Kung Pao Chicken
Equipment
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs, cut into ½-inch chunks
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 1 tbsp soy sauce
Stir Fry
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 scallions, white and green parts separated
- 8-10 Tianjin dried chilies
- ¼ cup roasted peanuts, sugar-coated optional
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp hoisin sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 3 tbsp water
Instructions
- Cut your chicken thighs into half-inch chunks.
- In a bowl, marinate the chicken with cornstarch, shaoxing wine, and soy sauce and let it rest for 15 minutes.
- While the chicken marinates, dice your red bell pepper, mince the garlic, and separate the white and green parts of your scallions.
- For the sauce, combine dark soy sauce, light soy sauce, black vinegar, hoisin sauce, shaoxing wine, sugar, and water. Mix thoroughly and set aside.
- Lube up your pan and brown the marinated chicken over high heat for about 4 minutes. Once cooked through and golden, set aside.
- In the same pan, add dried chilies and garlic. Stir for about a minute until fragrant.
- Add the white parts of your scallions and your diced bell pepper, cooking for another minute until softened.
- Toss in your peanuts and stir for another minute.
- Re-add your chicken, pour in the sauce, and cook everything together until the sauce thickens and coats the chicken.
- Serve over a fresh bowl of rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet, Spicy, and Better Than Takeout
This Kung Pao Chicken recipe is the perfect balance of heat, tang, and sweetness, an iconic Sichuan-inspired stir fry that delivers big flavor in under 30 minutes. Tender chunks of marinated chicken are seared until golden, then tossed with crunchy peanuts, fragrant garlic, dried chilies, and crisp bell peppers. The rich, glossy sauce clings to every bite, offering that restaurant-quality sweet-salty finish that makes this dish so addictive. If you’ve ever craved a spicy Chinese chicken stir fry with just the right amount of heat, this is the dish for you.
Quick, Easy, and Perfect for Weeknight Dinners
This is one of the easiest weeknight chicken dinners you can throw together with pantry staples. The chicken marinates quickly while you prep the vegetables, and the stir-fry itself comes together in minutes. Kung Pao Chicken is ideal for meal prep, customizable with your favorite veggies or nuts, and delivers bold Asian flavors without needing a wok. Whether you’re a spice lover or just looking to shake up your dinner routine, this recipe is guaranteed to become a repeat favorite.
How to Make Kung Pao Chicken
Cut chicken thighs into ½-inch chunks and marinate with cornstarch, Shaoxing wine, and soy sauce for 15 minutes
Prep garlic, bell pepper, and scallions; set aside white and green parts separately
Mix all sauce ingredients in a small bowl and stir until combined
Sear marinated chicken over high heat until golden and cooked through; remove from pan
Add dried chilies and garlic to the same pan; stir until fragrant
Toss in the white scallion parts and diced bell pepper; cook until softened
Stir in peanuts and cook for another minute
Return chicken to pan and pour in the sauce; cook until sauce thickens and coats everything
Serve over rice and garnish with green scallion tops
Tips and Variations
• Control the heat: Use fewer dried chilies or deseed them for a milder dish
• Swap the protein: Try it with tofu, shrimp, or even ground chicken for a twist
• Make it meal-prep friendly: This holds up great in the fridge and reheats beautifully
• Use sugar-coated peanuts: Adds a sweet contrast that levels up the flavor
• Extra veggies welcome: Add zucchini, celery, or mushrooms to bulk it out
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! Chicken breast works just fine! Just be careful not to overcook it. Thighs tend to be more forgiving and juicy.
Is this dish really spicy?
It has a kick from the dried chilies, but you can easily scale the spice by using fewer or removing the seeds.
Can I skip Shaoxing wine?
You can sub in dry sherry or omit it entirely, though it does add a signature depth to the dish.
How do I store leftovers?
Store in an airtight container for up to 3 days. Reheat in a hot pan or microwave until warmed through.
What can I serve it with?
Plain rice is perfect, but you could also serve it with noodles, fried rice, or even lettuce cups for a low-carb option.
Try These Next
Try my Crispy Teriyaki Chicken for a sweet, salty, and crispy bite!
Make Garlic Soy Glazed Chicken if you want something quick and tasty
Check out Chicken Peanut Butter Noodles for a saucy, family-friendly favorite.
