Kung Pao Chicken is bursting with rich, savory flavor and has just the right amount of heat. It’s a fantastic one-pan meal that comes together quickly and satisfies all your cravings. This dish is easily customizable, and you can adjust the spice level, add more veggies, or even swap the protein. Plus, it’s healthier and faster than takeout.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts, diced
Cornstarch
Soy sauce
Rice vinegar
Hoisin sauce
Oyster sauce
Dark soy sauce (optional, for color and depth)
Sugar
Garlic, minced
Ginger, minced
Dried red chilies
Bell peppers (red and green), chopped
Green onions, sliced
Roasted unsalted peanuts
Sesame oil
Cooking oil (vegetable or peanut oil)
Directions
Marinate the chicken: Toss the diced chicken in soy sauce and cornstarch. Let it sit for 10-15 minutes to tenderize and absorb flavor.
Prepare the sauce: In a small bowl, mix hoisin sauce, oyster sauce, dark soy sauce (if using), rice vinegar, sugar, and a splash of water.
Stir-fry the chicken: Heat oil in a wok or large skillet over medium-high heat. Add chicken and cook until browned and fully cooked. Remove and set aside.
Sauté aromatics: In the same pan, add a bit more oil if needed. Add garlic, ginger, and dried red chilies. Stir-fry until fragrant, about 30 seconds.
Cook the veggies: Add bell peppers and stir-fry for 2-3 minutes until slightly tender but still crisp.
Combine everything: Return the chicken to the pan. Pour in the sauce and stir well to coat everything evenly. Add peanuts and green onions.
Finish and serve: Drizzle with a little sesame oil, toss to combine, and serve hot over steamed rice.
Servings and timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes
Variations
Swap the protein: Try shrimp, beef, or tofu instead of chicken.
Vegetarian version: Omit the meat and add mushrooms, zucchini, or more bell peppers.
Milder version: Reduce or remove dried chilies for a less spicy dish.
Nut-free: Leave out the peanuts or substitute with cashews or sunflower seeds.
Low-carb option: Serve over cauliflower rice or zucchini noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave it in short intervals, stirring in between. The texture of the chicken holds up well, though the peanuts may soften slightly.
FAQs
What is Kung Pao Chicken made of?
It typically includes chicken, peanuts, dried red chilies, bell peppers, garlic, and a savory sauce made from soy sauce, hoisin, vinegar, and sugar.
Is Kung Pao Chicken spicy?
Yes, traditionally it has a kick from dried red chilies, but you can adjust the spice level to your liking.
Can I make Kung Pao Chicken ahead of time?
Yes, you can prep the ingredients and sauce ahead of time. Stir-fry everything just before serving for best results.
What’s the best cut of chicken for this recipe?
Boneless, skinless chicken thighs offer the best flavor and tenderness, but breasts work too.
Can I use fresh chilies instead of dried?
Yes, fresh chilies can be used, but dried chilies give the dish its signature smoky heat.
What kind of peanuts should I use?
Roasted, unsalted peanuts are best. Avoid raw or heavily salted varieties.
Can I freeze Kung Pao Chicken?
It’s best enjoyed fresh, but you can freeze it. Note that the vegetables and peanuts may lose some texture upon reheating.
What does Kung Pao mean?
“Kung Pao” refers to a title given to a Qing Dynasty official. The dish was named in his honor and originates from Sichuan cuisine.
How do I make the sauce thicker?
If needed, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and simmer briefly to thicken.
What should I serve with Kung Pao Chicken?
Steamed jasmine rice, fried rice, or noodles pair well. Add a side of stir-fried vegetables for a complete meal.
Conclusion
Kung Pao Chicken is a bold and flavorful dish that’s simple to prepare and sure to satisfy. With its tender chicken, crunchy peanuts, and punchy sauce, it brings the best of Chinese cuisine to your table in under 30 minutes. Whether you’re recreating your favorite takeout or trying something new, this recipe is a must-try for any home cook.
Kung Pao Chicken is a bold and flavorful Chinese stir-fry featuring tender chicken, bell peppers, roasted peanuts, and a spicy, savory sauce. It’s a quick, balanced meal packed with texture and authentic flavor.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts, diced
2 tbsp cornstarch
2 tbsp soy sauce (for marinade)
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (optional)
1 tsp sugar
3 cloves garlic, minced
1 tbsp fresh ginger, minced
8–10 dried red chilies
1 red bell pepper, chopped
1 green bell pepper, chopped
3 green onions, sliced
1/2 cup roasted unsalted peanuts
1 tsp sesame oil
2 tbsp vegetable oil (or peanut oil) for cooking
2 tbsp water (to thin sauce if needed)
Instructions
In a bowl, toss diced chicken with soy sauce and cornstarch. Let marinate for 10–15 minutes.
In a separate bowl, mix rice vinegar, hoisin sauce, oyster sauce, dark soy sauce (if using), sugar, and 2 tbsp water to make the sauce. Set aside.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until golden and cooked through, about 5–6 minutes. Remove and set aside.
Add remaining oil to the pan. Stir in garlic, ginger, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add bell peppers and cook for 2–3 minutes, stirring frequently, until slightly tender but still crisp.
Return chicken to the pan. Pour in the prepared sauce and toss everything to coat evenly. Simmer for 1–2 minutes.
Add peanuts and green onions. Stir to combine. Drizzle with sesame oil and serve immediately over steamed rice.
Notes
Reduce dried chilies or remove seeds for less heat.Substitute cashews or sunflower seeds for a nut-free option.Swap chicken with tofu, shrimp, or beef for variety.Use fresh chilies for a different type of heat.Add cornstarch slurry if a thicker sauce is desired.
