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Kung Pao Chicken

Chinese · Dinner · Easy

Kung Pao Chicken

Total
37 min
Prep
25 min
Serves
4
Calories
330
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Chicken, peanuts and crisp water chestnuts turn glossy in a spicy soy-and-vinegar sauce. A fast stir-fry keeps the pieces juicy and the nuts crunchy.

A thin cornstarch coating helps Kung Pao Chicken stay tender while the pan sears its edges. The sauce reduces quickly around the chicken, leaving a shiny coating rather than a deep pool.

Cut the chicken into equal bite-size pieces and drain the water chestnuts well. Set the sauce beside the stove before heating the pan; once the garlic goes in, the cooking moves quickly.

SpicySavoryUmamiWeeknightDairy-freeEgg-freeHigh-protein

Method

  1. Toss chicken breast pieces with 1 tbsp sake, 1 tbsp soy sauce and 2 tsp cornstarch. Marinate for while preparing the vegetables.

  2. Whisk the remaining sake, soy sauce and cornstarch with the sesame oil, water, rice vinegar and brown sugar.

  3. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in one layer and cook for , turning, until lightly browned and nearly cooked through.

  4. Add dried red chilies, green onions and garlic. Stir-fry for until fragrant, then add water chestnuts and the stirred sauce.

  5. Cook for until the sauce clings to the chicken and its center reaches 165°F. Fold in peanuts and serve immediately.

Forkue tips

  • Leave the dried chilies whole for gentler heat; they season the sauce and need not be eaten.

Storing and reheating

Keep the kung pao chicken refrigerated for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce; add extra peanuts at serving for crunch.

Kitchen gear

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Nutrition per serving, estimated

330Calories
32gProtein
13gCarbs
17gFat

Kung Pao Chicken: FAQ

Can I use chicken thighs?

Yes, boneless thighs work well and stay juicy. Cut them evenly and check the thickest piece reaches 165°F.

Why did the sauce turn gluey?

Cornstarch thickens rapidly in a hot pan. Stir in a spoonful of water and remove from the heat as soon as the coating looks glossy.

How do I store and reheat Kung Pao Chicken?

Keep the kung pao chicken refrigerated for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce; add extra peanuts at serving for crunch.

How long does Kung Pao Chicken take?

About 37 min in total: 25 min prep and 12 min cooking.

What do I need to make Kung Pao Chicken?

The key ingredients are chicken breast, sake, soy sauce, sesame oil, cornstarch and rice vinegar, plus pantry basics.

Any tips for Kung Pao Chicken?

Leave the dried chilies whole for gentler heat; they season the sauce and need not be eaten.

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