Kung Pao Chicken

A bowl of rice topped with stir-fried chicken, bell peppers, and green onions.

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This authentic Kung Pao Chicken delivers restaurant-quality flavors with tender chicken, crunchy peanuts, and a perfectly balanced spicy-sweet sauce that's ready in just 35 minutes.

Prep Time15

Cook Time20

Marinating Time15

Total Time50

Course: Main Dishes

Cuisine: Asian, Asian inspired

Servings:

Calories: 429kcal

Author: Kim Schob

Ingredients

1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
3 tablespoons soy sauce
2-3 teaspoons cornstarch depending on how thick you want the sauce
3 tablespoons brown sugar
2 tablespoon rice vinegar
1 tablespoon sesame oil
⅓ cup water
1-2 tablespoons vegetable oil for frying
1 red bell pepper deseeded and cut into cubes
1 green bell pepper deseeded and cut into cubes
3-4 cloves garlic minced
2 teaspoons ginger minced or grated
½ cup dry roasted peanut halves I used lightly salted
5 dried red chili peppers deseeded (you can leave some seeds for more spice, if desired)
¾ teaspoon red pepper flakes or to desired spice
Sliced green onions for garnish

Cups - Metric

Instructions

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.
1.5 pounds boneless skinless chicken breasts
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.
3 tablespoons soy sauce, 2-3 teaspoons cornstarch, 3 tablespoons brown sugar, 2 tablespoon rice vinegar, 1 tablespoon sesame oil
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.
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.
⅓ cup water
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.
1-2 tablespoons vegetable oil, 1 red bell pepper, 1 green bell pepper, 3-4 cloves garlic, 2 teaspoons ginger
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.
½ cup dry roasted peanut halves, 5 dried red chili peppers
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.
¾ teaspoon red pepper flakes, Sliced green onions

Notes

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.

Nutrition