Kung Pao Chicken is a beloved Chinese dish known for its bold flavours and satisfying balance of sweet, spicy, and savoury notes. With tender chicken, crunchy peanuts, and a vibrant sauce, it’s a meal that delivers big on taste and texture. Paired with steaming hot rice, it’s the kind of dish you’ll want to add to your regular dinner rotation. The best part? You can make it at home in under 30 minutes — no takeout menu required.
Homemade Kung Pao Chicken allows you to control the ingredients and tailor the spice level to your liking. Plus, it’s fresher and often healthier than many restaurant versions. Served over a bowl of fluffy rice, this dish becomes a complete, comforting meal that hits all the right notes.
Ingredients
For the Chicken:
- 450g boneless, skinless chicken breasts or thighs, diced
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tsp cornflour
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (optional, for colour and depth)
- 1 tbsp Chinese black vinegar or balsamic vinegar
- 1 tbsp sugar
- 2 tbsp water
- 1 tsp cornflour
For the Stir-Fry:
- 2 tbsp vegetable oil
- 8–10 dried red chillies (adjust to taste)
- 3 garlic cloves, finely chopped
- 1 tbsp fresh ginger, finely chopped
- 1 red bell pepper, diced
- 50g roasted peanuts
- 2–3 spring onions, chopped
To Serve:
- Steamed jasmine or basmati rice
Method
- Marinate the Chicken
In a bowl, combine diced chicken with soy sauce, rice wine, and cornflour. Let it marinate for at least 10 minutes while you prepare the sauce and other ingredients. - Prepare the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, vinegar, sugar, water, and cornflour until smooth. Set aside. - Stir-Fry the Chicken
Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 3–4 minutes until golden and cooked through. Remove the chicken from the pan and set aside. - Cook the Aromatics
Add the remaining 1 tbsp of oil to the wok. Toss in the dried red chillies and stir-fry for about 30 seconds until fragrant (be careful not to burn them). Add garlic and ginger, and cook for another 30 seconds. - Add the Vegetables
Stir in the diced red bell pepper and cook for 2–3 minutes until slightly softened. - Combine Everything
Return the chicken to the wok. Give the sauce a quick stir and pour it into the pan. Stir everything together and cook for another 2–3 minutes until the sauce thickens and coats the chicken evenly. - Finish and Serve
Stir in the roasted peanuts and spring onions. Serve hot over a bed of steamed rice.
Tips for Success
- Adjust the Spice: If you prefer a milder dish, reduce the number of dried chillies. If you love heat, leave the chillies whole or slice them open for an extra kick.
- Crunch Factor: Roasted peanuts provide a classic crunch, but you can also experiment with cashews for a twist.
- Vegetable Variations: Feel free to add other vegetables like zucchini, snow peas, or broccoli for added colour and nutrition.
Kung Pao Chicken with rice is a deliciously satisfying meal that you can whip up in your own kitchen with just a few pantry staples. The combination of tender chicken, crunchy peanuts, and bold sauce makes this dish a favourite for both weeknight dinners and special occasions. Once you try this homemade version, you may never need to order it from a takeaway again.
