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A bowl of white rice topped with classic Kung Pao Chicken, featuring diced chicken, red bell peppers, celery, peanuts, dried red chilies, and garnished with chopped green onions.

Kung Pao Chicken

Kung pao chicken is a spicy, savory Chinese stir-fry with tender chicken, crunchy peanuts, and crisp vegetables tossed in a bold soy glossy sauce.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 309kcal

Equipment

Ingredients 

US Customary - Metric

Chicken Marinade

Stir-Fry Sauce

Stir-Fry Ingredients

  • 2 tablespoon neutral oil
  • 4 cloves garlic minced
  • 1 tablespoon minced ginger
  • ½ yellow onion diced into ½ inch cubes
  • ½ red bell pepper diced into ½ inch cubes
  • ½ green bell pepper diced into ½ inch cubes
  • 3 celery stalks diced
  • 8-10 dried chili peppers
  • 2 green onions chopped
  • ½ cup roasted unsalted peanuts
  • Pinch of salt adjust to taste

To Serve

  • Cooked white rice

Instructions

  • Marinate the chicken in soy sauce, oyster sauce, sugar, corn starch, salt, and white pepper for 10-15 minutes.
    1.25 pound chicken thighs, 1.5 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp granulated sugar, 2 tsp corn starch, ½ tsp salt, Dash of white pepper
  • Meanwhile, make the stir-fry sauce by stirring together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rice vinegar, sugar, chili paste, and corn starch in a bowl and set aside.
    2 Tbsp soy sauce, 1.5 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 2 Tbsp Shaoxing wine, 1 Tbsp rice vinegar, 2 tsp granulated sugar, 1 Tbsp chili paste, 2 tsp corn starch
  • Heat a wok or large skillet over medium-high heat. Add 1 tablespoon neutral oil and the marinated chicken, frying for 3-4 minutes until cooked through, then remove from the pan.
    2 Tbsp neutral oil
  • Add the remaining 1 tablespoon neutral oil to the pan along with the garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.
    4 cloves garlic, 1 Tbsp minced ginger, ½ yellow onion
  • Toss in the red bell pepper, green bell pepper, celery, and dried chili peppers, and saute for 1-2 minutes until just softened (you want a little crunch left).
    ½ red bell pepper, ½ green bell pepper, 3 celery stalks, 8-10 dried chili peppers
  • Return the chicken to the pan and pour in the stir-fry sauce. Toss everything together until well coated and the sauce has thickened enough to cling to the chicken, about 1-2 minutes.
  • Add in the green onions and roasted peanuts, give it one last toss, then turn off the heat. Taste and add a pinch of salt if it needs it.
    2 green onions, ½ cup roasted unsalted peanuts, Pinch of salt
  • Serve immediately over white rice.
    Cooked white rice

Nutrition

Calories: 309kcal | Carbohydrates: 14g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 2050mg | Potassium: 559mg | Fiber: 2g | Sugar: 6g | Vitamin A: 901IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 2mg