Are you ready to ignite your taste buds? Look no further than Kung Pao chicken, a spicy Sichuan dish that has captured the hearts (and stomachs) of foodies around the world. With its perfect balance of peanuts, vegetables, and chili peppers, this classic Chinese recipe is a staple in many cuisines. But why settle for just one way to make it when you can try 18 different variations?
From classic peanut-based recipes to innovative twists like tacos and pizza, we’ve got you covered with our collection of spicy Kung Pao chicken recipes. Whether you’re a seasoned cook or a culinary newbie, these dishes are sure to bring the heat and satisfy your cravings.
Stay tuned for our roundup of 18 mouth-watering Kung Pao chicken recipes that will elevate your cooking game and spice up your dinner routine!
Classic Kung Pao Chicken with Peanuts
Experience the bold flavors of Sichuan cuisine with this spicy and savory classic dish. Crunchy peanuts add a satisfying texture to the tender chicken, peppers, and chili peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 1 large bell pepper, sliced
– 2-3 chili peppers, seeded and minced
– 1/2 cup roasted peanuts
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add chicken and toss to coat.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Cook chicken until browned, about 5 minutes. Remove from wok and set aside.
3. In the same wok, add remaining 1 tablespoon oil. Stir-fry bell pepper and chili peppers for 2-3 minutes.
4. Add garlic, ginger paste, and cooked chicken back into the wok. Stir-fry for an additional minute.
5. Stir in peanuts and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Szechuan-Style Kung Pao Chicken
This classic Szechuan dish is a flavorful and spicy stir-fry that combines crispy chicken, crunchy peanuts, and savory vegetables. With its bold flavors and textures, it’s a perfect representation of Szechuan cuisine.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 small onion, diced
– 1 cup mixed bell peppers (red, yellow, green), sliced
– 1/4 cup peanuts
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– 1/2 teaspoon Szechuan peppercorns, toasted and ground
– Salt and pepper to taste
– Chopped scallions for garnish
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 bell peppers; stir-fry until vegetables are tender-crisp, about 2-3 minutes.
4. Stir in peanuts, soy sauce, Shaoxing wine, cornstarch, and Szechuan peppercorns. Cook for 1 minute.
5. Return chicken to wok; stir-fry until combined with sauce, about 1 minute.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Kung Pao Chicken Stir-Fry
Experience the bold flavors of Sichuan cuisine with this spicy and savory stir-fry, featuring crispy chicken, crunchy peanuts, and a kick of chili peppers.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup roasted peanuts
– 1/4 cup scallions, chopped
– 1-2 teaspoons Sichuan peppercorns, toasted and ground
– 1-2 dried red chilies, crushed or 1-2 teaspoon chili flakes
– Salt and pepper to taste
– Soy sauce, to serve (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 pan and set aside.
3. In the same pan, add garlic, ginger, peanuts, scallions, Sichuan peppercorns, and crushed red chilies. Stir-fry for 1 minute.
4. Return chicken to the pan and stir-fry until coated with the spicy sauce.
5. Season with salt and pepper to taste. Serve hot with soy sauce, if desired.
Cooking Time: 10-12 minutes
Kung Pao Chicken with Bell Peppers
This recipe adds a pop of color and sweetness to the traditional Kung Pao chicken dish by incorporating bell peppers. The combination of crispy peanuts, savory chicken, and spicy Szechuan peppers will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 tablespoon cornstarch
– 2 teaspoons vegetable oil
– 3-4 Szechuan peppercorns, toasted and crushed
– 1/4 cup roasted peanuts
– Salt and pepper, to taste
– Scallions, chopped (optional)
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 the pan.
3. Add remaining oil, garlic, and bell peppers. Cook until bell peppers are tender-crisp, about 3-4 minutes.
4. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add to the wok and stir to combine.
5. Return chicken to the pan and stir to coat with the sauce.
6. Stir in toasted Szechuan peppercorns, peanuts, salt, and pepper.
7. Cook for an additional 1-2 minutes until the chicken is cooked through.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Easy Kung Pao Chicken with Cashews
A spicy and savory Chinese-inspired dish that combines the flavors of chicken, peanuts, and chili peppers for a quick and delicious meal. This recipe is easy to make and can be ready in under 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup cashews, chopped
– 1/4 cup peanuts, chopped
– 1/2 cup chili peppers (such as Szechuan or Thai), sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chicken, garlic, and ginger; cook until chicken is browned, about 5 minutes.
3. Add cashews, peanuts, chili peppers, soy sauce, and oyster sauce (if using); stir-fry for an additional 2-3 minutes.
4. Season with salt and pepper to taste.
5. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Kung Pao Chicken Lettuce Wraps
This recipe combines the spicy kick of Kung Pao chicken with the freshness of lettuce wraps, making for a quick and delicious meal. Perfect for a weeknight dinner or a light lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 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
– 2 tbsp Shaoxing wine (or dry sherry)
– 1 tsp cornstarch
– Salt and pepper to taste
– 8-10 lettuce leaves
– Sesame seeds and sliced scallions for garnish (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 wok.
