Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken tossed in a sweet, savory, and spicy Sichuan sauce with peanuts and dried chilies, ready in just 10 minutes! It's so easy to make!
Why You’ll Love This Recipe
- 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.
As the creator of Chili Pepper Madness, I’ve spent years perfecting spicy flavors from around the world, and this Kung Pao Chicken recipe is one of my go-tos for an authentic Sichuan kick.
What is Kung Pao Chicken?
Kung Pao Chicken is a classic Chinese stir fry known for its bold, spicy, and slightly sweet flavor. The dish is made with tender pieces of chicken quickly seared in a hot wok with dried red chilies, peanuts, and vegetables, then tossed in a glossy sauce made with soy sauce, vinegar, sugar, and Sichuan peppercorns for that signature numbing heat.
It originated in the Sichuan province of China and is named after a Qing Dynasty official, Ding Baozhen, whose title was “Gong Bao” - hence “Kung Pao.” It’s become one of the most popular Chinese dishes around the world, often adapted to suit local tastes.
My version keeps the authentic spicy kick and tangy balance, but it’s also quick and easy to make at home with ingredients you can find in any grocery store. It’s perfect for anyone who loves a little fire in their stir fry.
How to Achieve Authentic “Mala” Flavor
The signature “mala” flavor of Kung Pao Chicken comes from the combination of dried red chilies for heat and Sichuan peppercorns for that unique tongue-tingling, numbing sensation.
To get it right, lightly toast the Sichuan peppercorns in a dry pan before grinding them. This wakes up their citrusy, floral aroma. Then, cook the dried chilies briefly in hot oil to infuse the dish with a deep, smoky heat.
The balance of spicy + numbing is what makes true Sichuan-style Kung Pao stand out.
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
You’ll need tender chicken, aromatic garlic and chilies, and a bold Kung Pao sauce made with soy, vinegar, and Sichuan peppercorns for that authentic spicy, tingly heat.
- FOR THE CHICKEN MARINADE
- Soy sauce
- Rice wine (or use Shaoxing wine or dry sherry; rice vinegar or rice wine vinegar also work)
- Cornstarch
- Boneless chicken - use chicken breast, chicken thighs, or a combination. Use thighs for juicier results or breasts for a leaner version. NOTE: You can also make this with beef or shrimp.
- SAUCE INGREDIENTS
- Light soy sauce
- Dark soy sauce
- Chinese black vinegar - Use rice vinegar if you don’t have Chinese black vinegar. Or use balsamic vinegar.
- Hoisin sauce
- Sesame oil
- Honey
- Ground Sichuan peppercorns - a signature ingredient for authentic numbing heat (sub black pepper for a milder version)
- Chili flakes
- STIR FRY INGREDIENTS
- Vegetable oil (or sesame oil)
- Dried Chinese peppers, whole (or chili de arbol or other dried red chilies - see notes)
- Fresh chili peppers - I use jalapeño peppers, though you can use your favorites (use 1 bell pepper if preferred)
- Scallions (green onions), thinly sliced
- Garlic
- Roasted peanuts - swap with cashews or almonds if you prefer or need a nut-free option.
- Extras. Feel free to add in other fresh veggies, like zucchini or broccoli.
- OPTIONAL GARNISHES
- Extra roasted peanuts
- Chopped scallions
- Red pepper flakes
How to Make this Kung Pao Chicken Recipe
Marinate The Chicken
In a large bowl, whisk together the soy sauce, rice wine, and cornstarch. Add the chicken pieces and toss to coat evenly. Set aside to marinate.
You can make your chicken marinade ahead of time and refrigerate, covered, until ready to cook. Even 30 minutes will infuse great flavor, but a few hours deepens the taste beautifully.
Make the Kung Pao Sauce
In a medium bowl, whisk together the light and dark soy sauces, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns, and chili flakes. Stir until smooth and glossy. Set aside.
This kung pao sauce recipe can also be made ahead of time and chilled until cooking, a great time saver on busy nights.
Q: Should I toast the Sichuan peppercorns first? Yes. A quick, dry toast brings out their bright, citrusy aroma and boosts the authentic flavor.
For the Kung Pao Chicken
Heat the vegetable oil in a large skillet or wok over medium-high to high heat.
Add the dried chilies and fresh chili peppers and stir-fry for about 1 minute, until fragrant and slightly softened. You’ll smell that signature smoky spice right away.
Add the marinated chicken and stir-fry for 3-4 minutes, until the chicken is golden and nearly cooked through. Keep the wok moving - you want a quick sear without burning.
Toss in the scallions and garlic and stir-fry another minute, letting the aromatics bloom.
Q: How do you control the wok heat to avoid burning the sauce? Keep the heat high for searing, but lower to medium when you add the sauce. Stir constantly so it coats the chicken instead of sitting and scorching.
