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.
Dave Beeman says
Made this for dinner tonight and it was AWESOME!! I used crushed black pepper, balsamic vinegar, dry sherry, and only light soy sauce but the flavor turned out great. Btu now I'm really curious how this would be with the preferred ingredients.
I used a Serrano instead of a Jalapeno and I chopped up the Arbol chilies for extra heat. Also had a little fresh ginger left over, so I chopped that up and threw it in too.
You are quickly becoming a very popular guy around our house, Mike!
Mike Hultquist says
Wonderful!! Glad to help build your popularity, Dave!! Haha, thanks so much!
Barb says
This recipe was a hit! I love recipes that come together in 30 minutes or less, and turn out delicious!!
The chicken sauce was very flavorful on it's own, but I love ginger and may add it the next time that I make it. I appreciated the fact that I could control the spiciness. I used the 10 dried Chinese peppers but not the fresh chili peppers ( just because I didn't have any) and it still had plenty if kick to it.
If you are looking for a recipe to wow your family this will surely do it!
I have been following Mike for a couple of years now, and his recipes don't disappoint!
Mike Hultquist says
Thanks so much, Barb!! This is great to hear! VERY happy you enjoyed it. Yay!!! I appreciate your continued support!! You are the best!
Frankie says
Rating: ⭐⭐⭐⭐⭐
Made this for the January Cooking Challenge and it turned out beautifully! I followed the recipe closely, using 10 dried arbol chiles and adding a fresh Scotch bonnet since I had them on hand. The flavor was deep and complex — sweet, savory, and properly spicy without being overwhelming. I served it with steamed jasmine rice and it was a perfect pairing.
I’ve been subscribed to Chili Pepper Madness for years and cook from the site often. Several of Mike Hultquist’s books are actually featured in my Chili guide because they’re the ones I genuinely use and trust. I also shared a photo of this cook in my Facebook group as part of the bonus entry.
Shared photo in my Facebook group:
https://www.facebook.com/groups/25174339792230966
Mike Hultquist says
Thanks so much, Frankie!! Glad you enjoyed it! I love the extra spicy additions, Scotch bonnet for sure!! I appreciate this very much!
Julia Crabtree says
I love how it turned out definitely using the shizuan pepper corns it is a must (I ordered it from Amazon), you can feel the difference from regular black pepper. I did used the Chile de árbol, cascabel Peppers, and just 2 fresh Thai peppers. I got scared to leave it too spicy. I did added red and orange sweet peppers for color and substance. used only chicken breast, I will changed for chicken thighs next time. I made 3 lbs of chicken for meal prep. I will def recommend it to try it!! I tried this recipe for the January challenge and I wasn't disappointed! 🙂
Mike Hultquist says
Boom!! Excellent, Julia! Thank you so much for sharing! Glad you enjoyed it. Definitely got some heat there. Great chili choices. Awesome!
Nicole S says
I shouldn't be surprised that this turned out delicious. I love all of your recipes, and I've tried a lot of them! We really liked this. I wasn't sure which Chinese chili peppers to use, so I used some labeled "Chaotian" and "Millet" chilis. I didn't make any other substitutions. I wish the sauce had a little bit more depth, but I couldn't quite put my finger on what it felt like it was missing. But even the kids liked it, so I'd definitely make it again!
Mike Hultquist says
Glad you enjoyed it overall, Nicole. Thanks so much for sharing. Cheers!
Shelley Sonnenberg says
Another great recipe! The directions were easy to follow and we we’re enjoying it in less than an hour (I took longer because I chopped up bell peppers,yellow onion zucchini, and broccoli to go in with it). I also spent time grating cauliflower to serve it over. I loved cooking with the dried Arbol peppers, they added some excellent heat and flavor. You’ve given us another delicious recipe Mike!
Thank you!
Mike Hultquist says
Thanks, Shelley! Very happy you enjoyed it. I love the extra veggie addition. I love to change it up that way.
Patti Seaney says
Disclaimer!! I was not drunk posting that last comment! Just fat fingers!!
