If you’re craving a vibrant, flavorful dish that bursts with a perfect balance of spicy, sweet, and tangy notes, then you are absolutely going to fall in love with this Kung Pao Chicken Recipe. This dish brings together juicy, tender chicken pieces, crisp-tender vegetables, and crunchy roasted peanuts, all coated in a luscious orange-infused chili sauce. It’s a delightful mix of textures and flavors that feels both comforting and exciting with every bite. Whether you’re a longtime fan of Chinese cuisine or trying something new, this recipe is bound to become one of your cherished favorites.
Ingredients You’ll Need
To create this unforgettable Kung Pao Chicken Recipe, you’ll be using straightforward ingredients that each play a crucial role in the final dish. From the savory soy sauce to the zesty orange juice, every item adds depth, texture, and vibrant color to make your plate look as amazing as it tastes.
- Low sodium soy sauce: Provides the essential salty umami base without overpowering the dish.
- Cornstarch: Helps tenderize the chicken and thickens the sauce to a perfect glaze.
- Sherry or Shaoxing wine: Adds a subtle aromatic sweetness to the chicken marinade for complexity.
- Chicken breasts or thighs: Use your preference; thighs offer juicier results, breasts give a leaner option.
- Vegetable oil: Needed for searing chicken to a beautiful golden brown and sautéing veggies perfectly.
- Red and green bell peppers: Bring vibrant color and a crunchy, sweet bite that balances the heat.
- Zucchini: Adds delicate freshness and tender crispness to the mix.
- Onion: Offers savory depth to the vegetable medley while softening gently.
- Garlic and fresh ginger: The dynamic duo that brings warmth and aromatic punch.
- Balsamic vinegar and honey: Combine to create a sweet-tart harmony in the sauce.
- Hoisin sauce: Infuses a slightly smoky, rich flavor boosting the sauce’s complexity.
- Chili crisp: Adds that essential spicy crunch — adjust quantity to your heat preference.
- Chicken broth: Keeps the sauce moist and silky for perfect coating.
- Orange zest and fresh orange juice: Give a zesty citrus brightness that’s uniquely refreshing.
- Roasted salted peanuts or cashews: Provide irresistible nutty crunch and texture contrast.
- Green onions and white sesame seeds: Fresh and toasty garnish that elevates the final presentation.
- Steaming hot rice: The ultimate canvas to soak up every drop of the flavorful sauce.
How to Make Kung Pao Chicken Recipe
Step 1: Marinate the Chicken
Start by whisking together the soy sauce, cornstarch, and sherry in a medium bowl. This simple marinade tenderizes the chicken while layering it with savory depth and a subtle tang. Then, add your cubed chicken pieces and let them rest for 15 minutes at room temperature. This easy step ensures juicy, flavorful chicken that will shine in the final dish.
Step 2: Prepare the Vegetables and Aromatics
While the chicken marinates, chop your red and green bell peppers into squares for vibrant color and a crisp texture. Slice the zucchini into bite-sized pieces that cook just right, maintaining a slight snap. Chop the onion finely and set aside. Smash and mince the garlic, and grate or finely mince the fresh ginger separately. Keeping these ingredients ready ensures smooth cooking without rushing.
Step 3: Whisk the Sauce
In a small bowl, combine cornstarch, balsamic vinegar, honey, soy sauce, hoisin sauce, chili crisp, chicken broth, orange zest, and fresh orange juice. Whisk until smooth—a perfect blend of sweet, spicy, tangy, and savory that will coat the chicken and vegetables beautifully.
Step 4: Sear the Chicken
Heat a large cast iron skillet or wok over medium-high heat until very hot. Add a tablespoon of vegetable oil and swirl to coat. Using tongs, place chicken pieces in the pan individually, leaving space between them. Cook undisturbed for 2-3 minutes to develop a golden crust, flip and sear the other side for about a minute. Reduce heat if needed and finish cooking through—this technique locks in the juices and creates irresistible flavor.
