Introduction

Oh, Kung Pao Chicken! Just the name itself brings back memories of my favorite takeout nights and those irresistible, savory-sweet flavors. But let me tell you, making this classic dish at home is SO much easier than you think, and honestly, even more delicious! Forget complicated steps and specialty ingredients – this recipe is your ticket to a restaurant-quality meal right in your own kitchen, ready in a flash and guaranteed to make your taste buds sing. Get ready to impress yourself (and anyone lucky enough to be sharing your table!).

Why You’ll Love This Recipe

Fast: Whip up this flavorful dish in under 30 minutes, perfect for busy weeknights.
Easy: Simple steps mean even beginner cooks can master this crowd-pleaser.
Giftable: While not a baked good, the leftovers are perfect for packing into lunch containers for friends or family.
Crowd-pleasing: The perfect balance of sweet, savory, spicy, and nutty that everyone adores.

Ingredients

Here’s what you’ll need to create this flavor explosion:

1.5 pounds boneless, skinless chicken breasts: Cut into bite-sized pieces, about 1-inch cubes. Chicken thighs work great too if you prefer!
3 tablespoons soy sauce: The savory backbone of our sauce.
2-3 teaspoons cornstarch: This is our secret weapon for a glossy, thick sauce that clings beautifully.
3 tablespoons brown sugar: For that perfect touch of sweetness to balance the savory and spicy.
2 tablespoons rice vinegar: Adds a lovely tang and brightness to the sauce.
1 tablespoon sesame oil: A little goes a long way for that unmistakable nutty aroma.
⅓ cup water: To help create a luscious sauce.
1-2 tablespoons vegetable oil: For stir-frying. You can also use canola or peanut oil.
1 red bell pepper: Deseeded and cut into cubes. Adds a gorgeous color and a sweet crunch.
1 green bell pepper: Deseeded and cut into cubes. Another pop of color and freshness.
3-4 cloves garlic: Minced. Because what’s good stir-fry without plenty of garlic?
2 teaspoons ginger: Minced or grated. The zesty, warming partner to garlic.
½ cup dry roasted peanut halves: The star crunch! Make sure they’re unsalted if you’re watching your sodium.
5 dried red chili peppers: Deseeded. These bring a subtle warmth. Adjust to your spice preference!
¾ teaspoon red pepper flakes: For an extra kick of heat. Feel free to add more or less!
Sliced green onions: For a fresh, pretty garnish.

How to Make It

Alright, let’s get cooking! It’s as easy as 1-2-3 (well, 9 steps, but they’re super simple!):

Marinate the Chicken: In a medium bowl, toss your chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Make sure each piece is nicely coated. Let it sit while you prep the sauce. This little step makes the chicken super tender!
Whisk Up the Sauce: In a separate bowl, grab your remaining 2 tablespoons of soy sauce, brown sugar, rice vinegar, sesame oil, water, and the remaining 1-2 teaspoons of cornstarch. Whisk it all together until it’s smooth and there are no lumps. Set this glorious sauce aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or a large skillet over medium-high heat. Once it’s nice and hot, add your marinated chicken pieces in a single layer. Stir-fry until they’re golden brown and cooked through, about 5-7 minutes. I like to cook them in batches if my pan isn’t big enough to avoid crowding, which can steam the chicken instead of searing it. Once cooked, scoop the chicken out and set it aside.
Sauté the Veggies: Add the remaining vegetable oil to your wok if needed. Toss in your cubed red and green bell peppers, minced garlic, and grated ginger. Stir-fry for about 2-3 minutes. You want them to be tender-crisp – still with a little bite!
Add the Heat: Now for the flavor powerhouses! Add the dried red chili peppers and red pepper flakes to the wok with the veggies. Stir-fry for about 30 seconds until you can really smell them. This awakens their deliciousness!
Bring it all Together: Return the cooked chicken back into the wok with the veggies.
Sauce Time!: Pour that beautiful sauce mixture you made earlier over everything. Stir constantly. Watch as the magic happens – the sauce will start to thicken and coat all the chicken and veggies in a glossy, irresistible glaze. This only takes about 1-2 minutes.
The Grand Finale Crunch: Stir in the dry roasted peanut halves. Give it a final toss to distribute them evenly.
Garnish and Serve: Sprinkle generously with sliced green onions. Serve immediately and enjoy your amazing homemade Kung Pao Chicken!

Substitutions & Additions

Feeling creative? You can totally make this recipe your own!

Spice Level: If you’re a heat seeker, leave the dried chilies whole or add more red pepper flakes. For a milder version, omit the dried chilies and reduce the red pepper flakes.
Veggies: Broccoli florets, snap peas, or sliced carrots are fantastic additions. Just add them with the bell peppers and adjust cooking time as needed.
Nuts: Cashews are a delicious alternative to peanuts.
Protein: Shrimp or firm tofu (cubed and patted dry) can be used instead of chicken. Adjust cooking times accordingly.
Soy Sauce: For a gluten-free option, use tamari or a gluten-free soy sauce.

