Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 1/2 lb boneless chicken breast or thighs, diced; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp cornstarch; 3 tbsp soy sauce; 2 tbsp hoisin sauce; 1 1/2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp sesame oil; 3 tbsp vegetable oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 6–8 dried red chilies; 3 green onions, sliced; 1/2 cup roasted peanuts

Why You’ll Love This Recipe

This recipe is quick, satisfying, and packed with layered flavors. The balance of heat, sweetness, saltiness, and tang makes every bite exciting. It cooks in one pan, making it perfect for busy weeknights, and it pairs easily with rice or noodles for a complete meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless chicken breast or thighs
salt
black pepper
cornstarch
soy sauce
hoisin sauce
rice vinegar
sugar
sesame oil
vegetable oil
garlic
fresh ginger
dried red chilies
green onions
roasted peanuts

Directions

Cut the chicken into bite-sized pieces and toss with salt, black pepper, and cornstarch until evenly coated.

In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, sugar, and sesame oil. Set aside.

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the pan and set aside.

In the same pan, add a bit more oil if needed. Stir in garlic, ginger, and dried red chilies, cooking briefly until fragrant.

Return the chicken to the pan and pour in the sauce. Stir-fry until the sauce thickens and coats the chicken evenly.

Add peanuts and green onions, tossing everything together for another minute. Remove from heat and serve immediately.

Servings and timing

This recipe serves 4 people.
Preparation time is about 15 minutes.
Cooking time is approximately 10 minutes.
Total time is around 25 minutes.

Variations

You can substitute chicken with shrimp, tofu, or beef for different proteins. Add vegetables such as bell peppers, zucchini, or snap peas for extra texture and color. Adjust the number of dried chilies to control the spice level.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of water to loosen the sauce. Avoid microwaving too long to keep the chicken tender.

FAQs

Is Kung Pao Chicken very spicy?

It has a moderate heat level, which can be adjusted by using fewer dried chilies.

Can I make this recipe ahead of time?

It’s best fresh, but it can be stored and reheated for short-term leftovers.

What kind of peanuts should I use?

Unsalted, roasted peanuts work best for balanced flavor.

Can I use chicken thighs instead of breasts?

Yes, thighs are juicier and work very well in this dish.

What can I substitute for hoisin sauce?

You can use extra soy sauce with a touch of sugar as an alternative.

Do I need a wok to make Kung Pao Chicken?

No, a large skillet works just fine.

Why is my sauce not thickening?

Make sure the heat is high enough and the cornstarch coating is evenly distributed.

Can I make this gluten-free?

Yes, use gluten-free soy sauce and hoisin sauce alternatives.

What should I serve with Kung Pao Chicken?

It’s commonly served with steamed rice or fried rice.

Can I freeze Kung Pao Chicken?

Freezing is not recommended, as the sauce and texture may change.

Conclusion

Kung Pao Chicken is a bold, satisfying dish that brings classic stir-fry flavors into your home kitchen. With tender chicken, crunchy peanuts, and a rich, balanced sauce, it’s a reliable recipe that’s quick to make and always full of flavor.