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Kung Pao Chicken Recipe Easy Homemade Chinese Stir Fry with Cashews and Ginger

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A quick and easy homemade Chinese stir-fry featuring tender chicken thighs, crunchy cashews, fresh ginger, and a perfectly balanced sweet, salty, and spicy sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon Shaoxing wine or dry sherry (optional)
  • 1 teaspoon cornstarch (for marinade)
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chili paste or 4–6 dried red chilies, soaked briefly
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • 3 tablespoons vegetable oil or peanut oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely chopped
  • 1 small red bell pepper, diced
  • 1/2 cup roasted cashews (unsalted preferred)
  • 3 green onions, sliced thin

Instructions

  1. Marinate the chicken: In a bowl, combine chicken pieces with 1 tablespoon soy sauce, Shaoxing wine, and 1 teaspoon cornstarch. Mix well and set aside for 10 minutes.
  2. Prepare the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, black vinegar, hoisin sauce, chili paste or soaked dried chilies, sugar, and the cornstarch slurry. Set aside.
  3. Heat the wok or skillet on high heat until very hot but not smoking. Add 3 tablespoons vegetable or peanut oil and swirl to coat.
  4. Add the marinated chicken in a single layer. Let sear without moving for about 2 minutes, then stir-fry for 4-5 minutes until cooked through and golden. Remove chicken to a plate.
  5. In the same wok, add garlic and ginger. Stir quickly for about 30 seconds until fragrant.
  6. Add diced red bell pepper and stir-fry for 2-3 minutes until slightly softened but still crisp.
  7. Add roasted cashews and soaked dried chilies, stirring to mix well.
  8. Return the cooked chicken to the wok. Pour the prepared sauce over everything. Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and veggies.
  9. Remove from heat. Sprinkle sliced green onions over the top and serve immediately with steamed jasmine rice or preferred side.

Notes

Keep ingredients prepped before heating the wok as stir-frying is fast. Soak dried chilies to moderate heat. Add cornstarch slurry last to avoid lumps. Toast cashews lightly for extra aroma. Cook chicken in batches if needed to avoid overcrowding.

Nutrition

Keywords: Kung Pao Chicken, Chinese stir fry, cashews, ginger, easy recipe, homemade, spicy chicken, quick dinner

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