Kung Pao Chicken Recipe (Chinese-Style Stir-Fry)
This Kung Pao chicken recipe comes together fast: chicken pieces are lightly coated with cornstarch, stir-fried with crisp vegetables, then finished in a soy-based sauce with a gentle sweet-savory balance. The ingredient list is simple, the cooking time is short, and peanuts go in at the end for texture. Follow the “how to make” steps and keep the pan hot so everything stays juicy, not steamed.
Ingredients
Ingredients
Step-by-Step Method
Marinate the chicken
Cut the chicken breast into bite-size pieces. Toss with cornstarch, white pepper, and 1 tablespoon soy sauce; let it sit for 10 minutes.
Mix the sauce
In a small bowl, whisk together 2 tablespoons soy sauce, dry sherry, sugar, hoisin sauce, oyster sauce, and water until smooth.
Sear the chicken
Heat a wok or large skillet until very hot. Add oil, then spread the chicken in a single layer and stir-fry 3–4 minutes until lightly browned. Don’t overcrowd the pan—cook in batches if needed.
Stir-fry the vegetables
Add green pepper, onions/shallots, celery, and water chestnuts. Cook 2–3 minutes, stirring, so the veggies stay crisp.
Finish with the sauce
Pour in the sauce and toss. Let it bubble 1–2 minutes until it slightly thickens and coats the chicken and vegetables.
Add peanuts and serve
Stir in the peanuts, give it a final toss, and serve hot. Rice or noodles work well on the side.