The Kung Pao Chicken Noodles recipe is a savory and spicy dish that blends tender chicken thighs with hand-cut noodles, perfectly balancing heat and rich umami flavors. It’s a dish that’s sure to become a household favorite, transforming everyday dinner into a gourmet experience right in your kitchen.

Why You’ll Love This Recipe

Flavor Explosion: The mix of soy sauce, black vinegar, and Sichuan peppercorns creates a complex, mouthwatering taste that dances on your palate.
Quick and Easy: With just 40 minutes needed from start to finish, you’ll have a restaurant-quality meal ready in no time.
Customizable Heat: Adjust the number of dry red chilies to match your preferred spice level, making it perfect for everyone.
Perfect Texture: Tender chicken blends beautifully with al-dente noodles, giving every bite a delightful texture contrast.

Kung Pao Chicken Noodles Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple ingredients that pack a flavorful punch. Each component plays a crucial role, from the heat of the Sichuan peppercorns to the umami of the oyster sauce, creating a balance that’s both vibrant and satisfying.

Chicken Thighs: The dark meat remains juicy and succulent throughout cooking, enhancing the dish’s richness.
Sichuan Peppercorn: Provides that signature numbing heat, creating an unmistakable Kung Pao texture and flavor.
Dry Red Chili: Adds the right amount of heat and color; adjust according to how spicy you like your noodles.
Hand Cut Noodles: These hearty noodles soak up the sauce beautifully, ensuring every bite is packed with flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Kung Pao Chicken Noodles recipe is versatile enough to cater to various preferences. Feel free to tweak it to suit your taste buds, dietary needs, or simply what’s available in your kitchen.

Vegetarian Version: Swap the chicken thighs for tofu or additional vegetables like bell peppers and mushrooms.
Low-Carb Alternative: Substitute noodles with zucchini noodles or shirataki noodles for a lighter option.
Nut-Free: If you prefer without peanuts, use roasted pumpkin seeds for a similar crunch.

How to Make Kung Pao Chicken Noodles

Step 1: Marinating the Chicken

Combine the chicken with soy sauce, oyster sauce, black pepper, and cornstarch. Allow it to marinate for at least 10 minutes. This soaking time tenderizes the chicken, ensuring every bite is juicy and flavorful.

Step 2: Preparing the Sauce

While the chicken marinates, mix together soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch. This savory blend is the heart of the dish, marrying all the ingredients together in harmonious flavor.

Step 3: Cooking the Noodles

Bring a pot of water to a boil, cook the noodles until al-dente, then drain and lightly toss with oil to prevent sticking. This ensures the noodles are ready to fully absorb the Kung Pao flavors.

Step 4: Stir-Frying

In a hot pan, add oil and cook the chicken until browned. Introduce the ginger, Sichuan peppercorn, dry red chili, and garlic, and allow them to sauté until they release their aroma, setting the stage for a burst of flavor.

Step 5: Bringing It All Together

Add the cooked noodles and chicken back into the pan, pour over the sauce, and toss everything at high heat. This ensures the flavors meld perfectly, giving you Kung Pao Chicken Noodles that are deeply infused with taste.

Pro Tips for Making Kung Pao Chicken Noodles

Optimal Marinade: Ensure the cornstarch is well mixed with the sauces for even coating on the chicken, leading to a perfectly tender bite.
Spice Control: Introduce or reduce dry red chilies based on your spice tolerance for a personalized heat level.
Noodle Consistency: If you’re making noodles ahead, toss them lightly in oil after cooking to keep them from sticking.
Aromatic Release: Make sure your pan is hot enough to fully release the aroma from the spices, enhancing the depth of flavor in the dish.

How to Serve Kung Pao Chicken Noodles

Garnishes

A sprinkle of crushed roasted peanuts and freshly chopped green onions not only adds a contrast of texture but also a pop of color, making your Kung Pao Chicken Noodles not just delicious but visually appealing as well.

