4.91 stars (11 ratings)
27 Comments »
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Everyone’s favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!
Kung pao chicken. A takeout favorite I actually really like to make at home with all of the best flavors rolled into one – a little bit salty, sweet, sour and spicy.
This dish is absolutely restaurant-quality, and you can adjust the heat level to your liking – whether you want some extra spice in your life or you want it toned down a bit for the little ones. It is all good.
And don’t worry regarding the Sichuan peppercorns. Now that the US import ban has been lifted back in 2005, Sichuan peppercorns can be easily found at most grocery store chains such as Whole Foods. It lends the most unique flavors to this dish, and I do not recommend any substitutes.
Serve with a bowl of rice, garnished with some green onions and sesame seeds. You’ll be shocked to see how much better it tastes than takeout!
Kung Pao Chicken
Yield: 4 servings
Prep: 30 minutes minutes
Cook: 30 minutes minutes
Total: 1 hour hour
Everyone's favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!
4.9 stars (11 ratings)
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Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 3 tablespoons reduced sodium soy sauce, divided
- 2 tablespoons canola oil, divided
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced red onion
- 6-8 dried arbol chiles, stemmed and seeded
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon Sichuan peppercorns, crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup co*cktail peanuts
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
Kung Pao Chicken
Yield: 4 servings
Prep: 30 minutes minutes
Cook: 30 minutes minutes
Total: 1 hour hour
Everyone’s favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!
4.9 stars (11 ratings)
Print Recipe Pin Recipe Leave a Review
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 3 tablespoons reduced sodium soy sauce, divided
- 2 tablespoons canola oil, divided
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 1 cup diced red onion
- 6-8 dried arbol chiles, stemmed and seeded
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ teaspoon Sichuan peppercorns, crushed
- 1 ½ tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- ⅓ cup co*cktail peanuts
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Pin Recipe
posted on May 9, 2021under asian inspired, chicken
27 CommentsLeave a Comment »
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27 comments -
Whitney — January 3, 2023 @ 6:21 PM Reply
Delicious! I added zucchini (at the same time as the aromatics so they wouldn’t get over cooked and mushy) because our favorite Chinese restaurant puts zucchini in their Kung Pao. We loved it!
-
Jennifer T — June 8, 2022 @ 3:26 PM Reply
Closest thing to restaurant style Chinese dish I e ever made….I followed the recipe but doubled the sauce. The Szechuan peppercorns (called wild peppercorns in my local Asian grocer)and Shaoxing wine made a big difference. Ty for the recipe!
-
Patricia — June 5, 2022 @ 6:10 PM Reply
So, so good. So so spicy. I did not seed the peppers… Next time I will! Ha ha ha. My boyfriends loved it and so did I.
-
Ejaz Ahmed — June 1, 2022 @ 3:54 PM Reply
I would really love to make this dish without adding any type of wine. Is there a good substitute? Thanks
-
Kim Mi — February 21, 2022 @ 3:11 PM Reply
Delicious, easy and quick. My 2nd time making it and always a success. My family really enjoys this! We love your recipes. I love your blog!
-
Vikas — February 10, 2022 @ 6:20 AM Reply
each and every recipe of your is just amazing, and do you know, where the appreciation coming from, a Indian who is a good cook.
but I feel like it is been 40 years eating Indian food almost everyday, time for change, and I could not find a better place to find good recipe else where.
Thank you!
-
William Day — January 4, 2022 @ 6:53 PM Reply
Made this twice now, it’s fantastic! the Szechuan peppercorns are worth returning for!
-
Cheryl — July 24, 2021 @ 8:03 AM Reply
I made this last night and I’m definitely adding it to my stir fry rotation. It had all the flavors of restaurant Kung Pao chicken but was so much lighter and fresher tasting. I didn’t have the dried chili’s so I used red pepper flakes and it had plenty of heat.
I have made so many of your recipes over the years and I’ve never had one disappoint – even if I had to make a minor substitution. That’s why I look forward to trying your new ones – I don’t have to worry about whether my family will like it.
-
Bhasha — June 5, 2021 @ 4:13 AM Reply
I made this last night and it was amazing. This was the best Kung Pao chicken I have ever had. My kids loved it as well and asked me to make it again tonight.
