Kung Pao Chicken

Kung pao chicken is one of the most popular takeout Chinese dishes. Every restaurant has their own version but you can easily make this at home using the Cantonese basic ingredients with the addition of chili oil and dried chilis. You can adjust the spiciness to your liking by adding more or less.

You can add different vegetables as well. I like to keep it simple and just use red peppers but you can also use celery, carrots, broccoli or zucchini. If you prefer chicken breast, you can do that too. When you do the cooking, you can do whatever you like!

Makes 4-6 servings

Ingredients

1½ pound chicken thighs, boneless skinless, cut into 1½ inch pieces
3 tablespoons avocado oil, divided
1-2 teaspoons sesame oil
¼ cup dry roasted peanuts
2 dried chilis or 1 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 medium onion, cut into 1 inch pieces
1 red pepper, seeded and membrane removed, cut into 1 inch pieces
1 tablespoon cornstarch
¼ cup water
2 stalks green onion, 2 inch pieces

For the Marinade
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon ShaoHsing wine or rice wine
1 teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon water
1 tablespoon cornstarch

For the Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon ShaoHsing wine or rice wine
1 teaspoon dark soy sauce
1 teaspoon sugar
½ teaspoon chili oil

Instructions

1. In a medium mixing bowl, combine marinade ingredients. Add the chicken and mix well. Let marinate while preparing remaining ingredients.
2. In a small bowl, combine sauce ingredients. Set aside.
3. Heat a wok or large frying pan on high heat. Add 2 tablespoons cooking oil and sesame oil. Add peanuts and stir fry for about 1 minute until fragrant and slightly browned. Remove the peanuts and drain on a paper towel.
4. Add remaining cooking oil and chicken. Let sear for 2 minutes, flip and sear the other side. Stir fry for another 2-3 minutes until chicken is cooked through. Remove and set aside.
5. Add more cooking oil if necessary. Add 2 dried chilis or crushed red pepper flakes and garlic, stir fry for 30 seconds until fragrant.
6. Add onion, red pepper and white parts of green onion and stir fry for 2-3 minutes until vegetables are tender.
7. Return the chicken, any drippings and the sauce. Cook for 1-2 minutes.
8. Meanwhile, dissolve the cornstarch in cold water to make a slurry. Add the slurry to the sauce and stir until thickened. Turn off the heat. Stir in remaining green onion and peanuts.
9. Transfer the dish onto a platter and serve with Jasmine rice.

Print Recipe

5 from 1 vote

Kung Pao Chicken

Kung pao chicken is one of the most popular takeout Chinese dishes. Every restaurant has their own version but you can easily make this at home using the Cantonese basic ingredients with the addition of chili oil and dried chilis. You can adjust the spiciness to your liking by adding more or less.

You can add different vegetables as well. I like to keep it simple and just use red peppers but you can also use celery, carrots, broccoli or zucchini. If you prefer chicken breast, you can do that too. When you do the cooking, you can do whatever you like!

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Asian, Chinese

Keyword: bell pepper, chicken, chili, stir fry, wok

Servings: 4 servings

Ingredients

• 1½ pound chicken thighs boneless skinless, cut into 1½ inch pieces
• 3 tablespoons avocado oil divided
• 1-2 teaspoons sesame oil
• ¼ cup dry roasted peanuts
• 2 dried chilis or 1 teaspoon crushed red pepper flakes
• 3 cloves garlic minced
• 1 medium onion cut into 1 inch pieces
• 1 red bell pepper seeded and membrane removed, cut into 1 inch pieces
• 1 tablespoon cornstarch
• ¼ cup water
• 2 stalks green onion 2 inch pieces

For the Marinade

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ShaoHsing wine or rice wine
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 tablespoon water
• 1 tablespoon cornstarch

For the Sauce

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ShaoHsing wine or rice wine
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• ½ teaspoon chili oil

Instructions

• In a medium mixing bowl, combine marinade ingredients. Add the chicken and mix well. Let marinate while preparing remaining ingredients.
• In a small bowl, combine sauce ingredients. Set aside.
• Heat a wok or large frying pan on high heat. Add 2 tablespoons cooking oil and sesame oil. Add peanuts and stir fry for about 1 minute until fragrant and slightly browned. Remove the peanuts and drain on a paper towel.
• Add remaining cooking oil and chicken. Let sear for 2 minutes, flip and sear the other side. Stir fry for another 2-3 minutes until chicken is cooked through. Remove and set aside.
• Add more cooking oil if necessary. Add 2 dried chilis or crushed red pepper flakes and garlic, stir fry for 30 seconds until fragrant.
• Add onion, red pepper and white parts of green onion and stir fry for 2-3 minutes until vegetables are tender.
• Return the chicken, any drippings and the sauce. Cook for 1-2 minutes.
• Meanwhile, dissolve the cornstarch in cold water to make a slurry. Add the slurry to the sauce and stir until thickened. Turn off the heat. Stir in remaining green onion and peanuts.
• Transfer the dish onto a platter and serve with Jasmine rice.