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by Mike Hultquist · · 38 Comments · Jump to Recipe
Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a delicious spicy sauce, quick and easy to make!
Easy Kung Pao Chicken Recipe
We're whipping up an easy stir fried chicken recipe in the Chili Pepper Madness kitchen today, my friends. Would you care for some? You're definitely going to want to sample this one.
This particular dish is a classic Chinese chicken stir fry that Americans have most likely heard of and enjoyed from local Chinese restaurants or a fast food chain like Panda Express.
It's called Kung Pao Chicken, and it's one of the grand daddy's of stir fried chicken in the U.S.
What is Kung Pao Chicken?
Kung Pao Chicken is a Chinese stir fry dish made with chunks of chicken that have been marinated in soy sauce then quickly stir fried with peanuts, chili peppers and other possible vegetables.
It's origins hail from the Sichuan province of China, though you'll find it all over the country. Chinese cuisine has given the world so many wonderful recipes, and I'm incredibly thankful.
Because of its wonderful flavor, the dish has spread throughout the world and has become highly popular in Western cooking. You'll find recipe variations from region to region and from cook to cook.
Kung pao chicken is easily adaptable to locally available ingredients and customizable to each individual palate.
You can easily find most ingredients in your local grocery store, or find suitable substitutions.
It is very easy to make, and huge on flavor, two features I truly love about this recipe. And, you can add in as many peppers and spices as you'd like. So tonight, you can skip the Chinese takeout. Make your own Chinese food at home.
This is how I like to make my kung pao chicken recipe.
Let's talk about how to make kung pao chicken, shall we?
Kung Pao Chicken Ingredients
- CHICKEN MARINADE
- Soy sauce
- Rice wine (or use Shaoxingwine or dry sherry). You can sub in rice vinegar or rice wine vinegar.
- Cornstarch
- Boneless chicken, cut into bite-size pieces - use chicken breast, chicken thighs, or a combination.
- KUNG PAO SAUCE INGREDIENTS
- Light soy sauce
- Dark soy sauce
- Chinese black vinegar (or use balsamic vinegar)
- Hoisin sauce
- Sesame oil
- Honey
- Ground Sichuan peppercorns (Sichuan pepper - use black pepper as a substitute)
- Chili flakes
- KUNG PAO CHICKEN
- Vegetable oil (or use sesame oil)
- Dried Chinese peppers, whole (or use chili de arbol or other dried red chilies - see recipe notes)
- Fresh chili peppers - I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper.
- Scallions (green onions in thin slices)
- Garlic
- Roasted peanuts
- FOR GARNISH
- Extra roasted peanuts, chopped scallions, spicy chili flakes
How to Make Kung Pao Chicken - the Recipe Method
MARINATE THE CHICKEN
In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken pieces and toss to coat. Set aside for now.
You can make your chicken marinade ahead of time and leave it in the refrigerator, covered, until you are ready to cook.
This is great to get going in the morning so you can marinate until the evening. You'll get good flavor with 30 minutes or less.
MAKE THE KUNG PAO SAUCE
In a medium bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside for now.
You can also make the kung pao sauce ahead of time and refrigerate, covered, until you're ready to cook. Great time saver.
FOR THE KUNG PAO CHICKEN
Heat the vegetable oil to medium-high heat to high heat in a large skillet or wok.
Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute, to soften them up.
Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through.
Be sure to stir vigorously, as you do not want to burn the chicken. Letting it sit without stirring can burn it.
Add the scallions and garlic. Stir fry for 1 minute.
Add the sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
Garnish and serve. Best served with cooked rice or noodles.
Boom! Done! Your kung pao chicken is ready to serve. Looks wonderful, doesn't it? I love the sauce, so shiny and huge on flavor, a bit salty-sweet, and spicy.
So easy to make, isn't it? Extra red pepper flakes for me, please.
Is Kung Pao Chicken Spicy?
Kung pao chicken is fairly spicy from the addition of both fresh and dried chilies, but also from the use of Sichuan peppercorns, which offer a tongue-numbing sensation.
You can dial back on the heat by using milder chilies, and using less of the spicy peppercorns.
Recipe Tips & Notes
The Dried Peppers
The recipe calls for dried Chinese peppers, which can be found online or in Asian markets or a nearby Chinese grocery store.
