Kung Pao Chicken is a bold and flavorful dish that brings together the perfect balance of sweet, spicy, salty, and savory in every bite. This classic Chinese stir-fry features tender chunks of chicken, crisp vegetables, roasted peanuts, and dried red chilies all tossed in a mouthwatering sauce that’s both slightly sweet and fiery.
The heart of this dish is its sauce. A mixture of soy sauce, hoisin sauce, rice vinegar, sugar, and a touch of sesame oil creates that signature glossy glaze. The heat comes from dried red chilies, which infuse the oil and the sauce with a pleasant kick without overwhelming the palate. The peanuts add a satisfying crunch and a toasty, nutty flavor that pairs perfectly with the tender chicken.
Kung Pao Chicken is quick to cook, making it an ideal option for busy weeknights. It starts with marinating diced chicken in a blend of soy sauce and cornstarch, which helps the chicken stay juicy and develop that silky stir-fry texture. Then it’s seared until golden before being tossed with bell peppers, scallions, chilies, and the addictive sauce.
Serve it over steamed white rice, brown rice, or even cauliflower rice to soak up all the savory sauce. For an extra veggie boost, you can add broccoli, zucchini, or snap peas to the stir-fry.
This dish pairs wonderfully with crisp, slightly sweet white wines like Riesling or Gewürztraminer, which help balance the spiciness. A cold beer or sparkling water with lime also makes a refreshing match to cool down the heat.
Kung Pao Chicken delivers restaurant-quality flavor at home with simple ingredients and easy steps. Whether you’re cooking for yourself or serving guests, it’s a guaranteed hit that satisfies every craving for something spicy, savory, and utterly delicious.
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch dissolved in water
- 2 tablespoons vegetable oil
- 1/2 cup roasted peanuts
- 4 dried red chilies
- 3 green onions sliced
- 1 bell pepper diced
Instructions
- In a medium bowl, combine chicken, soy sauce, rice vinegar, hoisin sauce, and cornstarch. Stir until chicken is well coated. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add peanuts and dried red chilies, and stir-fry for about 1 minute until fragrant.
- Add chicken to the wok and stir-fry until cooked through, about 5-7 minutes.
- Add green onions and bell pepper to the wok, and stir-fry for another 2 minutes until vegetables are tender-crisp.
- Serve hot with steamed rice.
Nutrition
I dunno… felt like something was missing. Maybe more spice? I expected better.
I think you might be right! A bit of ginger or garlic could really amp it up. I added those and it was awesome.
Nah, I thought it was perfect! The peanuts give it lots of flavor, and the chilies are spicy enough.
I love making this for my family! They always ask for seconds. Thanks for sharing!
Too much soy sauce! My kids wouldn’t eat it. I’m never making this again.
Kung Pao Chicken is literally my fave! But I thought it was supposed to have more peanut?!
I think hoisin sauce is wrong here. Shouldn’t it be oyster sauce???
This recipe is just awesome! So easy to follow and tastes like takeout.
Really easy to make, but I think it was a bit too salty for me. Maybe less soy sauce next time?
Meh, not my cup of tea. I like my chicken fried and crispy. This one felt too… healthy, I guess.
I get what you’re saying! Sometimes you just wanna indulge in that crispy fried goodness. But this recipe has its own charm! 😄
My chicken was undercooked but I think that’s my fault. Gotta check the temp better next time.
Delicious! I added some broccoli and it was a hit! Thanks for sharing!
Just okay. I might stick to takeout. Also, what’s up with the corn starch? 🤨
Kung Pao Chicken was invented in China right? My mom used to make it, good times!
I found the recipe a bit bland. Should I add more soy sauce or something? 🤔
Yummy!!! 😍
I forgot the peanuts and it still turned out good! But like, peanuts make it better, I guess.
Not sure why it’s called Kung Pao chicken. My grandma made something totally different.
Not what I expected. Where’s the sweet part??? I do like peanuts tho.
This was so delicious! I made it for my family and they loved it!
Can I use tofu instead of chicken? I’m a vegetarian and this looks yummy!
This is the best Kung Pao chicken I’ve ever made! So flavorful! Definitely a keeper!
Followed the recipe step by step and it turned out great! But why do they call it Kung Pao? Sounds funny. 😂
Haha, right? Kung Pao sounds like a fun name for a dish! Glad it turned out well for you! 🍽️
Yum!! Who knew making Kung Pao was this easy! Thanks for sharing! 👍