Kung Pao Chicken (Family Favorite!)

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This Kung Pao Chicken recipe is the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice. 

 

Table of Contents

What is Kung Pao Chicken?

Kung Pao Chicken is a sweet and spicy Chinese dish made up of stir fried chicken, peanuts, dried chili peppers and vegetables. Man oh man is it good! This version isn’t as greasy as the take-out version with definitely more flavor.

Making Traditional Kung Pao Chicken

This recipe is inspired by the classic dish but uses easy-to-find ingredients that are available at most grocery stores. Traditional Kung Pao Chicken often includes specialty ingredients like whole dried chiles and Sichuan peppercorns, which can be difficult to find and may not get used often.

This version keeps the sweet, savory, and slightly spicy flavors you expect while using simple pantry staples. It’s an easy way to enjoy homemade Kung Pao Chicken without having to buy ingredients you’ll only use once.

Here are the three main ingredients that would be needed to make this traditional:

• Dark Soy Sauce-from all the research and testing I’ve done on this recipe, dark soy sauce is an ingredient mainly used for coloring. The local grocery stores I regularly shop at don’t carry this, but all the Asian Markets do. Feel free to substitute half the regular soy sauce for dark soy sauce in this recipe.
• Sichuan Peppercorns– these peppercorns don’t add spice, but add a slight lemony flavor while creating a tingly numbness sensation in the mouth. Again, slightly hard to find, but it does add a great flavor. If you’d like to add Sichuan Peppercorns to this recipe, simply grind peppercorns into a powder and sprinkle in 1 teaspoon.
• Dried Chilis– here comes the heat! These chilis can get spicy real quick. I have found some ‘mild’ dried chilis as well as medium and hot chilis at the Asian market, but really, these are all relative to how much spice you can handle. I’d recommend starting with a small number of these and working your way up, especially if this is new to you.

Do I Have to Make Kung Pao Chicken Spicy?

Nope! You can add or take away spice as you like.

Traditional Kung Pao Chicken gets its spicy kick from whole dried chiles, but they aren’t always easy to find at every grocery store. Instead, this recipe uses cayenne pepper, which is a simple substitute that lets you control exactly how spicy the dish becomes.

If you prefer a mild version, start with a small pinch of cayenne or leave it out altogether. For more heat, add a little at a time, tasting as you go until the sauce reaches your preferred spice level.

Ingredient Notes

Here are the basic ingredients needed for this Kung Pao Chicken:

• Chicken – Boneless, skinless chicken cooks quickly and stays tender in the stir fry.
• Onion – Onion adds a savory base and becomes sweet as it cooks.
• Red bell pepper – Red bell pepper adds color, a light crunch, and a touch of natural sweetness.
• Dried chili peppers – Whole dried chili peppers bring the signature heat. If you can’t find them, a pinch of cayenne pepper works well too.
• Scallions – Scallions add fresh onion flavor and a bright finish to every bite.
• Sauce ingredients – Soy sauce, hoisin sauce, Worcestershire sauce, sesame oil, and the remaining sauce ingredients combine to create a rich, savory sauce with a hint of sweetness.

How to Make Kung Pao Chicken

Similar to a stir fry recipe, this easy Kung Pao Chicken comes together in about 30 minutes in just one skillet. Follow these simple steps for tender chicken, crisp vegetables, and a flavorful sauce that coats every bite.

Step 1: Prep the ingredients

Dice the onion and bell pepper into bite-sized pieces, then thinly slice the scallions. Cut the chicken into evenly sized pieces so they cook at the same rate, then season with the salt and pepper.

Step 2: Cook the vegetables

Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, then cook for 3 to 4 minutes, stirring occasionally, until they begin to soften but still have a little crunch.

Step 3: Brown the chicken

Add the seasoned chicken to the skillet with the vegetables. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and reaches an internal temperature of 165°F.

Step 4. Mix the sauce

While the chicken cooks, whisk together the water, hoisin sauce, soy sauce, granulated sugar, cornstarch, Worcestershire sauce, sesame oil, minced garlic, and grated ginger in a small bowl until the cornstarch is fully dissolved.

Step 5: Simmer everything together

Pour the sauce into the skillet and add the dried chiles. Stir well to coat the chicken and vegetables. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and evenly coats everything.

Step 6: Finish and serve

Remove the skillet from the heat and stir in most of the sliced scallions. Sprinkle the remaining scallions and the chopped peanuts over the top just before serving for fresh flavor and a little crunch.

Tools You’ll Need

You don’t need any special equipment to make this Kung Pao Chicken recipe, just a few everyday kitchen tools that make prep easier and help everything cook evenly.

• Large Skillet – A large skillet gives the chicken and vegetables plenty of room to cook evenly instead of steaming. It’s also the best way to get that quick stir-fry texture.
• Chef’s Knife – A sharp chef’s knife and a sturdy chopping board make it easy to cut the chicken and vegetables into even pieces, so everything cooks at the same rate.
• Prep Bowls – Since this recipe comes together quickly, I like to measure and organize the sauce ingredients and chopped vegetables in prep bowls before I start cooking.
• Measuring Cups and Spoons – Measuring cups and spoons help you get the sauce just right, so the sweet, savory, and spicy flavors stay balanced.

Tips for the Best Kung Pao Chicken

These simple tips will help you make Kung Pao Chicken with tender chicken, crisp vegetables, and a flavorful sauce every time.

