Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 to 2 lbs boneless, skinless chicken thighs; 4 Tbsp vegetable oil; 8 dried red chilies, seeded and chopped; 8 cloves garlic, sliced; 16-20 slices ginger root (thin); 5 Tbsp dry sherry or white wine; 12 green onions, cut into thin rounds; 225 grams peanuts; Marinade:; 40 ml gluten-free soy sauce; 40 ml dry sherry or white wine; 3 Tbsp corn starch; 60 ml egg white, beaten; Sauce:; 60 ml gluten-free soy sauce; 30-60 ml Sriracha sauce; 3 Tbsp white wine; 3 Tbsp sugar; 2 Tbsp corn starch; 360 ml gluten-free chicken stock

Servings: persons

1.5 to 2 lbs boneless, skinless chicken thighs
4 Tbsp vegetable oil
8 dried red chilies, seeded and chopped
8 cloves garlic, sliced
16-20 slices ginger root (thin)
5 Tbsp dry sherry or white wine
12 green onions, cut into thin rounds
225 grams peanuts
Marinade:
40 ml gluten-free soy sauce
40 ml dry sherry or white wine
3 Tbsp corn starch
60 ml egg white, beaten
Sauce:
60 ml gluten-free soy sauce
30-60 ml Sriracha sauce
3 Tbsp white wine
3 Tbsp sugar
2 Tbsp corn starch
360 ml gluten-free chicken stock

1
Directions:
2
1 - Cut chicken into 1/2 to 1 inch pieces
3
2 - Prepare marinade. Add marinade to chicken and marinate for 30 minutes or more.
4
3 - Prepare the sauce
5
4 - Heat a wok or large skillet over high heat until it smokes.
6
5 - Add oil and swirl around pan
7
6 - Working in batches, add chicken to pan, and cook for two to three minutes remembering to scoop chicken and scrape bottom. Move chicken to expose bottom of pan and add garlic, ginger, and chilies. Cook for 30 seconds then mix with chicken. Splash sherry or wine around sides of pan, stir for another minute or two. Remove chicken and set aside. Cook remaining chicken in same manner until complete, wiping pan with paper towel between batches to prevent burning.
8
7 - Return cooked chicken to pan, add green onions and cook for another minute.
9
8 - Stir sauce, add to chicken and mix until sauce thickens.
10
9 - Add peanuts, mix through, and serve.

1265

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1.5 to 2 lbs boneless, skinless chicken thighs, 4 Tbsp vegetable oil, 8 dried red chilies, seeded and chopped, 8 cloves garlic, sliced, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions