Enjoy a healthier take on a classic with this Air Fryer Kung Pao Chicken! Crispy chicken, crunchy peanuts, and bold, savory flavors come together in just minutes.
Air Fryer Kung Pao Chicken is a quick and flavorful dish that brings the perfect balance of sweet, savory, and spicy flavors right to your table. This air-fried version of the classic takeout favorite features crispy, tender chicken cooked to perfection in the air fryer, then tossed in a rich, tangy sauce with crunchy peanuts and vibrant bell peppers.
The air fryer helps cook this dish to perfection, and it’s a perfect option for busy weeknights or a delicious homemade meal anytime. Serve it over rice or noodles for a satisfying dish that’s sure to impress!
Serve along side some of my Asian recipes, such as AIR FRYER CHINESE SPARE RIBS, AIR FRYER CHINESE DONUTS, INSTANT POT VEGETARIAN CHINESE FRIED RICE, or AIR FRYER, STIR-FRIED BOK CHOY (USING NINJA FOODI).
What Is Kung Pao Chicken?
Kung Pao Chicken is one of the most popular dishes in Chinese Restaurants. It is Chinese-American, but its roots are in Sichuan. Thanks to the locally grown Sichuan pepper, Kung Pao chicken is one of Sichuan’s most popular cuisines.
The core ingredients are diced chicken and served with a traditional Kung Pao Sauce.
Why You Will Love This Recipe!
- Quick and Easy: This recipe comes together in minutes, making it perfect for busy weeknights.
- Healthier Option: Cooking in the air fryer uses less oil while still achieving a crispy texture.
- Bold Flavors: A perfect balance of sweet, savory, and spicy flavors in every bite.
- Customizable: Easily adjust the spice level and ingredients to suit your taste preferences.
- Takeout Favorite at Home: Enjoy the classic Kung Pao flavors without leaving your house.
- Minimal Cleanup: The air fryer makes cooking and cleanup a breeze.
- Perfect for Meal Prep: Make a batch in advance and enjoy flavorful leftovers throughout the week.
Ingredients Needed
- Chicken thighs: Boneless, skinless, tender pieces for cooking.
- Garlic powder: Adds a savory, aromatic garlic flavor.
- Onion powder: Provides a mild, sweet onion taste.
- Salt: Enhances overall flavor and seasoning.
- Cornstarch: Helps create a crispy chicken coating.
- Red bell pepper: Adds sweetness and vibrant color.
- Zucchini: Brings a tender texture and freshness.
- Kung Pao Sauce ingredients: Soy sauce, sugar, stock, vinegar, oyster sauce.
- Vegetable oil: Used for sautéing and crisping ingredients.
- Dried chili pods: Add heat and authentic spice.
- Garlic: Freshly minced for bold, aromatic flavor.
- Scallions: Adds a fresh, mild oniony crunch.
- Dry roasted peanuts: Provide a crunchy, nutty texture.
How To Make Air Fryer Kung Pao Chicken
Step One: Cut the chicken into 1-inch pieces with a sharp knife. Place them into a medium-sized bowl. Toss with the garlic powder, onion powder, and salt. Add the cornstarch and mix until the pieces are coated. Set aside.
Step Two: Preheat the air fryer to 350 degrees F. Add the red bell pepper and zucchini to the basket, spray with olive oil, and shake the basket to coat in the oil. Air fry for 10-15 minutes, shaking the basket every few minutes, until the veggies are tender, crisp, and starting to char. Set aside.
Step Three: Preheat the air fryer to 400 degrees F. Spray the basket with olive oil, add the chicken in an even layer, and spray with olive oil. Set the cook time for 9-12 minutes, shaking the basket every 3 minutes and spraying with more olive oil. The chicken is ready when its internal temperature reaches 165°F.
Step Four: Prepare The Kung Pao Sauce: Whisk together the soy sauce, sugar, stock, vinegar, and oyster sauce in a small bowl and set aside. Add the oil, chili pods, garlic, and white part of the scallions in a large skillet over high heat. Cook constantly, stirring for 30 seconds. Add the sauce to the pan and let bubble for 15 seconds. Immediately add the cooked peppers, zucchini, and chicken to the pan. Toss to coat in the sauce. Continue to cook until everything is covered and the sauce reduces. Add the peanuts and toss to combine. Serve immediately with the green part of the scallions for garnish.
Air Fryer Kung Pao Chicken Recipe Tips
- Adjust the Spice Level: You can control the heat of the dish by adjusting the number of dried chili pods. For a milder version, use fewer or omit them altogether.
- Use Skinless Chicken Thighs: Skinless chicken thighs work best for this recipe as they stay juicy and tender while getting crispy in the air fryer. You can also use chicken breasts if preferred, though they may not be as tender.
- Don’t Overcrowd the Basket: For even cooking, avoid overcrowding the air fryer basket when cooking the chicken. Air fry in batches if necessary for crispy results.
