Go Back
+ servings
A bowl of kung pao chicken with rice.

Authentic Kung Pao Chicken

5 from 2 votes
Created by Mariam Ezzeddine
This simple but delicious Kung Pao Chicken recipe is a Chinese take-out favorite that you can make at home! Stir-fried chicken, peanuts, and vegetables, this recipe is the perfect balance between salty, sweet, and spicy. Make this at home tonight!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
servings

Ingredients

To marinate chicken

  • 1 lb. chicken tenders
  • 2 tbsps. soy sauce
  • 2 tbsp. cornstarch
  • 1 tbsp. white vinegar or rice vinegar
  • Salt to taste

To prepare the sauce

  • ½ cup chicken broth
  • 3 tbsps. soy sauce low sodium
  • 1 tbsp balsamic vinegar
  • 1 tbsp white vinegar or rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tsp cornstarch
  • 1 tsp brown sugar
  • 1 tsp ginger minced
  • 1 tsp garlic minced

To prepare the chicken stir fry

  • 2 tbsps. oil
  • 6-8 whole red chilies
  • ½ large yellow bell pepper cubed
  • ½ large green bell pepper cubed
  • ½ cup green onions cut into ½ inch size
  • ¼ cup roasted peanuts
  • 1 tbsp sesame seeds

Instructions

  • Marinate the chicken in a bowl by combining soy sauce, cornstarch, vinegar and salt for at least 10 minutes.
  • Meanwhile combine the sauce ingredients in a bowl and keep it ready.
  • Heat a skillet on a medium flame with a tablespoon of oil. Add the chicken cubes and cook for 5-6 minutes until golden and transfer the chicken pieces to a plate.
  • To the same skillet add the remaining tablespoon of oil; add the red chilis , peppers and cook for 2-3 minutes.
  • Add the prepared sauce and cook for 3-5 minutes until the sauce is thickened.
  • Stir the chicken back into the skillet and coat the chicken well with the sauce and let the chicken cook in the sauce for 2 minutes.
  • Finally add the green onions, peanuts and sesame seeds, toss it and serve with rice.

Notes

  • Feel free to leave the whole red chilies and some of the chili flakes to make the chicken less spicy.
  • Feel free to add other veggies if you like. Some recommendations are zucchini, carrots, broccoli, mushroom, and cauliflower.
  • Do not overcook the chicken or else it will become chewy. 6 to 7 minutes at the most as they’re diced into small bite-sized pieces.
  • You can roast your own peanuts by adding them to a skillet over medium heat then toast it for 3 to 5 minutes, stirring frequently. 
  • Cut your chicken into even, bite-sized, pieces so they’ll cook evenly.
  • Use a large non-stick pan/skillet or wok.

Nutrition

Calories: 356kcal | Carbohydrates: 21g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1261mg | Potassium: 898mg | Fiber: 3g | Sugar: 8g | Vitamin A: 846IU | Vitamin C: 149mg | Calcium: 64mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.