-
Abhishek — May 28, 2021 @ 3:27 AM Reply
The Kung Pao Chicken came out very well. So happy to have tried this recipe.
-
Josh — May 26, 2021 @ 7:39 AM Reply
My daughter’s favorite Chinese food dish is Kung Pao, so when you published this I simply had to make it. Rare ingredients were easy to find on Amazon. This dish gives you the classic tingling on your tongue and fresh taste of home cooking. We’ve already made it twice in 2 weeks. We added white rice.
-
Regina Yost — May 22, 2021 @ 10:30 AM Reply
This recipe is some of the best Chinese food I have ever eaten. I ordered the Chinese ingredients (cooking wine, peppercorns, chiles) on Amazon. So good! You must make this recipe!
-
bbeckes — May 21, 2021 @ 10:52 AM Reply
This was so dam delicious! Thank you!
-
Jessica — May 12, 2021 @ 5:33 PM Reply
Could you make this vegetarian with chickpeas?
-
Vikki Gessford — May 11, 2021 @ 8:22 PM Reply
Made it tonight – the man and I loved it! How would you recommend turning up the spice? More peppercorn or arbol chiles? Something else? Thanks for your recipes and cute pups!!
-
Sharon — May 11, 2021 @ 12:31 PM Reply
Can you recommend a substitute for arbol chiles, please? Can not find them here.
-
Laurie Hudson — July 14, 2021 @ 11:48 AM Reply
They are avail On Amazon, if that helps!
-
PATRICIA A TOM — May 11, 2021 @ 9:25 AM Reply
Good eye! Thanks, Geri!
This looks and sounds fantastic, Chungah! Thanks for making it so do-able at home!
-
Marianne — May 11, 2021 @ 8:26 AM Reply
Hi . What Can I use instead of this Wine? Thanks for your Quick answer
-
Chungah @ Damn Delicious — May 11, 2021 @ 10:31 AM Reply
Dry sherry, mirin or Japanese rice wine can be substituted.
-
Dee Dee — May 11, 2021 @ 8:16 AM Reply
This sounds amazing. I was wondering if you know the calorie count per serving or any other nutrition info. Thanks!
-
Marianne — May 11, 2021 @ 6:42 AM Reply
Hi. What is shaoxing Wine?
-
Chungah @ Damn Delicious — May 11, 2021 @ 7:07 AM Reply
Shaoxing wine is a traditional Chinese wine, fermented from rice.
-
MARCY — May 11, 2021 @ 10:24 AM Reply
Can you replace with Mirin or another wine?
-
Shelby — May 11, 2021 @ 11:26 AM Reply
Don’t replace with Mirin, because Mirin is too sweet, but you can replace with dry sherry.
-
Geri — May 11, 2021 @ 6:19 AM Reply
Looks great! But you didn’t mention when you are supposed to add the Sichuan peppercorns… with the chilies??? Thanks
-
Chungah @ Damn Delicious — May 11, 2021 @ 7:08 AM Reply
Yes, the Sichuan peppercorns are added in step #3 with the dried arbol chiles, garlic, ginger.
Whitney — January 3, 2023 @ 6:21 PM Reply
Delicious! I added zucchini (at the same time as the aromatics so they wouldn’t get over cooked and mushy) because our favorite Chinese restaurant puts zucchini in their Kung Pao. We loved it!
Jennifer T — June 8, 2022 @ 3:26 PM Reply
Closest thing to restaurant style Chinese dish I e ever made….I followed the recipe but doubled the sauce. The Szechuan peppercorns (called wild peppercorns in my local Asian grocer)and Shaoxing wine made a big difference. Ty for the recipe!
Patricia — June 5, 2022 @ 6:10 PM Reply
So, so good. So so spicy. I did not seed the peppers… Next time I will! Ha ha ha. My boyfriends loved it and so did I.
Ejaz Ahmed — June 1, 2022 @ 3:54 PM Reply
I would really love to make this dish without adding any type of wine. Is there a good substitute? Thanks
Kim Mi — February 21, 2022 @ 3:11 PM Reply
Delicious, easy and quick. My 2nd time making it and always a success. My family really enjoys this! We love your recipes. I love your blog!
