Easy Kung Pao Chicken Recipe

This classic Sichuan dish features the perfect combination of textures and flavors that make it a Chinese takeout favorite. The kung pao sauce creates the ideal coating for the chicken, while dried chilies and red pepper flakes add just the right amount of heat to complement the rich, nutty peanuts.

Looking for more delicious Asian-inspired dishes? This Easy Kung Pao Beef Recipe offers a hearty alternative, while our Slow Cooker Teriyaki Chicken provides another fantastic way to enjoy Asian flavors at home.

Reasons You’ll Love This Recipe

• Quick and Easy: Ready in about 35 minutes from start to finish, this easy kung pao chicken recipe is perfect for busy weeknights when you want authentic Chinese food without the wait.
• Restaurant-Quality Flavor: The homemade kung pao sauce delivers the same bold flavor you’d expect from your favorite Chinese restaurant, with the perfect balance of sweet brown sugar, tangy rice vinegar, and savory soy sauce.
• Customizable Heat Level: Whether you prefer mild or spicy, you can easily adjust the dried chilies and red pepper flakes to match your taste preferences.
• Better Than Takeout: Skip the delivery fees and long waits – this authentic kung pao chicken tastes even better than Chinese takeout and uses fresh, quality ingredients you can trust.

What is Kung Pao Chicken?

Kung Pao chicken, also known as gong bao, is a classic dish from Sichuan province in China. This traditional Chinese dish features cubes of chicken stir-fried with peanuts, dried red chiles, and a sweet and spicy sauce. 

Chinese chefs traditionally use Sichuan peppercorns to add a unique numbing sensation, though this recipe adapts the flavors for home cooks using ingredients easily found in most grocery stores.

Kung Pao Chicken Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Chicken breast – Boneless, skinless chicken breasts cut into bite-sized pieces work perfectly, though chicken thighs can be substituted for extra tenderness and flavor.
• Soy sauce – Regular soy sauce provides the umami base for both the chicken marinade and the kung pao sauce. You can substitute with light soy sauce or even coconut aminos for a gluten-free option.
• Cornstarch – Essential for creating the silky texture in the sauce. Use 2 teaspoons cornstarch for a thinner consistency or 3 teaspoons for a thicker coating.
• Brown sugar – Adds the perfect sweetness to balance the spicy and tangy elements in this savory sauce.
• Rice vinegar – Provides the signature tangy flavor that makes kung pao sauce so distinctive. Chinese black vinegar or rice wine vinegar can be substituted.
• Sesame oil – Just a teaspoon of sesame oil adds incredible depth and authentic Asian flavor to the dish.
• Bell peppers – Both red bell pepper and green bell peppers add crunch, color, and mild sweetness that complements the spicy elements.
• Garlic and ginger – Fresh aromatics that form the flavor base of this classic Chinese dish.
• Dry roasted peanuts – Unsalted peanuts or unsalted dry-roasted peanuts provide the signature crunch. Cashews work as a great alternative.
• Dried red chili peppers – These red chiles add authentic heat and visual appeal. Remove seeds for milder flavor or leave them in for extra spice.
• Red pepper flakes – Additional heat that can be adjusted to taste preference.

Substitutions and Additions

• Protein alternatives – Try chicken thighs, shrimp, or tofu for different protein options.
• Nut variations – Substitute cashews for peanuts, or omit nuts entirely for nut-free versions.
• Vegetable additions – Include zucchini, mushrooms, broccoli, or water chestnuts for extra texture and nutrition.
• Sauce modifications – Add hoisin sauce for extra depth, or use white vinegar if rice vinegar isn’t available.

How to Make Kung Pao Chicken (step-by-step directions)

STEP 1. Start by cutting the chicken breast into uniform bite-sized pieces and placing them in a large bowl. This ensures even cooking and the perfect texture in every bite. (Photo 1)

STEP 2. Create the marinade by whisking soy sauce and cornstarch together in a small bowl until completely smooth. Add brown sugar, rice vinegar, and sesame oil, whisking until the mixture is well combined. Reserve most of this sauce for later, using only 2 tablespoons to marinate the chicken pieces. (Photos 2 & 3)

STEP 3. Toss the chicken with the marinade and let it rest for 15 minutes at room temperature. This step ensures the chicken absorbs the flavors and develops a tender texture. (Photo 4)

STEP 4. While the chicken marinates, prepare the remaining sauce by adding water to the reserved mixture in a medium bowl. Stir until well combined and set aside. (Photo 5)

STEP 5. Heat vegetable oil in a large skillet or large nonstick skillet over medium-high heat. When the hot pan shimmers, add the bell peppers and stir-fry for 3-5 minutes until they reach your desired tenderness. Add minced garlic and ginger, cooking for 1-2 minutes until fragrant. Transfer to a clean bowl. (Photos 6 & 7)

STEP 6. In the same skillet, add more oil if needed and cook the marinated chicken over medium-high heat. Stir frequently to ensure even cooking, about 4-5 minutes until no longer pink. Add the peanuts and dried chilies, cooking for another minute while stirring constantly to prevent burning. (Photos 8 & 9)

STEP 7. Return the sautéed vegetables to the skillet, pour the prepared sauce over everything, and season with red pepper flakes to taste. Reduce heat to medium heat and simmer gently until the sauce thickens, about 3-4 minutes. (Photos 10 & 11)

Recipe Tips

• Prep everything first – Have all ingredients cut and sauces mixed before you start cooking, as stir fries move quickly once you begin.
• Don’t overcrowd the pan – Cook chicken in a single layer for best browning and texture.
• Control the heat – Adjust dried chilies and red pepper flakes based on your spice tolerance.
• Sauce consistency – If the sauce becomes too thick, add water one tablespoon at a time until you reach the desired consistency.

Storing Tips

• Storage: Allow the kung pao chicken to cool completely before transferring to an airtight container. This prevents condensation that could make the dish soggy.
• Refrigerator: Store leftover kung pao chicken in the refrigerator for up to 3 days. The flavors actually develop and intensify overnight, making leftovers incredibly delicious.
• Freezing: While possible, freezing isn’t recommended as the vegetables may become mushy and the peanuts can lose their crunch.
• Reheating: Warm leftovers in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also microwave in 30-second intervals, stirring between each heating.

Serving Suggestions

Serve this authentic Kung Pao chicken over steaming white rice to soak up every drop of that incredible sauce. For a heartier meal, try it with our Cilantro-Lime Rice or pair it with Easy Homemade Fried Rice.

This dish also works beautifully as part of a larger Chinese feast alongside Air Fryer Chicken and Waffles for a fusion twist, or serve with Homemade Soft Pretzels as an unexpected appetizer combination. 

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