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Kung Pao Chicken is a super easy, flavorful stir-fry with juicy chicken, roasted peanuts, and chilies in a spicy, savory sauce. It only takes 30 minutes to whip up, making it the perfect weeknight dinner that’s way better than takeout!
Kung Pao Chicken
When I think of Kung Pao Chicken, it always brings me back to my college days, when my roommates and I would scrounge up enough cash for Chinese takeout on Friday nights.
Kung Pao Chicken was our favorite pick — the perfect blend of sweet, spicy, and savory. That first bite of tender chicken with crunchy peanuts and a kick of chilies was always something special.
These days, I’ve perfected my own version of this takeout classic, and honestly, it might even top what we used to order!
Plus, it’s super quick and easy — you can whip it up in under 30 minutes, making it the perfect weeknight fix when you’re craving something bold and flavorful.
How To Make Kung Pao Chicken
Ingredients
Most of the ingredients you’ll need for Kung Pao Chicken can be found at any grocery store.
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- Chicken: I love using chicken thighs for extra juiciness, but boneless, skinless chicken breasts work just as well if that’s what you have on hand.
- Cornstarch: This is the secret to getting that silky, tender texture on the chicken. It also helps thicken up the sauce beautifully.
- Soy Sauce: A mix of regular soy sauce adds the perfect salty, umami flavor. If you’re gluten-free, swap it with tamari or coconut aminos, and you’re good to go.
- Shaoxing Wine: This gives your dish that authentic restaurant-style taste. If you don’t have any, dry sherry is a solid substitute that’ll do the trick.
- Rice Vinegar: It adds a deeper, slightly more complex flavor.
- Sesame Oil: A little goes a long way, adding a nice nutty depth to the dish.
- Sichuan Peppercorns: These give that signature tingly, slightly numbing kick that makes Kung Pao Chicken unique.
- Dried Red Chilies: These bring the heat! You can adjust the spice level by using more or fewer chilies, depending on your preference.
- Peanuts: Peanuts give that satisfying crunch,
- Bell pepper: This recipe calls for red bell pepper, but I’ve used yellow, red, and green before — they all work great! Just toss in whatever you have on hand for some extra crunch and color.
Directions
- Marinate the Chicken: In a large mixing bowl, mix the diced chicken with soy sauce, cornstarch, and dry sherry. Cover and set it aside while you prep the Kung Pao sauce.
- Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, water, and cornstarch. Set it aside to pour over the chicken later.
- Prep the Peanuts: Heat a large skillet or wok, dry roast the peanuts for about a minute or until they’re slightly roasted, and remove them quickly before they burn.
- Stir-Fry the Chicken: Add a little oil to the same skillet, add the marinated chicken, and cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Then remove from the pan and set it aside.
- Sauté the Aromatics and Bell Peppers: Again heat vegetable oil in a skillet over medium-high heat and add the dried chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, but be careful not to burn the chilies. Then add the minced garlic, ginger, chopped bell peppers, and onion. Stir-fry for about 4 to 5 minutes, or until the onion and bell pepper are slightly soft.
- Combine Everything: Stir the cooked chicken and the Kung Pao sauce (make sure to stir the sauce before adding it to the skillet to avoid lumps). Stir well to coat the chicken evenly. Cook for another 2-3 minutes until the sauce thickens slightly and turns glossy.
- Add the Peanuts & Garnish with Fresh Cilantro: Toss in the roasted peanuts and freshly chopped cilantro. Give it a quick stir, and your Kung Pao Chicken is ready to serve!
Perfect Sides to Serve with Kung Pao Chicken
Kung Pao Chicken is a super versatile dish that pairs well with all kinds of sides. Personally, I love it with a bowl of steamed basmati rice, but a simple vegetable fried rice or even Cilantro Lime Rice (Chipotle copycat recipe!) makes for a wholesome dinner.
If you’re looking to add some veggie goodness, try my 10-minute, no-mess Air-Fried Broccoli or Garlic Air-Fried Green Beans for a fresh, crunchy bite. You can also toss in a Greek Salad or a Simple Roasted Veggie Medley for something a little different!
More Asian Dinner Recipes
- General Tso’s Chicken
- Orange chicken
- Sticky sesame chicken
- Chicken Tikka Masala
- Szechuan Chicken Recipe
- Sweet and sour chicken
Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry dish bursting with bold flavors and textures. Tender chicken is coated in a savory-sweet sauce, stir-fried with colorful bell peppers, roasted peanuts, and dried red chilies for a perfect balance of heat and crunch. Serve it with steamed rice for a quick, restaurant-style meal at home!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 6 1x
- Category: Dinner
- Cuisine: Asian
Ingredients
Chicken Marinade
- 24 oz chicken breast, cut into bite-sized pieces
- 2 tbsp cornstarch
- 4 tbsp soy sauce (low sodium)
- 1 tbsp dry sherry
- 2 tsp oil
Homemade Kung Pao Sauce
- 1/4 cup soy sauce (low sodium)
- 2 tsp hoisin sauce
- 1 tbsp sugar
- 1 tsp cornstarch
Stir Fry
- 4 tbsp oil, for frying
- 6 dried red chili peppers
- 1/2 medium green bell pepper, cut into bite-size pieces
- 1/2 medium red bell pepper, cut into bite-size pieces
- 1 tbsp fresh ginger (grated)
- 6 fresh garlic cloves (finely chopped)
- 1/2 cup roasted peanuts
- 1 tsp sesame seeds
Instructions
- In a medium bowl, combine chicken breast pieces with cornstarch, soy sauce, and oil. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.
- In a small bowl, whisk together soy sauce, hoisin sauce, sugar, and cornstarch until smooth. Set aside.
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3–4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add the remaining 2 tablespoons of oil to the skillet. Toss in the dried red chili peppers and sauté for 30 seconds until fragrant.
- Add the ginger, garlic, and bell peppers. Stir-fry for 2–3 minutes until the vegetables start to soften but still retain their crunch.
- Return the chicken to the skillet and pour the prepared sauce over the ingredients. Stir everything together to coat evenly. Allow the sauce to thicken, about 1–2 minutes.
- Add the green onions and roasted peanuts, stirring to combine. Cook for another minute to blend the flavors.
- Transfer the Kung Pao Chicken to a serving plate. Sprinkle sesame seeds over the top if desired. Serve hot with steamed rice or noodles.
Notes
- If you’re allergic to peanuts, you can swap them with cashews or leave them out. I’ve tried it without nuts, and it still tastes amazing!
- Want to make it more colorful and nutritious? Add veggies like zucchini, carrots, or broccoli. You’ll love the extra crunch!
- If you’re skipping meat, you can use tofu or your favorite plant-based protein. Just adjust the cooking time as needed—I’ve done it, and it works perfectly.
- To save time, you can prepare the sauce and chop all the veggies ahead of time. Trust me, it makes cooking so much faster!
