Get ready to ignite your taste buds with these 18 bold and spicy Kung Pao chicken recipes! This iconic Chinese dish has captured the hearts (and stomachs) of foodies around the world, and it’s easy to see why. With its perfect balance of sweet, sour, salty, and spicy flavors, Kung Pao chicken is a culinary thrill ride that never gets old.
From classic stir-fries to innovative twists with peanuts, bell peppers, and even tacos, we’ve got you covered with the most mouth-watering and mouth-numbing Kung Pao chicken recipes out there. Whether you’re a seasoned chef or just starting your cooking journey, these recipes are sure to spice up your mealtime routine.
So, what are you waiting for? Dive into our collection of 18 Spicy Kung Pao Chicken Recipes below and get ready to unleash the flavor!
Classic Kung Pao Chicken with Peanuts
A spicy Sichuan dish that combines crispy chicken, crunchy peanuts, and savory vegetables in a bold sauce. This recipe is a staple of Chinese cuisine, perfect for those who love a little heat.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 red bell pepper, diced
– 1/4 cup peanuts
– 1 tsp ginger paste
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 tsp red pepper flakes (or more to taste)
– 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 the pan.
3. Add garlic, onion, and bell pepper; stir-fry until vegetables are tender-crisp, about 3-4 minutes.
4. Add peanuts, ginger paste, soy sauce, rice vinegar, and red pepper flakes. Stir-fry for 1 minute.
5. Return chicken to the pan and stir-fry until coated with the sauce, about 2-3 minutes. Season with salt and pepper to taste.
6. Garnish with chopped scallions (if using) and serve immediately.
Cooking Time: 15-20 minutes
Sichuan-Style Kung Pao Chicken
A classic Chinese dish from Sichuan Province, this spicy stir-fry is a staple of modern Chinese cuisine. With its bold flavors and numbing heat, it’s sure to tantalize your taste buds.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 cup roasted peanuts (or cashews)
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tsp cornstarch
– 1 tsp sesame oil
– 1-2 tsp Sichuan peppercorns, toasted and ground
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from wok and set aside.
3. In the same wok, add remaining 1 tbsp oil, garlic, and onion. Stir-fry for 30 seconds.
4. Add peanuts, soy sauce, Shaoxing wine, cornstarch, sesame oil, and Sichuan peppercorns. Stir-fry for 2-3 minutes.
5. Add chicken back into the wok and stir-fry until coated with the sauce, about 1 minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using) and serve immediately.
Cooking Time: About 15-20 minutes.
Spicy Kung Pao Chicken with Bell Peppers
Experience the bold flavors of Sichuan cuisine with this quick and spicy chicken dish, loaded with crunchy bell peppers and peanuts.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/2 teaspoon red pepper flakes
– Salt and pepper, to taste
– 1 large bell pepper, any color, sliced
– 1/4 cup roasted peanuts
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, ginger paste, soy sauce, Shaoxing wine, cornstarch mixture, Sichuan peppercorns, and red pepper flakes. Stir-fry for 1 minute.
4. Add bell peppers and stir-fry until tender, about 2-3 minutes.
5. Remove from heat and stir in peanuts.
6. Season with salt and pepper to taste.
7. Garnish with scallions, if desired.
Cooking Time: About 15-20 minutes.
Kung Pao Chicken Stir-Fry with Cashews
This classic Chinese dish combines the bold flavors of Szechuan pepper, garlic, and chili peppers with tender chicken and crunchy cashews. Perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– 1/2 cup cashews, chopped
– 2 tablespoons vegetable oil
– 2 cups mixed bell peppers (any color), sliced
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from wok.
3. In the same wok, add remaining oil, garlic, ginger paste, Szechuan peppercorns, and red pepper flakes. Cook for 30 seconds.
4. Add cashews and bell peppers to wok. Cook for 2-3 minutes or until vegetables are tender-crisp.
5. Return chicken to wok and stir-fry for 1 minute. Season with salt to taste.
6. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Easy Kung Pao Chicken with Rice
Savor the bold flavors of this Chinese classic with a twist – a simplified recipe that’s ready in under 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– 1/4 tsp red pepper flakes (optional, for some heat)
– Salt and pepper to taste
– Cooked white rice for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high.
