Copycat Kung Pao Chicken Recipe

Introduction

Kung Pao Chicken is a classic Chinese dish known for its bold flavors and perfect balance of spicy, sweet, and savory. This copycat version is easy to make at home, using simple ingredients to create that authentic taste everyone loves.

Ingredients

• 1 lb. boneless skinless chicken thighs (or breasts cut into bite size pieces)
• 1/2 tsp salt
• 1 egg white (lightly beaten)
• 3 tbsp cornstarch
• 1 tsp sesame oil
• 3 tbsp vegetable oil (divided)
• ½ cup water
• 4 tbsp light soy sauce
• 2 tbsp Balsamic Vinegar (or Chinese Black Vinegar)
• 2 tbsp Chinese Shaoxing wine (or dry sherry)
• 1 tsp Tamari (or dark soy sauce)
• 1 tsp hoisin sauce
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1 large zucchini (chopped)
• 1 large red bell pepper (chopped)
• 1/2 onion (chopped)
• 1 tsp sesame oil
• 10 whole dried chili peppers
• 1/4 cup green onion (white parts only, cut into 1/2 inch pieces)
• 2 tsp ginger (minced)
• 2 tsp garlic (minced)
• 1 tsp red pepper flakes (crushed)
• 1/2 cup peanuts (unsalted)

Instructions

1. Step 1: In a bowl, combine the chicken pieces with salt, lightly beaten egg white, 3 tablespoons cornstarch, 1 teaspoon sesame oil, and 1 tablespoon vegetable oil until all pieces are evenly coated. Chill the mixture for 20 to 30 minutes.
2. Step 2: Heat a large wok over medium-high heat and add 1 tablespoon vegetable oil. Cook the chicken in batches to avoid overcrowding, stirring until browned and cooked through. Remove the chicken from the wok and set aside.
3. Step 3: In a separate bowl, whisk together water, light soy sauce, balsamic vinegar, Shaoxing wine, tamari, hoisin sauce, sugar, and 1 tablespoon cornstarch until the sugar dissolves. Set this sauce mixture aside.
4. Step 4: Add the remaining 1 tablespoon vegetable oil to the hot wok and increase heat to high. Stir fry the zucchini, red bell pepper, and onion for 2 to 4 minutes until slightly charred and glistening. Remove from the wok and keep warm with the chicken.
5. Step 5: Heat 1 teaspoon sesame oil in the wok over medium-high heat. Add dried chili peppers, green onion whites, minced ginger, garlic, crushed red pepper flakes, and peanuts. Cook, stirring frequently, until fragrant, about 1 minute.
6. Step 6: Stir the sauce mixture again and pour it into the wok. Bring to a simmer and cook until the sauce thickens.
7. Step 7: Return the cooked chicken and vegetables to the wok. Toss everything together to coat with the sauce evenly. Serve immediately and enjoy your homemade Kung Pao Chicken!

Tips & Variations

• For extra heat, increase the number of dried chili peppers or add more crushed red pepper flakes.
• Use chicken breasts if you prefer leaner meat, but thighs provide more juiciness and flavor.
• Feel free to swap the peanuts for cashews if desired.
• If you can’t find Chinese Shaoxing wine, dry sherry is a perfect substitute.
• Adjust the sweetness by adding a bit more sugar or balancing with additional vinegar to suit your taste.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a pan over medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, use tamari instead of soy sauce to make the dish gluten-free, and ensure your other ingredients like hoisin sauce do not contain gluten.

How can I make the dish less spicy?

Reduce or omit the dried chili peppers and crushed red pepper flakes to lower the heat level without sacrificing flavor.

Copycat Kung Pao Chicken Recipe

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★★★★★

4.6 from 97 reviews

This Copycat Kung Pao Chicken recipe delivers the perfect balance of spicy, savory, and sweet flavors with tender chicken, crunchy peanuts, and vibrant vegetables all tossed in a flavorful homemade sauce. It’s a quick and easy stir-fry dish inspired by classic Sichuan cuisine, bringing bold flavors and wonderful textures to your dinner table.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 lb. boneless skinless chicken thighs or breasts, cut into bite size pieces
• 1/2 tsp salt
• 1 egg white, lightly beaten
• 3 tbsp cornstarch
• 1 tsp sesame oil
• 1 tbsp vegetable oil

Sauce

• 1/2 cup water
• 4 tbsp light soy sauce
• 2 tbsp balsamic vinegar or Chinese black vinegar
• 2 tbsp Chinese Shaoxing wine or dry sherry
• 1 tsp tamari or dark soy sauce
• 1 tsp hoisin sauce
• 1 tbsp sugar
• 1 tbsp cornstarch

Vegetables & Aromatics

• 1 large zucchini, chopped
• 1 large red bell pepper, chopped
• 1/2 onion, chopped
• 1 tsp sesame oil
• 3 tbsp vegetable oil (divided)
• 10 whole dried chili peppers
• 1/4 cup green onion (white parts only, cut into 1/2 inch pieces)
• 2 tsp ginger, minced
• 2 tsp garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 cup unsalted peanuts

Instructions

1. Marinate the Chicken: In a bowl, combine chicken pieces with salt, lightly beaten egg white, cornstarch, sesame oil, and 1 tablespoon of vegetable oil. Mix thoroughly to coat. Chill in the refrigerator for 20 to 30 minutes to let the flavors absorb and help tenderize the chicken.
2. Cook the Chicken: Heat a large wok over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, cook the chicken in batches to avoid overcrowding, browning the pieces until cooked through. Remove the chicken from the wok and set aside.
3. Prepare the Sauce: Whisk together water, light soy sauce, balsamic vinegar (or black vinegar), Shaoxing wine (or dry sherry), tamari (or dark soy sauce), hoisin sauce, sugar, and cornstarch in a bowl until the sugar and cornstarch are fully dissolved. Set aside.
4. Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok and increase heat to high. Stir-fry zucchini, red bell pepper, and onion for 2 to 4 minutes, until they develop slight char marks and become glossy but still crisp. Remove vegetables from wok and keep warm.
5. Sauté Aromatics and Peanuts: Heat 1 teaspoon of sesame oil in the wok over medium-high heat. Add dried chili peppers, green onions (white parts), minced ginger, minced garlic, crushed red pepper flakes, and peanuts. Stir and cook until fragrant, about 1 minute, careful not to burn the chilies.
6. Thicken the Sauce: Give the sauce mixture a quick stir and immediately pour it into the wok with the aromatics. Bring to a gentle boil while stirring until the sauce thickens beautifully.
7. Combine and Finish: Return the cooked chicken and stir-fried vegetables to the wok. Toss everything together to coat evenly with the thickened sauce. Cook for another minute to let the flavors meld. Serve hot and enjoy your authentic homemade Kung Pao Chicken!

Notes

• Use chicken thighs for juicier, more flavorful results; chicken breasts also work if trimmed well.
• Adjust the number of dried chili peppers and red pepper flakes to control the spiciness to your preference.
• Chinese black vinegar can be substituted with balsamic vinegar but has a milder flavor.
• Cooking vegetables on high heat quickly ensures they stay crisp with vibrant color.
• For a gluten-free version, use tamari and gluten-free hoisin sauce.
• Serve over steamed white rice or your choice of noodles for a complete meal.

Keywords: Kung Pao Chicken, Chinese stir fry, spicy chicken recipe, homemade kung pao, chicken with peanuts, Asian stir fry