Easy Kung Pao Chicken (30 Minutes)

Name: Easy Kung Pao Chicken (30 Minutes)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 1 lb skinless boneless chicken thighs; 1/2 cup red bell pepper (large diced); 5 green onions (chopped into 1/2" long rounds); ¼ cup roasted peanuts (unsalted); 10 whole dried Sichuan red chilies; 2 tablespoon vegetable oil (or any neutral oil); 3 tablespoon water (cold); 1 tablespoon cornstarch; 1 teaspoon regular soy sauce (or light soy sauce); 1/2 teaspoon baking soda; 1 tablespoon vegetable oil (or any neutral oil); 2 tablespoon white granulated sugar; 2 tablespoon water (cold); 1 tablespoon regular soy sauce (or light soy sauce); 1 tablespoon oyster sauce; 1 tablespoon rice vinegar; 1/2 tablespoon dark soy sauce; 1 teaspoon cornstarch; 1/2 teaspoon ground sichuan peppercorn; 3 garlic cloves (minced); 1 teaspoon ginger (thinly sliced)

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If you want a fast weeknight dinner, this easy kung pao chicken recipe comes together in 30 minutes. The sweet and savory sauce has just the right amount of heat. You get tender chicken and crunchy peanuts in every bite.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
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When I was a little girl, I remember ordering Kung Pao chicken (宫保鸡丁) at our local Chinese restaurant and loving the sweet and savory flavors with all the contrasting textures. Naturally, I had to share this on the blog as it's a classic takeout dish.

In my testing, I found that velveting the chicken with baking soda, cornstarch, and oil for 15-20 minutes keeps it tender even after quickly pan-frying it over medium-high heat.

Why It Works

Short velveting time: A 15-20 minute marinade tenderizes the chicken without making it overly soft.
Batch pan-frying: Cooking the chicken in batches helps it brown evenly without overcrowding the pan.
Quick final stir-fry: Adding the sauce at the end lets it thicken around the chicken without overcooking it.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Chicken Thighs: Use boneless, skinless thighs. Chicken breast works too but will be leaner.
Red Bell Pepper: Orange, yellow, or green bell peppers work too.
Green Onions: Shallots or a small onion also work.
Unsalted Roasted Peanuts: Unsalted roasted cashews work too.
Dried Whole Sichuan Red Chilis
Vegetable Oil: Choose a neutral, high-smoke-point oil. Canola, peanut, or refined avocado oil works too.

Chicken Marinade

Cold Water
Cornstarch: Potato starch also works. Avoid using tapioca starch, as it can cause the chicken to stick together when frying.
Regular Soy Sauce: Light soy sauce also works. Use low-sodium soy sauce for less salt.
Baking Soda: Tenderizes the chicken during the short velveting marinade.
Vegetable Oil: Canola, peanut, or refined avocado oil works too.

Kung Pao Sauce

White Granulated Sugar: Cane sugar also works.
Cold Water
Regular Soy Sauce: Light soy sauce also works. Use low-sodium soy sauce for less salt.
Oyster Sauce: Vegetarian stir-fry sauce works too.
Rice Vinegar: Apple cider vinegar works too but has a slightly fruitier tang.
Dark Soy Sauce: Gives the sauce a darker color and deeper flavor. Mushroom dark soy sauce works too.
Cornstarch: Thickens the sauce. Potato starch or tapioca starch also works.
Ground Sichuan Peppercorn: This adds that numbing sensation. Whole Sichuan peppercorns also work if you finely grind them before using.
Garlic Cloves
Ginger

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Cut the peppers large and add them last so they stay crisp-tender.
Prep everything before cooking because the stir-fry comes together very quickly.
Use a carbon steel wok over high heat to develop wok hei and deeper stir-fried flavor.

Instructions

Below are step-by-step instructions on how to make kung pao chicken:

Raw chicken thighs cut into uniform bite-sized cubes.

Cube the Chicken: Dice the chicken thighs into uniform 1.5-inch pieces and place them in a large mixing bowl.

Cubed chicken thoroughly coated in a liquid marinade.

Marinate the Chicken: Mix the water, cornstarch, soy sauce, and baking soda thoroughly into the chicken, then mix in the oil. Marinate for 15 to 20 minutes.

Smooth, dark savory stir-fry sauce mixture with visible ground spices.

Whisk the Sauce: Whisk all the listed sauce ingredients in a separate bowl until the sugar dissolves. Set aside.

Golden-brown seared chicken pieces glistening with oil.

Sear the Chicken: Heat the vegetable oil in a large pan over medium-high heat. Fry the chicken in batches for 5 to 6 minutes total, flipping halfway through, until golden on both sides and the internal temperature reaches 165°F. Remove the chicken, leaving the residual oil in the pan.

Dried red chilis, sliced green onions, peanuts, and red bell pepper pieces cooking together.

Toast the Aromatics: Stir-fry the dried chilis, green onions, and peanuts in the residual oil for 15 seconds. Add the bell peppers and stir-fry for 30 seconds.

Seared chicken, peanuts, and crisp vegetables fully coated in a thick, glossy mahogany glaze.

Combine and Thicken: Return the chicken to the pan. Whisk the sauce again, then pour it in and stir-fry constantly for 30 seconds until the sauce thickens and coats the chicken. Remove from the heat and serve immediately.

Variations

Gluten-free: Replace both soy sauces with tamari or gluten-free soy sauce, and use certified gluten-free oyster sauce.
Spicier: Mix 1 teaspoon red chili flakes into the prepared sauce.

Pairing Suggestions

Serve Chinese kung pao chicken with:

White Rice: Soaks up the savory sauce and balances the heat.
Spicy Garlic Bok Choy: Adds a crisp vegetable side to the meal.
Crab Rangoon: Adds a crunchy, creamy contrast to the spicy chicken.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: I don't recommend freezing because the bell peppers and peanuts will become soggy after thawing.
Reheating: Reheat in a skillet over medium-high heat with a splash of water for about 3 minutes, or microwave for 2-3 minutes, until hot.

FAQ

Why is my chicken tough instead of tender?

The chicken may have been overcooked or the velveting step was skipped. Marinate it with the baking soda mixture for 15-20 minutes and cook just until it reaches 165°F.

Why is my Kung Pao chicken sauce watery?

The sauce may not have been re-whisked before adding, causing the cornstarch to stay settled at the bottom. Make sure the sauce is well mixed and let it briefly simmer until it thickens and coats the chicken.

How do I make this dish less spicy?

Keep the dried chilis whole and use fewer if needed to reduce the heat. You can also reduce the Sichuan peppercorn if you prefer less of its signature numbing sensation.

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Check out my other fried chicken recipes:

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