Side Dishes

Pair your noodles with a light and fresh cucumber salad or simple steamed greens like bok choy to balance out the rich and hearty flavors of the Kung Pao Chicken Noodles.

Creative Ways to Present

To elevate your dining experience, serve the noodles on a wide, shallow bowl or plate, and consider using decorative chopsticks. You can add edible flowers for that extra flair, perfect for impressing dinner guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Kung Pao Chicken Noodles in an airtight container in the refrigerator, where they will remain fresh for up to three days. Ensure the container is sealed well to maintain the dish’s vibrant flavors.

Freezing

To freeze, pack the noodles and chicken in a freezer-safe container or bag, burping out any air to prevent freezer burn. They can be stored for up to a month, making it a perfect make-ahead option.

Reheating

Gently reheat the Kung Pao Chicken Noodles in a pan over medium heat. Add a splash of water or chicken broth to help loosen them and revive their delightful sauce-coated texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it’s important to marinate it properly to prevent it from becoming dry. Thighs are preferred for their natural juiciness.
Is there an alternative to Sichuan peppercorns?

For a milder flavor, you can omit Sichuan peppercorns, or substitute with a small amount of ground black pepper mixed with a pinch of ground anise, though it won’t entirely replicate the same flavor profile.
How can I adjust the sauce thickness?

If you prefer a thicker sauce, add a bit more cornstarch to the sauce mixture, but be careful to whisk it thoroughly to avoid lumps.
What is black vinegar, and can I substitute it?

Black vinegar adds tanginess and depth to the dish. If unavailable, you can substitute with a combination of balsamic vinegar and a dash of soy sauce for a similar flavor.

Final Thoughts

Ready to add a splash of excitement to your dinner routine? Give these Kung Pao Chicken Noodles a try! Their balance of spicy, savory, and tangy notes will make you fall in love with every bite. Enjoy cooking, and don’t forget to share this delicious experience with friends and family!

Kung Pao Chicken Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 435 reviews

Author: Jasmine
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Chinese-Inspired

Print Recipe

Description

Spicy and savory Kung Pao Chicken Noodles combine tender chicken, flavorful sauce, and al dente noodles for a satisfying and aromatic dish inspired by classic Chinese flavors.

Instructions

Marinate the Chicken: Combine the chopped chicken thighs with soy sauce, oyster sauce, black pepper, and cornstarch in a bowl. Mix well and set aside to marinate for 10 minutes.
Prepare the Sauce: In a small bowl, whisk together soy sauce, black vinegar, dark soy sauce, sugar, water, and cornstarch until the mixture is smooth and the cornstarch is fully dissolved. Set aside.
Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook for 4-5 minutes or until al dente. Drain the noodles and optionally toss with a teaspoon of oil to prevent sticking. Set aside.
Cook the Chicken: Heat a tablespoon of oil in a large pan or skillet over medium-high heat. Add the marinated chicken and cook for 8-9 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Sauté Aromatics and Spices: In the same pan, add ginger, Sichuan peppercorn, dry red chili, the white parts of the green onion, and garlic. Sauté for 2-3 minutes until fragrant and aromatic.
Add Noodles and Sauce: Add the cooked noodles to the pan with the chicken and aromatics. Pour in the prepared sauce and stir-fry over high heat for 2-3 minutes, ensuring the noodles absorb the sauce and heat through.
Finish and Serve: Garnish with chopped green onion, crushed roasted peanuts, and additional chili if desired. Serve hot and enjoy!

Notes

For extra spice, increase the amount of dry red chili or add chili oil at the end.
You can substitute chicken thighs with chicken breast for a leaner option.
Ensure the noodles are cooked al dente to prevent becoming mushy when stir-frying.
Use toasted peanuts for a richer flavor, and crush them just before garnishing.
This dish is best served immediately to enjoy the textures and flavors at their peak.

Nutrition

Serving Size: 1 plate (approx. 400g)
Calories: 650 kcal
Sugar: 12 g
Sodium: 1420 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 87 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 120 mg