2. Add chicken and cook until browned, about 5 minutes; remove from pan.
3. In same pan, add onion and garlic; cook until softened, about 2 minutes.
4. Stir in soy sauce, Shaoxing wine, cornstarch, and red pepper flakes (if using); bring to a simmer.
5. Add chicken back to the pan and stir to coat with sauce.
6. Cook for an additional 2-3 minutes or until chicken is cooked through.
7. Serve over cooked white rice.
Cooking Time: 20-25 minutes
Kung Pao Chicken Lettuce Wraps
This recipe brings together the bold flavors of Kung Pao chicken and the freshness of lettuce wraps, perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp soy sauce
– 1 tsp cornstarch
– 1 tsp sesame oil
– 1/4 cup peanuts or cashews
– 1/4 cup diced scallions (green onions)
– 2 cloves garlic, minced
– 1 tsp Kung Pao seasoning
– Salt and pepper to taste
– 4-6 lettuce leaves (romaine or butter lettuce work well)
Instructions:
1. In a medium bowl, whisk together soy sauce, cornstarch, and sesame oil.
2. Add chicken and toss to coat; let marinate for at least 15 minutes.
3. Heat 1 tbsp peanut oil in a wok or large skillet over high heat. Cook chicken until cooked through, about 5-7 minutes.
4. Add peanuts, scallions, garlic, and Kung Pao seasoning to the wok; stir-fry for an additional 2-3 minutes.
5. Warm lettuce leaves by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble wraps by placing chicken mixture onto lettuce leaves and serving immediately.
Cooking Time: 15-20 minutes
Sweet and Spicy Kung Pao Chicken
A classic Sichuan dish gets a twist with this sweet and spicy recipe that balances the heat of chili peppers with the richness of peanuts. This quick and easy stir-fry is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/4 cup peanuts or cashews
– 1/4 cup chili flakes
– 2 tbsp soy sauce
– 2 tbsp honey
– 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 garlic, ginger, peanuts, and chili flakes; stir-fry for 1 minute.
4. In a small bowl, whisk together soy sauce and honey. Pour into the wok or skillet.
5. Return chicken to the pan and stir-fry until coated with sauce.
6. Season with salt and pepper to taste. Garnish with scallions if desired.
Cooking Time: 15-20 minutes
Kung Pao Chicken with Zucchini Noodles
Elevate your stir-fry game with this flavorful and spicy Kung Pao Chicken recipe, served with a twist – zucchini noodles instead of traditional pasta!
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon cornstarch
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Cook zucchini noodles according to package instructions or using a spiralizer.
2. In a separate pan, heat 1 tablespoon of oil over medium-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 tablespoon of oil, garlic, soy sauce, rice vinegar, cornstarch, and red pepper flakes. Cook for 1 minute, stirring constantly.
4. Add cooked chicken back into the pan and stir to combine with the sauce. Cook for an additional 2 minutes.
5. Serve Kung Pao Chicken over zucchini noodles, garnished with chopped scallions if desired.
Cooking Time: Approximately 15-20 minutes.
Vegetable-Packed Kung Pao Chicken
This recipe combines the bold flavors of Sichuan cuisine with a variety of colorful vegetables, creating a delicious and nutritious stir-fry that’s perfect for any meal.
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 (red, yellow, green), sliced
– 1 cup snow peas, sliced
– 1/4 cup chopped scallions
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over high heat.
2. Add chicken, onion, and garlic; cook until chicken is browned, about 3-4 minutes.
3. Add bell peppers, snow peas, scallions, soy sauce, oyster sauce (if using), and red pepper flakes; stir-fry for an additional 4-5 minutes or until vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Serve immediately over steamed rice or noodles.