If you don't have access or can't find them, chile de arbol peppers are great here.
Focus on smaller, brightly colored pods. Skip the dried peppers altogether if you need to and focus on fresh peppers.
The Fresh Chili Peppers
I use jalapeno peppers or serrano peppers for extra heat, though they are not traditional. You can skip the fresh pods if you'd like, or use vibrant red Chinese peppers or other peppers available to you.
Bird's eye peppers or Thai peppers are great here for a nice touch of heat. Use a bell pepper for substance without the heat.
Szechuan Peppercorns
Szechuan peppercorns (aka Sichuan peppercorns) may surprise you if you have not tried them before. They are known for numbing the tongue and lips, and I love them, but they are easy to overdo.
Serving Kung Pao Chicken
Serve kung pao chicken with steamed white rice, though brown rice is good. I love it with stir fried rice or with prepared noodles for more of a noodle stir fry dish.
That's it, my friends. I hope you enjoy this easy kung pao chicken recipe. It's so delicious! I love this recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Recommended Cookbooks & Products
If you love Chinese recipes and cooking, I recommend these books for the American cook. They're loaded with easy Chinese recipes that are full of flavor. I refer to them quite often.
- Easy Chinese Cookbook: Restaurant Favorites Make Simple, by Chris Toy (affiliate link, my friends!)
- The Essential Wok Cookbook, by Naomi Imatome-Yun (affiliate link, my friends!)
- Buy Chinese peppers from Amazon (affiliate link, my friends!) - great for many, many recipes.
Storage Information and Leftovers
Store any leftover kung pao chicken in the refrigerator in a sealed container for up to 5 days. To enjoy again, simply rewarm it in a hot pan or pot.
You can also freeze kung pao chicken in a vacuum sealed container for up to 6 months.
Try Some of My Other Popular Chicken Recipes
- Szechuan Chicken
- Hunan Chicken
- Dragon Chicken
- General Tso's Chicken
- Korean Fried Chicken
- Bourbon Chicken
- Spicy Chicken Fried Rice
- Bang Bang Chicken
Try Some of My Other Popular Recipes
- Mongolian Beef
- Dan Dan Noodles
- Spicy Ramen Noodles
- Szechuan Beef
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Kung Pao Chicken Recipe
Kung Pao Chicken is the ultimate Chinese stir fry of wok fried chicken with vegetables and peanuts in a spicy brown sauce, quick and easy to make!
Course: Main Course
Cuisine: American, Chinese
Keyword: chicken, hoisin, Sichuan, soy sauce, spicy
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Calories: 348kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.94 from 15 votes
Leave a Review
Ingredients
FOR THE CHICKEN MARINADE
- 1 tablespoon soy sauce
- 1 tablespoon rice wine or use dry sherry
- 2 teaspoons cornstarch
- 1 pound boneless chicken cut into bite-size pieces (use chicken breast, chicken thighs, or a combination)
FOR THE KUNG PAO CHICKEN SAUCE
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar or use balsamic vinegar
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/2 teaspoon ground Sichuan peppercorns (black pepper is an OK substitute)
- 1 teaspoon chili flakes
FOR THE KUNG PAO CHICKEN
- 2 tablespoons vegetable oil or use sesame oil
- 10 dried Chinese peppers whole (or use chili de arbol - see recipe notes)
- 2-3 fresh chili peppers medium-sized, chopped (I use jalapeno peppers, though you can use your favorites. If using bell pepper, only use 1 pepper)
- 4 scallions chopped
- 3 cloves garlic minced
- 1/2 cup roasted peanuts
FOR GARNISH
- Extra roasted peanuts, chopped scallions, spicy chili flakes
Instructions
MARINATE THE CHICKEN
In a large bowl, whisk together the soy sauce, rice wine and cornstarch. Add the chicken and toss to coat. Set aside.
MAKE THE KUNG PAO CHICKEN SAUCE
In a separate bowl, whisk together the light soy sauce, dark soy sauce, black vinegar, hoisin sauce, sesame oil, honey, Sichuan peppercorns and chili flakes. Set aside.
