Kung Pao Chicken is an iconic Szechuan stir-fry dish that masterfully balances heat, sweetness, and umami. This bold and vibrant recipe combines tender chicken, roasted peanuts, and crisp vegetables in a rich, spicy sauce that clings to every bite. Whether you’re recreating this restaurant favorite at home or elevating your weeknight dinner, this detailed guide delivers the ultimate version of Kung Pao Chicken.

Ingredients for Kung Pao Chicken

For the Chicken Marinade

1 lb (450g) boneless, skinless chicken breast or thighs, diced into 1-inch cubes
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon salt

For the Stir-Fry Sauce

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese black vinegar
1 tablespoon hoisin sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water

For the Stir-Fry

3 tablespoons vegetable oil
8–10 dried red chilies, halved and seeds removed
1 tablespoon Szechuan peppercorns (optional for numbing heat)
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup roasted unsalted peanuts
1 red bell pepper, diced
1 green bell pepper, diced
3 green onions, chopped (separate white and green parts)

Step-by-Step Directions for Kung Pao Chicken

1. Marinate the Chicken

Place the diced chicken in a bowl. Add soy sauce, cornstarch, and salt. Mix thoroughly until the chicken is well coated. Let it marinate for at least 15–20 minutes at room temperature.

2. Prepare the Sauce

In a small bowl, combine light soy sauce, dark soy sauce, Chinese black vinegar, hoisin sauce, sugar, sesame oil, and cornstarch slurry. Whisk until smooth. Set aside.

3. Toast the Chilies and Szechuan Peppercorns

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the dried chilies and Szechuan peppercorns. Stir-fry for 30 seconds or until aromatic. Remove and set aside to avoid burning during stir-frying.

4. Stir-Fry the Chicken

Add 2 more tablespoons of oil to the hot wok. Add the marinated chicken in a single layer. Sear for 2–3 minutes per side until golden brown and cooked through. Remove chicken and keep warm.

5. Sauté Aromatics and Vegetables

In the same wok, sauté garlic, ginger, and the white part of the green onions for 30 seconds. Add red and green bell peppers. Stir-fry for another 2–3 minutes until slightly tender but still crisp.

6. Combine Everything

Return the chicken and chilies to the wok. Stir well. Pour in the prepared Kung Pao sauce and toss to coat. Cook for 1–2 minutes until the sauce thickens and clings to the chicken.

7. Add Peanuts and Garnish

Stir in the roasted peanuts and green part of the green onions. Cook for another 30 seconds. Remove from heat and serve immediately.

How to Serve Kung Pao Chicken

Kung Pao Chicken pairs perfectly with:

Steamed jasmine rice or white long-grain rice
Fried rice for extra texture and flavor
Chow mein or lo mein noodles as a fusion twist
A side of Asian cucumber salad to balance the heat

Pro Tips for the Best Kung Pao Chicken

Use High Heat Cooking

Wok-style cooking demands high heat for a quick sear that locks in juices and delivers caramelized flavor.

Adjust the Spice Level

Tailor the number of dried chilies and amount of Szechuan peppercorns based on your spice tolerance.

Don’t Overcrowd the Wok

Work in batches if needed. Overcrowding lowers the temperature and leads to steaming instead of searing.

Use Authentic Ingredients

dark soy sauce, and Chinese black vinegar bring depth to the sauce that is difficult to replicate with Western substitutes.

Conclusion

We’ve crafted this Kung Pao Chicken recipe to be authentic, versatile, and packed with flavor. It honors the roots of Szechuan cuisine while offering flexibility for home cooks. Whether you’re hosting dinner or craving a spicy stir-fry, this dish delivers on taste, presentation, and convenience.

FAQs

What makes Kung Pao Chicken different from General Tso’s Chicken?

While both are popular Chinese-American dishes, Kung Pao Chicken originates from Szechuan cuisine, known for its spicy and numbing flavors, while General Tso’s is sweeter and breaded with a sticky sauce.

Can I make Kung Pao Chicken gluten-free?

Yes. Replace soy sauce with tamari or coconut aminos, and ensure your hoisin sauce and other condiments are labeled gluten-free.

Is Kung Pao Chicken healthy?

Kung Pao Chicken is relatively healthy when pan-seared instead of deep-fried, using lean chicken and healthy oils. To make it lower in calories, reduce the peanuts and use less oil.

Can I meal prep Kung Pao Chicken?

Absolutely. This dish stores well for 3–4 days in an airtight container in the fridge. Reheat in a skillet or microwave until hot throughout.

What vegetables can I add to this recipe?

You can bulk it up with zucchini, carrots, snap peas, or even broccoli for added nutrition and texture.

Kung Pao Chicken