Name: Kung Pao Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast, cubed; 1 tbsp cornstarch; 2 tbsp soy sauce (divided); 1 tbsp rice vinegar; 1 tbsp hoisin or oyster sauce; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp grated ginger; ½ cup diced bell peppers; ¼ cup roasted peanuts; 2 tbsp oil (for stir-frying)

Jump to Recipe·Print Recipe

If you love vibrant flavors that dance on your tongue and crave a dish that’s both comforting and exciting, this Kung Pao Chicken Recipe is about to become your new go-to. This classic Chinese stir-fry brings together tender chicken, crunchy peanuts, and colorful bell peppers all coated in a bold garlic-ginger soy sauce that’s perfectly balanced with a kick of spice and a touch of sweetness. Whether you’re cooking a weeknight dinner or impressing friends, this dish is bursting with texture and flavor, guaranteed to brighten up your dinner table.

Ingredients You’ll Need

A close-up of a copper-colored pan filled with small, glossy pieces of cooked chicken coated in a dark brown sauce. Mixed throughout are whole peanuts, deep red dry chili peppers, and small chunks of green and red bell peppers, as well as some translucent cooked onions. A wooden spatula rests on the right side of the pan, smeared with the sauce. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Kung Pao Chicken Recipe lies in its simplicity and the way each ingredient plays a special role in creating layers of flavor. From the punchy garlic and zingy ginger to the sweetness of honey and the satisfying crunch of roasted peanuts, these essential ingredients come together to make magic in your wok or skillet.

1 lb chicken breast, cubed: Use tender chunks for quick cooking and juicy bites.
1 tbsp cornstarch: For coating the chicken, ensuring a crispy exterior once stir-fried.
2 tbsp soy sauce: Adds savory depth and umami to the chicken and sauce.
1 tbsp rice vinegar: Brings a subtle tang that brightens the overall flavor.
1 tbsp hoisin or oyster sauce: Introduces a smoky, slightly sweet complexity.
1 tbsp honey: Balances spicy and savory notes with a natural sweetness.
2 cloves garlic, minced: Provides a fragrant, aromatic base to the sauce.
1 tsp grated ginger: Adds warmth and a fresh zing that livens up the dish.
½ cup diced bell peppers: For color, crunch, and a mild sweetness.
¼ cup roasted peanuts: Delivers a delightful nutty crunch that complements the tender chicken.
2 tbsp oil: For stir-frying, ensuring everything cooks evenly with a beautiful sear.

How to Make Kung Pao Chicken Recipe

Step 1: Prepare and Marinate the Chicken

First, toss the cubed chicken breast with cornstarch and 1 tablespoon of soy sauce. This simple step helps to lock in moisture while giving the chicken a wonderful slightly crispy finish when cooked. Set it aside for a few minutes while you prepare the sauce.

Step 2: Mix the Sauce

In a bowl, combine the remaining soy sauce, rice vinegar, hoisin or oyster sauce, honey, minced garlic, and grated ginger. This sauce is where all those savory, sweet, and tangy notes come together, creating the signature flavor profile of the Kung Pao Chicken Recipe. Give it a good whisk to blend everything seamlessly.

Step 3: Stir-Fry the Chicken

Heat your oil in a wok or large skillet over medium-high heat. Add the coated chicken and stir-fry it for 4 to 5 minutes until it’s beautifully browned on all sides and cooked through. This high-heat cooking seals in the juices and adds a lovely caramelized crust.

Step 4: Add Vegetables and Sauce

Now, toss in the diced bell peppers and pour in your prepared sauce. Cook everything together for another 2 to 3 minutes, stirring frequently until the sauce thickens slightly and the peppers soften just enough to maintain a bit of crunch. This is when the incredible aromas start to fill your kitchen.

Step 5: Finish with Peanuts and Serve

Turn off the heat and stir in the roasted peanuts. These add a satisfying texture contrast that makes the dish so much fun to eat. Serve your Kung Pao Chicken piping hot, ready to impress anyone lucky enough to get a plate.

How to Serve Kung Pao Chicken Recipe

This dish has one main layer placed inside a white bowl on a white marbled surface. It consists of small pieces of dark brown glazed chicken coated in a shiny, sticky sauce, mixed with chunks of cooked onions that are light brown and soft, and pieces of green bell pepper. Scattered throughout are small light-colored peanuts adding texture and contrast. The overall look is glossy and rich, with the varied colors of the vegetables and nuts blending well with the deep shiny brown of the chicken. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped green onions or fresh cilantro can add a pop of freshness and color that makes this dish even more inviting. If you like extra heat, adding thinly sliced fresh chili or a pinch of chili flakes is an easy way to elevate the spice level.

Side Dishes

Jasmine rice or fluffy cauliflower rice are classic companions that soak up the delicious sauce perfectly. For a lighter option, steamed bok choy or a crisp cucumber salad balance the meal with subtle, refreshing notes.

Creative Ways to Present

For a fun twist, serve the Kung Pao Chicken in crisp lettuce cups for a handheld delight, or pack it into a warm pita or wrap with some crunchy veggies for a fusion-inspired lunch. Its bold flavors also pair wonderfully with noodles or even as a topping for a baked sweet potato.

Make Ahead and Storage

Storing Leftovers

Once cooled, pack leftovers in an airtight container and store in the refrigerator for up to 3 days. The flavors deepen after resting, making for an even tastier next-day meal.

Freezing

You can freeze Kung Pao Chicken easily by placing it in a freezer-safe container or bag. It keeps well for up to 2 months. Just be sure to thaw overnight in the fridge before reheating to maintain its texture.

Reheating

Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water or broth can help loosen the sauce if it thickened too much during storage. Stir frequently to keep the chicken tender and the dish luscious.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs bring a bit more juiciness and richness. Just cut them into similar-sized pieces and follow the same cooking method for delicious results.

How spicy is this Kung Pao Chicken Recipe?

The recipe as written has a mild heat, but you can easily adjust the spice by adding chili flakes or dried red chilies according to your preference.

Is this dish gluten-free?

You can make it gluten-free by swapping regular soy sauce for tamari or a gluten-free soy alternative. All other ingredients are naturally gluten-free.

Can I prepare this recipe vegetarian?

Sure! Substitute chicken with firm tofu or tempeh, and keep all other ingredients the same for a tasty vegetarian version.

What’s the best way to get the sauce thick?

The cornstarch coating on the chicken, along with cooking the sauce down with the peppers, helps it thicken naturally. If needed, you can mix a little extra cornstarch with water and add it during cooking for a thicker sauce.

Final Thoughts

This Kung Pao Chicken Recipe is truly a celebration of flavor and texture that’s as satisfying to make as it is to eat. It’s simple enough for busy nights but special enough to share with guests. Once you try it, I’m sure it will find a permanent spot in your recipe rotation — it’s that kind of dish that everyone loves coming back to!