Kung Pao Chicken

This post contains affiliate links.

This best, easy Kung Pao Chicken recipe is better than takeout with stir-fried chicken, crunchy peanuts, and green onions tossed in a homemade kung pao sauce. It's on the table in about 30 minutes.

Easy Kung Pao Chicken in 30 minutes.

Kung Pao Chicken is hands-down my most-ordered dish at any Chinese restaurant, so naturally we make it at home all the tome. This recipe has perfect balance of sweet, spicy, and savory, the satisfying crunch of peanuts, and that glossy sauce that makes you want to lick the bowl. It comes together in about 30 minutes, which means I can skip the takeout wait and have it on the table faster than delivery.

And if you want an even more truly authentic Kung Pao Chicken recipe, check out Red House Spice or China Sichuan Chinese food recipes!

Try my other Chinese-inspired recipes, like Lettuce Wraps, General Tso's Chicken, Chow Mein, Sweet and Sour Chicken, and Black Pepper Chicken!

How to make Kung Pao Chicken:

Make Marinade and Sauce: In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside.  Add the chicken to the chicken marinade and set aside.

Sauté Peanuts: Add 1 tablespoon of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.

Cook Chicken: Add 1 Tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer. Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through). 

Finish Stir-Fry: Add ginger, bell peppers or other vegetables, green onion and peanuts to the pan. Stir-fry for 2 minutes. Pour in the sauce and stir for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken. Remove from heat and serve with hot cooked rice. If you love this recipe, try my Kung Pao Shrimp!

Save Print Pin Review Trust This Website on Google

4.92 from 170 votes

Kung Pao Chicken

Author: Lauren Allen

A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce.

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4

Email This Recipe!

Enter your email and we'll send it directly to you!

Please enable JavaScript in your browser to complete this form.

Email *

Phone

Go

By entering your phone number you consent to receive marketing text messages (e.g. meal plans) from TBFS at the number provided, including messages sent by autodialer. Consent is not a condition of purchase. Msg & data rates may apply. Msg frequency varies. Unsubscribe at any time by replying STOP or clicking the unsubscribe link. Reply HELP for help. Privacy Policy.

Equipment

• wok , or
• Skillet
• Mixing bowl

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 1 1/2 pounds boneless skinless chicken breasts, , cut into small pieces
• ▢ 3 Tablespoons olive oil
• ▢ 1 teaspoon crushed red pepper flakes, (or more to increase spiciness)
• ▢ 1/2 cup dry roasted peanuts
• ▢ 1 teaspoon freshly grated ginger
• ▢ 2 green onions, chopped
• ▢ 1 red bell pepper, , chopped
• ▢ 6 whole dried Szechuan Peppers*, , optional

Marinade:

• ▢ 1 Tablespoon rice vinegar
• ▢ 1/4 teaspoon granulated sugar
• ▢ 1 teaspoon low-sodium soy sauce
• ▢ 1 large egg white
• ▢ 1 teaspoon cornstarch

Kung Pao Sauce:

• ▢ 2 teaspoon cornstarch
• ▢ 1/2 cup low-sodium chicken broth
• ▢ 2 teaspoon chili paste with garlic, (or use sriracha hot sauce mixed a little minced garlic)
• ▢ 1/4 cup low-sodium soy sauce
• ▢ 2 Tablespoon rice vinegar
• ▢ 3 teaspoons granulated sugar
• ▢ 2 teaspoon red wine vinegar
• ▢ 2 teaspoon sesame oil
• ▢ 3-4 cups hot cooked rice, , for serving

Instructions 

• Make Marinade: Combine chicken marinade ingredients in a bowl then add chicken to the marinade and set aside.
  1 Tablespoon rice vinegar, ¼ teaspoon granulated sugar, 1 teaspoon low-sodium soy sauce, 1 large egg white, 1 teaspoon cornstarch, 1 ½ pounds boneless skinless chicken breasts
• Make Sauce: Stir together sauce ingredients then set aside.
  2 teaspoon cornstarch, ½ cup low-sodium chicken broth, 2 teaspoon chili paste with garlic, ¼ cup low-sodium soy sauce, 2 Tablespoon rice vinegar, 3 teaspoons granulated sugar, 2 teaspoon red wine vinegar, 2 teaspoon sesame oil
• Stir Fry: Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
  1 teaspoon crushed red pepper flakes, ½ cup dry roasted peanuts
• Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
• Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through). 
• Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried peppers, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
  1 teaspoon freshly grated ginger, 1 red bell pepper, 6 whole dried Szechuan Peppers*, 2 green onions
• Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken. 
• Serve: Remove from heat and serve with hot cooked rice.
  3-4 cups hot cooked rice

Notes

Veggies: Add your favorite veggies like mushrooms, broccoli, carrots, snow peas and zucchini.

Szechuan Peppers: Add them to cook with the sauce for an extra kick, just be sure to take them out before serving or else it will be very spicy. You can leave them out if you can't find them, or if you want it more mild.

Make Ahead Instructions: The kung pao sauce and marinade can be prepped ahead of time and kept in an airtight container in the fridge. You can leave the chicken in the marinade for up to 4 hours.

Freezing Instructions: While it's best served fresh, this easy kung pao chicken can be frozen after it's cooled. Place in a freezer safe bag or container and place in freezer for up to 2 months. Allow to thaw completely in refrigerator before heating to serve.

Nutrition

Calories: 440kcal, Carbohydrates: 11g, Protein: 43g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 536mg, Potassium: 889mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1193IU, Vitamin C: 41mg, Calcium: 30mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Text me new recipe ideas!

Simple, tasty ideas sent once a week. No spam.

Text Signup

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

*I first shared this recipe in April 2013. Updated July 2018 and February 2022 and March 2026.

Recipe adapted from Williams Sonoma Cookbook.