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Home » Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

by Mike Hultquist · Jan 21, 2022 · 26 Comments

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Kung Pao Chicken Recipe

Kung Pao Chicken is the ultimate Chinese dish of chicken stir fried with vegetables and peanuts in an easy, spicy sauce, addictive and delicious!

Kung Pao Chicken Recipe

Easy Kung Pao Chicken - My Favorite!

We're whipping up an easy stir fried chicken recipe in the Chili Pepper Madness kitchen today, my friends. Would you care for some? You're definitely going to want to sample this one.

This particular dish is a classic Chinese chicken stir fry that Americans have most likely heard of and enjoyed from local Chinese restaurants or a fast food chain like Panda Express.

It's called Kung Pao Chicken, and it's one of the grand daddy's of stir fried chicken in the U.S.

What is Kung Pao Chicken?

Kung Pao Chicken is a Chinese stir fry dish made with chunks of chicken that have been marinated in soy sauce then quickly stir fried with peanuts, chili peppers and other possible vegetables.

It's origins hail from the Sichuan province of China, though you'll find it all over the country. Chinese cuisine has given the world so many wonderful recipes, and I'm incredibly thankful.

Because of its wonderful flavor, the dish has spread throughout the world and has become highly popular in Western cooking. You'll find recipe variations from region to region and from cook to cook.

Kung pao chicken is easily adaptable to locally available ingredients and customizable to each individual palate.

You can easily find most ingredients in your local grocery store, or find suitable substitutions.

It is very easy to make, and huge on flavor, two features I truly love about this recipe. And, you can add in as many peppers and spices as you'd like. So tonight, you can skip the Chinese takeout. Make your own Chinese food at home.

This is how I like to make my kung pao chicken recipe.

Let's talk about how to make kung pao chicken, shall we?

Kung Pao Chicken in a pan with lots of chopped green onion

What's in Kung Pao Chicken? The Ingredients

  • CHICKEN MARINADE
  • Soy sauce
  • Rice wine (or use dry sherry). You can sub in rice vinegar or rice wine vinegar.
  • Cornstarch
  • Boneless chicken, cut into bite-size pieces - use chicken breast, chicken thighs, or a combination.
  • KUNG PAO SAUCE INGREDIENTS
  • Light soy sauce
  • Dark soy sauce
  • Chinese black vinegar (or use balsamic vinegar)
  • Hoisin sauce
  • Sesame oil
  • Honey
  • Ground Sichuan peppercorns (Sichuan pepper - use black pepper as a substitute)
  • Chili flakes
  • KUNG PAO CHICKEN
  • Vegetable oil (or use sesame oil)
  • Dried Chinese peppers, whole (or use chili de arbol - see recipe notes)
  • Fresh chili peppers - I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper.
  • Scallions (green onions in thin slices)
  • Garlic
  • Roasted peanuts 
  • FOR GARNISH
  • Extra roasted peanuts, chopped scallions, spicy chili flakes
Kung Pao Chicken in a pan

How to Make Kung Pao Chicken - the Recipe Method

MARINATE THE CHICKEN

In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken pieces and toss to coat. Set aside for now.

You can make your chicken marinade ahead of time and leave it in the refrigerator, covered, until you are ready to cook.

This is great to get going in the morning so you can marinate until the evening. You'll get good flavor with 30 minutes or less.

Marinating chunks of chicken for making Kung Pao Chicken

MAKE THE KUNG PAO SAUCE

In a medium bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside for now. 

You can also make the kung pao sauce ahead of time and refrigerate, covered, until you're ready to cook. Great time saver.

Kung Pao Chicken sauce in a bowl

FOR THE KUNG PAO CHICKEN

Heat the vegetable oil to medium-high heat to high heat in a large skillet or wok.

Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute, to soften them up.

Vegetables in a hot pan

Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through.

Be sure to stir vigorously, as you do not want to burn the chicken. Letting it sit without stirring can burn it.

Chicken and vegetables in a hot pan

Add the scallions and garlic. Stir fry for 1 minute.

Add the sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.