FOR THE KUNG PAO CHICKEN
Heat the vegetable oil to medium-high heat to high heat in a large pan or wok. Add the dried chilies and fresh chili peppers. Cook, stirring often, for 1 minute.
Add the chicken and stir fry for 3 minutes, or until the chicken is mostly cooked through. Be sure to stir vigorously.
Add the scallions and garlic. Stir fry for 1 minute.
Add the kung pao chicken sauce and peanuts and stir. Cook, stirring, for 2 minutes, then remove from heat.
Garnish and serve. Best served with cooked rice or noodles.
Video
Notes
Calories estimated without rice or noodles.
The Dried Peppers. The recipe calls for dried Chinese peppers, which can be found online or in Asian markets or a nearby Chinese grocery store. If you don't have access or can't find them, chile de arbol peppers are great here.
The Fresh Chili Peppers. I use jalapeno peppers or serrano peppers for extra heat, though they are not traditional. You can skip the fresh pods if you'd like, or use vibrant red Chinese peppers or other peppers available to you.
Nutrition Information
Calories: 348kcalCarbohydrates: 11gProtein: 32gFat: 20gSaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 1261mgPotassium: 691mgFiber: 3gSugar: 3gVitamin A: 663IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 5/19/23 to include new information and video. It was originally published on 3/22/21.
Reader Interactions
Comments
mike gadomski says
Fantastic dish!!! Plenty of heat and tons of flavor. Bravo sir!Reply
Mike Hultquist says
Thanks, Mike!
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Sherry Smith says
Great easy recipe! I did add a little red bell pepper and broccoli and then added in udon noodles at the end. I will totally save this recipe to make again.
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Mike Hultquist says
Excellent! Glad you enjoyed it!
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Janet O says
This is such a good recipe! Since we moved, it’s been impossible to find good Chinese food, so we have had to make it ourselves. This was fairly easy to make and I will definitely make it again. Also the other recipes on this website are really good. We love our CHILIES.Reply
Mike Hultquist says
Wow, thanks so much, Janet! Glad you can at least make it at home! Glad to help! Thanks for sharing this.
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Richard Kaptejna says
Nice one, Mike. I used three " facing Heaven" chillies, and three Jalapenos. Worked fine, because my lot are squemish as regards spice. It was a good balance, and none of them were muttering about the heat.
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Mike Hultquist says
Great! Glad they enjoyed it, Richard!
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Gloria says
Hey Mike - Guess what I did? I combined the chicken AND the shrimp and made it into a "Chicken and Shrimp Kung Pao!" Delicious and really spicy, but that's how I and my husband like it. HOT!!! Awesome recipe, thanks, dude!Reply
Mike Hultquist says
Thanks, AWESOME, Gloria! Yes! I love it. Extra spicy for me, please!
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John says
Great flavour but way to HOT ️️️ for the family meal and that was after I halved the hotter spices and left out all the fresh chillies
Served stir fry vegetables and QuinoaReply
Mike Hultquist says
It's definitely a spicy dish, John. Sorry it was too spicy for you. Cheers.
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Mark Davies says
My absolutely favorite Kung Pao chicken recipe for homemade Kung Pao. It is delicious! And, I had all of the ingredients on hand!Reply
Mike Hultquist says
Glad you enjoyed it, Mark!
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Mike Rohm says
Fantastic. Great complex flavor. I needed a little more heat for my personal preference, but that is on me. I will definitely make this again.Reply
Mike Hultquist says
Thanks, Mike! Yes, very easy to up the heat for the next time. Keep it spicy, my friend!
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Mark S Bergman says
Kung Pao has been my favorite Chinese dish for decades. This looks like a tasty recipe. I'd suggest adding some fresh ginger during the early sauté. Ginger adds a great flavor and spice without any real heat. It just makes the overall flavor a bit more complex. For those in a hurry, add some ginger powder to the sauce.Reply
Mike Hultquist says
Sounds wonderful, Mark!
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Cindy says
This was amazing! I also added a few Tbl of Spicy Chili Crisp...So Good! Tasted better than Take-Out. I also added Broccoli to include some veggies.Reply
Michael Hultquist - Chili Pepper Madness says
Nice!!! Thanks, Cindy!
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Jackie says
We are pescatarian, and I substituted tofu for the chicken. The dish came out great! We loved the taste! I did learn that next time I will cook the tofu first, remove it from the wok, and re-add it in the last step with the sauce and nuts.
We also fixed the Mie Goreng. Also super good.
Next will be the Fish Tacos.
Love your recipes and the way you lay out everything in a step-by-step method. Thanks for the recipes!
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Michael Hultquist - Chili Pepper Madness says
Awesome, Jackie! Glad you are enjoying the recipes! I love to hear it. Thanks for sharing!
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BeckyI says
I made this for supper tonight. My husband and I both loved it! Super hot and delicious. Easy too! I love that eventhough your recipes require marinades and sauces it's easy and fast using pantry staples. Thank you so much and keep it coming!
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Michael Hultquist - Chili Pepper Madness says
Hey, thanks. Very happy you both enjoyed it. I'm a total sauce guy, that's for sure. I appreciate you sharing your experience! Let's keep going!
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Lisa says
This recipe was fantastic! Used a large jalapeño and 3 mini sweet peppers and it turned out fabulously. Amazing heat without being crazy and really great on a cold January night (-21 Celsius) in Ontario. I’m learning where there’s flexibility with your recipes and enjoying the depth flavour so much. Thank you for creating such wonderful ways to celebrate hot peppers!Reply
Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks for sharing, Lisa! Glad you enjoyed it! Yes, warm the bones!
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Thomas says
Hey Michael,I'm a big fan and follower of Chilli Peper Madness. My family and friends have been the beneficiaries of my interest in your website for years! The variety and volume of my pepper garden gets larger and larger every year and my sauces are in high demand!
I just thought i would add a note because this dish is one of the main reasons my love for growing peppers has exploded. There is one specific Thai pepper, the Gong Bao, that is by name related to this dish and can be used as both the dried and the fresh peppers. That is why i bought those 6 transplants that fateful year. "How cool would it be to grow my own Kung Pow chicken peppers!" I thought.
Beginners, and veteran growers, if you want success, with very little effort this is the pepper to grow. Each plant grows huge, (mine were about 36" tall and the canopy about the same) The can yield hundreds of peppers each plant. I grew them in pot's, part time indoors and part time outdoors (no special grow lights or equipment needed) They can be used green or red, have amazing flavour and have just the right amound of heat for spicy dishes when you don't want to serve your guests a meal with a side order of Zantac
Since that year, i have been growing every type of pepper i can get seeds for! The success has been amazing. So many peppers and so many recipes. It's endless!
Thanks for this website and all you do to spread this love for peppers!By the way, if your followers think they need to live in the tropics where it's always hot and humid, they don't! I grow these peppers up North in the great country of Canada! Go Leafs Go!
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Michael Hultquist - Chili Pepper Madness says
Nice!! Thanks for sharing, Thomas. Great story and advice!
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JACQUES LAMARCHE says
Thank you for all those good recipes and keep them comingWishing you a verry Happy New Year
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Michael Hultquist - Chili Pepper Madness says
Thanks, Jacques! I appreciate it! Happy New Year to you and your family!
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Tamara says
Best Kung Pao chicken recipe ever!! We are addicted to your Kung Pao chicken and must have it at least once a week. Thanks for another stellar recipe!Reply
Michael Hultquist - Chili Pepper Madness says
Excellent, Tamara! Glad you enjoyed it! We love this one for sure.
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Jason says
This is one of my favorite dishes of all time. Great recipe!In the marinade, which soy sauce for you use, dark or light?
Do you have a recipe for Hunan beef? I love that rich spicy garlic sauce... Mmmm... Mmmm!
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Michael Hultquist - Chili Pepper Madness says
Thanks, Jason. Definitely a favorite around here. I use light soy sauce in the marinade, but both in the sauce. I do have a recipe for Hunan beef, but it's not on the site yet. Hoping to get that on here soon! I appreciate it!
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Jérémie says
Very easy to make, a simple, quick marinade; and just a few other ingredients! The result? fireworks in the mouth. Thanks, dear Mike!Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Jérémie! I always appreciate that you enjoy the recipes I share.
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Len says
Thanks for soooo many great recipes. I've had several of yours already and this one looks as good as all the rest.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Len. So good! We love this recipe for sure.
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