Kung Pao Chicken is a classic Sichuan stir-fry that balances spicy, sweet, salty, and nutty flavors in one fast pan. I’ve made this version dozens of times at home, and it stands out for its crisp-tender chicken and glossy, well-balanced sauce. If you want a plant-based spin after trying this, I also recommend checking a tasty vegan Kung Pao tofu recipe that keeps the same bold flavors.
Why Make This Recipe
- Big, bold flavor: the combo of chili, Sichuan peppercorn, soy, and toasted peanuts delivers a delicious punch.
- Quick weeknight dinner: stir-frying cooks everything in about 10 minutes once prep is done.
- Good protein and veggies in one pan: chicken plus bell peppers and scallions make a balanced meal.
- Versatile technique: the same method works for tofu, shrimp, or even pork. One reason I love this recipe is the ease of getting restaurant-quality texture at home with simple tricks like cornstarch velveting.
I often double the sauce to have extra for rice — the flavors concentrate beautifully on day two.
Recipe Overview
- Prep time: 20 minutes (including marinating)
- Cook time: 10 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty: Easy–Medium (requires multi-tasking on the stove)
- Method: Marinate and velvet chicken with a quick high-heat stir-fry in a wok or large skillet, finishing with a cornstarch-thickened sauce.
Recommended equipment: a 12-inch wok or heavy skillet, a large bowl for marinating, and a small bowl for mixing the sauce.
My Experience Making This Recipe
I tested this recipe across several stovetops and found high heat and a roomy pan are key to keeping the chicken crisp. My early versions had a soggy sauce; a quick cornstarch slurry and proper resting of the chicken fixed that. Using room-temperature chicken and drying it well before cooking made a big difference.
How to Make Kung Pao Chicken
Start by slicing 1.5 lb (700 g) boneless skinless chicken thighs into bite-sized pieces and marinate for 10–15 minutes with 1 tsp soy sauce, 1 tsp Shaoxing wine (or dry sherry), 1 tsp cornstarch, and a pinch of salt. While the chicken marinates, mix the sauce: 3 tbsp soy sauce, 1 tbsp black vinegar, 2 tbsp Chinese Shaoxing wine, 1 tbsp hoisin (optional), 1 tbsp brown sugar, 1/2 cup chicken stock, and 1 tsp cornstarch. Heat a wok over high heat until smoking, add 2 tbsp oil, and quickly stir-fry the marinated chicken until just cooked and browned, about 3–4 minutes. Remove chicken, stir-fry aromatics (2 cloves garlic, 1-inch ginger, 8–10 dried chiles, and 1 tsp crushed Sichuan peppercorns) for 30 seconds, then add bell peppers and scallions. Return chicken, pour in the sauce, and toss until glossy and thickened—about 1 minute. Finish with 1/3 cup toasted peanuts and a drizzle of sesame oil.
Expect fast, high-heat cooking and quick tosses; have all ingredients prepped and within reach (mise en place).
Expert Tips for Success
- Use thighs not breasts: boneless skinless thighs stay juicier and are more forgiving at high heat.
- Velvet the chicken: a quick marinade with cornstarch and a touch of oil yields tender, silky bites.
- Preheat the wok: get it smoking hot before adding oil to prevent sticking and encourage good browning; use oil with a high smoke point like peanut or canola.
- Dry ingredients: pat chicken dry after marinating to avoid excess moisture that dilutes the sauce and lowers pan temperature.
- If you prefer an alternative cooking method, try an air fryer-based chicken to pre-cook pieces before finishing in the wok like in this air fryer honey butter garlic chicken technique for extra crispness.
How to Serve Kung Pao Chicken
- Serve over steamed jasmine rice to soak up the sauce, or with a scoop of brown rice for more fiber.
- Pair with simple sides like sautéed bok choy or a cucumber salad for freshness; a warm noodle or orzo side can also work, such as this quick 30-minute chicken sausage broccoli orzo skillet if you want a heartier plate.
- Garnish with extra toasted peanuts and thinly sliced scallions for color and crunch.
- This dish works well for casual weeknights and stir-fry dinner parties where you want fast, impressive food.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months — separate into meal-size portions for easier thawing. To reheat, thaw overnight in the fridge if frozen, then warm in a skillet over medium heat with a splash of water or stock for 3–5 minutes until hot; avoid microwaving for long periods to keep the chicken from drying out. If you must use the microwave, reheat on 70% power in 45-second intervals, stirring between bursts.
