Kung Pao Chicken delivers restaurant-quality flavor right from your own kitchen. It’s quick, easy, and customizable, making it perfect for weeknight dinners. The combination of juicy chicken, stir-fried vegetables, and a spicy-sweet sauce makes every bite exciting. Plus, it’s healthier than takeout and can be made with ingredients you likely already have in your pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
Cornstarch (for coating)
Soy sauce
Dark soy sauce (optional, for deeper color)
Hoisin sauce
Rice vinegar
Sugar
Garlic (minced)
Ginger (minced)
Dried red chilies
Roasted peanuts
Bell peppers (red or green, chopped)
Green onions (chopped)
Sesame oil
Cooking oil (vegetable or peanut oil recommended)
Directions
Toss chicken with cornstarch and a splash of soy sauce. Let marinate for 10–15 minutes.
In a bowl, mix soy sauce, dark soy sauce (if using), hoisin sauce, rice vinegar, sugar, and a little water to make the sauce.
Heat oil in a wok or large skillet over high heat.
Add dried red chilies and stir-fry for a few seconds until fragrant (don’t burn them).
Add chicken and cook until browned and just cooked through. Remove and set aside.
In the same pan, add more oil if needed, then stir-fry garlic, ginger, and bell peppers for 1–2 minutes.
Return the chicken to the pan and pour in the sauce. Toss everything together and cook until the sauce thickens and coats the chicken.
Stir in peanuts and green onions. Drizzle with sesame oil, then remove from heat.
Serve immediately over steamed rice.
Servings and timing
This recipe serves 3 to 4 people. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes
Variations
Vegetarian Kung Pao: Substitute chicken with tofu or mushrooms.
Extra Spicy: Add chili paste or more dried chilies.
Low Carb: Serve over cauliflower rice or skip the rice entirely.
Nut-Free Version: Omit peanuts or replace with sunflower seeds or crunchy chickpeas.
Add More Veggies: Include zucchini, snap peas, or broccoli for a veggie-loaded dish.
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 until hot. You can also microwave in short intervals, stirring between each to avoid overheating the chicken or drying out the sauce.
FAQs
What kind of chicken should I use?
Boneless, skinless chicken thighs are preferred for tenderness, but chicken breast works well too.
Are dried red chilies necessary?
They provide the signature heat and aroma. You can substitute with chili flakes, but the flavor will be slightly different.
Can I make it less spicy?
Yes, use fewer chilies or remove them entirely if you prefer a milder version.
Is Kung Pao Chicken the same as General Tso’s Chicken?
No. Kung Pao is stir-fried with peanuts and chilies in a light, savory sauce, while General Tso’s is deep-fried and coated in a sweeter, thicker sauce.
Can I use cashews instead of peanuts?
Yes, cashews make a great substitute and add a buttery crunch.
How do I thicken the sauce?
The cornstarch on the chicken will naturally thicken the sauce. If needed, add a cornstarch slurry.
What does hoisin sauce add?
Hoisin adds sweetness and depth of flavor. It’s optional but recommended.
Can I freeze Kung Pao Chicken?
It’s best fresh, but you can freeze it. Reheat thoroughly and expect slight texture changes.
What kind of oil is best for stir-frying?
Use a neutral high-heat oil like vegetable, peanut, or canola oil.
Can I double the recipe?
Yes—just make sure not to overcrowd the pan so the chicken sears properly.
Conclusion
Kung Pao Chicken is a vibrant, flavorful stir-fry that’s packed with bold ingredients and satisfying textures. Whether you like it mild or extra spicy, it’s a dish you can customize and cook up in no time. Great for busy weeknights or casual dinner guests, this classic recipe is a delicious way to bring the taste of Chinese takeout to your table—fresh, fast, and full of flavor.
Kung Pao Chicken is a bold and flavorful Chinese stir-fry made with tender chicken, crisp vegetables, peanuts, and dried chilies tossed in a spicy, sweet, and tangy sauce. It’s a fast, restaurant-style dish perfect for weeknights.
Ingredients
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp cornstarch
2 tbsp soy sauce (divided)
1 tbsp dark soy sauce (optional)
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sugar
2 cloves garlic, minced
1 tsp fresh ginger, minced
6–8 dried red chilies
1/3 cup roasted peanuts
1 cup chopped bell peppers (red or green)
2 green onions, chopped
1 tsp sesame oil
2 tbsp cooking oil (vegetable or peanut)
2 tbsp water
Instructions
In a bowl, toss chicken with cornstarch and 1 tbsp soy sauce. Let marinate for 10–15 minutes.
In another bowl, whisk together remaining soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sugar, and water to make the sauce. Set aside.
Heat 1 tbsp oil in a wok or large skillet over high heat. Add dried red chilies and stir-fry for 30 seconds until fragrant.
Add marinated chicken and stir-fry until browned and just cooked through, about 4–5 minutes. Remove and set aside.
Add remaining oil to the pan, then stir-fry garlic, ginger, and bell peppers for 1–2 minutes.
Return chicken to the pan and pour in the sauce. Stir well and cook for 2–3 minutes until the sauce thickens and coats the chicken.
Stir in peanuts and green onions. Drizzle with sesame oil and toss to combine.
Serve immediately over steamed rice.
Notes
Use chicken thighs for a juicier result, but breasts work fine too.Adjust spice level by increasing or reducing dried chilies.For extra crunch, lightly toast the peanuts before adding.Substitute peanuts with cashews or sunflower seeds if needed.Double the sauce if serving over rice or noodles for extra flavor.
