Kung Pao Chicken Recipe (Ready in 55 Min)

If you've got sake, chicken and peanuts, you're most of the way to this Chinese chicken: about 55 minutes of cooking across 4 steps. You'll find the full ingredient list (with a scaler to change the servings), 4 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 4 steps, it's manageable with a little attention.

How to make it

Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.

You'll use: Frying pan / skillet · Pan · Saucepan

Tips & common questions

How long does Kung Pao Chicken take to make?

About 55 minutes from start to finish — an estimate based on the 4 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.