Simmering the Kung Pao Chicken in a pan with sauce

Garnish and serve. Best served with cooked rice or noodles.

Boom! Done! Your kung pao chicken is ready to serve. Looks wonderful, doesn't it? I love the sauce, so shiny and huge on flavor, a bit salty-sweet, and spicy.

So easy to make, isn't it? Extra red pepper flakes for me, please. 

Serving Kung Pao Chicken on a spoon

Recipe Tips & Notes

The Dried Peppers

The recipe calls for dried Chinese peppers, which can be found online or in Asian markets or a nearby Chinese grocery store.

If you don't have access or can't find them, chile de arbol peppers are great here.

Focus on smaller, brightly colored pods. Skip the dried peppers altogether if you need to and focus on fresh peppers.

The Fresh Chili Peppers

I use jalapeno peppers or serrano peppers for extra heat, though they are not traditional. You can skip the fresh pods if you'd like, or use vibrant red Chinese peppers or other peppers available to you.

Bird's eye peppers or Thai peppers are great here for a nice touch of heat. Use a bell pepper for substance without the heat.

Szechuan Peppercorns

Szechuan peppercorns (aka Sichuan peppercorns) may surprise you if you have not tried them before. They are known for numbing the tongue and lips, and I love them, but they are easy to overdo.

They are different from black peppercorns, with an almost floral taste described as lemony or perfumey to some palates. 

Serving Kung Pao Chicken

You'll mostly find kung pao chicken served with steamed white rice, though brown rice is good. I love it with stir fried rice or with prepared noodles for more of a noodle stir fry dish.

Kung Pao Chicken in a bowl with rice and peanuts

Buy Chinese Peppers Online

  • Buy Chinese peppers from Amazon (affiliate link, my friends!) - great for many, many recipes.

That's it, my friends. I hope you enjoy this easy kung pao chicken recipe. It's so delicious! I love this recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!

Recommended Cookbooks

If you love Chinese recipes and cooking, I recommend these books for the American cook. They're loaded with easy Chinese recipes that are full of flavor. I refer to them quite often.

  • Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!)
  • The Essential Wok Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)

Try Some of My Other Popular Chicken Recipes

  • Szechuan Chicken
  • Hunan Chicken
  • Cashew Chicken
  • Dragon Chicken
  • General Tso's Chicken
  • Sweet & Spicy Teriyaki Chicken
  • Korean Chicken
  • Korean Fried Chicken
  • Bourbon Chicken
  • Spicy Chicken Fried Rice
  • Bang Bang Chicken

Try Some of My Other Popular Recipes

  • Mongolian Beef
  • Dan Dan Noodles
  • Phaal Curry (the hottest curry in the world)
  • Spicy Ramen Noodles
  • Szechuan Beef
  • Char Siu (Chinese BBQ Pork)
  • Sichuan Dry-Fried Green Beans Recipe (Ganbian Sijidou)
Kung Pao Chicken in a bowl with rice

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Kung Pao Chicken in a pan
Print

Kung Pao Chicken Recipe

Kung Pao Chicken is the ultimate Chinese dish of chicken stir fried with vegetables and peanuts in an easy, spicy sauce, addictive and delicious!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Chinese
Keyword: chicken, hoisin, Sichuan, soy sauce, spicy
Prep Time: 10 minutes
Cook Time: 10 minutes
Calories: 348kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 11 votes
Leave a Review

Ingredients

FOR THE CHICKEN MARINADE

  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine or use dry sherry
  • 2 teaspoons cornstarch
  • 1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)

FOR THE KUNG PAO CHICKEN SAUCE

  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar or use balsamic vinegar
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)
  • 1 teaspoon chili flakes

FOR THE KUNG PAO CHICKEN

  • 2 tablespoons vegetable oil or use sesame oil
  • 10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)
  • 2-3 fresh chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
  • 4 scallions chopped
  • 3 cloves garlic minced
  • 1/2 cup roasted peanuts

FOR GARNISH

  • Extra roasted peanuts, chopped scallions, spicy chili flakes

Instructions

MARINATE THE CHICKEN

  • In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.

