edges. Remove from the pan and set aside.
- Keep the pan on medium-high heat. Add the ginger, garlic, scallion whites, dried red chilies, and crushed Sichuan peppercorns. Stir constantly for 1-2 minutes, just until fragrant. Do not let the garlic burn.
- Add the roasted peanuts and stir for 30-40 seconds to lightly toast them. Add the cubed onion and sauté for 1-2 minutes, until slightly softened but still crisp.
- Give the sauce a quick stir again, then pour it into the pan. Increase the heat to high and bring the sauce to a simmer, stirring continuously. Cook for 1-2 minutes, until the sauce thickens and turns glossy.
- Add the fried chicken back into the pan and toss well to coat in the sauce.
- Add the scallion greens and cook for 30-60 seconds, just until the chicken is fully cooked and everything is well combined.
- Turn off the heat and drizzle in the sesame oil. Give it one final toss.
- Serve hot with steamed rice or noodles.
Video
Notes
- Sichuan peppercorns: For the classic numbing warmth, these are highly recommended. But if you can't find them, simply leave them out.
- Chicken stock powder: Some brands are saltier than others. Start with less and adjust to taste. You can also use crushed stock cube.
- Adjusting the heat: You can easily adjust the spice level by increasing or reducing the dried red chilies and red chili flakes.
- Adjusting the sauce: Use less water for a drier finish, or add a little more if you like extra sauce for serving with rice.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or in a microwave, adding a small splash of water if needed to loosen the sauce.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 13g | Protein: 26g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 1191mg | Potassium: 577mg | Fiber: 2g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg
Did you make this recipe?Please leave a star rating and a review in the comments. You can also tag @chilitochoc on Instagram. I love hearing your feedback!
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Sean Mcphillips says
Spicy and very tasty
Ruby says
We made it today. Turned out very tasty and had that authentic kung pao flavour and heat. Can't wait to try the other recipes! Thanks!
Hafsa says
Excellent taste ,though i reduced the sesams oil from 4 tbsp to only 1 tbsp as it has very strong taste .....
marriam says
It turned out very salty. What should I add less to avoid that? I followed the recipe exactly as it is.
Qashang says
Your brand of soy sauce could be saltier. You can try using soy sauce with less sodium. And if you are using chicken stock cubes reduce their quantity.