30-Min Kung Bao Chicken Recipe

Kung Pao Chicken is a bold and irresistible Sichuan classic named after Ding Baozhen, a Qing Dynasty official who loved it so much it became his signature dish. Tender, juicy chicken bites are coated in a fragrant, slightly sweet, and spicy sauce, tossed with crunchy peanuts and aromatic scallions and chilies. Every bite delivers a perfect balance of heat, savoriness, and tang—this might just become your new favorite weeknight stir-fry!

Kung Pao Chicken Recipe

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 15 minutes

For the chicken and marinade:
1 1/2 pounds chicken thighs, cut into 1/2-inch pieces
Dash of soy sauce
Pinch of salt
Pinch of white pepper
1/2 egg white
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)

For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon shaoxing wine
1 1/2 tablespoons Chinkiang vinegar
1 tablespoon red chili oil
1 tablespoon sugar
Pinch of salt
Pinch of white pepper
1 teaspoon cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water)

For the side ingredients:
4 tablespoons cooking oil (divided, for stir-frying)
1/4 cup peanuts
1 tablespoon Sichuan peppercorns
10 dried red chili peppers
6 slices ginger
3 garlic cloves, thinly sliced
3 scallions, sliced into 1/2-inch pieces (white parts only)

Kung Pao Chicken Instructions

1. Marinate the chicken

• Place the chicken in a bowl. Add soy sauce, salt, white pepper, egg white, and cornstarch slurry.
• Mix well until evenly coated.
• Marinate while prepping for other ingredients.

2. Make the sauce

• In a small bowl, combine soy sauce, dark soy sauce, yellow wine, Chinkiang vinegar, red chili oil, sugar, salt, white pepper, and cornstarch slurry. Set aside.

3. Cook the peanuts

• In the wok over medium-low heat, add 2 tablespoons of oil. Add peanuts and fry until lightly browned, about 5 minutes. Remove and set aside.

4. Infuse the oil

• With the remaining oil in the wok, add Sichuan peppercorns over low heat. Cook until fragrant, about 30 seconds. Remove and discard the peppercorns.

5. Stir-fry aromatics

• In the same wok, add dried red chilies, ginger, garlic, and scallions. Stir-fry over medium heat for 30 seconds. Remove aromatics and leave the oil in the wok.

6. Cook the chicken

• Turn the heat to high until the wok is smoking. Add 2 tablespoons of oil. Immediately add marinated chicken and let it sear undisturbed for 30 seconds.
• Stir-fry the chicken until fully cooked, about 3 minutes.

7. Combine and finish

• Add back the cooked aromatics and sauce. Stir well to combine.
• Finally, add in the peanuts and toss everything together. Serve hot!

Tips & notes

• Velvet the chicken: Marinating with egg white and cornstarch keeps the chicken incredibly tender and juicy.
• Use a hot wok: Heating the wok until it’s smoking ensures the chicken sears perfectly, prevents sticking, and gives that coveted smoky “wok hei” flavor.
• Customize the spice: Adjust dried chilies or chili oil to suit your heat preference—mild, medium, or fiery!
• Cook aromatics carefully: Stir-frying ginger, garlic, and scallions just briefly preserves their fragrance without burning.
• Prep ahead: The sauce and chicken can be made ahead of time to speed up weeknight cooking without sacrificing flavor.
• Don’t skip peanuts: They add a crunchy contrast that makes every bite irresistible.