Vikas — February 10, 2022 @ 6:20 AM Reply
each and every recipe of your is just amazing, and do you know, where the appreciation coming from, a Indian who is a good cook.
but I feel like it is been 40 years eating Indian food almost everyday, time for change, and I could not find a better place to find good recipe else where.
Thank you!
William Day — January 4, 2022 @ 6:53 PM Reply
Made this twice now, it’s fantastic! the Szechuan peppercorns are worth returning for!
Cheryl — July 24, 2021 @ 8:03 AM Reply
I made this last night and I’m definitely adding it to my stir fry rotation. It had all the flavors of restaurant Kung Pao chicken but was so much lighter and fresher tasting. I didn’t have the dried chili’s so I used red pepper flakes and it had plenty of heat.
I have made so many of your recipes over the years and I’ve never had one disappoint – even if I had to make a minor substitution. That’s why I look forward to trying your new ones – I don’t have to worry about whether my family will like it.
Bhasha — June 5, 2021 @ 4:13 AM Reply
I made this last night and it was amazing. This was the best Kung Pao chicken I have ever had. My kids loved it as well and asked me to make it again tonight.
Abhishek — May 28, 2021 @ 3:27 AM Reply
The Kung Pao Chicken came out very well. So happy to have tried this recipe.
Josh — May 26, 2021 @ 7:39 AM Reply
My daughter’s favorite Chinese food dish is Kung Pao, so when you published this I simply had to make it. Rare ingredients were easy to find on Amazon. This dish gives you the classic tingling on your tongue and fresh taste of home cooking. We’ve already made it twice in 2 weeks. We added white rice.
Regina Yost — May 22, 2021 @ 10:30 AM Reply
This recipe is some of the best Chinese food I have ever eaten. I ordered the Chinese ingredients (cooking wine, peppercorns, chiles) on Amazon. So good! You must make this recipe!
bbeckes — May 21, 2021 @ 10:52 AM Reply
This was so dam delicious! Thank you!
Jessica — May 12, 2021 @ 5:33 PM Reply
Could you make this vegetarian with chickpeas?
Vikki Gessford — May 11, 2021 @ 8:22 PM Reply
Made it tonight – the man and I loved it! How would you recommend turning up the spice? More peppercorn or arbol chiles? Something else? Thanks for your recipes and cute pups!!
Sharon — May 11, 2021 @ 12:31 PM Reply
Can you recommend a substitute for arbol chiles, please? Can not find them here.
-
Laurie Hudson — July 14, 2021 @ 11:48 AM Reply
They are avail On Amazon, if that helps!
PATRICIA A TOM — May 11, 2021 @ 9:25 AM Reply
Good eye! Thanks, Geri!
This looks and sounds fantastic, Chungah! Thanks for making it so do-able at home!
Marianne — May 11, 2021 @ 8:26 AM Reply
Hi . What Can I use instead of this Wine? Thanks for your Quick answer
-
Chungah @ Damn Delicious — May 11, 2021 @ 10:31 AM Reply
Dry sherry, mirin or Japanese rice wine can be substituted.
Dee Dee — May 11, 2021 @ 8:16 AM Reply
This sounds amazing. I was wondering if you know the calorie count per serving or any other nutrition info. Thanks!
Marianne — May 11, 2021 @ 6:42 AM Reply
Hi. What is shaoxing Wine?
-
Chungah @ Damn Delicious — May 11, 2021 @ 7:07 AM Reply
Shaoxing wine is a traditional Chinese wine, fermented from rice.
-
MARCY — May 11, 2021 @ 10:24 AM Reply
Can you replace with Mirin or another wine?
-
Shelby — May 11, 2021 @ 11:26 AM Reply
Don’t replace with Mirin, because Mirin is too sweet, but you can replace with dry sherry.
-
-
Geri — May 11, 2021 @ 6:19 AM Reply
Looks great! But you didn’t mention when you are supposed to add the Sichuan peppercorns… with the chilies??? Thanks
-
Chungah @ Damn Delicious — May 11, 2021 @ 7:08 AM Reply
Yes, the Sichuan peppercorns are added in step #3 with the dried arbol chiles, garlic, ginger.
