Air Fryer Kung Pao Chicken

A bowl with yellow trim filled with sauteed red peppers, green peppers, chicken, garlic, and roasted nuts.

5 from 5 votes

Air Fryer Kung Pao Chicken is a fabulous take-out fake-out that is not only delicious but so much better, quicker, and affordable than ordering out for dinner.

Course Main Course, Main Dish

Cuisine Chinese

Keyword air fryer kung pao chicken, kung pao chicken, kung pao chicken and stir fry

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 387kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Chicken Marinade

1 pound skinless and boneless chicken breasts or chicken thighs cut into 1-inch cubes
1 Tablespoon dark soy sauce Note 1
1 egg white
1 Tablespoon rice vinegar
3 Tablespoon corn starch
1 teaspoon salt

Kung Pao Sauce

3 Tablespoons dark soy sauce
2 Tablespoons balsamic vinegar
1 teaspoon black pepper
2 Tablespoons Shaoxing Wine Chinese Cooking wine, Note 2
½ cup water

Stir Fry

2 Tablespoons vegetable oil
3 cloves garlic, peeled and minced
1 teaspoon fresh ginger, peeled and chopped
4-5 dry red chilies cut into ½ inch pieces
1 medium green bell pepper, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch cubes
2 green onions, cut into ½-inch pieces
½ teaspoon salt
1 teaspoon black pepper
1 Tablespoon corn starch
2 Tablespoons water
½ cup unsalted roasted peanuts

Instructions

Chicken Marinade

In a large bowl, whisk together the chicken marinade ingredients, dark soy sauce, egg white, rice vinegar, cornstarch, and salt. Place the chicken in the marinade for at least 5 minutes.

Kung Pao Sauce

While the chicken is marinating, in a medium-size bowl, whisk together the sauce ingredients dark soy sauce, balsamic vinegar, ground black pepper, Shaoxing Wine, and water. Set aside.

Air Fry Chicken

Preheat the air fryer for 5 minutes at 350°F (180°C)
Brush the basket with a little oil and put the marinated chicken in it (8-10 per batch). Brush a little oil on top of the chicken.
Air fry for 3 minutes on one side then turn and cook for another 3 minutes or until golden brown.
Repeat until all chicken pieces are cooked.

Stir Fry

While the chicken is cooking, heat oil in a saute pan, add chopped ginger and garlic, fry until garlic becomes fragrant, about 1 minute.
Add dried red chilies and cubed red and green bell peppers. Stir fry it for a few seconds.
Give the prepared sauce a mix, then pour it into the pan and bring it to a boil.
While the sauce is cooking, in a small bowl mix together cornstarch and water and add it to the sauce.
Add green onions, ground black pepper, and air-fried chicken in the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
Stir in peanuts, toss well, and cook for 2 minutes. Serve hot with rice and enjoy.
Serve hot with rice and enjoy.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: The difference between soy sauce and dark soy sauce is that dark soy adds a little more flavor to a recipe and it is less salty.

Note 2: Shaoxing Wine can be found at your local grocery store in the International aisle or order via Amazon. Mirin can also be used as a substitute.

STORAGE: You can store leftovers in an air-tight container for 3 days in the refrigerator or around 2 months in the freezer.

Egg white and dark soy sauce not only make chicken extremely flavorful but also provides a protective coating that holds the moisture inside the chicken. This makes it tender from the inside and crispy from the outside.
You can add or omit vegetables in stir fry according to your liking.
Ensure that the sauce thickens and coats each and every piece of chicken properly before serving.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition