Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a delicious spicy sauce, quick and easy to make!
Mike's Recipe Highlights
- My recipe brings you the essence of traditional Kung Pao Chicken to your home with the perfect blend of marinated chicken, peanuts, and both dried and fresh chili peppers for that signature spicy kick.
- You can easily adjust the spiciness to suit your personal preference, making it as mild or fiery as you desire.
- It's quick and easy! This stir-fry dish comes together fast, so you can enjoy a delicious and satisfying meal without spending too much time in the kitchen.
This particular dish is a classic Chinese dish 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.
Featured Reader Comment
From J: "This has to be the best Kung Pao sauce I have ever eaten. I was having a very hard time finding a restaurant that had the type of spicy sauce I wanted, so decided I would try to cook it myself... The depth of flavors is amazing. My first taste of this was unbelievably good."
Recipe Ingredients
Chicken Marinade
- Soy sauce
- Rice wine (or use Shaoxing wine or dry sherry). You can sub in rice vinegar or rice wine vinegar.
- Cornstarch
- Boneless chicken - use chicken breast, chicken thighs, or a combination.
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
Stir Fry Ingredients
- Vegetable oil (or use sesame oil)
- Dried Chinese peppers, whole (or use chili de arbol or other dried red chilies - 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
Optional Garnishes
- Extra roasted peanuts, chopped scallions, red pepper flakes
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.
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 the savory sauce 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.
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.
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.
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.
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.
Is Kung Pao Chicken Spicy?
Kung pao chicken is fairly spicy from the addition of both fresh and dried chilies, but also from the use of Sichuan peppercorns, which offer a tongue-numbing sensation.
You can dial back on the heat by using milder chilies, and using less of the spicy peppercorns.
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.
Serving Suggestions
Serve kung pao chicken 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.
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!
Storage Information and Leftovers
Store any leftover kung pao chicken in the refrigerator in a sealed container for up to 5 days. To enjoy again, simply rewarm it in a hot pan or pot.
You can also freeze kung pao chicken in a vacuum sealed container for up to 6 months.
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 Recipe
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
Nutrition Information
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.
This is how I like to make my kung pao chicken recipe.
Try Some of My Other Popular Recipes
Try Some of My Other Popular Chicken Recipes
NOTE: This recipe was updated on 5/19/23 to include new information and video. It was originally published on 3/22/21.
Ross says
Enjoyed. Used some fruity scotch bonnet’s. Spicy and fragrant.
Mike Hultquist says
Thanks, Ross! That'll add some nice heat! I love it. Thanks.
Katie Joy says
My husband is obsessed with Chinese food … So I’m always cooking up a new Chinese inspired dish .
This one got 5/5 stars.
I loved it because I could prep the marinade and sauce ahead of time for a quick dinner .
Mike Hultquist says
Perfect!! Glad you enjoyed it, Katie! I love it!
Jim Porter says
Mike, do you have a Laziji recipe? It’s my favorite and I am sure yours would be great. Jim
Mike Hultquist says
Hey, Jim. That is definitely on my list to get on the site, and I hope to get to it soon! It's PERFECT for Chili Pepper Madness, nice and spicy.
Laura says
Looks delicious, and I'm looking forward to making this. With regards to those roasted peanuts, can you buy them already roasted or do you buy plain, unsalted peanuts and roast them?
I don't buy peanuts very often, and I recall seeing salted and dry-roasted so wasn't sure what to use here. Thanks in advance.
Mike Hultquist says
Thanks, Laura. You can buy roasted peanuts. They were great. Enjoy!!
Coach Kev says
This was REALLY GOOD!! I used Serrano Chiles for "fresh" and marinated the chicken overnight with added Ginger..I kept the chicken "undiced" until ready for the Wok...
I'm VERY happy with results. VERY HOT/Spicy but good..
Mike Hultquist says
Glad you enjoyed it. Thanks for sharing.