Kung Pao Chicken is a vibrant and tantalizing dish that brings a perfect balance of bold flavors and textures to the table. This classic Chinese stir-fry features tender chunks of chicken tossed in a savory sauce that’s both sweet and spicy, with a satisfying crunch from roasted peanuts and a hint of heat from dried chili peppers. The dish is an explosion of umami, with the savory richness of the sauce complementing the natural flavors of the chicken, while the peanuts add a delightful contrast of crunch. Served with a side of steamed rice, Kung Pao Chicken is a dynamic and comforting dish that captures the essence of Chinese cuisine—perfectly balancing heat, sweetness, and saltiness in every bite. Whether you’re craving something hearty for dinner or a flavorful take-out alternative, Kung Pao Chicken never fails to deliver a satisfying and mouthwatering experience.

Kung Pao Chicken

Kung Pao Chicken is a popular and flavorful Chinese dish known for its perfect balance of savory, sweet, and spicy flavors. It features tender chicken pieces stir-fried with peanuts, dried chili peppers, and a rich sauce that combines soy sauce, vinegar, and sugar. The dish is celebrated for its vibrant mix of textures—crunchy peanuts and tender chicken—along with a satisfying heat from the chilies.

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Prep Time 30

Cook Time 30

Total Time 1 30

Course Main Course

Cuisine Chinese

Servings 4

Calories 437 kcal

Ingredients

2 tablespoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons white wine, divided
2 tablespoons soy sauce, divided
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breast halves – cut into chunks
1 ounce hot chili paste
2 teaspoons brown sugar
1 teaspoon distilled white vinegar
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
4 green onions, chopped
1 tablespoon chopped garlic

Instructions

Collect all the ingredients.
Mix the water and cornstarch in a cup and set aside.
In a large glass bowl, combine 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the cornstarch-water mixture. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for about 30 minutes to marinate, allowing the flavors to infuse and tenderize the chicken.
In a medium bowl, combine the remaining 1 tablespoon of wine, soy sauce, sesame oil, and cornstarch-water mixture. Whisk in the chili paste, brown sugar, and vinegar until smooth. Add the water chestnuts, peanuts, green onions, and garlic, tossing everything together to coat evenly. This mixture creates a flavorful sauce with a balance of spice, sweetness, and crunch that will coat the chicken perfectly.
Transfer the water chestnut mixture to a medium skillet and heat it slowly over medium heat until it becomes aromatic. This allows the flavors to blend and intensify, setting the stage for a rich and fragrant base for the dish.
Meanwhile, transfer the marinated chicken into a large skillet and cook over medium-high heat, stirring occasionally, until the chicken is fully cooked and the juices run clear. This ensures the chicken is tender and thoroughly cooked, forming the base for the next step of the dish.
Add the water chestnut mixture to the sautéed chicken in the skillet. Adjust the heat and simmer, allowing the sauce to thicken and coat the chicken evenly. This step ensures the flavors meld together, creating a rich, savory sauce that enhances the dish.