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.
Jim says
I ended up using a jalapeno based cashew mix as opposed to your suggested combination of "heat"...I admit that for me too much fire takes away from my enjoyment of the freshness and taste of the underlying main ingredients.
Mike Hultquist says
Glad you enjoyed it overall, Jim! Thanks so much for sharing!
Joseph Foos says
on Day 2 of this year's epic cold snap, I needed some heat - so Kung Pao Chicken on Fried Rice! Delicious, Mike! Thank you for the recipe, it was GREAT! (AWSOME, actually, but that word is over used too much.
texture, aroma, flavors - all just right and what i needed to forget about cold, ice, snow.
Yummy!
Joe
Mike Hultquist says
Wonderful!! Thanks so much, Joseph! VERY happy you're enjoying it! Perfect over fried rice. I know, it's snowing like crazy here in NC, quite rare!! Perfect time to hole up and enjoy some Kung Pao Chicken!
Suzanne says
Made this last night for my husband and brother, and it was a hit! We loved the spice level, though it did overpower the flavors a bit. Next time I’ll add a little more honey to balance it out — because I’m definitely making this again. I also added red bell pepper and doubled the sauce (highly recommend), since extra is perfect for drizzling over the rice! (P.S. My brother rated it a 7.2 out of 10 as he went back for thirds, finishing it off.)
Mike Hultquist says
Hey, Great to hear, Suzanne! Glad you enjoyed it! Haha, your brother has very good taste, LOL.
Laurie B. says
Wow! This is just so amazingly good! I ended up making this twice because I forgot to take a pic the first time. I didn't have any hoisin so used stir-fry sauce and added a green pepper the first time and a red pepper the second. The sauce is perfect! I had mine over rice, and hubs was over quinoa (he's not a rice person).
Mike Hultquist says
Hey, great to hear, Laurie, and glad you both enjoyed it! Haha, twice! Nice, simple workarounds and additions. I must try it with quinoa! THANK you for sharing!
Kathleen Sweeney says
Finally, at the end of the month, I had a chance to make this recipe. I loved, loved it! However, didn't have rice wine, so had to substitute with white wine. Don't know if that would make a difference, also mine was fairly spicy and perfect. Served with rice. Thanks for the wonderful recipes.
Mike Hultquist says
Outstanding, Kathleen! Glad you enjoyed. Yes, great and easy substitution, showing how flexible the recipe can be. Yay!! I appreciate it very much!
Malcolm Laird says
Yes, very easy…but full of taste! We thought we would have leftovers but alas, finished it all. We live in Puerto Vallarta so we don’t have access to scallions. Many of the ingredients we bring from Canada. We sliced the chicken as we prefer it with sauce more prevalent. Your website is fantastic! Thanks for sharing all of your wonderful ideas. Can use even more Szechuan pepper.
Mike Hultquist says
This is fantastic to hear, Malcolm!! Very nice!! So glad you enjoyed it. Puerto Vallarta! What a place to live. I appreciate the kind words and you sharing this. Cheers!
Jean Wolf says
I love your Kung Pao chicken recipe. I double the kung Pao Chicken sauce because i add mushrooms, red bell pepper, green bell pepper, snow peas, water chestnuts, celery, and broccoli. When we go to a Chinese restaurant, my husband will not order this because ours is so much better!
Mike Hultquist says
Yes!! Perfect additions, Jean! Very glad you both enjoy it that much!!
Dan says
I made this recipe tonight. I diddly have access to scallions at our grocery store, nor did they have green onions, so I just used regular white onions. It turned out pretty good. V it took me longer than 10 minutes, and it wasn't as sweet as i thought it would be, but it was really good. I think I could have put a bit of sweet soy sauce in to make it a bit sweeter.
Mike Hultquist says
Glad you enjoyed it overall, Dan. Super adaptable! I appreciate your comments!
Felicia says
Your website is becoming my go to for recipes especially when I’m feeling spicy. This Kung Pao chicken was sooo good with just the right amount of heat. I used the substitute of dried chile de arbol since that’s what I had and we’re snowed in here in Texas (much like a lot of the country 🥶). Made for great leftovers as well, had it for lunch 😁..thanks so much for the recipes!
Mike Hultquist says
This is so great to hear, Felicia! I really appreciate it. glad you enjoyed it, and I hope you keep finding recipes you enjoy.
Lorraine says
Made this as written except used dried chilies and was delighted with the results! Dialed the heat back a bit, but the flavour was still fantastic! Added a side of sauteed garlic broccoli for more fiber and vitamins. Definitely a keeper!
Mike Hultquist says
Excellent, Lorraine!! I love the added broccoli! Very happy you enjoyed it. Cheers!!
Jenny Cheuvront says
This tasted so great! It is fairly spicy. I forgot to toast the peppercorns before I ground them and didn’t have anymore, darn it! It still was so good. Thank you so much.
Mike Hultquist says
Yes!! Glad you liked it, Jenny! I appreciate your comments!!
jules lawrence says
this one's an absolute beast. Me and my wife loved it- the kids were horrified. Then again, I think the chillies I used were a bit overpowered. Might have ot try the some recipe with some big shrimp at some stage- Kung Pao prawns have been one of my favourites in Chinese restaurants for many years.. keep those great recipes coming, we love 'em over here in London
Mike Hultquist says
Yes! Thanks so much, Jules! Glad you enjoyed it. Next time you can dial back on the chilies a bit, but an easy adjustment! I've made this a several times with huge shrimp and we love it! -- Kung Pao Shrimp Recipe: https://www.chilipeppermadness.com/recipes/kung-pao-shrimp/
Barbara Harris says
In the recipe you call for 2 tsp hoisin sauce, but in the video you say 2 TBS of hoisin sauce. Which amount is correct? Thank you
Mike Hultquist says
Barbara use 2 teaspoons hoisin sauce, though you can use more if desired. Enjoy.