Kung Pao Chicken is a crave-worthy stir-fry that balances salty, sweet and spicy flavors for an irresistibly satisfying meal.
Make restaurant-quality Kung Pao Chicken at home with this straightforward recipe. Crisp-tender chicken pieces are tossed with colorful peppers, whole roasted peanuts and a glossy, well-balanced sauce that clings to every bite. This version keeps the texture lively and the flavor bold without being overwhelming—perfect for weeknight dinners or a special weekend meal.
What Is Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry known for its lively contrast of textures and flavors: tender, velvety chicken, crunchy peanuts, crisp vegetables and a sauce that is savory, slightly sweet and mildly tangy. Traditionally it is a relatively dry stir-fry with just enough sauce to coat the ingredients, allowing the aromatics and spices—especially the characteristic numbing Sichuan peppercorns—to shine.
This recipe follows that tradition while delivering a generous, glossy coating that makes the dish feel indulgent without drowning the chicken or vegetables. The result is vibrant, full-flavored and incredibly satisfying.
Ingredients
Key components that create the signature Kung Pao taste:
- Chicken stock or water – low-sodium chicken stock is preferred for flavor control.
- Light soy sauce – use low-sodium or light soy to avoid excess saltiness.
- Dark soy sauce – adds color and depth.
- Hoisin sauce – for added richness and umami.
- Chinese black vinegar – gives the sauce its tang; a good balsamic can be used if needed.
- Chinese rice wine (Shaoxing) – dry sherry or a mild cooking wine can be substituted.
For the stir-fry: chicken, bell peppers (red and green), dried chilies, Sichuan peppercorns (for the numbing heat), roasted peanuts, garlic, ginger and scallions. You can customize with carrot, celery or zucchini for extra vegetables.
Note: measurements and a full ingredient list are included in the recipe card below.
How To Make Kung Pao Chicken
- Marinate: Combine bite-sized, skinless chicken pieces with Shaoxing wine (or dry sherry), light soy sauce, baking soda and cornstarch in a shallow bowl. Cover and let rest for at least 10 minutes to tenderize and velvet the chicken.
- Prepare the sauce: Whisk together low-sodium chicken stock (or water), light soy sauce, black vinegar, Shaoxing wine, dark soy sauce, hoisin sauce, sugar and cornstarch until the sugar and starch dissolve. Set aside.
- Sear the chicken: Heat a wok or large skillet over high heat. Add 2 tablespoons oil and sear the marinated chicken for 3–4 minutes, stirring occasionally, until just browned at the edges. Remove and set aside.
- Aromatics and spice: Add the remaining oil to the pan. Stir-fry garlic, ginger, dried chilies, diced peppers and lightly toasted Sichuan peppercorns for about 1 minute until fragrant.
- Add the sauce: Stir the sauce, then pour it into the wok and bring to a boil while stirring to activate the cornstarch and thicken the mixture.
- Combine: Once the sauce thickens slightly, return the chicken to the pan and toss until every piece is evenly coated and the sauce has thickened to a glossy finish (about 1–2 minutes).
- Finish: Stir in chopped green onions, roasted peanuts and a drizzle of sesame oil. Toss and cook for another 1–2 minutes to allow the flavors to meld.
- Serve: Transfer to a warmed serving dish and serve immediately over steamed rice or fried rice for a complete meal.
Serving suggestions
Kung Pao Chicken is best served hot over plain steamed jasmine rice or your favorite fried rice. Pair with a simple vegetable side such as sugar snap peas, steamed broccoli or a crisp cucumber salad to balance the heat. For a family-friendly alternative, serve with plain noodles or a mild stir-fried noodle dish.
Recipe FAQs
Sichuan peppercorns create the distinctive tingling, numbing sensation that defines many Sichuan dishes. They are traditional and recommended, but if you cannot find them you may omit them or reduce the amount to suit your preference; the overall flavor will be less authentic but still delicious.
Velveting is a technique used to keep meat tender in Chinese cooking. The chicken is briefly marinated with cornstarch, baking soda and rice wine or a substitute. This creates a protective coating that seals in moisture and helps the meat remain tender during high-heat stir-frying.
Spiciness can be adjusted by altering the number of dried chilies and the amount of ground Sichuan peppercorns. Start with a small amount if you prefer a milder dish and increase to taste.
Kung Pao Chicken
10 mins
10 mins
20 mins
6 people
Ingredients
Chicken:
- 28 ounces skinless boneless chicken breast, cut into 1-inch cubes
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoons baking soda
- 1 teaspoon cornstarch
Sauce:
- 1/2 cup low-sodium chicken stock (or water)
- 5 tablespoons light soy sauce
- 2 tablespoons Chinese black vinegar (or good-quality balsamic)
- 2 tablespoons Shaoxing wine or dry sherry
- 2 teaspoons dark soy sauce
- 2 teaspoons hoisin sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
Stir Fry:
- 4 tablespoons cooking oil, divided
- 1 1/2 tablespoons garlic (4–6 cloves), minced
- 1 tablespoon ginger, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 8–10 dried chilies, cut into ½-inch pieces (adjust to taste)
- 1 tablespoon Sichuan peppercorns, lightly toasted and ground
- 4 green onions, cut into 1-inch pieces
- 1/2 cup roasted unsalted peanuts
- 2 teaspoons sesame oil (optional)
Instructions
- Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes if possible.
- Whisk the sauce ingredients together until the sugar dissolves and set aside.
- Heat a large skillet or wok over high heat. Add 2 tablespoons of oil and sear the marinated chicken for 3–4 minutes until edges brown. Remove and set aside.
- Add the remaining oil to the pan. Stir-fry garlic, ginger, dried chilies, diced peppers and Sichuan peppercorns for about 1 minute until fragrant.
- Stir the prepared sauce, pour it into the pan and bring to a boil while stirring.
- When the sauce thickens slightly, return the chicken to the pan and toss to coat. Cook for about 2 minutes until the sauce clings to the chicken.
- Stir in green onions, peanuts and sesame oil. Toss and continue to cook for another 1–2 minutes to infuse flavors.
- Serve immediately with steamed rice or fried rice.
Notes
* The sauce is balanced for most palates; if you prefer less sweetness, start with 1 teaspoon of sugar or omit it entirely.
* Adjust Sichuan peppercorns to control the numbing sensation. If you are sensitive to spice, begin with a smaller amount and increase to taste.
Nutrition
Carbohydrates: 14 g |
Protein: 34 g |
Fat: 21 g |
Saturated Fat: 3 g |
Cholesterol: 85 mg |
Sodium: 1,667 mg
Nutrition information is an approximation and should be used as a guide only.