Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 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; ¼ cup soy sauce (low sodium); 2 tsp hoisin sauce; 1 tbsp sugar; 1 tsp cornstarch; 4 tbsp oil, for frying; 6 dried red chili peppers; ½ medium green bell pepper, cut into bite-size pieces; ½ medium red bell pepper, cut into bite-size pieces; 1 tbsp fresh ginger (grated); 6 fresh garlic cloves (finely chopped); ½ cup roasted peanuts; 1 tsp sesame seeds

Kung Pao Chicken

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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!

Author: Ashmita
Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 6 1x
Category: Dinner
Cuisine: Asian

Ingredients

Scale

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

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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.

step by step images for the recipe how to make kung pao chicken recipe at home photo showing pan frying chicken and then sauteing aromatic and bell peppers

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.

step by step images for the recipe for how to make kung pao chicken recipe at home images showing sauted bell pepper stired with sauce and fried chicken to make kung pao chicken recipe

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!