MAKE THE KUNG PAO CHICKEN SAUCE

  • In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.

FOR THE KUNG PAO CHICKEN

  • Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
  • Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
  • Add the scallions and garlic. Stir fry for 1 minute.
  • Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
  • Garnish and serve. Best served with cooked rice or noodles.

Video

Notes

Calories estimated without rice or noodles.
The Dried Peppers. The recipe calls for dried Chinese peppers, which can be found online or in Asian markets or a nearby Chinese grocery store. If you don't have access or can't find them, chile de arbol peppers are great here. 
The Fresh Chili Peppers. I use jalapeno peppers or serrano peppers for extra heat, though they are not traditional. You can skip the fresh pods if you'd like, or use vibrant red Chinese peppers or other peppers available to you. 

Nutrition Information

Calories: 348kcal   Carbohydrates: 11g   Protein: 32g   Fat: 20g   Saturated Fat: 8g   Trans Fat: 1g   Cholesterol: 73mg   Sodium: 1261mg   Potassium: 691mg   Fiber: 3g   Sugar: 3g   Vitamin A: 663IU   Vitamin C: 6mg   Calcium: 45mg   Iron: 2mg
Kung Pao Chicken in a pan
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 1/21/22 to include new information and video. It was originally published on 3/22/21.

 

Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, easy/simple/quick recipes, low budget/inexpensive meals, mikes favorites

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    Recipe Rating




  1. Mark Davies says

    November 12, 2022 at 8:02 am

    5 stars
    My absolutely favorite Kung Pao chicken recipe for homemade Kung Pao. It is delicious! And, I had all of the ingredients on hand!

    Reply
    • Mike Hultquist says

      November 12, 2022 at 8:05 am

      Glad you enjoyed it, Mark!

      Reply
  2. Mike Rohm says

    May 07, 2022 at 8:13 am

    5 stars
    Fantastic. Great complex flavor. I needed a little more heat for my personal preference, but that is on me. I will definitely make this again.

    Reply
    • Mike Hultquist says

      May 07, 2022 at 8:20 am

      Thanks, Mike! Yes, very easy to up the heat for the next time. Keep it spicy, my friend!

      Reply
  3. Mark S Bergman says

    April 16, 2022 at 7:57 am

    5 stars
    Kung Pao has been my favorite Chinese dish for decades. This looks like a tasty recipe. I'd suggest adding some fresh ginger during the early sauté. Ginger adds a great flavor and spice without any real heat. It just makes the overall flavor a bit more complex. For those in a hurry, add some ginger powder to the sauce.

    Reply
    • Mike Hultquist says

      April 16, 2022 at 8:50 am

      Sounds wonderful, Mark!

      Reply
  4. Cindy says

    April 06, 2022 at 7:34 pm

    5 stars
    This was amazing! I also added a few Tbl of Spicy Chili Crisp...So Good! Tasted better than Take-Out. I also added Broccoli to include some veggies.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 06, 2022 at 9:45 pm

      Nice!!! Thanks, Cindy!

      Reply
  5. Jackie says

    January 30, 2022 at 10:36 am

    We are pescatarian, and I substituted tofu for the chicken. The dish came out great! We loved the taste! I did learn that next time I will cook the tofu first, remove it from the wok, and re-add it in the last step with the sauce and nuts.

    We also fixed the Mie Goreng. Also super good.

    Next will be the Fish Tacos.

    Love your recipes and the way you lay out everything in a step-by-step method. Thanks for the recipes!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 30, 2022 at 1:11 pm

      Awesome, Jackie! Glad you are enjoying the recipes! I love to hear it. Thanks for sharing!

      Reply
  6. BeckyI says

    January 24, 2022 at 7:51 pm

    I made this for supper tonight. My husband and I both loved it! Super hot and delicious. Easy too! I love that eventhough your recipes require marinades and sauces it's easy and fast using pantry staples. Thank you so much and keep it coming!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 24, 2022 at 10:00 pm

      Hey, thanks. Very happy you both enjoyed it. I'm a total sauce guy, that's for sure. I appreciate you sharing your experience! Let's keep going!

