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This easy Kung Pao Chicken is a Chinese takeout favorite you can make at home in about 40 minutes. It has chicken, bell peppers, peanuts, and a savory and spicy sauce. Serve it with rice for an easy weeknight dinner.
If you enjoy Chinese takeout recipes, try my Mongolian Chicken, Kung Pao Shrimp, or Sweet and Spicy Asian Chicken next.
What is Kung Pao Chicken?
Kung Pao Chicken is a Chinese stir-fry associated with Sichuan cuisine, known for its combination of chicken, dried chilies, and peanuts.
The dish has savory, sweet, and spicy flavors, with crunchy peanuts adding texture. It’s commonly served with rice, which pairs well with the flavorful sauce.
What Makes This Recipe Better than Takeout
- Not deep-fried. Restaurant kung pao is often deep-fried and heavier on sugar. This version sears the chicken instead, so you skip the extra oil.
- Sauce made from scratch. The sauce is made at home with real ingredients and no extra preservatives and thickening agents from bottled stir-fry sauce.
- Ready in about 40 minutes: A good choice for busy weeknights when you want a homemade dinner without spending too much time in the kitchen.
Kung Pao Chicken Ingredients
- Chicken Tenders: I use boneless, skinless chicken and prefer chicken tenderloins for this recipe.
- Marinade: Soy sauce, cornstarch, vinegar, and salt are used to marinate the chicken tenders.
- Kung Pao Sauce: Chicken broth, soy sauce, balsamic vinegar, white vinegar, hoisin sauce, cornstarch, brown sugar, ginger, and garlic make up the sauce.
- Peppers and Chilies: I use yellow and green bell peppers with dried red chilies. Fresh chilies can also be used, and red bell pepper is a good option if you prefer a sweeter pepper.
- Garnish: Green onions, roasted peanuts, and sesame seeds.
*See the recipe card for full information on ingredients and quantities.
How to Make Kung Pao Chicken
Step 1: Marinate the chicken. Marinate the chicken in a bowl with soy sauce, cornstarch, vinegar, and salt for at least 10 minutes.
Step 2: Prepare the sauce. Meanwhile, combine the sauce ingredients in a bowl and set aside.
Step 3: Cook the chicken. Heat a skillet over medium heat with a tablespoon of oil. Add the chicken cubes and cook for 5-6 minutes, until golden. Transfer the chicken to a plate.
Step 4: Cook the peppers and chilies. Add the remaining tablespoon of oil to the same skillet. Add the red chilies and peppers and cook for 2-3 minutes.
Step 5: Cook the sauce. Add the prepared sauce and cook for 3-5 minutes, until the sauce has thickened.
Step 6: Add the chicken back. Stir the chicken back into the skillet and coat it well with the sauce. Let the chicken cook in the sauce for 2 minutes.
Step 7: Garnish and serve. Finally, add the green onions, peanuts, and sesame seeds. Toss to combine and serve with rice.
Ways to Switch It Up
Use different proteins: Swap chicken with beef, shrimp, or tofu if you like.
Adjust the spice level: Use fewer dried red chilies for a milder Kung Pao Chicken, or add more for extra heat.
Add more vegetables: Zucchini, carrots, broccoli, mushrooms, or cauliflower are good options for adding more vegetables to the dish.
Tips for Making Kung Pao Chicken
- Cook the chicken in batches if your pan is small. Giving the chicken enough room in the pan helps it develop golden edges instead of steaming.
- Thicken the sauce before adding the chicken back in. Adding the chicken too early can overcook it and leave it dry and rubbery.
- Cut the chicken into even pieces. Pieces that vary in size can cook at different rates. Keeping them similar in size helps the chicken cook evenly.
Questions You Might Have
Kung Pao Chicken typically includes chicken, dried chilies, peanuts, and a savory sauce. This recipe also includes bell peppers and a homemade Kung Pao sauce with soy sauce, hoisin sauce, vinegar, brown sugar, ginger, and garlic.
Kung Pao sauce is a savory, slightly sweet, tangy, and spicy sauce. This recipe uses chicken broth, soy sauce, balsamic vinegar, white vinegar, hoisin sauce, brown sugar, ginger, and garlic.
Kung Pao Chicken is known for having some heat from dried red chilies. You can reduce the number of chilies for a milder dish or use more if you prefer it spicier.
Serve Kung Pao Chicken with steamed Jasmine white rice, brown rice, or cauliflower rice. It also pairs well with noodles, fried rice, steamed broccoli, or even edamame for a more filling meal.
Storing and Reheating
Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 to 4 days.
You can also freeze it in a freezer-safe container for up to 2 to 3 months, but the bell peppers may soften after thawing.
To reheat, warm the chicken in a skillet over medium-low heat for 5-7 minutes, stirring occasionally, or microwave individual portions for 1-2 minutes until heated through.
More Delicious Asian Recipes to Try
- Baked Teriyaki Salmon
- Easy Chicken Lo Mein
- Spicy Sriracha Chicken
- Easy Orange Chicken Recipe
- Paneer Pasanda
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Authentic Kung Pao Chicken
Ingredients
To Marinate the Chicken
- 1 lb. chicken tenders
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp white vinegar, or rice vinegar
- salt to taste
To Prepare the Sauce
- ½ cup chicken broth
- 3 tbsp soy sauce, low-sodium
- 1 tbsp balsamic vinegar
- 1 tbsp white vinegar, or rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp cornstarch
- 1 tsp brown sugar
- 1 tsp ginger, minced
- 1 tsp garlic, minced
To Prepare the Chicken Stir-Fry
- 2 tbsp oil
- 6-8 whole red chilies
- ½ large yellow bell pepper, cubed
- ½ large green bell pepper, cubed
- ½ cup green onions, cut into ½-inch pieces
- ¼ cup roasted peanuts
- 1 tbsp sesame seeds
Instructions
- Marinate the chicken in a bowl with soy sauce, cornstarch, vinegar, and salt for at least 10 minutes.
- Meanwhile, combine the sauce ingredients in a bowl and set aside.
- Heat a skillet over medium heat with a tablespoon of oil. Add the chicken cubes and cook for 5-6 minutes, until golden. Transfer the chicken to a plate.
- Add the remaining tablespoon of oil to the same skillet. Add the red chilies and peppers and cook for 2-3 minutes.
- Add the prepared sauce and cook for 3-5 minutes, until the sauce has thickened.
- Stir the chicken back into the skillet and coat it well with the sauce. Let the chicken cook in the sauce for 2 minutes.
- Finally, add the green onions, peanuts, and sesame seeds. Toss to combine and serve with rice.
Notes and Recipe Tips
- Feel free to add other vegetables if you like. Zucchini, carrots, broccoli, mushrooms, and cauliflower are all good options.
- Cut the chicken into even, bite-sized pieces to help them cook at the same rate.
- Cook the chicken in batches if your pan is small. Give the pieces enough room to sear and develop golden edges.
- Toast the peanuts if you have a few extra minutes. This helps bring out their nutty flavor and adds extra crunch.
My family loved this!
I rate this recipe 5 star. This was my first time preparing Kung Pao Chicken. The instructions were fantastic; easy and precise. Loved the additional tips. This dish is better than takeout. Hands down will make again! Thank you Mariam.