Cooking Time: 10-12 minutes
Kung Pao Chicken Skewers with Peanut Sauce
Experience the bold flavors of China’s Sichuan province with these Kung Pao Chicken Skewers, served with a creamy and nutty Peanut Sauce. This recipe is perfect for a quick and delicious dinner or as an appetizer for your next gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1/4 cup peanuts
– 2 cloves garlic, minced
– 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
– Vegetable oil for brushing
– Peanut Sauce ingredients: see below
Peanut Sauce:
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon water
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread chicken, peanuts, garlic, and scallions onto skewers.
3. Brush with soy sauce mixture and season with salt, pepper, and cornstarch.
4. Grill for 5-7 minutes per side, or until cooked through.
5. Serve with Peanut Sauce (see below).
Peanut Sauce:
1. Combine all ingredients in a bowl. Stir until smooth.
2. Refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Kung Pao Chicken Tacos with Sriracha Mayo
Experience the fusion of Chinese and Mexican flavors with this bold and spicy Kung Pao Chicken Taco recipe, topped with a creamy Sriracha mayo.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup soy sauce
– 1/4 cup honey
– 1/4 cup chopped peanuts
– 1/4 cup diced green onions
– 8-10 corn tortillas
– Sriracha mayo (see below)
– Optional toppings: sliced avocado, cilantro, lime wedges
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, ginger, soy sauce, honey, peanuts, and green onions; stir-fry for 2-3 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with chicken mixture, Sriracha mayo, and desired toppings.
Sriracha Mayo:
– 1/2 cup mayonnaise
– 2 tbsp Sriracha sauce
Mix well and refrigerate until ready to use.
Cooking Time: 15-20 minutes
Kung Pao Chicken Pizza with Spicy Drizzle
This Kung Pao Chicken Pizza combines the bold flavors of Chinese takeout with the comfort of a classic pizza. The spicy kick from the Kung Pao sauce and red pepper flakes adds a thrilling dimension to this unique fusion dish.
Ingredients:
– 1 pre-baked pizza crust
– 1/2 cup Kung Pao chicken (store-bought or homemade)
– 1/4 cup shredded mozzarella cheese
– 1/4 cup chopped scallions
– 1 tablespoon Kung Pao sauce
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spread the Kung Pao chicken on the pre-baked pizza crust, leaving a small border around the edges.
3. Sprinkle the mozzarella cheese and chopped scallions over the top of the chicken.
4. Drizzle the Kung Pao sauce and sprinkle with red pepper flakes to taste.
5. Season with salt and pepper as needed.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
7. Serve immediately, garnished with additional scallions if desired.
Cooking Time: 10-12 minutes
Kung Pao Chicken Fried Rice
A classic Chinese dish with a spicy kick! This Kung Pao Chicken Fried Rice recipe combines the flavors of stir-fried chicken, peanuts, and vegetables with the comfort of fluffy rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup boneless, skinless chicken breast or thighs, cut into small pieces
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup roasted peanuts or cashews
– 1 teaspoon soy sauce
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– 2-3 dried red chilies, crushed or 1-2 teaspoons Szechuan peppercorns
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, add diced onion and minced garlic; stir-fry until softened, about 2-3 minutes.
4. Add cooked rice to the pan, stirring constantly for about 2-3 minutes or until heated through.
5. Add chicken back into the pan, along with soy sauce, sesame oil, salt, pepper, and crushed red chilies (or Szechuan peppercorns). Stir-fry for another minute.
6. Garnish with roasted peanuts or cashews. Serve hot!
Cooking Time: 15-20 minutes
Kung Pao Chicken Meatballs
Elevate your mealtime with this flavorful fusion of Chinese and Italian cuisine. Kung Pao chicken meatballs combine the savory charm of traditional meatballs with the bold, spicy kick of Szechuan peppercorns.
Ingredients:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon Szechuan peppercorns, toasted and crushed
– Salt and pepper to taste
– Optional: 1-2 dried red chilies, crushed or 1/4 teaspoon red pepper flakes
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, breadcrumbs, egg, scallions, garlic, soy sauce, and olive oil.
