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Kung Pao Chicken is an iconic Sichuan dish consisting of juicy cubed chicken, crunchy peanuts, succulent peppers, and a nice spicy kick that pairs perfectly with a big bowl of rice.
Much like its fellow Sichuan favorite, Mapo Tofu, Kung Pao Chicken is a spicy dish that is not just delicious, but surprisingly easy to whip up.
So, keep scrolling for our foolproof Kung Pao recipe. It’s im-pao-ssible to resist!
Ingredients for Our Kung Pao Chicken Recipe
For the chicken:
- 500g chicken breast, cut into half inch cubes
- 1 tsp cooking wine
- 1/3 tsp salt
- 1.5 tbsp water
- 1/2 egg white
- 1 tbsp cornstarch
- 2 cups oil (for frying)
For the rest of the dish:
- 10 dried chili peppers, cut into 1/3”
- 1 tsp sliced ginger
- 1 tsp sliced garlic
- 1 tsp green onion stalk, cut into 1/2” long slices
- 1 tbsp Doubanjiang (spicy hot paste)
- 1 tbsp garlic hot sauce
- 1 tbsp hoisin sauce
- 1 tbsp cooking wine
- 1/2 cup water
- 1/3 tsp salt
- 1/2 tsp chicken powder
- 1.5 tsp sugar
- 150g sliced (red and green) peppers
- 150g roasted peanuts
- 1 tsp starch, mixed with 1 tbsp water
Step by Step Instructions for Our Kung Pao Chicken Recipe
This tasty Sichuan classic is easy to whip together for a satisfying dinner. Here are the step by step instructions!
30 minutes in advance, prepare your chicken by cubing it into half inch pieces, then marinating with the 1/3 tsp salt, 1.5 tbsp water, 1/2 egg white, 1 tbsp cornstarch and 1 tsp cooking wine.
When ready to start cooking, heat your wok with about 1 cup of oil.
When the oil is about 275 degrees Fahrenheit, put your chicken in and stir it around so the pieces separate and don’t get stuck to each other, or the bottom of the pan.
Stir the chicken around for about 1 minute, until no longer pink. It’s okay if the centre is only about 80% cooked, as we will finish cooking the chicken later.
Drain the chicken and set it aside, leaving only about a tablespoon of oil left in the wok.
Add the ginger, garlic, green onion, and chilis into the pan, and on medium heat slowly mix until fragrant. From experience, this should take about 20 seconds.
Add your Doubanjiang, garlic hot sauce, and hoisin sauce into the pan and mix.
Add a tbsp of water and mix for about 30 seconds until the mixture deepens to a darker red colour.
Add 1 tbsp cooking wine, then mix.
Add half a cup of water, then add your salt, chicken powder, and sugar.
Add the chicken back into the pan and toss.
Keep mixing until the chicken is thoroughly coated. Add your peppers and stir for about a minute.
Throw your peanuts into the pan and stir for another 30 seconds.
Then add 1 tbsp of Sichuan pepper oil to finish, then serve.
Quick & Easy Kung Pao Chicken
This quick and easy Kung Pao Chicken Recipe is going to wok your world. Made up of tender chicken, crunchy peanuts, and an irresistible spicy sauce, this Sichuan dish makes for a perfect dinner. Read on for the full recipe!
Ingredients
For the chicken:
- 500g chicken breast, cut into half inch cubes
- 1 tsp cooking wine
- 1/3 tsp salt
- 1.5 tbsp water
- 1/2 egg white
- 1 tbsp cornstarch
- 2 cups oil (for frying)
For the rest of the dish:
- 10 dried chili peppers, cut into 1/3”
- 1 tsp sliced ginger
- 1 tsp sliced garlic
- 1 tsp green onion stalk, cut into 1/2” long slices
- 1 tbsp Doubanjiang (spicy hot paste)
- 1 tbsp garlic hot sauce
- 1 tbsp hoisin sauce
- 1 tbsp cooking wine
- 1/2 cup water
- 1/3 tsp salt
- 1/2 tsp chicken powder
- 1.5 tsp sugar
- 150g sliced (red and green) peppers
- 150g roasted peanuts
- 1 tsp starch, mixed with 1 tbsp water
Instructions
- 30 minutes in advance, prepare your chicken by cubing it into half inch pieces, then marinating with the 1/3 tsp salt, 1.5 tbsp water, 1/2 egg white, 1 tbsp cornstarch and 1 tsp cooking wine.
- When ready to start cooking, heat your wok with about 1 cup of oil.
- When the oil is about 275 degrees Fahrenheit, put your chicken in and stir it around so the pieces separate and don’t get stuck to each other, or the bottom of the pan.
- Stir the chicken around for about 1 minute, until no longer pink. It’s okay if the centre is only about 80% cooked, as we will finish cooking the chicken later.
- Drain the chicken and set it aside, leaving only about a tablespoon of oil left in the wok.
- Add the ginger, garlic, green onion, and chilis into the pan, and on medium heat slowly mix until fragrant. From experience, this should take about 20 seconds.
- Add your Doubanjiang, garlic hot sauce, and hoisin sauce into the pan and mix. Add a tbsp of water and mix for about 30 seconds until the mixture deepens to a darker red colour.
- Add 1 tbsp cooking wine, then mix.
- Add half a cup of water, then add your salt, chicken powder, and sugar.
- Add the chicken back into the pan and toss.
- Keep mixing until the chicken is thoroughly coated.
- Add your peppers and stir for about a minute.
- Throw your peanuts into the pan and stir for another 30 seconds.
- Add 1 tbsp of Sichuan pepper oil to finish, then serve.
We Hope You Enjoy Our Kung Pao Chicken Recipe!
Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.