Tips for Success

A few little tricks to make your Kung Pao Chicken absolutely perfect:

Prep is Key: Have all your ingredients chopped, measured, and ready to go before you start cooking. Stir-frying happens fast!
Don’t Overcrowd the Pan: Cook your chicken in batches if your wok or skillet is too full. This ensures a good sear instead of steaming.
Medium-High Heat: This is crucial for that delicious stir-fry char and quick cooking.
Taste and Adjust: Before adding the chicken back, give the sauce a little taste. Need more sweetness? Add a pinch of sugar. More tang? A tiny splash more vinegar.
Prep Ahead: You can chop your veggies, mince your garlic and ginger, and mix your sauce up to a day in advance. Store them in separate airtight containers in the fridge.

How to Store It

Leftovers are a beautiful thing! Store any remaining Kung Pao Chicken in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave. I find it’s even tastier the next day as the flavors meld together!

FAQs

Can I make this recipe with chicken thighs?

Absolutely! Chicken thighs are often more flavorful and forgiving than breasts. Just cut them into bite-sized pieces and follow the same cooking instructions. They might take a minute or two longer to cook through.

How do I make Kung Pao Chicken spicier?

For extra heat, leave the dried red chili peppers whole in the wok during step 5, or add more red pepper flakes. You can also finely mince a fresh red chili and add it with the garlic and ginger.

What’s the best way to serve Kung Pao Chicken?

It’s fantastic served over fluffy white or brown rice. Steamed or stir-fried noodles are also a great option. A side of crisp steamed broccoli or bok choy complements it perfectly.

Can I skip the peanuts?

While peanuts are traditional and add a wonderful crunch, you can omit them if you have allergies or simply don’t like them. Toasted cashews or even toasted sunflower seeds can offer a similar textural element.

Kung Pao Chicken

This is your ticket to a restaurant-quality Kung Pao Chicken meal right in your own kitchen, ready in a flash and guaranteed to make your taste buds sing. It's fast, easy, and a crowd-pleaser with its perfect balance of sweet, savory, spicy, and nutty flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Servings 4

Equipment

Wok or large skillet
Medium bowl
Separate bowl
Airtight containers For storing leftovers

Ingredients

Chicken

1.5 pounds boneless, skinless chicken breasts Cut into bite-sized pieces, about 1-inch cubes. Chicken thighs work great too.

Sauce Ingredients

3 tablespoons soy sauce The savory backbone of our sauce.
2 teaspoons cornstarch This is our secret weapon for a glossy, thick sauce.
3 tablespoons brown sugar For that perfect touch of sweetness.
2 tablespoons rice vinegar Adds a lovely tang and brightness.
1 tablespoon sesame oil For that unmistakable nutty aroma.
0.33 cup water To help create a luscious sauce.
1 tablespoon cornstarch For thickening the sauce.

Stir-Fry Ingredients

1 tablespoon vegetable oil For stir-frying. Canola or peanut oil also work.
1 red bell pepper Deseeded and cut into cubes.
1 green bell pepper Deseeded and cut into cubes.
3 cloves garlic Minced.
2 teaspoons ginger Minced or grated.
0.5 cup dry roasted peanut halves Unsalted if possible.
5 dried red chili peppers Deseeded. Adjust to spice preference.
0.75 teaspoon red pepper flakes For an extra kick. Add more or less as desired.
Sliced green onions For garnish.

Instructions

Marinate the Chicken: In a medium bowl, toss your chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Make sure each piece is nicely coated. Let it sit while you prep the sauce. This little step makes the chicken super tender!
Whisk Up the Sauce: In a separate bowl, grab your remaining 2 tablespoons of soy sauce, brown sugar, rice vinegar, sesame oil, water, and the remaining 1-2 teaspoons of cornstarch. Whisk it all together until it's smooth and there are no lumps. Set this glorious sauce aside.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or a large skillet over medium-high heat. Once it's nice and hot, add your marinated chicken pieces in a single layer. Stir-fry until they're golden brown and cooked through, about 5-7 minutes. I like to cook them in batches if my pan isn't big enough to avoid crowding, which can steam the chicken instead of searing it. Once cooked, scoop the chicken out and set it aside.
Sauté the Veggies: Add the remaining vegetable oil to your wok if needed. Toss in your cubed red and green bell peppers, minced garlic, and grated ginger. Stir-fry for about 2-3 minutes. You want them to be tender-crisp – still with a little bite!
Add the Heat: Now for the flavor powerhouses! Add the dried red chili peppers and red pepper flakes to the wok with the veggies. Stir-fry for about 30 seconds until you can really smell them. This awakens their deliciousness!
Bring it all Together: Return the cooked chicken back into the wok with the veggies.
Sauce Time!: Pour that beautiful sauce mixture you made earlier over everything. Stir constantly. Watch as the magic happens – the sauce will start to thicken and coat all the chicken and veggies in a glossy, irresistible glaze. This only takes about 1-2 minutes.
The Grand Finale Crunch: Stir in the dry roasted peanut halves. Give it a final toss to distribute them evenly.
Garnish and Serve: Sprinkle generously with sliced green onions. Serve immediately and enjoy your amazing homemade Kung Pao Chicken!

Notes

Prep is key! Have all your ingredients chopped, measured, and ready before cooking. Don't overcrowd the pan when cooking the chicken to ensure a good sear. Medium-high heat is crucial for that delicious stir-fry char. Taste and adjust the sauce before adding the chicken back if needed. You can chop veggies and mix sauce up to a day in advance.