3. Add garlic, ginger, peanuts, and scallions to the wok. Cook for 1 minute.
4. Add soy sauce, Shaoxing wine, and cornstarch mixture to the wok. Stir until combined.
5. Add chicken back to the wok and stir-fry until coated with sauce.
6. Assemble lettuce wraps by placing a portion of the Kung Pao chicken onto a lettuce leaf.
Cooking Time: 15-20 minutes
Sweet and Spicy Kung Pao Chicken
This classic Sichuan dish combines the bold flavors of peanuts, chili peppers, and soy sauce with tender chicken, creating a harmonious balance of sweet and spicy. This recipe is quick, easy, and packed with flavor.
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, grated
– 1/4 cup roasted peanuts or cashews
– 1/4 cup soy sauce
– 2 tablespoons chili bean paste (doubanjiang)
– 1 tablespoon sugar
– 1 teaspoon sesame oil
– Salt and pepper 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 the pan.
3. In the same pan, add remaining 1 tablespoon of oil, garlic, and ginger. Cook for 30 seconds.
4. Add peanuts, soy sauce, chili bean paste, sugar, and sesame oil. Stir-fry for 2 minutes.
5. Return chicken to the pan and stir-fry until coated with the sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using).
Cooking Time: 15-20 minutes
Kung Pao Chicken with Zucchini Noodles
Get ready to spice up your mealtime with this modern twist on the classic Chinese dish, featuring zucchini noodles for a low-carb and refreshing spin.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup roasted peanuts or cashews
– 1/4 cup scallions, chopped
– 1/4 cup Szechuan peppercorns, toasted and ground
– 2 teaspoons soy sauce
– 1 teaspoon rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. Cook zucchini noodles according to package instructions or by spiralizing fresh zucchinis.
2. Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, ginger paste, peanuts, scallions, Szechuan peppercorns, soy sauce, rice vinegar, and red pepper flakes (if using). Stir-fry for 2-3 minutes.
4. Combine cooked zucchini noodles with the chicken mixture. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15-20 minutes
Vegan Kung Pao Chicken (Mock Chicken)
Experience the bold flavors of traditional Kung Pao Chicken with a plant-based twist, using mock chicken strips made from tofu and tempeh.
Ingredients:
– 1 block extra-firm tofu, drained and crumbled
– 2 tablespoons cornstarch
– 2 teaspoons soy sauce
– 2 teaspoons rice vinegar
– 1 teaspoon sesame oil
– 1/4 cup chopped scallions
– 1/4 cup roasted peanuts or cashews
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a shallow dish, whisk together cornstarch, soy sauce, rice vinegar, sesame oil, scallions, peanuts or cashews, garlic, ginger, and red pepper flakes.
2. Add the crumbled tofu and tempeh, tossing until well coated.
3. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
4. Cook the mock chicken mixture for 5-7 minutes, stirring frequently, until golden brown and crispy.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Kung Pao Chicken Skewers with Peanut Sauce
Experience the bold flavors of Sichuan cuisine with these spicy and savory Kung Pao chicken skewers, served with a creamy peanut sauce for dipping.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup peanuts
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon cornstarch
– 2 teaspoons grated ginger
– 1 teaspoon garlic, minced
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Peanut sauce (see below)
Instructions:
1. Preheat grill or broiler.
2. In a large bowl, whisk together peanuts, soy sauce, rice vinegar, honey, cornstarch, ginger, garlic, and red pepper flakes.
3. Add chicken to the marinade and toss to coat.
4. Thread 3-4 pieces of chicken onto each skewer.
5. Grill or broil for 8-10 minutes per side, or until cooked through.
6. Serve with peanut sauce (see below).
Peanut Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Whisk all ingredients together until smooth. Serve with Kung Pao chicken skewers.
Slow Cooker Kung Pao Chicken
This recipe combines the bold flavors of Kung Pao chicken with the convenience of slow cooking. Perfect for busy weeknights or weekend gatherings, this dish is sure to please!
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup Kung Pao sauce (homemade or store-bought)
– 1/4 cup roasted peanuts or cashews
– 1 tsp soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a slow cooker, combine chicken, oil, onion, garlic, Kung Pao sauce, peanuts, and soy sauce.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Garnish with chopped scallions (if using).
5. Serve hot over rice or noodles.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Kung Pao Chicken Fried Rice
This flavorful Chinese-inspired dish combines the spicy kick of Kung Pao chicken with the comfort of fried rice, perfect for a quick and satisfying meal. With its bold flavors and textures, this recipe is sure to become a new favorite.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced cooked chicken
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 2 green onions, chopped (optional)
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add garlic, ginger paste, and red pepper flakes; stir-fry for 1 minute.
4. Add cooked chicken and stir-fry for 2-3 minutes.
5. Add cooked rice to the skillet or wok, breaking up any clumps with a spatula.
6. Stir-fry until the rice is heated through and starting to brown, about 3-4 minutes.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and scallions, if desired.