Step 5: Sauté the Vegetables
After removing the cooked chicken, add more oil to the same skillet and increase heat to medium-high. Toss in the peppers, onions, and zucchini all at once, sautéing for about 2 minutes until crisp-tender. Then, stir in the minced garlic and ginger, cooking another 1-3 minutes to release that aromatic charm. The result is perfectly textured veggies that balance the tender chicken.
Step 6: Combine and Glaze
Return the chicken and any accumulated juices to the skillet with the vegetables. Pour in your freshly whisked orange chili sauce, scraping up the flavorful browned bits from the pan. Toss in the roasted peanuts or cashews and stir everything until each bite is lavishly coated with glossy sauce. Then, remove the skillet from heat—this sauce sets beautifully as it cools just slightly.
Step 7: Garnish and Serve
Finally, sprinkle chopped green onions and toasted sesame seeds over the top to add freshness and nutty hints that complement the dish perfectly. Offer extra chili crisp on the side for those who love an extra kick. Serve this delightful creation over steaming hot rice to soak up every last drop of that amazing sauce.
How to Serve Kung Pao Chicken Recipe
Garnishes
A finishing touch of chopped green onions and white sesame seeds elevates this dish visually and flavor-wise. They lend a fresh crunch and subtle nutty aroma that brighten each bite. Don’t skip them as they bring that authentic, restaurant-quality feel to your homemade meal.
Side Dishes
Kung Pao Chicken is fabulous served over hot steamed rice, which captures the sauce perfectly. For a twist, try Coconut Jasmine Rice for a subtly sweet and fragrant pairing. Brown rice adds hearty texture while cauliflower rice makes for a low-carb, veggie-rich option. All work wonderfully, so pick what suits your mood and pantry.
Creative Ways to Present
Serve it family-style in a large vibrant bowl with extra peanuts and chili crisp on the side to invite everyone to customize their heat level. Or, plate it individually with a sprinkle of sesame seeds and microgreens for an elegant dinner presentation. The kaleidoscope of colors from peppers and orange zest make it a feast for both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. The flavors marry even more after resting, making it ideal for quick lunches or easy dinners. Just give it a good stir before reheating to redistribute the sauce evenly.
Freezing
If you want to freeze the dish, let it cool completely before transferring to a freezer-safe container. Frozen Kung Pao Chicken can last up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain texture and flavor integrity.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through to avoid drying out the chicken. You can also microwave it covered for 1-2 minutes but make sure to stir halfway to keep the sauce luscious and moist. Add a splash of chicken broth if it seems thickened.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice for this recipe as they stay juicier and more tender, but chicken breasts work perfectly well if you prefer leaner meat. Just cut the pieces evenly for consistent cooking.
What if I don’t have Shaoxing wine?
Sherry is an excellent substitute for Shaoxing wine, adding a similar depth and sweetness to the marinade. If neither is available, you can also use dry white wine or simply omit it, though the flavor will be slightly less complex.
How spicy is this Kung Pao Chicken Recipe?
The chili crisp adds a wonderful spicy crunch, but the heat level can be adjusted to your liking. Use less for a milder dish, or add extra at the table if you love things fiery. This dish is very versatile that way!
Can I prepare this dish vegetarian?
Yes! You can replace the chicken with firm tofu or a mix of hearty vegetables like mushrooms and cauliflower, adjusting the cooking time accordingly. Just keep the same sauce and cooking method to preserve the bold flavors.
What rice pairs best with Kung Pao Chicken?
Steamed white rice is the classic choice as it soaks up the sauce beautifully. Jasmine or Basmati rice offers fragrant notes, while brown rice delivers nutty richness. For a low-carb option, cauliflower rice works wonderfully as well.
Final Thoughts
If you’re looking to add a touch of love and excitement to your dinner table, this Kung Pao Chicken Recipe is your new best friend. With its perfect harmony of textures and bold, balanced flavors, it’s a dish that’s both approachable and impressive. I can’t wait for you to make it and enjoy every delicious mouthful with those you cherish!
