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!
Easy Kung Pao Chicken Recipe
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.
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."
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.
Let's talk about how to make kung pao chicken, shall we?
Kung Pao Chicken 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.
- 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 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
- FOR GARNISH
- 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 Kung Pao Chicken
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.
Try Some of My Other Popular Chicken Recipes
Try Some of My Other Popular Recipes
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
NOTE: This recipe was updated on 5/19/23 to include new information and video. It was originally published on 3/22/21.
J Conklin says
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. I made several of the recipes online and most tasted like tomato sauce. I don't know why this is so good, but I am thinking cooking the peppers in hot oil is key as well as simmering to let the flavors develop is another reason. I used chiles de arbol and added some red pepper flakes, and it was extremely hot, but I toned it down with brown sugar and soy sauce and it was perfect. The depth of flavors is amazing. My first taste of this was unbelievably good. Thanks for not making tomato sauce!
Mike Hultquist says
Yes!! Boom! I do love big flavor, J. Glad you like the way I make it! I appreciate it.
Paul says
Works nice with beef too!
Paul:-)
Mike H. says
Absolutely. Thanks, Paul!
Paul:-) says
Hi Mike and Patty,
Just to re-iterate what I said on the Kung Pao sauce post on this site. This is a great recipe however hot or mild, sweet or not you want it to be. The velveting of the chicken really makes the world of difference to the texture and flavour of the cooked dish.
The leftover sauce that wasn’t used today will be used in a similar fashion tomorrow with thinly sliced beef.
Thanks again for great recipes and inspiration.
Paul:-)
Mike H. says
Thank you very much for your awesome review, Paul. We really appreciate it!
Carrie says
I am preparing freezer meals. This looks delicious & I wanted to add it to the list. Do you know if it freezes well? I was hoping to do uncooked and then cook when I take out of the freezer.
Mike H. says
Carrie, you can freeze it in a vacuum sealed container for up to 6 months!