Colorful and flavorable Chinese kung pao chicken or gong bao chicken (宮保雞丁) is one of the popular dishes among Chinese restaurants. This kung pao chicken recipe is easy. Also, it’s a quick and simple ingredients dish that can be done in 15 minutes and great to serve with jasmine rice.
Love Chinese cuisine? Check out these beef broccoli, sweet and sour pork and mushrooms chicken authentic recipes too!
What is kung pao chicken (宮保雞丁)?
Kung pao chicken is a Chinese spicy stir fried dish with chicken, peanuts, vegetables and chili peppers. Also, it calls gong bao chicken or kung po chicken.
What kind of vegetables can I use for this dish?
Usually when I make this dish I like to add celery, carrot or zucchini. However, in this kung pao chicken recipe I keep it simple and the ingredients only use chicken, peanuts, chili peppers and green onion.
Cooking tips for how to cook gong bao chicken:
- Marinated chicken thighs 15 minutes before cooking
- Add 6-8 chili pepper depending how spicy you want. If you cut up the chili pepper, it is pretty spicy. I added it as a whole and just give a little spiciness to the dish.
FAQs:
Can I use other nuts to substitute peanuts ingredient?
Traditionally this dish use peanuts. If you have have peanuts allergies, you can use pine nuts or cashews instead.
Can I use chicken breast instead?
Yes, you can use chicken breast. But the texture will not taste as good as thighs. Also, it cooks faster than thighs, so don’t over cook it.
How hot is Kung pao chicken?
It’s depends how many chili peppers do you use. I normally use 6-8 chili peppers. If you cut up the chili, it’s little spicy. Therefore, I just use the whole one and give some color and flavor to the dish. I suggest to use 3-4 if you cut or slice the chili peppers.
Instructions for how to make Chinese kung pao chicken (宮保雞丁):
1. Minced garlic and set aside
2. Cut green onion into strips and set aside
3. Diced chicken thighs and marinated the chicken by adding: 1 tablespoon of sesame oil and 1/8 teaspoon of salt. The best to let it set for 15 minutes before cooking.
4. At the same time, in a container mix the sauce by adding: 1 tablespoon of soy sauce, 2 teaspoons of white vinegar, 1 tablespoon of rice wine, 2 teaspoons of water, 2 teaspoons of sugar and 1 teaspoon of corn starch. Then, mix them very well. 
5. Add 1 teaspoon of vegetable oil into non-stick pan and stir fried them little bit. Then, add the minced garlic and keep stir frying.
6. After that, pour the sauce mixture, add dried chili peppers, green onion, peanuts, and stir fried until the chicken is done.
Enjoy this simple, easy and delicious Chinese kung pao chicken recipe. Also, check out these soy sauce chicken and thai red curry recipes, they are great dishes to serve with jasmine rice too!
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Kung Pao Chicken
Ingredients
- 2 pieces
Chicken thighs
- 6-8 pieces Dried chili peppers
- 4 cloves Garlic (minced)
- 2 sticks
Green onion
- 1/4 cup Peanuts (I used roasted)
- 1 teaspoon Vegetable oil
Marinated chicken :
- 1 tablespoon
Sesame oil
- 1/8 teaspoon Salt
Sauce mixture:
- 1 tablespoon
Soy sauce
- 1 tablespoon
Rice wine
- 2 teaspoons
White Vinegar
- 2 teaspoons
Water
- 2 teaspoons
Sugar
- 1 teaspoon
Corn starch
Instructions
- Minced garlic and set aside
- Cut green onion into strips and set aside
- Diced chicken thighs and marinated the chicken by adding: 1 tablespoon of sesame oil and 1/8 teaspoon of salt. The best to let it set fo 15 minutes before cooking.
- At the same time, in a container mix the sauce by adding: 1 tablespoon of soy sauce, 2 teaspoons of white vinegar, 1 tablespoon of rice wine, 2 teaspoons of water, 2 teaspoons of sugar and 1 teaspoon of corn starch. Then, mix them very well.
- Add 1 teaspoon of vegetable oil into non-stick pan and stir fried them little bit. Then, add the minced garlic and keep stir frying.
- After that, pour the sauce mixture, add dried chili peppers, green onion, peanuts, and stir fried until the chicken is done.
Video
Notes
COOKING TIPS FOR HOW TO COOK KUNG PAO CHICKEN:
- Marinated chicken thighs 15 minutes before cooking
- Add 6-8 chili pepper depending how spicy you want. If you cut up the chili pepper, it is pretty spicy. I added it as a whole and just give a little spiciness to the dish.