Kung Pao Chicken
Kung pao chicken in 30 minutes: juicy chicken, crunchy peanuts and dried chilies in a glossy, savory-sweet sauce with a little tingle and tang.
60% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 10 min
- Serves
- 4
- Calories
- 420
- Protein
- 39 g
- Per serving
- $2.14
Why this recipe works
Kung pao chicken comes from Sichuan cooking: bite-size chicken stir-fried with dried chilies, peanuts and scallions in a sauce that's salty, sweet, tangy and gently numbing. This version keeps that balance and uses ingredients you can find in most large supermarkets.
- A quick soy and cornstarch marinade coats the chicken so it stays tender and helps the sauce cling, the simple version of the restaurant technique called velveting.
- The dried chilies and Sichuan peppercorns are bloomed in the oil first, which flavors the whole dish; they're pulled off the heat before they blacken and turn bitter.
- Black vinegar balances the sugar and soy with a malty tang, which is what separates real kung pao from a generic brown sauce.
Ingredients
For the chicken
For the sauce
For the stir-fry
To serve
You will need
- Wok or large skillet
- Two small bowls
Method
Tap a step number to mark it done.
Marinate the chicken
Toss the chicken with the soy sauce, Shaoxing wine and cornstarch and leave it while you prep everything else, about 10 minutes.
AI-generated illustration of this step. Mix the sauce
Stir the soy sauce, black vinegar, sugar, cornstarch, water and sesame oil together in a small bowl until the sugar dissolves.
AI-generated illustration of this step. Bloom the chilies
Heat the oil in the wok over medium heat. Add the chilies and Sichuan peppercorns and stir until the chilies darken to deep red and smell toasty, 30 to 60 seconds. Don't let them turn black.
AI-generated illustration of this step. Stir-fry the chicken
Turn the heat to high, add the chicken in a single layer and leave it for 1 minute to sear. Stir-fry until cooked through with no pink left, 4 to 5 minutes.
AI-generated illustration of this step. Add aromatics and sauce
Add the garlic, ginger and scallions and stir-fry for 30 seconds. Stir the sauce, pour it in and toss until it thickens and coats the chicken, about 1 minute. Toss in the peanuts and serve with rice.
AI-generated illustration of this step.
Techniques in this recipe
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guideDark brown: bitter, start over Pale gold, about 30 seconds: fragrant Mince and cook garlic
Crush, peel and rock-chop garlic fine, then cook it only until fragrant, about 30 seconds. Burnt garlic turns bitter and takes the dish with it.
Read the full guide
Cook's notes
- Have everything chopped and measured before you start. Once the wok is hot, the whole cook takes under 10 minutes.
- The dried chilies flavor the oil but aren't meant to be eaten whole; leave them on the plate if you prefer.
- Black vinegar (Chinkiang) is worth buying: a bottle keeps for a year and goes into dumpling dips and noodle sauces.
Nutrition per serving
420 calories
$2.14 estimated cost per serving
Where the calories come from
| Protein | 37% of calories | 39 g |
|---|---|---|
| Carbs | 11% of calories | 12 g |
| Fat | 51% of calories | 24 g |
| Fiber | 2 g | |
| Sodium | 560 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is kung pao chicken spicy?
It's medium. The dried chilies give it warmth and aroma rather than fierce heat, especially if you shake out their seeds. Sichuan peppercorns add a tingly, numbing feeling rather than heat.
What can I use instead of Chinese black vinegar?
Balsamic vinegar is the closest swap, since it's also dark and slightly sweet. Rice vinegar works too, but add a pinch more sugar.
Is kung pao chicken gluten-free?
Not as written. Soy sauce, Shaoxing wine and Chinese black vinegar usually contain wheat. Use tamari, dry sherry and rice vinegar for a gluten-free version.