- Toss the Chicken in Cornstarch: Coating the chicken in cornstarch helps create a crispy outer layer that locks in moisture and flavor.
- Cook the Veggies First: To ensure that your peppers and zucchini are perfectly tender, air fry them before the chicken. This way, they won’t get overcooked or soggy.
- Add Peanuts Last: Stir in the peanuts at the end to keep them crunchy and prevent them from becoming too soft during cooking.
- Double the Sauce: If you love extra sauce, consider doubling the sauce ingredients for a more flavorful dish. You can always use any leftover sauce for dipping!
- Serve Over Rice or Noodles: Pair your Air Fryer Kung Pao Chicken with steamed rice or noodles to complete the meal and soak up the delicious sauce.
Storing
- Storing: Store leftover Air Fryer Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool before sealing to prevent condensation.
- Freezing: Freeze the cooked chicken in an airtight container or freezer bag for up to 3 months. When freezing, consider separating the chicken and sauce for better texture when reheating.
- Reheating: Reheat the chicken in the air fryer at 350°F for about 5-7 minutes, shaking halfway through. You can also reheat it in the microwave, though the texture may not be as crispy.
What To Serve With Air Fryer Kung Pao Chicken Recipe
Air Fryer Kung Pao Chicken pairs wonderfully with a variety of sides that complement its bold and savory flavors. Serve it over a bed of steamed jasmine or white rice to soak up the delicious sauce, or opt for brown rice for a heartier, healthier option. You can also serve it with noodles for an extra satisfying meal. For a well-rounded dish, add a side of sautéed or steamed vegetables, such as broccoli or snap peas, to bring in some freshness and crunch. A light, tangy cucumber salad or a simple green salad would also be great for balancing the spiciness and richness of the Kung Pao Chicken.
Air Fryer Kung Pao Chicken Recipe Faqs
Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used instead of thighs, but they may be less tender. Be sure to monitor the cooking time to avoid overcooking.
How do I adjust the spice level? To make the dish milder, reduce the number of dried chili pods or omit them entirely. You can also adjust the sauce by adding less rice vinegar or oyster sauce.
Can I use a different type of nut instead of peanuts? Yes, you can substitute peanuts with cashews, almonds, or even sunflower seeds for a different twist.
How do I keep the chicken crispy in the air fryer? Make sure the chicken is evenly coated in cornstarch and avoid overcrowding the air fryer basket. This allows the chicken to cook evenly and remain crispy.
Can I make this dish ahead of time? While the dish is best served immediately for optimal texture, you can prepare the sauce and chop the vegetables in advance to save time on the day you plan to cook.
Can I freeze leftovers? Yes, you can freeze the chicken and sauce separately in airtight containers for up to 3 months. Reheat in the air fryer for the best texture.
What should I serve with this dish? Air Fryer Kung Pao Chicken pairs well with steamed rice, noodles, or sautéed vegetables like broccoli or snap peas for a complete meal.
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Air Fryer Kung Pao Chicken
Description
Ingredients
Chicken:
- 1 pound chicken thighs, boneless skinless
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
Kung Pao Sauce Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 1 1/2 tablepoons chicken stock
- 1 tablespoon rice vinegar
- 2 teaspoons oyster sauce
Other:
- 1 tablespoon vegetable oil
- 10 dried chili pods
- 4 cloves garlic, minced
- 2 large scallions, thinly sliced, white part and green part, separated
- 1/4 cup dry roasted peanuts
Instructions
- Cut the chicken into 1-inch pieces, place it into a medium-sized bowl and toss with the garlic powder, onion powder, and salt. Add the cornstarch and mix until the pieces are coated. Set aside.
- Preheat the air fryer to 350 degrees F, add the red bell pepper and zucchini onto the basket, spray with olive oil, and shake the basket to coat in the oil. Air fry for 10-15 minutes, shaking the basket every few minutes until the veggies are tender, crisp, and starting to char. Set aside.
- Preheat the air fryer to 400 degrees F. Spray the basket with olive oil spray, add the chicken in an even layer and spray with more olive oil spray. Air fry for 9 minutes, shaking the basket every 3 minutes, and spray with more olive oil. Air Fry for 9 minutes, shake the basket every 3 minutes and spray with more olive oil. Chicken is ready when the internal temperature reaches 165 degrees F.
- For the sauce, in a small bowl, whisk together the soy sauce, sugar, stock, vinegar, and oyster sauce, set aside.
- In a large skillet over high heat, add the oil, chili pods, garlic, and white scallions. Cook constantly stirring for 30 seconds. Add the sauce to the pan and let bubble for 15 seconds. Immediately add the cooked peppers, zucchini, and chicken to the pan. Toss to coat in the sauce. Continue to cook until everything is coated and the sauce reduces. Add the peanuts and toss to combine. Serve immediately with the green part of the scallions for garnish.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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