Kung Pao Chicken is the ultimate stir-fry experience. It is loaded with delicious flavor from tender marinated chicken, bell peppers, green onions, and peanuts in a sweet and salty, slightly spicy sauce that will leave you licking your plate. This recipe rivals even your favorite Chinese restaurant.
Learn how to make an authentic and delicious Kung Pao Chicken dish at home with this step-by-step recipe. It includes the perfect balance of spicy, sweet, and savory flavors. Veggies taste so much better when they are cooked crisp-tender. You can make stir fry at home for a fraction of the cost of takeout from Chinese Restaurants, and you are in control of the ingredients.
What’s In This Post
What is Kung Pao Chicken?
It consists of tender pieces of chicken, sweet red and green bell peppers, green onion, peanuts, and red chilies in a tasty, salty sauce. Serve over white rice, brown rice, or Chinese noodles.
What You’ll Need
- Shaoxing Wine: or dry sherry
- Soy sauce: preferably low-sodium
- Cornstarch
- Chicken: boneless, skinless chicken breasts
- Balsamic vinegar: or, if you can get it, Chinese black vinegar
- Hoisin sauce
- Granulated sugar: just a pinch
- Vegetable oil: or canola oil
- Vegetables: red and green bell peppers, garlic, ginger, and green onions
- Dried Red Chiles: they are the spicy ones you see in spicy Asian takeout. They are usually in the produce section with the other dried peppers.
- Peanuts: use dry roasted unsalted or salted
How to make Kung Pao Chicken
This is the nutshell version. The full recipe with ingredient quantities and instructions is in the recipe card below.
Mix the marinade ingredients together. Add the chicken and marinate for about 30 minutes. Whisk the sauce ingredients together and set them aside.
Cook the chicken in a large skillet with a little oil over medium heat until golden brown on both sides. Plate it and cover it to keep it warm. Add a little more oil to the skillet. Add the bell peppers and cook over medium-high for 1 minute. Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts, cooking for 1 minute and stirring constantly.
Whisk the sauce ingredients and add them to the skillet with the veggies. Cook until thickened, stirring frequently. Add the cooked chicken to the skillet and toss to coat and warm.
Recipe Tips
- Use oil with a high smoking point, such as canola, peanut, or vegetable oil. Heat the skillet or wok fairly hot.
- Don’t crowd the wok or skillet. Cook in batches and plate the chicken and vegetables. If needed, cook in batches.
- Garlic should not be cooked at high heat as it will burn. Add it to the skillet with a larger group of vegetables that are done or almost done. Turn the heat down for a minute and cook, stirring constantly.
- Substitute 1/2 teaspoon of red pepper flakes for the dried red chiles if your store does not carry them.
Storage and Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated over low heat on the stovetop or in the microwave at reduced power.
More Stir Fry Recipes
Kung Pao Chicken Recipe
Ingredients
Chicken Marinade
- 1 ½ tablespoons Shaoxing wine or dry sherry
- 1 tablespoon low-sodium soy sauce
- 2 teaspoon cornstarch
- 1 ½ lbs boneless skinless chicken breast cut into bite-sized pieces
Kung Pao Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon balsamic vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons granulated sugar
- 3 tablespoons water
- 1 tablespoon cornstarch
Kung Pao Stir Fry
- 3 tablespoons vegetable oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 2-4 dried red chilies seeded and chopped
- 4 green onions cut into 3/4-inch pieces
- ½ cup unsalted roasted peanuts
Instructions
- In a medium bowl, whisk together the Shaoxing Wine, soy sauce, and cornstarch. Add the chicken pieces and marinate at room temperature for about 30 minutes.
- In another medium bowl, whisk together the soy sauce, Shaoxing wine, balsamic vinegar, hoisin sauce, granulated sugar, water, and cornstarch. Set it aside for a few minutes.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer without crowding. Cook the chicken until golden brown, then flip and cook the other side until golden brown and cooked through. Cook in batches. Plate the chicken and cover it loosely with foil to keep it warm.
- Add 1 tablespoons vegetable oil to the skillet or wok over medium-high heat. Add the bell peppers and cook for 1 minute. Reduce the heat to low and add the garlic, ginger, dried chilies, green onions, and peanuts, cooking for 1 minute and stirring constantly.