Pour in the Kung Pao sauce and add the roasted peanuts. Stir to coat everything evenly, cooking for another 1-2 minutes until the sauce thickens and clings to the chicken in a shiny, spicy glaze.
Remove from heat. Garnish with extra peanuts, scallions, or chili flakes if desired.
Serve immediately over steamed rice or noodles and enjoy that irresistible balance of heat, sweet, and tangy perfection.
Boom! Done! Your Kung Pao Chicken is ready to serve! Fiery, glossy, and huge on flavor.
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.
Frequently Asked Questions
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.
What’s the difference between Kung Pao and General Tso?
Kung Pao Chicken is a spicy stir fry with peanuts, chilies, and a tangy-salty sauce made with soy and vinegar. General Tso's Chicken is deep-fried and coated in a sweeter, thicker sauce with little to no peanuts or heat.
Can I make Kung Pao Chicken ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance. Reheat gently before serving.
Is hoisin sauce necessary, or can I skip it?
Hoisin adds sweetness and depth, so use it if you can. If you skip it, just add a little extra honey and soy sauce to keep the flavor balanced.
Can this be made in a regular frying pan instead of a wok?
Yes! A large frying pan works just fine. Just make sure it’s wide enough so the chicken can sear (not steam), and keep the heat fairly high for that classic stir-fry finish.
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 your Kung Pao Chicken hot from the wok over a bed of steamed white rice, jasmine rice, brown rice, or fluffy noodles to soak up all that spicy, tangy sauce. It also pairs perfectly with fried rice or a quick Asian cucumber salad for a refreshing contrast.
If you like it extra fiery, sprinkle on some crushed chili flakes or drizzle with your favorite homemade chili oil before serving.
That's it, my friends. I hope you enjoy this easy kung pao chicken recipe. It's so delicious!
Storage & Reheating
Store any leftover kung pao chicken in the refrigerator in a sealed container for up to 5 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth, just until warmed through. This keeps the sauce glossy and the chicken tender.
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 Optional - 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
Try Some of My Other Popular Recipes
Try Some of My Other Popular Chicken Recipes
NOTE: This recipe was updated on 10/16/25 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!
Randy Snakenberg III says
We loved this recipe! I served it on chow mein noodles, and the only recommendation I can make its to double the sauce and reserve half for the noodles. The chicken was amazing, but the noodles were super dry
Mike Hultquist says
Thanks, Randy. Not sure how it came out so dry for you. Could have been too much heat, or too many noodles. Glad you enjoyed it, though! I appreciate all your comments!
Randy Snakenberg III says
My wife prepared the noodles and plated, I cooked the chicken. I'd bet the rent it was both of those things. I showed her this exchange and we agreed that we loved the flavor, and will try it again!
Mike H. says
I am really happy to hear that, Randy. Thanks a lot. And enjoy!
mike gadomski says
Fantastic dish!!! Plenty of heat and tons of flavor. Bravo sir!
Mike Hultquist says
Thanks, Mike!
Sherry Smith says
Great easy recipe! I did add a little red bell pepper and broccoli and then added in udon noodles at the end. I will totally save this recipe to make again.
Mike Hultquist says
Excellent! Glad you enjoyed it!
Janet O says
This is such a good recipe! Since we moved, it’s been impossible to find good Chinese food, so we have had to make it ourselves. This was fairly easy to make and I will definitely make it again. Also the other recipes on this website are really good. We love our CHILIES.
Mike Hultquist says
Wow, thanks so much, Janet! Glad you can at least make it at home! Glad to help! Thanks for sharing this.
Richard Kaptejna says
Nice one, Mike. I used three " facing Heaven" chillies, and three Jalapenos. Worked fine, because my lot are squemish as regards spice. It was a good balance, and none of them were muttering about the heat.
Mike Hultquist says
Great! Glad they enjoyed it, Richard!
Gloria says
Hey Mike - Guess what I did? I combined the chicken AND the shrimp and made it into a "Chicken and Shrimp Kung Pao!" Delicious and really spicy, but that's how I and my husband like it. HOT!!! Awesome recipe, thanks, dude!
Mike Hultquist says
Thanks, AWESOME, Gloria! Yes! I love it. Extra spicy for me, please!
John says
Great flavour but way to HOT ️️️ for the family meal and that was after I halved the hotter spices and left out all the fresh chillies
Served stir fry vegetables and Quinoa
Mike Hultquist says
It's definitely a spicy dish, John. Sorry it was too spicy for you. Cheers.
Mark Davies says
My absolutely favorite Kung Pao chicken recipe for homemade Kung Pao. It is delicious! And, I had all of the ingredients on hand!
Mike Hultquist says
Glad you enjoyed it, Mark!