Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon cornstarch; 1 tablespoon Shaoxing wine or dry sherry; 1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks; 3 tablespoons corn, grapeseed, or other neutral oil; 5 small dried chiles; 2 garlic cloves, minced; One 1/2-inch piece fresh ginger, peeled and minced; 1 teaspoon sugar; 3 tablespoons soy sauce; 1 teaspoon dark sesame oil; 1 scallion, trimmed and chopped; 1/2 cup roasted peanuts, chopped, for garnish

Servings: persons

1/2 teaspoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
3 tablespoons corn, grapeseed, or other neutral oil
5 small dried chiles
2 garlic cloves, minced
One 1/2-inch piece fresh ginger, peeled and minced
1 teaspoon sugar
3 tablespoons soy sauce
1 teaspoon dark sesame oil
1 scallion, trimmed and chopped
1/2 cup roasted peanuts, chopped, for garnish

1
Whisk the cornstarch into the wine until it dissolves, then coat the chicken pieces with the mixture.
2
Marinate while you prepare the remaining ingredients.
3
Heat the oil in a wok or large nonstick skillet over medium-high heat.
4
Add the chiles and cook, stirring occasionally, until slightly blackened, about 5 minutes.
5
Add the garlic and ginger and cook until fragrant, about 10 seconds, then stir in the chicken.
6
Cook the chicken, stirring constantly, until it loses its pinkness, about 5 minutes.
7
Turn the heat to low, then sprinkle the sugar over the chicken; stir in the soy sauce and cook for another 5 minutes, stirring occasionally.
8
Remove from the heat, then stir in the sesame oil and scallion.
9
Garnish with peanuts and serve.
10
Substitute 2 pounds peeled shrimp for the chicken.
11
Cooking time will be about the same.
12
Omit the wine and cornstarch.
13
Substitute nam pla (Thai fish sauce) for the soy sauce and chopped fresh cilantro leaves for the peanuts.

270

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1/2 teaspoon cornstarch, 1 tablespoon Shaoxing wine or dry sherry, 1 1/2 to 2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks, 3 tablespoons corn, grapeseed, or other neutral oil, 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