Kung Pao Chicken Recipe

5 from 4 votes

Our Kung Pao chicken recipe features juicy chicken and bell peppers coated in a homemade ginger and garlic sauce for a flavorful dish that cures the craving for Chinese takeout.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Chinese

Keyword: Kung Pao Chicken Recipe

Servings:

Calories: 467kcal

Author: Stephanie Keeping

Ingredients

Marinated Chicken

6 boneless skinless chicken thighs (about 1½-pounds, trimmed and cut into 1-inch pieces)
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch

Kung Pao Sauce

⅓ cup chicken broth
¼ cup low-sodium soy sauce
3 tablespoons granulated sugar
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
2 teaspoons dark soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
½ teaspoon red pepper flakes (adjust amount according to desired heat level)

Stir-Fry

2 to 3 tablespoons peanut oil (divided into 2 tablespoons to cook the chicken and 1 tablespoon to cook the vegetables if needed)
1 large red bell pepper, stems and seeds removed (cut into ½ inch pieces) (yields about 1 cup)
6 to 8 dried red chili peppers, thinly sliced and seeds discarded (amount added varies on desired level of heat)
1½ tablespoons garlic, minced
1 tablespoon ginger, grated
4 tablespoons sliced green onions (divided into 2 tablespoons cooked with the red bell peppers and 2 tablespoons stirred into the finished sauce with the peanuts) (plus additional for garnish)
½ cup lightly salted roasted peanuts, plus additional for garnish

Instructions

Marinated Chicken

Toss together in a medium bowl, the chicken thigh pieces, low sodium soy sauce, dry sherry, and cornstarch until the chicken is well coated with the other ingredients and set aside for 10 minutes while preparing the rest of the ingredients.

Kung Pao Sauce

Whisk together in a small bowl the chicken broth, low sodium soy sauce, granulated sugar, dry sherry, balsamic vinegar, dark soy sauce, hoisin sauce, sesame oil, cornstarch, and red pepper flakes until well combined and no lumps of cornstarch remain. Set aside.

Stir-Fry

To a large (12-inch) heavy duty skillet over medium-high heat, add the peanut oil. Once the oil is hot, shake off any excess marinade from the chicken before adding to the skillet in a single layer. This helps the chicken to sear in the skillet and not steam.
Allow the chicken to cook on the first side, undisturbed, for 5-6 minutes or until it is golden brown. Flip the chicken and continue cooking for an additional 4-6 minutes or until golden brown and no pink remains. Transfer the seared and cooked chicken to a clean plate and set aside.
If needed, add the additional 1 tablespoon peanut oil to the skillet (to prevent the vegetables from sticking), add the red bell pepper, 2 tablespoons of the sliced green onions, and dried red chili peppers and cook for 1-2 minutes. Add the garlic and ginger and cook for an additional 30 seconds to 1 minute or just until the vegetables are crisp-tender and the garlic is fragrant.
Add the Kung Pao sauce and reserved chicken to the skillet, stirring to combine. Allow the sauce to bubble and thicken for 1-2 minutes, stirring constantly, or just until it turns glossy and evenly coats the chicken and vegetables.
Remove the skillet from the heat, add the peanuts and remaining 2 tablespoons sliced green onions and stir to evenly distribute before serving. Garnish with an additional sprinkle of green onions and peanuts if desired.

Notes

The spice level of this dish can be adjusted to your desired taste by either decreasing, or increasing, the amount of red pepper flakes and dried red chilies used. You can start with the lesser amounts and add more to taste as needed.
Dried red chili peppers (also known as Arbol chiles) are typically small in size (about 2 to 2½-inches long) and can be found online or in the ethnic section of the grocery store. They add a cayenne-like spice to sauces and recipes. The seeds from these peppers were removed before adding to the skillet; however, if you want a stronger heat level, you can add some of the seeds to your sauce.
Dry sherry is used in this recipe as it is an easy to find ingredient that is often used as a substitute for Shaoxing Chinese cooking wine.
Balsamic vinegar is often used as a substitute for Chinese black vinegar in Asian recipes. The Chinese black vinegar can be purchased at a specialty store or online if desired to use in the recipe.
Dark soy sauce is richer in color, slightly thicker, and has a deeper flavor than traditional soy sauce. It can be found online or in Asian markets. You can substitute the dark soy sauce by adding an additional 2 teaspoons of hoisin sauce to the Kung Pao sauce mixture.
Boneless skinless chicken breasts can be substituted for the chicken thighs in this recipe. You will need to note that the white meat may not take as long as the dark meat to cook and brown in the skillet so cooking times may need to be adjusted as needed.
This recipe comes together very fast once the chicken and vegetables start cooking. It is best to have all your ingredients prepped and ready before beginning.
If serving with white rice, it is best to start cooking your rice prior to cooking chicken to ensure that your rice is done and ready as soon as the Kung Pao chicken is done cooking.

Nutrition