Kung Pao Chicken

Ingredients

• 454 g (1 lb), in pieces about 2.5 cm (1 in), rinsed and patted drychicken breast
• 1 medium, halved and slicedonion
• 2 cloves, mincedgarlic
• 45 ml (3 tablespoons)reduced-salt soy sauce
• 45 ml (3 tablespoons)red wine vinegar
• 15 ml (1 tablespoon)sugar
• 7.5 ml (1½ teaspoons)dried ginger
• 60 ml (4 tablespoons), divided (30 ml + 30 ml)vegetable oil
• 2.5 ml (½ teaspoon)red pepper flakes
• 24 g (3 tablespoons)cornflour
• 35 g (¼ cup)dry-roasted peanuts
• 2 cups (about 370 g)jasmine, white or brown rice

Instructions

1. 1

   Cook the rice

   Cook the rice in a saucepan according to the instructions on its packet.

2. 2

   Mix the sauce

   While the rice cooks, stir the soy sauce, red wine vinegar and sugar together in a small bowl. Set aside.

3. 3

   Coat the chicken

   Put the diced chicken in another bowl and toss it with the cornflour until coated.

4. 4

   Cook the onion

   Heat 30 ml (2 tablespoons) of oil in a large sauté pan over medium-high heat, swirling to coat the surface. When the oil begins to shimmer, add the onion and cook until translucent, with some browning at the edges.

5. 5

   Add the spices

   Add the garlic and cook until fragrant, then stir in the dried ginger and red pepper flakes.

6. 6

   Set onion aside

   Transfer the onion and garlic mixture to a small heatproof bowl and set it aside.

7. 7

   Brown the chicken

   Add the remaining 30 ml (2 tablespoons) of oil to the pan and swirl to coat. Add a little more if needed to prevent sticking, without letting the chicken sit in excess oil. Carefully arrange the coated chicken in a single layer and cook for a few minutes, until the edges are cooked and a crust has formed.

8. 8

   Set aside rice

   Once the rice is cooked, remove it from the heat, drain it and set it aside.

9. 9

   Turn the chicken

   Use a spatula to turn a few chicken pieces at a time so the other sides can brown.

10. 10

    Combine the ingredients

    When the chicken is cooked through, reduce the heat to medium and return the onion mixture to the pan. Stir the soy sauce mixture, pour it over the chicken and onions, then add the peanuts and stir to combine.

11. 11

    Coat and serve

    Cook for 2–3 minutes, stirring so everything is coated in sauce. Serve hot over the rice.

What is Kung Pao chicken?

Kung Pao chicken is a Sichuan-style Chinese stir-fry, commonly made with chicken, chilli, peanuts and a savoury sauce. Its familiar combination of savoury, sweet, tangy and spicy flavours makes it a lively dish to serve with plain rice.

This version uses sliced onion, dried ginger and a simple soy-and-vinegar sauce. The chicken is coated in cornflour before frying, which helps give it browned edges and helps the sauce cling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 33g protein, 85g carbs, 19g fat.

Most of the carbohydrates come from the rice, with smaller amounts from the cornflour and sugar; the chicken supplies most of the protein. Vegetable oil and peanuts contribute much of the fat. For a more balanced plate, serve with a generous portion of greens or other vegetables.

The sauce and seasoning

Balance first: soy sauce brings salt and savouriness, while red wine vinegar adds sharpness and sugar rounds out the mixture. Stir the sauce just before adding it, as the sugar can settle at the bottom.

Adjustable heat: the red pepper flakes provide the chilli note, so start with the stated amount and add more only if you want a hotter result. Dried ginger adds warmth without needing fresh ginger.

Getting a crisp coating

Dry chicken: patting the pieces dry helps the cornflour coat them instead of clumping on damp surfaces. Toss until each piece has a thin, even layer.

Single layer: arrange the chicken across the pan rather than piling it up. If the pan is crowded, the pieces can steam instead of browning; cook in batches if needed.

Cook the chicken through

Browned edges: let the chicken cook undisturbed for a few minutes before turning it, so the coating has time to set. Turn pieces in small groups to make it easier to brown the second side.

Doneness: check the thickest pieces are cooked all the way through before adding the sauce. Once it goes in, keep the heat at medium and stir for the final 2–3 minutes.

Build flavour in stages

Onion first: cook it in the first portion of oil until translucent and just beginning to brown at the edges. Add the garlic only after that, as it cooks more quickly and can turn bitter if over-browned.

Keep it aside: transferring the onion mixture out of the pan makes room to brown the chicken. It goes back in once the chicken is cooked, so the flavours come together in the sauce.

Rice and serving

Rice choice: jasmine rice gives the plate a fragrant base, while other white or brown rice works too. Cook it according to its packet, since varieties differ in cooking time and water needs.

Serve promptly: spoon the saucy chicken and peanuts over the rice while hot. A simple side of steamed vegetables or greens adds freshness alongside the rich, savoury sauce.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Have the sauce mixed and the onion mixture ready before you start browning the chicken.
• Let the oil shimmer before adding the onion, but avoid letting it smoke.
• If the chicken does not fit comfortably in one layer, brown it in batches.
• Stir the sauce mixture again just before pouring it into the pan.
• Use cashews in place of peanuts, or leave out the nuts if preferred.

Variations

• Use cashews: swap them for the peanuts for a different nutty crunch.
• Skip the nuts: omit the peanuts for a nut-free version.
• Turn up the heat: add more red pepper flakes to suit your taste.
• Choose brown rice: serve the chicken over cooked brown rice instead.
• Add vegetables: stir-fry sliced peppers or other vegetables until tender-crisp before combining with the chicken.

Common mistakes to avoid

• Wet chicken: excess moisture can make the coating uneven; pat the pieces dry before tossing with cornflour.
• Crowded pan: the chicken may steam rather than brown; cook it in batches if necessary.
• Garlic added too early: it can overcook while the onion softens; add it after the onion has begun to turn translucent.
• Chicken turned too soon: the coating may not have set; give the first side a few minutes before turning.
• Sauce not stirred: sugar can settle in the bowl; mix it again before pouring it into the pan.
• Skipping the doneness check: browned coating does not guarantee cooked chicken; check the thickest pieces before adding the sauce.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened. Store rice promptly in the fridge and reheat it thoroughly only once.

Frequently asked questions