Get ready to ignite your taste buds with these 18 mouth-watering Kung Pao Chicken recipes! This classic Sichuan dish has taken the world by storm, and for good reason – the combination of crispy chicken, savory peanuts, and spicy chili peppers is a match made in culinary heaven. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next gathering, we’ve got you covered with our diverse collection of Kung Pao Chicken recipes.
From classic takes on the original recipe to innovative twists and variations, these 18 dishes showcase the versatility and flavor of this beloved Chinese-American dish. So go ahead, spice up your mealtime routine, and discover a whole new world of flavors with these Spicy Kung Pao Chicken Recipes for Every Occasion…
Classic Kung Pao Chicken with Peanuts
Classic Kung Pao Chicken with Peanuts Recipe
Kung Pao chicken is a spicy Sichuan dish that originated from China’s Shaanxi province, characterized by the combination of crispy peanuts and chili peppers. This recipe is a classic version that balances the bold flavors of Sichuan cuisine.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 tablespoon ginger paste
– 1/4 cup peanuts
– 1/4 cup chili peppers (Sichuan or Korean), sliced
– 1/4 cup soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons vinegar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken, garlic, onion, and ginger paste; stir-fry until cooked through.
3. Add peanuts, chili peppers, soy sauce, cornstarch mixture, and vinegar; stir-fry for 2 minutes.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions (if using).
6. Serve immediately.
Cooking Time: 15-20 minutes
Sichuan-Style Kung Pao Chicken
Experience the bold flavors of Sichuan cuisine with this spicy and savory Kung Pao chicken dish. This classic Chinese recipe is a staple of Sichuan Province, known for its numbing Szechuan pepper and fiery chili peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup roasted peanuts or cashews
– 1/4 cup scallions, chopped
– 1/4 cup Szechuan peppercorns, toasted and crushed
– 1-2 teaspoons chili bean paste (doubanjiang)
– 1-2 teaspoons soy sauce
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
2. Add chicken, garlic, and ginger; stir-fry until chicken is cooked through (3-4 minutes).
3. Add peanuts, scallions, Szechuan peppercorns, chili bean paste, soy sauce, and cornstarch mixture; stir-fry for 1 minute.
4. Season with salt and pepper to taste.
5. Cook for an additional 2-3 minutes, until the sauce has thickened.
6. Serve immediately over steamed rice or noodles.
Cooking Time: 10-12 minutes
Spicy Kung Pao Chicken Stir-Fry
A classic Sichuan dish that combines the flavors of chicken, peanuts, and chili peppers for a bold and spicy kick. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 cup peanuts or cashews
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tsp cornstarch
– 1 tsp Kung Pao pepper paste
– 1/2 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok.
3. Add garlic, onion, and peanuts; stir-fry for 2 minutes.
4. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add to wok and stir-fry for 1 minute.
5. Return chicken to wok and stir in Kung Pao pepper paste and red pepper flakes (if using). Cook for an additional 2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if desired).
Cooking Time: 15-20 minutes
Kung Pao Chicken with Bell Peppers
This classic Sichuan dish gets a colorful twist with the addition of bell peppers, adding sweetness and crunch to the spicy and savory Kung Pao chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1/4 cup roasted peanuts or cashews
– 1/4 cup soy sauce
– 2 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, cornstarch, and sesame oil. Add chicken and mix until coated.
2. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat. Add chicken and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp of vegetable oil. Add bell peppers and cook until tender, about 2-3 minutes.
4. Add garlic, peanuts or cashews, and cooked chicken to the pan. Stir-fry for 1-2 minutes, until everything is well combined.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Easy Kung Pao Chicken with Cashews
This spicy Sichuan dish is a classic Chinese recipe that combines the crunch of cashews, the sweetness of bell peppers, and the heat of chili peppers. With this easy recipe, you can enjoy the bold flavors of Kung Pao chicken in just 20 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 bell pepper, diced
– 1/4 cup roasted cashews
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– 2 teaspoons chili bean paste (doubanjiang)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok.
3. Add garlic, onion, bell pepper, and cashews to the wok. Cook until vegetables are tender, about 2-3 minutes.
4. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add to the wok and stir to combine.
5. Add chili bean paste and cooked chicken back into the wok. Stir-fry for an additional 2 minutes.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 20 minutes
Kung Pao Chicken Lettuce Wraps
This recipe combines the bold flavors of Kung Pao chicken with the freshness of lettuce wraps, making for a unique and delicious meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup chili flakes
– 1/4 cup chopped peanuts or cashews
– 2 cups lettuce leaves ( Romaine or Buttercrunch work well)
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. In a large skillet, cook chicken over medium-high heat until browned, about 5 minutes.