Cooking Time: 10-12 minutes
Kung Pao Chicken Tacos with Sriracha Mayo
Elevate your taco game with this bold and spicy recipe that combines the flavors of Kung Pao chicken with crispy tacos and a tangy sriracha mayo.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into small pieces
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 teaspoons Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 cup mixed greens (cilantro, scallions, etc.)
– 8-10 taco shells
– Sriracha mayo ingredients: 1/2 cup mayonnaise, 2 tablespoons sriracha sauce
Instructions:
1. Marinate chicken in soy sauce, cornstarch, Szechuan peppercorns, and red pepper flakes for at least 30 minutes.
2. Cook chicken in a wok or large skillet with garlic until cooked through.
3. Warm taco shells according to package instructions.
4. Assemble tacos by filling shells with chicken mixture, mixed greens, and sriracha mayo (mix mayonnaise and sriracha sauce).
5. Serve immediately.
Cooking Time: 20-25 minutes
Kung Pao Chicken Pizza with Spicy Drizzle
This recipe combines the bold flavors of Kung Pao chicken with the classic comfort of pizza, adding a spicy kick from the drizzle. Perfect for adventurous eaters looking to mix things up.
Ingredients:
– 1 lb pizza dough
– 1/2 cup Kung Pao chicken (cooked)
– 1/4 cup red bell pepper, diced
– 1/4 cup green onions, chopped
– 1/4 cup crispy peanuts
– 1 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 425°F.
2. Roll out pizza dough to desired thickness.
3. Spread Kung Pao chicken, red bell pepper, green onions, and peanuts evenly over the crust.
4. Drizzle soy sauce and sesame oil over the top.
5. Sprinkle mozzarella cheese (if using).
6. Bake for 12-15 minutes or until crust is golden brown.
7. While pizza bakes, prepare Spicy Drizzle by mixing 1/4 cup sriracha with 2 tbsp honey.
8. Remove pizza from oven and drizzle with Spicy Drizzle.
Cooking Time: 12-15 minutes
Kung Pao Chicken Meatballs
This recipe combines the flavors of Kung Pao chicken with the comfort of meatballs, perfect for a quick and satisfying meal. The combination of spicy peanuts, crunchy scallions, and savory meatballs is sure to become a new favorite.
Ingredients:
– 1 lb ground chicken
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp sesame oil
– 1/4 tsp red pepper flakes
– Salt and pepper to taste
– 1/4 cup chopped scallions
– 1/4 cup peanuts
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground chicken, breadcrumbs, egg, soy sauce, honey, sesame oil, red pepper flakes, salt, and pepper. Mix well with your hands or a spoon until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, heat 2 tbsp of oil in a wok or large skillet over medium-high heat. Add chopped scallions and peanuts; stir-fry until fragrant.
6. Once the meatballs are done, add them to the wok or skillet with the scallion mixture. Stir-fry for an additional 2-3 minutes to combine flavors.
Cooking Time: 20-22 minutes
Kung Pao Chicken Salad with Sesame Dressing
Experience the bold flavors of Sichuan cuisine in this refreshing salad, where crispy chicken and crunchy vegetables meet a tangy sesame dressing.
Ingredients:
– 1 lb cooked chicken breast, diced
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup chopped red bell pepper
– 1 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp honey
– 1/2 tsp grated ginger
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. In a large bowl, combine mixed greens, chicken, bell pepper, and scallions.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, and ginger.
3. Slowly add sesame seeds and whisk until well combined.
4. Drizzle dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Kung Pao Chicken Stuffed Peppers
Add a spicy twist to traditional stuffed peppers with this Kung Pao Chicken recipe. Crispy bell peppers filled with a savory mixture of chicken, peanuts, and vegetables will become your new favorite dish.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon Kung Pao sauce
– 1/4 cup chopped peanuts
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes.
4. Add garlic, soy sauce, oyster sauce (if using), and Kung Pao sauce to the skillet. Cook for an additional 2-3 minutes.
5. Stuff each bell pepper with the chicken mixture, leaving a small border at the top.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Kung Pao Chicken Dumplings with Chili Oil
Elevate your dumpling game with this bold and flavorful recipe that combines the heat of Kung Pao chicken with the tender goodness of pan-fried dumplings.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup cooked, diced chicken
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Vegetable oil for pan-frying
– Chili oil (store-bought or homemade) for serving
Instructions:
1. In a small bowl, mix together chicken, scallions, garlic, soy sauce, Shaoxing wine, and cornstarch.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the chicken mixture in the center of the wrapper.
3. Dampen edges with water and fold the wrapper into a triangle, pressing edges together to seal.
4. Pan-fry dumplings in vegetable oil until golden brown, about 2-3 minutes per side.
5. Serve hot with chili oil drizzled on top.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your dinner routine with these 18 mouth-watering Kung Pao chicken recipes! From classic stir-fries to creative twists and international fusions, this collection has something for every flavor fan. With ingredients like peanuts, cashews, bell peppers, and sriracha mayo, you’ll be in for a treat. Whether you’re looking for vegan options or quick and easy meals, these recipes are sure to satisfy your cravings. So go ahead, add some heat to your meals with these 18 spicy Kung Pao chicken recipes!