3. Mix well with your hands until just combined.
4. Use wet hands to shape into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until cooked through.
6. While the meatballs are baking, heat your favorite stir-fry sauce in a wok or large skillet over medium-high heat.
7. Remove meatballs from oven and add to the sauce. Toss to coat. Serve immediately.
Cooking Time: 20-25 minutes
Kung Pao Chicken Sliders with Pickled Veggies
Kung Pao Chicken Sliders with Pickled Veggies: A Twist on Classic Chinese Flavors
Get ready to spice up your snack game with these bite-sized Kung Pao Chicken Sliders, topped with tangy pickled veggies.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 tbsp soy sauce
– 2 tbsp cornstarch
– 2 tsp sesame oil
– 1 tsp ground ginger
– 1/4 tsp red pepper flakes (optional)
– 8 slider buns
– Pickled veggies (see below for recipe)
Pickled Veggies:
– 1 cup thinly sliced carrots and bell peppers
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1/4 tsp salt
Instructions:
1. In a medium bowl, whisk together soy sauce, cornstarch, sesame oil, ginger, and red pepper flakes (if using). Add chicken and marinate for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, until cooked through.
3. Meanwhile, toast slider buns by grilling them lightly or baking in the oven for 2 minutes.
4. Assemble sliders by placing cooked chicken on bun and topping with pickled veggies.
Cooking Time: 15-20 minutes
Kung Pao Chicken Noodle Bowl
This spicy Sichuan-inspired dish combines crispy chicken, crunchy peanuts, and savory noodles in a flavorful bowl. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, 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
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp honey
– 1/4 tsp red pepper flakes (or more to taste)
– 8 oz noodles of your choice (e.g., rice noodles, udon, or soba)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from wok.
3. In the same wok, add garlic, ginger, and peanuts. Cook until fragrant, about 1 minute.
4. Add cooked chicken back into the wok, along with soy sauce, rice vinegar, honey, and red pepper flakes. Stir-fry until combined.
5. Serve chicken mixture over noodles, garnished with scallions.
Cooking Time: 15-20 minutes
Kung Pao Chicken Stuffed Peppers
Elevate your stuffed pepper game with this bold fusion of Chinese flavors and classic peppers. Crunchy peanuts, savory chicken, and spicy chili flakes come together in a harmonious union that will leave you craving for more.
Ingredients:
– 4 large bell peppers, any color
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp Kung Pao chicken sauce
– 1/2 cup peanuts or cashews, chopped
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup chili flakes
– Salt and pepper to taste
– Optional: green onions and sesame seeds for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off peppers, remove seeds and membranes.
3. In a large skillet, cook chicken with oil, garlic, Kung Pao sauce, and peanuts until cooked through.
4. Stuff each pepper with the chicken mixture, leaving space at the top.
5. Bake for 25-30 minutes or until peppers are tender.
6. Serve with soy sauce, rice vinegar, and chili flakes as desired.
Cooking Time: 30 minutes
Kung Pao Chicken Spring Rolls
Elevate your snack game with these crispy and flavorful Kung Pao Chicken Spring Rolls, packed with spicy chicken, crunchy peanuts, and tangy scallions.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section or international aisle)
– 1/2 cup cooked and shredded Kung Pao chicken (use your favorite store-bought or homemade recipe)
– 1/4 cup chopped peanuts
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt to taste
Instructions:
1. Thaw the spring roll wrappers according to package instructions.
2. In a small bowl, mix together the cooked Kung Pao chicken, peanuts, and scallions.
3. Place a spring roll wrapper on a flat surface and place 1-2 tablespoons of the chicken mixture in the center.
4. Brush the edges with soy sauce and sesame oil.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
6. Repeat with remaining wrappers and filling.
7. Fry the spring rolls in hot oil (about 350°F) for 3-4 minutes or until golden brown.
8. Drain excess oil on paper towels.
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your mealtime with these 18 bold and flavorful Kung Pao Chicken recipes! From classic dishes like peanut-crusted chicken to innovative twists like tacos and pizza, there’s something for every taste bud. These recipes showcase the perfect balance of spicy and savory, with a variety of ingredients like bell peppers, cashews, and zucchini noodles adding texture and depth. Whether you’re looking for quick and easy meals or special occasion dishes, these Kung Pao Chicken recipes are sure to satisfy your cravings.
Leave a Reply