Kung Pao Chicken is a classic Chinese stir-fry made with tender chicken, crunchy peanuts, dried red chilies, and a bold, savory sauce. This Sichuan-inspired dish combines spicy, sweet, tangy, and umami flavors for a perfectly balanced meal. It is quick to prepare and pairs wonderfully with steamed rice or noodles.
Cut the chicken into bite-sized pieces and marinate with soy sauce and cornstarch for 15 minutes.
Heat oil in a wok and stir-fry the chicken until lightly browned. Remove and set aside.
In the same wok, sauté garlic, ginger, and dried red chilies until fragrant.
Add soy sauce, rice vinegar, brown sugar, and a splash of water to create the sauce.
Return the chicken to the wok and toss until evenly coated.
Stir in roasted peanuts and cook for another 2–3 minutes.
Garnish with sliced green onions and serve hot with steamed rice.
Boneless chicken breast
Soy sauce
Garlic
Fresh ginger
Dried red chilies
Roasted peanuts
Rice vinegar
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