Mike Hultquist says
Haha, all good, Patti!!!
Patti Seaney says
I made this tonight. I totally suck at oriental cooking because I'm too afro get my Wok hot enough. Hubby even bought me a stove ring and I'm afraid to use it! But despite all that this turned out great! another spot on recipe Mike!!
Mike Hultquist says
Yes, awesome!! Thanks, Patti! Very glad you enjoyed it.
Kurt says
This Kung Pao chicken was absolutely delicious. The recipe was clear, well organized, and very easy to follow, which made it straightforward to prepare even on a busy day. I especially appreciated the thoughtful substitution suggestions—living in a small town, those options made all the difference and allowed me to make the dish without stress.
The end result was a big hit with my family; everyone thought it was fantastic. I already own Mike H’s cookbook, and this recipe has me even more excited to try many more of his dishes.
Mike Hultquist says
Thanks, Kurt!! Very happy you enjoyed it, and thank you for the support with my cookbook! Cheers!!
Jeff Pratt says
Kung Pao Chicken is my favorite Chinese meal, and this is an excellent recipe for it. When I made it, I pretty much followed Mike's recipe. To the sauce, I added a little more light soy sauce and a little less dark, a little more chili flakes, and some cornstarch to thicken it. I like a little more pow in my Kung Pao, but this recipe already had plenty. I used 2 jalapenos in addition to a red bell pepper while cooking, and garnished it with plenty of red chili flakes. Next time I might even try some more heat. I will be making this again and often.
Mike Hultquist says
Thanks so much, Jeff!! Glad you enjoyed it!!
Curtis Petersen says
Yum!!! Ok this is great and is super easy. You do have to make sure you have all of the ingredients but pretty standard for chinese recipes. I used some Jalepenos but might also include more veggies next time. I think thinly sliced carrots would also be great! The flavor is just like my favorite takeout but I love the extra hot the jalepenos added.
I aslo used chicken breast and will probably go with thighs or a compination next time as well. Thanks Mike!!!!
Mike Hultquist says
Yes, perfect!! Glad you enjoyed it, Curtis! I do love how much more customizable this dish is when you make it at home. Thanks so much!!
Bonvivant says
This has all the right elements! A little crunch & a lot of spice on several different levels. I added some minced ginger. Other wise prepared as printed.
Thank you. Very enjoyable and delicious.
Mike H. says
Happy to hear it! Thank you for the review.
Lee Beske says
Cut honey and Hoines in half or skip both and add little white sugar
Marinade separately some shrimp in cornstarch mixer. Fry first, remove, add back at end. Chicken & Shrimp Kung Poa 👍
Mike Hultquist says
Boom! Very nice, Lee! I love it.
Pepper Cop says
Hello Mike- I'm a Big Fan,
Before making this recipe, my wife and I ordered Kung Pao from our favorite Chinese restaurant. This recipe was WAYYY better.
Marinade- Boneless, skinless chicken breast, dark soy sauce and cooking sherry. Marinated for about 2 1/2 hours.
Kung Pao sauce- ordered some Chinese black vinegar and used real Sichuan peppercorns. Followed your recipe.
Chicken- used sesame oil,5 dried de arbol peppers, half a jalapeño, an orange bell pepper for color and yellow onions instead of scallions (didn't have any) and followed your recipe.
Served with Lo Mein on the side. VERY good, rich flavor. A little too much heat for my wife, she couldn't finish her plate, and prep time was closer to 25-30 minutes rather than 10. But I loved it. Five stars.
The cooking challenge is a great idea- lots of fun. We 've been with you since your beginning, have all your books and look forward to your recipes. Thanks for all you do for us pepperheads!!.
Mike Hultquist says
Hey, thank you VERY MUCH for sharing this, and VERY HAPPY you enjoyed it. Sorry it got a little too hot for your wife! Haha, I know how that goes. The arbol chilies can really light it up a bit. I appreciate the kind words, and am very happy to be able to share my love of cooking.