- Whisk the sauce ingredients 1 more time and add them to the skillet with the veggies. Cook until thickened, stirring frequently. Add the cooked chicken to the skillet, toss to coat, and warm for a couple of minutes, for best results, serve promptly.
Video
Notes
- Use oil with a high smoking point, such as canola, peanut, or vegetable oil. Heat the skillet or wok fairly hot.
- Don’t crowd the wok or skillet. Cook in batches and plate the chicken and vegetables. If needed, cook in batches.
- Garlic should not be cooked at high heat as it will burn. Add it to the skillet with a larger group of vegetables that are done or almost done. Turn the heat down for a minute and cook, stirring constantly.
- Substitute 1/2 teaspoon of red pepper flakes for the dried red chiles if your store does not carry them.
Nutrition
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Janey Peterson
I really love kung pao chicken – but always have it as takeout. Thank you for this easy to follow recipe! It was delicious
Chenee
I love Kung Pao chicken and this was way better than takeout! Thanks for sharing!
Beth Pierce
My pleasure, Chenee!
Tammy Dean
This was so delicious and perfect for busy weeknights. I made it ahead so I could have it for a couple of nights. Love it!
Beth Pierce
So glad that you like it, Tammy!
Erik
Love that it’s all made in one skillet. So much better than ordering from takeout!
Ashley
LOVE this better than takeout Kung Pao chicken recipe! It’s going to be on constant rotation in our house for sure!
Beth Pierce
So glad that you like it Ashley!
Justine
Kung Pao Chicken is one of my favorite take out meals! I had no idea how easy it was to make at home, but wow – it was even better than the stuff from my local Chinese restaurant! Loved it!
Beth Pierce
Thank you, Justine! I am so happy that you liked it!
Sierra
Thanks for sharing this delicious tasty recipe here, it’s my mum’s favorite and she absolutely loved it! I sent the recipe home with her.
Melissa C
I pinned this recipe as I want to make meals like this at home as I am finding a hard time finding a quality Chinese restaurant. This dish looks incredible and I am making it this week!
Beth Pierce
Thanks, Melissa! Let me know what you think!
Candie
I am saving the recipe to try the sauces for it. I’ve done a lot of Kung Pao recipes, and always am curious about how others make the sauce.
Beth Pierce
Thanks, Candie! I hope you enjoy it as much as we do.
Lavanda Michelle
Hey Beth! Just wanted to drop by and say a big thank you for sharing your Kung Pao Chicken recipe! It’s been a game-changer for our family dinners. The flavors are so spot-on, and it’s become a favorite around here. Plus, your tips are super helpful, especially about not crowding the pan.
Beth Pierce
Thank you, Lavanda Michelle. I am so happy that you like it.
Suzzanna
Enjoy the perfect balance of spicy, sweet, and savory flavors, with crisp-tender veggies that elevate the dish. Homemade stir fry not only tastes better but also costs less than takeout from Chinese restaurants, giving you full control over the ingredients. Thanks for the great recipe, Beth!
Beth Pierce
You are most welcome, Suzanna!
Rhian S
Kung pao chicken is one of my favorites. My husband isn’t a big peanut fan so when I make it at home I tend to do a tweaked version of this to take out the nuts. I am going to try your recipe without the peanuts.
Beth Pierce
Thanks, Rhian! Enjoy!
Melody
I love this dish. It’s a great mix of chicken and veg so perfect for dinner served alongside rice or noodles. So full of flavor and a family favorite!
Tammy G
Better than takeout! I love homemade Chinese. This one skillet dish is a perfect weeknight meal 😀
Beth Pierce
I agree, Tammy!
Lacy
Delicious! We love a stir fry at home and this Kung Pao chicken was so tasty with a touch of spice the crunchy vegetables the peanuts. We served ours with white rice and it was so tasty.
Beth Pierce
Thank you, Lacy! I am so glad that you liked it.
Kat
Your one skillet Kung Pao Chicken recipe is a game changer! Quick, easy, and bursting with flavor. Can’t wait to make it again! Thanks for sharing this delicious recipe!
Beth Pierce
The pleasure is all mine, Kat!