Recipe Variations
- Gluten-free: swap soy sauce for tamari or coconut aminos and check hoisin labels; cornstarch is naturally gluten-free.
- Spicy or mild: increase dried chiles and add chili oil for more heat, or remove seeds and reduce chiles for a milder version.
- Vegetarian: replace chicken with firm tofu or seitan and follow the same velveting and high-heat toss; for a tested tofu alternative try a vegan Kung Pao twist.
- Tropical sweet twist: add bite-sized pineapple toward the end for caramelized sweetness, echoing flavors found in recipes like this air fryer pineapple chicken if you want a sweeter profile.
Nutritional Highlights
- High in protein: a typical serving provides about 25–30 g protein when made with chicken thighs.
- Vegetable boost: bell peppers and scallions add vitamin C and fiber.
- Allergens: contains soy (soy sauce), and peanuts — substitute cashews or omit nuts if allergic. For gluten sensitivity, use tamari.
Portion guidance: plan on about 1 to 1.25 cups per person alongside rice or vegetables.
Troubleshooting Common Issues
- Soggy chicken: this usually means the pan wasn’t hot enough or the chicken wasn’t dried; increase heat and pat pieces dry before cooking.
- Watery sauce: make sure your cornstarch slurry is mixed and the pan returns to a simmer; reduce sauce 30–60 seconds to concentrate.
- Too spicy: stir in a teaspoon of sugar or a splash of rice vinegar to balance heat, or serve with extra rice to dilute the spice.
Frequently Asked Questions
Q: Can I make Kung Pao Chicken ahead and reheat without losing texture?
A: Yes — refrigerate cooked chicken in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of stock to restore moisture. Freezing is possible, but texture softens slightly after thawing; flash-freeze portions to limit damage.
Q: What cut of chicken gives the best result?
A: Boneless skinless thighs are my top choice because they stay juicy with high-heat cooking. If you use breast, slice thinly and avoid overcooking by cutting pieces uniformly and reducing initial stir-fry time.
Q: How do I get the dish to taste more like restaurant-style Kung Pao?
A: Two keys: (1) high heat with a very hot wok to caramelize quickly, and (2) balance the sauce with a bit of sugar and black vinegar (or rice vinegar plus a splash of Worcestershire if you don’t have black vinegar). Toasted Sichuan peppercorns add authentic numbing heat — grind them coarsely and use sparingly.
Q: Can I make this gluten-free or nut-free for guests?
A: For gluten-free, replace soy sauce with tamari or coconut aminos and confirm other sauces are GF. For nut-free, omit peanuts and add extra crunch with roasted pumpkin seeds or toasted sesame seeds; the flavor will change but the dish remains delicious.
Kung Pao Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Contains Meat
Description
A classic Sichuan stir-fry featuring spicy, sweet, salty, and nutty flavors with crisp-tender chicken and a glossy sauce.
Ingredients
- 1.5 lb (700 g) boneless skinless chicken thighs
- 1 tsp soy sauce
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp cornstarch
- A pinch of salt
- 3 tbsp soy sauce (for sauce)
- 1 tbsp black vinegar
- 2 tbsp Chinese Shaoxing wine
- 1 tbsp hoisin sauce (optional)
- 1 tbsp brown sugar
- 1/2 cup chicken stock
- 1 tsp cornstarch (for sauce)
- 2 tbsp oil (for stir-frying)
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 8–10 dried chiles
- 1 tsp crushed Sichuan peppercorns
- 1 bell pepper, chopped
- 2 scallions, chopped
- 1/3 cup toasted peanuts
- 1 drizzle of sesame oil
Instructions
- Slice the chicken thighs into bite-sized pieces and marinate with soy sauce, Shaoxing wine, cornstarch, and salt for 10–15 minutes.
- Mix the sauce ingredients (soy sauce, black vinegar, Shaoxing wine, hoisin, brown sugar, chicken stock, and cornstarch) in a small bowl.
- Heat a wok over high heat until smoking, add oil, and stir-fry the marinated chicken until cooked and browned, about 3–4 minutes. Remove from the wok.
- Stir-fry the minced garlic, ginger, dried chiles, and Sichuan peppercorns for 30 seconds.
- Add the bell peppers and scallions; stir-fry for another minute.
- Return the chicken to the wok, pour in the sauce, and toss until the mixture is glossy and thickened, about 1 minute.
- Finish with toasted peanuts and a drizzle of sesame oil before serving.
Notes
Serve over steamed rice and garnish with extra peanuts and scallions. This dish can be made vegan by substituting chicken with firm tofu or seitan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg