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Kung pao chicken is the ultimate takeout-inspired dish, perfect for busy weeknights or when you’re craving bold, savory flavors. This recipe features tender, marinated chicken stir-fried with crunchy peanuts and vibrant veggies, all coated in a sweet and spicy sauce with a hint of Sichuan heat. It’s ready in less than 30 minutes and pairs perfectly with a bowl of fluffy rice for a satisfying meal. Skip the delivery and enjoy restaurant-quality kung pao chicken made fresh in your own kitchen!
Perfect for those busy weeknights when you don’t have much time but still crave flavor, this kung pao chicken makes a delicious dinner for all the family.
You might also enjoy kung pao beef, kung pao tofu, tangerine chicken, miso ramen with chicken and tofu, or perhaps some General Tso shrimp.
Why You’ll Love It
Quick to make: This dish takes just 30 minutes to prep and cook.
An easy recipe: It’s a straightforward dish even beginner home cooks should find straightforward to master.
Lots of bold flavors: Garlic, chilies, sesame, ginger, brown sugar – there are lots of amazing flavors in this Chinese stir fry favorite.
Simple to customize: You can swap out the chicken or veggies, adjust the spice level of the dish, or make any other changes to make it perfect for you.
Kung Pao Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: I like to use boneless skinless chicken breasts. You could use boneless skinless chicken thighs if you prefer.
Soy sauce: A key flavor in many Chinese dishes.
Mirin: A Japanese rice wine that adds briny, umami flavors to the dish.
Brown sugar: To add some sweetness to the recipe.
Garlic and ginger: Always tasty in stir fry dishes.
Sesame oil: To add a smooth, silky texture and nutty flavor.
Red bell peppers: For color, crunch and flavor.
Chili peppers: To add heat to authentic kung pao chicken.
Dry roasted peanuts: For crunch and contrasting flavor.
Green onions: For a colorful garnish.
How to Make Kung Pao Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Flavor and cook the chicken: Toss the chicken in soy sauce, mirin and cornstarch in a medium bowl and then cook until almost (but not quite) done in oil in a skillet or wok.
Add the veggies and aromatics: Add more oil and then add the bell pepper, chilies, garlic, and ginger, and stir fry.
Add the sauce and peanuts: Whisk the sauce ingredients together and add to the pan with the peanuts. Cook until the sauce thickens and then garnish with green onions and serve.
Substitutions and Variations
Another protein: Substitute chicken with tofu, shrimp or pork.
More vegetables: Add broccoli, mushrooms, sugar snaps, or zucchini.
Another nut: Swap the dry roasted peanuts for cashews or almonds.
Soy sauce: Use dark soy sauce or light soy sauce. Personally, I like to use a little of each for more depth of flavor.
Brown sugar: Sub some hoisin sauce if you like.
Black pepper: Sub Sichuan peppercorns if you have them, for authenticity.
Mirin: If you don’t have mirin, you can use rice wine vinegar or rice vinegar (add a little extra sugar if you’re using that). Chinese black vinegar would also work.
Adjust the heat: Reduce the amount of dried chilies for less heat or add sriracha, chili garlic sauce or red pepper flakes for more heat.
Serving Suggestions
Appetizers: Begin your Asian meal with cute heart-shaped pork potstickers or turkey potstickers.
Side dishes: Pair kung pao chicken with hibachi noodles, hibachi rice or sautéed bok choy.
Desserts: Finish up with dragon fruit ice cream or cherry cheesecake egg rolls.
How to Store Kung Pao Chicken
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Reheat in a skillet over medium heat with a splash of soy sauce or chicken broth to restore the sauce’s consistency.
Top Tips
Uniform chicken cubes: Be sure to cut the chicken into uniform bite-sized pieces to ensure even cooking.
Marinating time: If possible, allow the chicken, soy sauce, mirin, and cornstarch to marinate for 10 to 15 minutes in the chicken marinade ingredients before cooking. Marinated chicken has more flavor.
Thorough whisking: Whisk the sauce ingredients thoroughly to dissolve the cornstarch completely.
The taste test: Taste the sauce before adding it to the stir fry. If it’s too salty, add a splash more mirin.
Easy Kung Pao Chicken FAQs
You don’t want to fully cook the chicken during step 3, as it will finish cooking once you add the vegetables and sauce. If you accidentally fully cook the chicken, remove it from the pan and set aside while you stir fry the veggies. Add chicken back to the pan when you add the sauce and then cook everything together until combined.
Kung pao is a tasty Chinese dish that originated in Sichuan cuisine. Kung pao’s popularity has spread throughout China, spawning various regional variations, many of which aren’t as spicy as the classic version. Chicken kung pao is the most popular version in China although other proteins can also be used.
Takeout-Style Kung Pao Chicken Recipe
Kung Pao Chicken
Equipment
- Skillet Large or Wok
Ingredients
For the Chicken:
- 1 ½ Pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 Tablespoon soy sauce
- 1 Tablespoon mirin
- 1 Teaspoon cornstarch
For the Kung Pao Sauce:
- 3 Tablespoons soy sauce
- 2 Tablespoons water
- 1 Tablespoon mirin
- 1 Tablespoon rice vinegar
- 1 Tablespoon brown sugar
- 1 Teaspoon sesame oil
- ½ Teaspoon black pepper
- 2 Teaspoons cornstarch
For the Stir Fry:
- 2 Tablespoons olive oil, divided
- 1 red bell pepper, deseeded and chopped
- 6 to 8 dried red chilies
- 4 Cloves garlic, thinly sliced
- 1 Tablespoon fresh ginger, finely grated
- ½ Cup salted peanuts, dry roasted
For Garnish:
- 4 green onions, sliced
Instructions
- Add the chicken, soy sauce, mirin, and cornstarch to a large bowl. Toss to combine and set aside. Allow to marinate for 15 minutes if you have time.
- Whisk together the soy sauce, water, mirin, rice vinegar, brown sugar, sesame oil, black pepper, and cornstarch in a medium mixing bowl. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over a medium-high heat.
- Add the chicken and cook for 2 to 4 minutes, until almost cooked through but not quite yet.
- Add the remaining tablespoon of olive oil, and then the bell peppers, red chilies, garlic, and ginger to the pan. Stir fry for 3 or 4 minutes.
- Add the sauce and peanuts to the pan. Cook until the sauce thickens and turns glossy, 2 or 3 minutes.
- Garnish with green onions and serve over rice.
Notes
Marinating time: If possible, allow the chicken, soy sauce, mirin, and cornstarch to marinate for 10 to 15 minutes in the chicken marinade ingredients before cooking. Marinated chicken has more flavor.
Thorough whisking: Whisk the sauce ingredients thoroughly to dissolve the cornstarch completely.
The taste test: Taste the sauce before adding it to the stir fry. If it’s too salty, add a splash more mirin.
Nutrition
This rich-flavored kung pao chicken with a sweet, spicy and savory kung pao sauce, vegetables and lots of flavor is sure to make dinnertime delicious. This recipe for homemade kung pao chicken is just as good as anything you can get from the takeout.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Spot-on balance of sweet and spicy flavors made this better than takeout any day!