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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!
Kung Pao Chicken
Equipment
- wok , or
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I first shared this recipe in April 2013. Updated July 2018 and February 2022 and March 2026.
Recipe adapted from Williams Sonoma Cookbook.
This was a fantastic recipe!! My family was so happy. Thanks!
I always go to your website for dinner inspiration and every dish I’ve ever made has turned out so well! This one was so flavourful and delicious. My whole family loved it and we will be putting it in our rotation. Thank you for providing consistently great recipes!
This dish is fire followed it as shown and added broccoli definitely making again
My husband loved this recipe! He told me I need to save it so I can make it all the time. I am not sure if your website has the capability to save favorite recipes but I would definitely use that feature! Also, just wanted to say I love your meal plans! I actually enjoy planning dinners and cooking which I never have enjoyed so thank you for turning that around for me!
The correct spelling is “confident”.
This is great! I added about a teaspoon each of oyster sauce and shaoxing cooking wine to the sauce the second time I made this, you should give that a try!
I made this kung pao recipe and would tell everyone to leave out the red wine vinegar. I have never made kung pao chicken with red wine vinegar and was hesitant it ruined the whole dish. It waste of chicken and ingredients sadly.
Amazing! Followed the recipe to a T and it was soo good! Everyone loved it! Definitely one to add to our regular menu!
I’m sorry to say but I must… This was not good at all… my son who absolutely loves Kung Pao had about 3 bites then refused to eat any more… I’m not sure what happened I definitely followed recipe… seemed overly vinegary…
Agreed. I love Kung Pao, but not this one. Mine turned out just like yours.
fabulous
The best Kung poa chicken recipe. And easy. I have searched and made many other recipes, this is our family favorite. Made it many times and my kids love it
We add more pepper and reduce suger as we love spicy food and I also add fresh crushed garlic in merinade and sauce.