Chinese Kung Pao Chicken is a world-famous Sichuan stir-fry featuring tender chicken, roasted peanuts, dried red chilies, and crisp vegetables coated in a bold, savory, sweet, and spicy sauce. Known for its perfect balance of heat, tanginess, sweetness, and rich umami flavor, this authentic Chinese dish is a favorite in both traditional Sichuan cuisine and Chinese restaurants around the world.
Boneless chicken is marinated in soy sauce and cornstarch to keep it juicy and tender before being quickly stir-fried over high heat. Garlic, ginger, dried chilies, and Sichuan peppercorns provide the signature aroma and mild numbing sensation, while bell peppers, onions, and roasted peanuts add crunch and texture. The glossy Kung Pao sauce, made with soy sauce, dark soy sauce, Chinese black vinegar, hoisin sauce, sugar, and sesame oil, perfectly coats every ingredient.
Serve Chinese Kung Pao Chicken with steamed jasmine rice, fried rice, or noodles for a complete restaurant-style meal. Quick to prepare and bursting with authentic flavor, this recipe is perfect for weeknight dinners or special occasions.
Chicken Marinade : 1½ lbs (700g) boneless chicken breast or thighs, diced ,, 1 tbsp light soy sauce ,,1 tbsp cornstarch ,, 1 tsp sesame oil
Stir Fry : 2 tbsp vegetable oil ,, 5 garlic cloves, minced ,, 1 tbsp fresh ginger, minced ,, 8 dried red chilies
Stir Fry : 1 tsp Sichuan peppercorns ,, 1 red bell pepper, diced ,, 1 green bell pepper, diced ,, 1 small onion, diced
Stir Fry : ½ cup roasted peanuts ,, 3 green onions, sliced
Kung Pao Sauce : 3 tbsp light soy sauce ,, 1 tbsp dark soy sauce ,, 2 tbsp Chinese black vinegar (or rice vinegar) ,, 1 tbsp hoisin sauce
Kung Pao Sauce : 1 tbsp sugar ,, ½ cup chicken broth ,, 1 tsp sesame oil ,, 1 tbsp cornstarch mixed with 2 tbsp water
Garnish : Green onions ,, Sesame seeds (optional)
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