Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

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Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts, and vegetables. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. This Americanized version replaces those hard-to-find ingredients with staples from your neighborhood supermarket. It has all the same spicy, sweet, and sour appeal of traditional kung pao chicken, and it makes a really nice weeknight dinner with a side of rice.

 

How to Make Kung Pao Chicken

As with any stir-fry, you want to do all of your prep ahead of time because the cooking goes very quickly.

Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.

Marinating kung pao chicken

Meanwhile, chop the bell pepper, celery, scallions, and garlic.

 

Mise en place for kung pao chicken

 

In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.

Sauce for kung pao chicken

Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt.

sauteing veggies for kung pao chicken

Cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.

sauteing veggies for kung pao chicken

Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add half of the chicken (it’s important not to crowd the pan) and brown on one side, about 1-1/2 minutes.

searing chicken for kung pao chicken

Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes.

 

Adding scallions and garlic for kung pao chicken

Cook, stirring with the chicken, for about 30 seconds more.

Cooking scallions and garlic for kung pao chicken

Add the reserved vegetables and reserved chicken to the pan, along with the sauce.

Cooking kung pao chicken

Reduce the heat to low. Cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds.

adding peanuts to kung pao chicken

Stir in the nuts. Taste and adjust seasoning, if necessary, and serve with rice.

Ingredients:

1½ tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1½ lb chicken tenderloins, cut into 1-in pieces
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
1 tablespoon Asian/toasted sesame oil
1½ tablespoons sugar
1 tablespoon cornstarch
½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
¼ teaspoon ground ginger
⅓ cup water
2½ tablespoons vegetable oil
1 large red bell pepper, diced
2 stalks celery, halved lengthwise and thinly sliced
¼ teaspoon salt
3 cloves garlic, chopped
5 scallions, white and green parts, thinly sliced
⅓ cup whole roasted unsalted peanuts or cashews

Instructions:

Whisk together soy sauce, dry sherry, and cornstarch in a medium bowl. Add chicken and let stand at room temperature for 15 minutes.
In another medium bowl, whisk together balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.
Heat a large nonstick skillet over high heat. Add oil and swirl to coat.
Cook bell pepper, celery, and salt, stirring frequently, until slightly softened and starting to brown. Transfer vegetables to a large bowl and set aside.
Add an additional oil to the pan and cook chicken until golden on one side. Turn chicken and continue cooking until just cooked through. Transfer the chicken to the bowl with the peppers and celery.
Add the remaining oil to the pan, along with garlic and scallions. Cook, stirring with the chicken, for about 30 seconds more.
Add reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened about 30 seconds. Stir in nuts.
Taste and adjust seasoning, if necessary, and serve with rice.

Nutritional Values

Per serving (4 servings)
Calories: 692
Fat: 45 g
Saturated fat: 7 g
Carbohydrates: 42 g
Sugar: 10 g
Fiber: 5 g
Protein: 31 g
Sodium: 1639 mg
Cholesterol: 70 mg

Enjoy this delicious, easy-to-make Kung Pao chicken with your family and friends, and impress them with your cooking skills.