Kung Pao Chicken
This classic Sichuan dish features tender chicken pieces stir-fried with peanuts, vegetables, and a savory, spicy, and slightly sweet sauce. It's a flavorful and satisfying meal perfect for a weeknight dinner. Adjust the chili peppers to your preferred level of heat.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 496 kcal
Allergen information: may contain gluten, peanuts, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken marinade
- 500 gboneless, skinless chicken thigh, cut into 1-inch (2.5 cm) pieces
- 1 tbspsoy sauce
- 1 tsprice wine vinegar
- 1 tbspcornstarch
- 1 tspsesame oil
sauce
- 2 tbspsoy sauce
- 1 tspdark soy sauce
- 2 tbsprice wine vinegar
- 2 tspsugar
- 1 tspcornstarch
- 2 tbspwater
Ingredients
- 2 tbsppeanut oil
- 8 pcsdried red chili, halved, seeds removed (optional, for less heat)
- 1 tspsichuan peppercorn
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 0.5 pcsyellow onion, diced
- 0.5 pcsgreen bell pepper, diced
- 0.5 cuproasted peanut, unsalted
garnish
- 2 pcsscallion, chopped, for garnish
Equipment
large skillet · wok · mixing bowls · whisk
The method
Step by step
- 1
Combine the chicken pieces with the chicken marinade ingredients (soy sauce, rice wine vinegar, cornstarch, sesame oil) in a bowl. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
About 15 min
Cook’s note: Marinating helps tenderize the chicken and infuse it with flavor.
- 2
In a separate small bowl, whisk together all the sauce ingredients (soy sauce, dark soy sauce, rice wine vinegar, sugar, cornstarch, water) until smooth. Set aside.
About 2 min
Cook’s note: Mixing the sauce ahead of time ensures a quick addition during stir-frying.
- 3
Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering.
About 1 min
Cook’s note: A hot wok is key for good stir-frying.
- 4
Add the marinated chicken to the hot pan in a single layer. Cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
About 4 min
Cook’s note: Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
- 5
To the same pan, add the dried red chilis and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the chilis, as they will become bitter.
- 6
Add the minced garlic and grated ginger to the pan. Stir-fry for another 30 seconds until fragrant.
About 1 min
- 7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
About 3 min
- 8
Return the cooked chicken to the pan with the vegetables.
- 9
Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
About 2 min
Cook’s note: The cornstarch in the sauce will help it thicken quickly.
- 10
Stir in the roasted peanuts. Toss to combine.
About 1 min
- 11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
Cook’s note: Serve immediately with steamed rice.
Per serving
Nutrition
- Calories
- 496.1kcal
- Protein
- 39g
- Carbs
- 13.7g
- Fat
- 31.8g
- Fibre
- 2.9g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kung Pao Chicken in an airtight container in the refrigerator.
Reheat in a skillet over medium heat or in the microwave until warmed through.
More recipes
All recipesdessert
Brown Sugar Peanut Brittle
A classic homemade candy featuring crunchy peanuts suspended in a glassy, caramelized sugar base. The use of dark brown sugar provides a deeper, more robust molasses flavor compared to traditional versions. This sweet and salty treat shatters beautifully, making it a satisfying snack or gift.
1 hr 30 min 204 kcallunch
Sweet Potato and Black Bean Bowl
This vibrant and satisfying bowl features roasted sweet potatoes, seasoned black beans, and a fresh avocado salsa. It's a quick and nutritious meal perfect for a healthy lunch or light dinner. Customize with your favorite toppings for extra flavor.
40 min 734 kcaldessert
Lemonade Drops
These soft, cake-like cookies have a bright and tangy flavor from lemonade concentrate used in both the dough and as a simple glaze. Chopped pecans add a pleasant crunch to the tender crumb, making for a refreshing and satisfying treat.
55 min 922 kcalside dish
Aloo Tama
Aloo Tama is a traditional Nepali side dish featuring potatoes and fermented bamboo shoots. This vegan version offers a unique tangy flavor profile and a comforting texture, perfect alongside rice or flatbreads.
45 minappetizer
Tête de Moine Rosettes with Pear and Walnuts
This elegant appetizer features delicate rosettes of Tête de Moine cheese, known for its unique texture and flavor. Paired with crisp pear slices and crunchy walnuts, it creates a balanced and sophisticated bite. It's a simple yet impressive dish perfect for entertaining.
15 min 292 kcalappetizer
Chawanmushi
Chawanmushi is a delicate Japanese savory egg custard, steamed until silky smooth. It's seasoned with dashi and soy sauce, and typically includes tender chicken, shrimp, and mushrooms. This dish is often served as an appetizer.
35 min 160 kcalmain course
Dakgalbi (Spicy Korean Chicken Stir-fry)
Dakgalbi is a popular Korean dish featuring tender chicken marinated in a spicy gochujang sauce. It's stir-fried with an array of vegetables like cabbage, sweet potatoes, and rice cakes for a satisfying meal. Serve with lettuce for wrapping.
1 hr 15 min 516 kcal