This Kung Pao Chicken recipe delivers authentic Sichuan flavor with tender chicken stir-fried with peanuts, dried chilies, and a bold sweet-savory sauce. It comes together in about 10 minutes and is easy to adjust for mild or extra spicy heat.
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.
NOTE: The full list of ingredients with measurements is listed in the recipe card at the bottom of the post.
- 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) - for flavor only
- 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. NOTE: The dried chilies are there for flavor only, like bay leaves.
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. Looks wonderful, doesn't it? I love the glossy 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.
What vegetables go in Kung Pao Chicken?
Traditional versions focus on chilies and peanuts, but many home cooks add bell peppers, zucchini, broccoli, or carrots for extra texture.
Can I eat the dried peppers?
The dried peppers are mainly used to infuse the oil and sauce with heat and flavor. They are typically left in the dish but are not meant to be eaten, similar to bay leaves in soups or stews.
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. Note that these peppers are use for heat and flavor only - they are not meant to be eaten with the dish.
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.
How to Make It Extra Spicy
If you love heat like I do, try these upgrades:
- Add Thai bird’s eye chilies or extra dried chilies
- Increase the Sichuan peppercorns for stronger mala flavor
- Stir in a spoonful of chili oil or chili crisp at the end
- Add 1-2 teaspoons doubanjiang (Sichuan chili bean paste) to the sauce for deeper heat and umami
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. (*See Marinating Notes Below)
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
More Spicy Asian Recipes
If you enjoy the bold flavors of Kung Pao Chicken, try some of these other spicy Asian favorites.
NOTE: This recipe was updated on 3/11/26 to include new information, including FAQ updates. The recipe was not changed.
Sherwin Littld says
This Kung Pao recipe hit both the flavorful and fast markers! The marinade and sauce come together quickly.
If you don’t have Hoisin sauce, seek it out. It has a nice flavor that I miss when I don’t have it.
I didn’t have Chinese black vinegar and my balsamic didn’t cut it. It’s already on my restock list.
Anymore Hoisin sauce isn’t as hard to find as it used to be. We have it at our Kroger’s. Black vinegar is a little tricker. We have some good Asian grocery stores here
I like spice so I doubled the sichuan peppercorns!!! The great thing about this recipe is that you adjust the flavors to suit your preferences.
Great recipe!!!
Mike Hultquist says
Thank you VERY MUCH for sharing this, Sherwin! Super helpful! And very happy you enjoyed it.
William Hanti says
absolutely amazing recipe that I followed almost to a tee. I use some variance based on what I had on hand such as serrano peppers dried Thai chilies and rice vinegar. I posted the photo on Instagram
Mike Hultquist says
Yes!! Thanks, William!
William Hanti says
absolutely amazing recipe that I followed almost to a tee. I use some variance based on what I had on hand such as serrano peppers dried Thai chilies and rice vinegar.
Mike Hultquist says
Glad you enjoyed it, William!! I appreciate you sharing this!! Thanks!
Nathan Yuma says
Beautiful recipe. I've made this many times and it seems like I never make it the same way depending upon what I have on hand and what I want to use up like adding veggies. I prefer this made with chicken thighs, extra jalapenos and the dried arbol chilies. I always use black peppercorns but need to get my hands on some sichuan peppercorns one of these days. My favorite way to chow down is over brown rice! Cheers Mike!
Mike Hultquist says
Boom! I love it! Thanks, Nathan. Glad you're enjoying it! Thanks so much!
Kat M. says
Delicious! Who needs takeout when you can make this at home? We served this restaurant quality dish over ramen noodles and it was a hit! Substituted balsamic vinegar for the black Chinese vinegar, rice vinegar for the rice wine, and chili de árbol for the dried Chinese peppers. Used 2 unseeded fresh jalapeños which was the prefect spice level for us. Another Chili Pepper Madness recipe to add to our regular rotation!
Mike Hultquist says
Excellent!! I love to hear this, Kat!! Nice. Very happy you enjoyed it!
Wife says
We made this only with dried ghost and scorpion peppers 🌶️ (we like lots of heat!). Otherwise we really liked this recipe! My Honeybuns asks me to make this at least three times a week! I’m happy 😃 y’all’s recipes make Honeybuns smile 😃 and drool! Thank y’all and God Bless!!
Mike Hultquist says
Boom!! Got some heat right there! That's a spicy version I can get on board with. Glad you enjoyed it!
Sandra B. Mull says
Good recipe. However, if you don’t want your dish to taste like marmalade, leave out the honey and Hoisin Sauce. Instead, use just 1/2 tsp sugar to offset the sour elements.
Mike Hultquist says
Thanks for sharing your thoughts.
Kevin Copeland says
This is a great representation of Kung Pao chicken. It is very warm so if you don't like warm/hot then don't put as many of the Chinese peppers in it or cut the red chili flakes. Loved the flavor and for my taste I wouldn't change a thing. I halved the recipe because I am a single guy that lives alone. Half will feed me comfortable twice. Served it with white rice.
Used a full recipe for the sauce because of all the additional veggies i added. Wanted to make sure proper sauce coverage.
Used 1 jalapeno and 1 orange pepper. Halve the amount of dried Chinese peppers because of halved recipe.
Additions: Blanched a carrot, a stalk of celery, and about 1/8 a head of cabbage to add more veggies to the dish. Blanched the carrot and celery for 10 min to soften and the cabbage for 5 min. Added them to the same time the Kung Pao Sauce and peanuts were added to flavor them with the rest of the dish.
Mike Hultquist says
Wonderful!! I love your additions and very helpful feedback! Thank you, Kevin. Very happy you enjoyed it. Cheers!!
Tamara says
This is one of our very favorite recipes. It’s so very delicious, we have it every week! I’m making it right now, as it’s just that yummy. Thanks for an excellent recipe! You have made our meals something to look forward to!
Mike Hultquist says
Thanks so much, Tamara! Glad you enjoyed it!
Richard Parks says
Fantastic recipe!!! I love anything with Sichuan peppercorns. I used chicken thighs which are really juicy. Will be using this recipe from now on because it so much better then the one I have been using. Thanks
Mike Hultquist says
Outstanding!! Thanks so much, Richard!! Very happy you enjoyed it!! We love this dish. So good! And perfect with juicy chicken thighs.
Elizabeth Pires says
Love your recipes. Looking forward to trying Kung Pao Chicken.
Mike Hultquist says
Enjoy, Elizabeth!
Charlie says
I’m a hot chili aficionado up to a point. I used my home grown Thai chilis some chili arbole and home grown jalapeño chili's heat in descending order. I always roast my fresh chilis (semi blacken) before adding to the dish. A nice touch is a teaspoon of ground cayenne chili powder also. I love to feel the burn without overpowering the other ingredients in the dish. Steamed rice is my pallet cleanser. This is a great recipe and it will supplant my current Kung Pao method.
Mike Hultquist says
Sounds wonderful!! Thanks so much, Charlie! I appreciate you sharing your comments!
Stephanie says
Hi Mike, when you say roasted peanuts do you roast them in the oven/pan or do you buy roasted peanuts?
Mike Hultquist says
Stephanie, I buy roasted peanuts (though you can roast your own if you prefer!). Enjoy!
Frank says
This recipe perfect, not only easy to make, but as spicy as it should be. Wonderful. Thank you.
Mike Hultquist says
Yes, thanks!! We do love it spicy around here! One of my favorites. Cheers!