Name: Chinese Kung Pao Chicken without Sauces
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500g boneless, skinless chicken breast, cut into 1-inch cubes; 2 tbsp soy sauce; 1 tbsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 2 tbsp vegetable oil; 8-10 dried red chilies, halved and seeds removed; 3 cloves garlic, minced; 1-inch piece ginger, minced; 1/2 cup roasted unsalted peanuts; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 3 tbsp soy sauce (for sauce); 1 tbsp dark soy sauce; 2 tbsp rice vinegar; 2 tbsp hoisin sauce; 1 tbsp sugar; 1/4 cup chicken broth; 1 tsp cornstarch (for sauce slurry); 2 green onions, chopped

Jump to Recipe

A fresh and aromatic twist on the classic Chinese Kung Pao Chicken, this version skips bottled sauces entirely, relying instead on natural ingredients, spices, and aromatics to create a dish that is both vibrant and wholesome. It offers the same satisfying balance of heat, nuttiness, and umami, but with a lighter and cleaner taste profile.

Why You’ll Love This Recipe

This no-sauce Kung Pao Chicken is perfect for those who prefer cooking without processed condiments or want to enjoy a healthier variation of the famous Sichuan dish. By using fresh vegetables, chili peppers, and toasted peanuts, it delivers bold flavors without relying on store-bought sauces. The simplicity of the seasoning allows the natural taste of the chicken and vegetables to shine while still maintaining the signature sweet, spicy, and savory balance.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breast or thighs, cut into bite-sized cubes
Dried red chili peppers
Garlic, minced
Ginger, minced
Spring onions, chopped
Toasted peanuts
Ground Sichuan peppercorns
Cooking oil (such as peanut or vegetable oil)
Salt
Sugar
Rice vinegar
Cornstarch (for coating chicken)

directions

Lightly coat the chicken pieces with cornstarch and a pinch of salt.
Heat oil in a wok or large skillet over medium-high heat.
Add dried chili peppers and stir-fry until fragrant, about 30 seconds.
Add the garlic and ginger, cooking briefly until aromatic.
Add chicken to the wok, stir-frying until golden and fully cooked.
Sprinkle ground Sichuan peppercorns and a small amount of sugar for balance.
Drizzle with rice vinegar for brightness, then stir in the spring onions and peanuts.
Cook for another minute, stirring continuously, then remove from heat.
Serve immediately with steamed rice or noodles.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Replace chicken with tofu for a vegetarian version.
Add colorful vegetables such as bell peppers, carrots, or zucchini for extra crunch.
Swap peanuts for cashews for a slightly different nutty flavor.
Use fresh chili peppers instead of dried for a milder heat.
Add a sprinkle of sesame seeds before serving for added aroma.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a hot pan for 2–3 minutes until warmed through. Avoid microwaving for long periods as it may make the peanuts lose their crisp texture.

FAQs

1. Can I make this recipe without Sichuan peppercorns?

Yes, but the dish will lose its signature numbing-spicy flavor. You may use black pepper for a simpler taste.

2. Is this recipe spicy?

It has a mild to medium heat level, which you can adjust by adding or removing dried chili peppers.

3. Can I use chicken with skin?

Yes, but it will make the dish richer and slightly more oily.

4. How do I make it less oily?

Use minimal oil for stir-frying and drain excess oil after cooking the chicken.

5. Can I freeze Kung Pao Chicken?

Yes, you can freeze it for up to 2 months, though the peanuts may lose their crunch.

6. Can I use fresh peanuts instead of toasted?

Yes, but you should toast them beforehand to bring out their nutty flavor.

7. What kind of vinegar works best?

Rice vinegar is recommended for its mild acidity, but white vinegar can also be used.

8. Is this dish gluten-free?

Yes, as long as you do not add soy sauce or other gluten-containing condiments.

9. Can I double this recipe?

Yes, just be sure to stir-fry in batches so the chicken sears rather than steams.

10. Can I serve it with noodles instead of rice?

Absolutely, it pairs wonderfully with stir-fried or plain noodles.

Conclusion

Chinese Kung Pao Chicken without sauces is a flavorful, wholesome dish that proves you can enjoy bold and aromatic flavors without relying on bottled condiments. With simple ingredients and straightforward steps, this version highlights the natural taste of chicken, spices, and fresh aromatics, making it an excellent choice for a quick, healthy, and satisfying meal