      Reply
  7. Lisa says

    January 23, 2022 at 6:44 pm

    5 stars
    This recipe was fantastic! Used a large jalapeño and 3 mini sweet peppers and it turned out fabulously. Amazing heat without being crazy and really great on a cold January night (-21 Celsius) in Ontario. I’m learning where there’s flexibility with your recipes and enjoying the depth flavour so much. Thank you for creating such wonderful ways to celebrate hot peppers!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 24, 2022 at 7:16 am

      Wonderful! Thanks for sharing, Lisa! Glad you enjoyed it! Yes, warm the bones!

      Reply
  8. Thomas says

    January 22, 2022 at 7:53 am

    5 stars
    Hey Michael,

    I'm a big fan and follower of Chilli Peper Madness. My family and friends have been the beneficiaries of my interest in your website for years! The variety and volume of my pepper garden gets larger and larger every year and my sauces are in high demand!

    I just thought i would add a note because this dish is one of the main reasons my love for growing peppers has exploded. There is one specific Thai pepper, the Gong Bao, that is by name related to this dish and can be used as both the dried and the fresh peppers. That is why i bought those 6 transplants that fateful year. "How cool would it be to grow my own Kung Pow chicken peppers!" I thought.

    Beginners, and veteran growers, if you want success, with very little effort this is the pepper to grow. Each plant grows huge, (mine were about 36" tall and the canopy about the same) The can yield hundreds of peppers each plant. I grew them in pot's, part time indoors and part time outdoors (no special grow lights or equipment needed) They can be used green or red, have amazing flavour and have just the right amound of heat for spicy dishes when you don't want to serve your guests a meal with a side order of Zantac

    Since that year, i have been growing every type of pepper i can get seeds for! The success has been amazing. So many peppers and so many recipes. It's endless!
    Thanks for this website and all you do to spread this love for peppers!

    By the way, if your followers think they need to live in the tropics where it's always hot and humid, they don't! I grow these peppers up North in the great country of Canada! Go Leafs Go!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 22, 2022 at 9:52 am

      Nice!! Thanks for sharing, Thomas. Great story and advice!

      Reply
  9. JACQUES LAMARCHE says

    January 04, 2022 at 1:47 pm

    5 stars
    Thank you for all those good recipes and keep them coming

    Wishing you a verry Happy New Year

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 04, 2022 at 2:17 pm

      Thanks, Jacques! I appreciate it! Happy New Year to you and your family!

      Reply
  10. Tamara says

    May 28, 2021 at 3:59 pm

    5 stars
    Best Kung Pao chicken recipe ever!! We are addicted to your Kung Pao chicken and must have it at least once a week. Thanks for another stellar recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 28, 2021 at 4:19 pm

      Excellent, Tamara! Glad you enjoyed it! We love this one for sure.

      Reply
  11. Jason says

    March 30, 2021 at 9:17 am

    5 stars
    This is one of my favorite dishes of all time. Great recipe!

    In the marinade, which soy sauce for you use, dark or light?

    Do you have a recipe for Hunan beef? I love that rich spicy garlic sauce... Mmmm... Mmmm!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 31, 2021 at 5:48 am

      Thanks, Jason. Definitely a favorite around here. I use light soy sauce in the marinade, but both in the sauce. I do have a recipe for Hunan beef, but it's not on the site yet. Hoping to get that on here soon! I appreciate it!

      Reply
  12. Jérémie says

    March 24, 2021 at 4:27 pm

    5 stars
    Very easy to make, a simple, quick marinade; and just a few other ingredients! The result? fireworks in the mouth. Thanks, dear Mike!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 24, 2021 at 9:54 pm

      Thanks, Jérémie! I always appreciate that you enjoy the recipes I share.

      Reply
  13. Len says

    March 22, 2021 at 11:35 am

    5 stars
    Thanks for soooo many great recipes. I've had several of yours already and this one looks as good as all the rest.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 22, 2021 at 12:26 pm

      Thanks, Len. So good! We love this recipe for sure.

      Reply

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