• Prep everything before you start. Kung Pao Chicken cooks very quickly, so have the chicken, vegetables, and sauce ready before you turn on the heat.
• Use boneless, skinless chicken breasts or thighs. Both work well, but cut them into bite-sized pieces so they cook quickly and evenly.
• Cut the chicken into even-sized pieces. This helps every piece cook at the same rate, so you end up with juicy, evenly cooked chicken.
• Use a large skillet and don’t overcrowd it. Giving the chicken enough space helps it brown instead of steam, which adds better flavor and texture.
• Don’t overcook the vegetables. Cook them just until they are crisp-tender so they keep their color, texture, and fresh flavor.
• Stir the sauce before adding it to the skillet. The cornstarch settles as it sits, so a quick stir helps the sauce thicken evenly and coat the chicken.
• Add the peanuts at the end. Stir them in during the last minute of cooking to keep them crunchy.

What to Serve with Kung Pao Chicken

Kung Pao Chicken pairs well with a variety of sides, whether you’re keeping dinner simple or making it feel like your favorite takeout meal. Here are a few delicious options:

• Pork Potstickers – Crispy on the outside and juicy inside, these are a classic appetizer or side.
• Cilantro Lime Rice – The fresh citrus flavor adds a bright contrast to the savory, spicy chicken.
• Fried Rice – A takeout favorite that’s perfect for soaking up the extra sauce.
• Chow Mein – Tender noodles tossed with vegetables make a hearty side dish.
• Egg Muffin Cups – A fun and unexpected option if you’re serving leftovers for breakfast or brunch.
• Cucumber Salad – Cool, crisp, and refreshing, it’s a great way to balance the bold flavors of Kung Pao Chicken.

Storing and Reheating Kung Pao Chicken

Kung Pao Chicken is one of those meals that actually holds up really well for leftovers, as long as you store and reheat it the right way. The sauce stays flavorful, and the chicken still tastes great the next day.

To Store: Let the chicken cool down completely before putting it away so you don’t trap steam in the container (this helps keep it from getting watery). Transfer it to an airtight container and store it in the refrigerator for up to 4 days. If possible, store it in a shallow container, so it chills faster and stays fresher.

To Freeze: Let it cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat on the stove for the best texture. The vegetables may soften a bit after freezing, but the flavor will still be great.

To Reheat on the Stove (Best Method): Add the leftovers to a skillet over medium heat with a small splash of water if the sauce has thickened too much. Stir gently until everything is heated through and the sauce loosens back up and coats the chicken again.

To Reheat in the Microwave: Place a portion in a microwave-safe bowl and heat in short bursts of about 30–45 seconds, stirring in between. This helps it heat evenly and keeps the chicken from drying out.

FAQs

Variations

Kung Pao Chicken is easy to tweak based on what you have on hand or how you like to eat it. Here are a few simple ways to change it up without losing the flavor:

• Make it with shrimp or beef. Swap the chicken for shrimp or thinly sliced beef for a different protein option. Just adjust cooking time so it doesn’t overcook.
• Add more vegetables. Bell peppers, zucchini, snap peas, or broccoli all work well and add extra color and crunch.
• Make it extra spicy. Add more dried chilies or a drizzle of chili oil for a stronger heat level.
• Make it mild. Reduce or skip the dried chilies and keep the flavor more on the savory-sweet side.
• Gluten-free option. Use tamari or a gluten-free soy sauce to keep the dish gluten-free without changing the flavor too much.
• Nut-free version. Leave out the peanuts or swap in sunflower seeds for a similar crunch without the nuts.

More Asian Recipes to Try

• Crispy Sesame Beef
• Beef and Broccoli
• Homemade Teriyaki Chicken
• Korean Beef
• Crispy Chicken Asian Salad

So there you have it! A fabulous and simple Kung Pao Chicken recipe that you can adjust and change as much as you’d like to make it as spicy or authentic as you’d like. Have a great day, friends!

Kung Pao Chicken

Katie Cooksey

This Kung Pao Chicken recipe is the perfect balance of sweet, savory and spicy, all stir-fried together in about 30 minutes.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 4 servings

Calories 318 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1/2 large yellow onion diced (about 1 1/4 cups)
• 1 whole red bell pepper diced
• 1 pound chicken tenders or boneless, skinless breasts
• salt & pepper to taste
• red dried chiles* to taste
• 3 scallions sliced thin
• 1/4 cup salted and roasted peanuts

Kung Pao Chicken Sauce

• 1/2 cup cold water
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 1/2 tablespoons granulated sugar
• 1/2 tablespoon corn starch
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon sesame oil
• 1 clove garlic minced
• 1/2 teaspoon ground ginger

Instructions

 

• In a large skillet, heat olive oil over medium heat. Saute onion and red pepper.
• While veggies are cooking, cut chicken into bite-sized pieces and sprinkle with salt and pepper. Add in the hot pan to cook thoroughly to brown.
• In a small bowl, whisk all sauce ingredients together. Pour into hot pan with dried chiles. Simmer to thicken sauce. Before serving, toss together with scallions and peanuts.
• Serve over white rice.

Video

Notes

*red dried chiles can add a lot of heat but can be hard to find. If you are wanting a spicier dish and don’t want to add the chiles, sprinkle in cayenne pepper to taste. Start with 1/8 teaspoon, taste and adjust.

Nutrition

Calories: 318kcalCarbohydrates: 14gProtein: 28gFat: 16gSaturated Fat: 3gCholesterol: 73mgSodium: 828mgPotassium: 588mgFiber: 2gSugar: 8gVitamin A: 124IUVitamin C: 5mgCalcium: 28mgIron: 1mg

Keyword 30 minute chicken meal, asian dinner

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