2. Add garlic, ginger, soy sauce, rice vinegar, and chili flakes. Cook for an additional 2-3 minutes.
3. Stir in peanuts or cashews. Season with salt and pepper to taste.
4. Assemble wraps by placing cooked chicken mixture onto a lettuce leaf and topping with scallions (if using).
Cooking Time: 10-12 minutes
Sweet and Spicy Kung Pao Chicken
A classic Sichuan dish gets a kick of sweetness in this bold and flavorful recipe. Crunchy peanuts, spicy peppers, and tender chicken come together in a harmonious blend of sweet, sour, and savory.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp ginger, grated
– 1/4 cup peanuts
– 1/4 cup scallions, chopped
– 1/4 cup chili peppers (Sichuan or jalapeño), sliced
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp rice vinegar
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken, garlic, ginger, and peanuts; cook until chicken is cooked through (5-7 minutes).
3. Add scallions, chili peppers, soy sauce, honey, and rice vinegar; stir-fry for an additional 2-3 minutes.
4. Season with salt and pepper to taste.
5. Serve immediately over steamed rice or noodles.
Cooking Time: 10-12 minutes
Kung Pao Chicken with Zucchini
Experience the bold flavors of China with this twist on the classic Kung Pao Chicken, featuring tender zucchini and a kick of heat.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium zucchinis, sliced
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 2 tablespoons of sesame oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. Add remaining sesame oil, garlic, and zucchini to the pan. Cook until zucchini is tender-crisp, about 3-4 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and red pepper flakes. Pour into the pan and stir to combine.
5. Add chicken back to the pan and cook until coated in the sauce, about 2 minutes.
6. Season with salt and pepper to taste. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Healthy Kung Pao Chicken with Brown Rice
This recipe is a twist on the classic Chinese dish, substituting chicken breast with leaner turkey and reducing the amount of oil used. The result is a flavorful and nutritious meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless turkey breast, cut into bite-sized pieces
– 2 cups mixed bell peppers (red, yellow, green)
– 2 cloves garlic, minced
– 1/4 cup soy sauce (low-sodium)
– 1 tablespoon honey
– 1 teaspoon rice vinegar
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 cup cooked brown rice
– Scallions, chopped (optional)
Instructions:
1. Cook the turkey breast according to package instructions. Set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
3. Add the bell peppers and garlic; cook until tender, about 4 minutes.
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes. Pour into the wok and stir to combine.
5. Add the cooked turkey breast back into the wok and stir-fry until coated with the sauce.
6. Serve over cooked brown rice and garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Kung Pao Chicken and Broccoli
Experience the bold flavors of Sichuan cuisine with this easy-to-make Kung Pao Chicken and Broccoli dish. A perfect combination of spicy, savory, and crunchy, this recipe is sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups broccoli florets
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp ginger, minced
– 1/4 cup peanuts or cashews
– 1/4 cup scallions, chopped
– 2 tbsp soy sauce
– 1 tbsp Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– Salt and pepper to taste
– Red pepper flakes (optional), for added heat
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken, garlic, and ginger; cook until chicken is done.
3. Add broccoli, peanuts, scallions, soy sauce, Shaoxing wine, and cornstarch mixture; stir-fry 2-3 minutes.
4. Season with salt, pepper, and red pepper flakes (if using).
5. Cook for an additional minute, then serve immediately.
Cooking Time: 10-12 minutes
Kung Pao Chicken with Pineapple
Experience the perfect blend of spicy and sweet with this innovative twist on a classic Chinese dish. This Kung Pao Chicken with Pineapple recipe combines the bold flavors of Sichuan peppercorns, chili peppers, and soy sauce with the natural sweetness of pineapple.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1/4 cup chili peppers, diced
– 2 tbsp soy sauce
– 2 tbsp vegetable oil
– 1/2 cup pineapple chunks
– 1/4 cup scallions, chopped
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, Sichuan peppercorns, and chili peppers. Cook for 30 seconds.
4. Add soy sauce, chicken back to the pan, and stir-fry until combined.
5. Stir in pineapple chunks and scallions. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Vegetable-Packed Kung Pao Chicken
This recipe combines the bold flavors of Sichuan cuisine with a medley of colorful vegetables, all wrapped up in a savory and spicy chicken dish. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup snow peas, sliced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add onion and garlic; cook until softened, about 2 minutes.
4. Add bell peppers and snow peas; cook until tender-crisp, about 3-4 minutes.
5. In a small bowl, whisk together soy sauce, wine, and cornstarch.
6. Add mixture to pan and stir in chicken. Cook for an additional 1-2 minutes or until sauce thickens.
7. Season with red pepper flakes, salt, and pepper.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Kung Pao Chicken Skewers
These Kung Pao chicken skewers combine the bold flavors of Sichuan cuisine with the convenience of kebab-style cooking. Perfect for a quick and spicy snack or appetizer.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tsp cornstarch
– 1 tsp sesame oil
– 1/4 tsp red pepper flakes (or more to taste)
– 1/4 cup roasted peanuts or cashews
– Salt and pepper, to taste
– Wooden skewers, for serving
Instructions:
1. In a large bowl, whisk together soy sauce, rice vinegar, cornstarch, sesame oil, and red pepper flakes.
2. Add the chicken pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Brush with peanut oil and season with salt and pepper.
