Go Back
kung pao chicken recipe

Easy Authentic Kung Pao Chicken Recipe

This authentic Kung Pao Chicken recipe delivers spicy, sweet, and savory flavors with tender chicken and crunchy vegetables—perfect for a restaurant-quality meal at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless skinless chicken breasts cut into bite-sized cubes
  • 5 tablespoons soy sauce
  • 2 teaspoons sugar
  • 4 Asian dried red chilies split
  • ½ tablespoon ginger grated
  • 1 pinch red pepper flakes
  • 1½ tablespoons canned Szechuan sauce
  • 2 tablespoons sherry wine
  • 2 teaspoons sesame oil
  • 2 tablespoons rice vinegar
  • ¼ cup water
  • 1 tablespoon garlic minced
  • 2 tablespoons peanut oil or other light oil
  • 1 red bell pepper cut into chunks
  • 2 teaspoons cornstarch

Equipment

  • wok

Method
 

  1. Cut the chicken breasts into bite-sized cubes and marinate with 1 tablespoon soy sauce and 1 tablespoon sherry wine.
  2. In a small bowl, whisk together sugar, rice vinegar, sesame oil, water, 1 tablespoon sherry wine, the remaining 4 tablespoons soy sauce, and cornstarch to make the sauce.
  3. Heat peanut oil in a wok over medium-high heat until shimmering. Add dried chilies and cook until slightly darkened.
  4. Add minced garlic, grated ginger, and red pepper flakes; stir constantly for about 30 seconds until aromatic.
  5. Add the marinated chicken and cook, stirring, for 1-2 minutes until the chicken turns opaque.
  6. Pour in the sauce mixture and add red bell pepper chunks. Cook for about 1 minute, stirring, until the chicken is cooked through and the sauce has thickened.
  7. Remove from heat and toss with Szechuan sauce until well combined.

Notes

Adjust the amount of dried chilies to control the spice level to your preference.