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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 is easy and delicious. We deserve the spicy.
Made this tonight! So impressed with the taste and balance of spicy sour a d sweet. Will absolutely make again
Made this recipe many times and my kids love it.
This is our favorite recipe for Kung poa, easy simple and delicious.
Definite favorite for me. Can adjust the spicy or sweetness as you like.thanks for leaving it posted. I’ll freeze it for lunch at work with rice.
What kind of chili should add for spices? I would like to make the Kung Pao Chicken Very very spicy.
To be clear, people should look for Japanese dried red chilies. These are narrow little chilies. If you want the dish MUCH hotter, break them in half before cooking.
Sichuan peppercorns are a totally different thing, looking like a smaller, red version of a black peppercorn. They give a tingly sensation. There’s no way to remove them from the dish once added, anymore than you can take black pepper out.
This is a delicious recipe!!! Can it be made in the Instant Pot?
This is in my dinner rotation at least once every couple weeks. I always use the toasted sesame oil because I love the flavor. Thank you for this great recipe!
I made this for dinner using chicken thighs as that’s what I had. It turned out really well, I used up broccoli and asparagus that needed to be eaten, sneaking loads of vegetables into my husband! I will definitely be making this again, it’s so easy when you have all of the soy sauce, rice wine etc in the cupboard. I much prefer making these sauces from scratch.
In the recipe for the sauce, it says “1/4 cup tablespoon low sodium soy sauce”, does this mean 1/4 cup, or 1/4 tablespoon? It’s a big difference and I don’t want to ruin the sauce! Thanks for clarifying!
Thanks for catching that! It’s 1/4 cup- we’ve updated the recipe too. Enjoy!!