6. Cook for 8-10 minutes, turning occasionally, until the chicken is cooked through.
7. Serve hot with roasted peanuts or cashews on top.
Cooking Time: 15-20 minutes
Kung Pao Chicken Tacos
This recipe combines the bold flavors of Kung Pao chicken with the versatility of tacos, creating a unique and delicious twist on traditional taco fillings. Crunchy peanuts, spicy peppers, and savory chicken come together to create a mouthwatering dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp ginger paste
– 1/4 cup peanuts, chopped
– 1/4 cup scallions, chopped
– 1/4 cup red bell pepper, diced
– 2 tbsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp red pepper flakes
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: cilantro, sour cream, avocado
Instructions:
1. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes.
2. Add garlic, ginger, peanuts, scallions, bell pepper, soy sauce, rice vinegar, and red pepper flakes. Cook for an additional 2-3 minutes.
3. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning chicken mixture onto tortillas and adding desired toppings.
Cooking Time: 15-20 minutes
Kung Pao Chicken Noodle Bowl
This recipe combines the flavors of China with the comfort of a warm noodle bowl, featuring crispy chicken, crunchy peanuts, and spicy chili peppers. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup roasted peanuts
– 1/4 cup chili flakes
– 1 tablespoon soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon cornstarch
– Salt and pepper to taste
– 8 oz noodles (udon or soba work well)
– Scallions, thinly sliced (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a wok or large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from wok.
3. In same wok, add garlic, ginger paste, and mushrooms. Cook until mushrooms release their liquid and start to brown, about 3-4 minutes.
4. Add peanuts, chili flakes, soy sauce, rice vinegar, and cornstarch mixture to wok. Stir-fry for 1 minute.
5. Return chicken to wok; stir-fry until coated in the sauce.
6. Serve over cooked noodles. Garnish with scallions if desired.
Cooking Time: 20-25 minutes
Kung Pao Chicken Pizza
Experience the bold flavors of Sichuan cuisine on a classic pizza with this unique fusion recipe!
Ingredients:
– 1 lb pizza dough
– 1/2 cup Kung Pao chicken sauce (see below)
– 8 oz boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup chopped scallions
– 1/4 cup toasted peanuts
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
Kung Pao Chicken Sauce:
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 2 tbsp hoisin sauce
– 1 tsp cornstarch
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 1/4 cup toasted peanuts
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough and place on a baking sheet.
3. Spread Kung Pao chicken sauce evenly over the dough, leaving a 1-inch border.
4. Top with chicken, scallions, peanuts, and mozzarella cheese.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Kung Pao Chicken Fried Rice
A spicy and savory twist on traditional fried rice, this Kung Pao Chicken Fried Rice recipe combines the bold flavors of Sichuan cuisine with the comfort of a familiar favorite.
Ingredients:
– 2 cups cooked chicken (diced)
– 1 cup cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion (diced)
– 2 cloves garlic (minced)
– 1/4 cup scallions (chopped)
– 1/4 cup roasted peanuts or cashews
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 1-2 dried red chili peppers (crushed or 1-2 teaspoon Sichuan peppercorns)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, scallions, and peanuts; stir-fry until the vegetables are tender.
3. Add the cooked chicken, soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for 1-2 minutes.
4. Add the cooked rice and crushed chili peppers or Sichuan peppercorns. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10-12 minutes
Kung Pao Chicken Sliders
These bite-sized sliders pack a punch of flavor with the combination of crispy chicken, crunchy peanuts, and spicy peppers. Perfect for a quick snack or party appetizer!
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1/4 cup peanuts, chopped
– 1/4 cup diced red bell pepper
– 1/4 cup diced scallions (green onions)
– 1-2 teaspoons Szechuan peppercorns, toasted and crushed (optional)
– Salt and pepper to taste
– 8 slider buns
Instructions:
1. In a medium bowl, whisk together soy sauce, cornstarch, and sesame oil. Add chicken and toss to coat.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Cook chicken until cooked through, about 5-7 minutes.
3. Add peanuts, bell pepper, scallions, and Szechuan peppercorns (if using) to the wok. Stir-fry for an additional 2-3 minutes.
4. Season with salt and pepper to taste.
5. Assemble sliders by placing cooked chicken mixture onto buns.
Cooking Time: About 15-20 minutes
Summary
Get ready to spice up your mealtime with these 18 mouth-watering Kung Pao chicken recipes! From classic and authentic Sichuan-style dishes to innovative twists and variations, this collection has something for every occasion. Try the iconic Classic Kung Pao Chicken with Peanuts, or mix things up with Spicy Kung Pao Chicken Stir-Fry or Sweet and Spicy Kung Pao Chicken. Whether you’re in the mood for a quick weeknight dinner or a party-worthy dish, these recipes will satisfy your cravings.
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