Kung Pao Chicken – Better Than Takeout

Kung Pao Chicken is a bold and flavorful Chinese stir-fry made with tender chicken, crunchy peanuts, and dried chilies tossed in a sweet, savory, and tangy sauce. This Sichuan-style dish is a restaurant favorite that you can now easily make at home with authentic flavor and just a few pantry staples.

This recipe is ideal for lunch or dinner and is a classic Chinese main dish, particularly popular in Sichuan cuisine. Kung Pao Chicken originates from Sichuan Province in China and is named after Ding Baozhen, a Qing Dynasty official with the honorary title “Gong Bao.” The traditional Sichuan version features numbing Sichuan peppercorns, though Western adaptations may tone down the heat and swap in bell peppers. The dish represents the balance of “mala” (麻辣)—the signature hot and numbing taste of Sichuan food.

WHY YOU’LL LOVE KUNG PAO CHICKEN

Kung Pao Chicken delivers a perfect blend of spicy, savory, and slightly sweet flavors. The juicy chicken bites are paired with the crunch of peanuts and vibrant bell peppers, all coated in an umami-rich sauce. It’s quick to cook and better than takeout!

INGREDIENTS FOR KUNG PAO CHICKEN

Protein and Veggies:

• Boneless chicken breast or thighs
• Bell peppers (red, green, or yellow)
• Garlic and ginger
• Green onions

Nuts:

• Roasted unsalted peanuts

Dried Spices:

• Dried red chilies
• Sichuan peppercorns (optional for authentic heat)

For the Sauce:

• Soy sauce
• Dark soy sauce
• Rice vinegar
• Oyster sauce
• Cornstarch
• Brown sugar
• Sesame oil

For Marinade:

• Soy sauce
• Shaoxing wine (or dry sherry)
• Cornstarch

HOW TO MAKE KUNG PAO CHICKEN

1. Marinate the Chicken:
   In a bowl, combine soy sauce, Shaoxing wine, and cornstarch. Add diced chicken and marinate for 15 minutes.
2. Make the Sauce:
   In another bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and cornstarch.
3. Stir-Fry Aromatics:
   Heat oil in a wok or skillet. Add dried chilies and Sichuan peppercorns. Stir-fry until fragrant.
4. Cook the Chicken:
   Add marinated chicken and cook until golden brown and fully cooked.
5. Add Vegetables:
   Toss in bell peppers, garlic, ginger, and green onions. Stir-fry for 2-3 minutes.
6. Add Sauce and Peanuts:
   Pour in the sauce and cook until thickened. Stir in the peanuts and toss everything together.
7. Serve:
   Serve hot over steamed rice or noodles.

DIETARY INFORMATION

• Dairy-Free: Yes
• Can Be Made Gluten-Free: Use tamari or coconut aminos instead of soy sauce
• Low-Calorie Friendly: Skip the peanuts or reduce the amount for fewer calories
• Make it Vegetarian: Substitute chicken with tofu or tempeh
• Make it Vegan: Use tofu and ensure hoisin sauce is vegan

Kung Pao Chicken

Make classic Kung Pao Chicken at home with this quick and flavorful Chinese stir-fry recipe. Loaded with chicken, crunchy peanuts, bell peppers, and a spicy-sweet sauce!

Servings 4

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Print Recipe Pin Recipe

Ingredients

  

• 1 lb boneless chicken breast or thighs diced
• 1 tbsp soy sauce for marinade
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp cornstarch for marinade

For the Sauce:

• 1 ½ tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch

Stir-Fry Ingredients:

• 2 tbsp oil
• 6-8 dried red chilies
• ½ tsp Sichuan peppercorns optional
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• ½ red bell pepper chopped
• ½ green bell pepper chopped
• ¼ cup roasted unsalted peanuts
• 2 green onions sliced

Instructions

 

• Combine marinade ingredients and marinate the diced chicken for 15 minutes.
• In a small bowl, whisk together all sauce ingredients and set aside.
• Heat oil in a wok over medium-high heat. Add dried chilies and Sichuan peppercorns. Stir-fry until fragrant (about 30 seconds).
• Add the marinated chicken. Cook for 5–7 minutes until golden and cooked through.
• Toss in garlic, ginger, and bell peppers. Stir-fry for 2–3 minutes until slightly tender.
• Pour in the sauce and cook until thickened, about 1–2 minutes.
• Add the peanuts and green onions. Stir well and remove from heat.
• Serve immediately over rice.

Notes

Nutrition Facts (Per Serving)
Calories: 325
Carbohydrates: 16g (6% DV)
Protein: 27g (54% DV)
Fat: 18g (23% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 75mg (25% DV)
Sodium: 850mg (37% DV)
Fiber: 2g (7% DV)
Sugar: 6g

*Nutrition information is an estimate and may vary based on ingredients and portion size.

Calories: 325kcal

Course: dinner, main dish

Cuisine: Chinese

Keyword: Chinese stir fry chicken, easy kung pao chicken, homemade Chinese takeout, kung pao chicken, spicy chicken recipe

RECIPE TIPS

• For more authentic heat, don’t skip the Sichuan peppercorns—they bring that classic “mala” tingle.
• Use chicken thighs for juicier texture.
• You can prep the sauce and marinate the chicken a day in advance.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• To make it vegetarian or vegan, replace the chicken with tofu and use vegan hoisin sauce.
• To reduce calories, use less oil and skip the peanuts or use roasted chickpeas instead.
• Make it gluten-free by using tamari instead of soy sauce and a gluten-free hoisin brand.

SERVING IDEAS

• Serve over steamed jasmine rice or brown rice
• Pair with stir-fried bok choy, garlic green beans, or Chinese broccoli
• Add a side of egg drop soup or hot and sour soup for a full meal
• Try it with cauliflower rice for a lower-carb version

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.