Print
Kung Pao Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This vibrant Kung Pao Chicken recipe marries tender, marinated chicken pieces with crisp-tender vegetables in a tangy, slightly sweet, and spicy orange chili sauce, finished with crunchy roasted peanuts and fresh garnishes. Perfect for a flavorful weeknight dinner, it pairs wonderfully with jasmine or white rice for an authentic Chinese-inspired meal.
Ingredients
Marinade
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry (or Shaoxing wine)
- 1 and 1/2 pounds chicken breasts or thighs, cut into 1–2 inch pieces
Vegetables
- 1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 2 small zucchini, sliced lengthwise then chopped into 2 inch pieces
- 1/2 cup onion, chopped
- 4 cloves garlic, smashed, peeled, and minced
- 1 and 1/2 inches fresh ginger (about 1 tablespoon grated or minced) or ginger paste
Sauce
- 2 teaspoons cornstarch
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp (adjust to taste)
- 1/2 cup chicken broth
- 1 teaspoon orange zest (from 1 orange)
- 3 tablespoons fresh orange juice (from 1/2 an orange)
Cooking
- 1 tablespoon vegetable oil (plus more for searing the chicken)
- 1 tablespoon vegetable oil (for sautéing the vegetables)
Garnishes & Serving
- 1/2 cup roasted salted peanuts or roasted salted cashews
- Chopped green onions (for garnish)
- White sesame seeds (for garnish)
- Hot cooked rice (such as Jasmine, white, brown, or cauliflower rice, for serving)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon sherry or Shaoxing wine. Add the chicken pieces and stir to coat evenly. Set aside at room temperature for 15 minutes to marinate.
- Prepare Vegetables: Chop red and green bell peppers into squares. Slice zucchini lengthwise twice, then cut into 2-inch pieces. Chop onion to yield 1/2 cup. Set vegetables aside. Smash and mince garlic cloves and finely mince or grate ginger separately.
- Make the Sauce: In a small bowl, whisk together 2 teaspoons cornstarch, balsamic vinegar, honey, low sodium soy sauce, hoisin sauce, chili crisp, chicken broth, orange zest, and fresh orange juice. Leave the whisk in the bowl for final mixing later.
- Sear the Chicken: Heat a 12-inch cast iron skillet or wok over medium-high heat for 2-3 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Add marinated chicken in batches with space between pieces, searing undisturbed for 2-3 minutes until browned on one side. Flip and sear other side for about 1 minute. Reduce heat to medium if the pieces are large and cook until internal temperature reaches 160°F or chicken is no longer pink. Remove chicken to a plate and repeat with remaining pieces.
- Cook the Vegetables: Add 2 tablespoons vegetable oil to the same skillet, increase heat to medium-high, and add peppers, onions, and zucchini. Sauté for approximately 2 minutes until crisp-tender.
- Add Aromatics: Stir in minced garlic and ginger and cook for another 1-3 minutes depending on desired vegetable tenderness, keeping in mind the traditional Kung Pao texture is crisp-tender.
- Combine Chicken and Sauce: Return chicken and any collected juices to the skillet with the vegetables. Pour in the prepared orange chili sauce and stir to scrape up browned bits and coat everything evenly. Add roasted peanuts or cashews and mix well.
- Garnish: Remove skillet from heat. Sprinkle chopped green onions and white sesame seeds over the top. Serve extra chili crisp on the side for those who prefer more heat.
- Serve: Serve hot over cooked rice such as Jasmine, white, brown, or cauliflower rice for a complete meal.
Notes
- Use chicken thighs for a juicier, more flavorful result or breasts for leaner meat.
- Shao Xing wine is preferred over sherry for authentic flavor but sherry is a good substitute.
- Adjust chili crisp amount according to your spice tolerance; add more as garnish to customize heat.
- Ensure chicken is cooked thoroughly to an internal temperature of 160°F or no pink inside.
- Vegetables should remain crisp-tender to maintain texture contrast with tender chicken.
- Leftover onions can be frozen for future use.
- Serve with a variety of rice options to suit dietary preferences.
