Kung pao chicken is one of those takeout order items that I think tastes better cooked at home (and it's way easier than you think). This version has that perfect balance of savory, spicy, and just a little sweet, with crunchy peanuts (which I personally like to add a lot of) and veggies that still have some bite.
What is Kung Pao Chicken?
Kung pao chicken is a classic Chinese stir-fry made with chicken thighs, crunchy peanuts, dried chilies, and a glossy savory sauce that ties it all together. It's slightly spicy, a little tangy, and packed with texture from the peanuts and crisp veggies. This kung pao chicken recipe keeps things simple but still tastes just like (sometimes even better) than restaurants.
Why You'll Love Kung Pao Chicken
- Better than takeout: This kung pao chicken has bigger flavor and fresher veggies than anything from a delivery box.
- Ready in one pan: Everything cooks in a single wok or skillet so cleanup is quick and easy.
- Very customizable: Adjust the spice, swap the protein, or add more veggies to make it your own.
Equipment You'll Need
- Wok or large skillet
- Mixing bowls
- Knife and cutting board
Ingredients for Kung Pao Chicken
Chicken Marinade
- Chicken thighs: Get the boneless and skinless kind for this recipe.
- Soy sauce
- Oyster sauce
- Sugar
- Corn starch
- Salt
- White pepper
Stir Fry Sauce
- Soy sauce
- Dark soy sauce: Deeper, less salty, and adds that rich brown color you want in a good stir fry sauce.
- Oyster sauce
- Shaoxing wine: A Chinese cooking wine that adds a subtle depth you cannot really get from anything else. You can substitute with dry sherry or equal parts of water and rice vinegar for a non-alcoholic version.
- Rice vinegar
- Sugar
- Chili paste or sambal: Brings a little heat to this dish.
- Corn starch
Stir Fry Ingredients
- Neutral oil
- Garlic
- Ginger
- Yellow onion
- Red bell pepper
- Green bell pepper
- Celery
- Dried chili peppers: You can use fresh chili peppers if you'd like.
- Green onions
- Roasted unsalted peanuts
- Salt
Serve
- White rice
Customizations
- Swap the protein: Shrimp or tofu both work great if chicken is not your thing.
- Turn up the heat: Add extra chili paste or toss in fresh sliced chilies for more of a kick.
- Add more veggies: Broccoli, snap peas, or water chestnuts are all great additions to bulk up the dish.
How to Make Kung Pao Chicken
Marinate the Chicken
Toss the chicken with soy sauce, oyster sauce, sugar, corn starch, salt, and white pepper. Let it sit for 10 to 15 minutes while you prep everything else.
Make the Stir Fry Sauce
Whisk together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rice vinegar, sugar, chili paste, and corn starch in a small bowl. Set it aside.
Cook the Chicken
Heat a wok or large skillet over medium high heat. Add a tablespoon of neutral oil and the marinated chicken, frying for 3-4 minutes until cooked through. Remove the chicken from the pan.
Stir Fry the Vegetables
Add the remaining oil to the pan along with the garlic, ginger, and onion, stir frying for about a minute until fragrant.
Now add the bell peppers, celery, and dried chili peppers, and saute for 1-2 minutes until just softened but still crunchy.
Bring It All Together
Return the chicken to the pan and pour in the stir fry sauce. Toss everything together until well coated and the sauce thickens enough to cling to the chicken, about 1-2 minutes.
Stir in the green onions and peanuts, then turn off the heat. Taste and add a pinch of salt if needed.
Serve the kung pao chicken
Serve your kung pao chicken immediately over a bowl of white rice.
Storage
Leftover kung pao chicken keeps well in the fridge for up to 3 days. Reheat in a skillet over medium heat or use a microwave.
Tips to Make the Perfect Kung Pao Chicken
- Do not overcrowd the pan: Give the chicken room to sear so it browns instead of steaming.
- Keep the veggies crisp: A quick saute is all they need, nobody wants mushy bell peppers.
- Toast your peanuts: If yours are not already roasted, a quick toast in a dry pan makes a big difference in flavor.
Frequently Asked Questions (FAQs)
Is kung pao chicken very spicy?
It has a slight kick from the dried chilies and chili paste, but you can easily dial it up or down depending on your spice preference.
Can I use chicken breast instead of thighs?
Yes but thighs stay juicier. If using breast, avoid overcooking so it does not dry out.
What can I use instead of Shaoxing wine?
Dry sherry is the closest substitute but you can use equal parts rice vinegar and water for a non-alcoholic version or you can leave it out entirely.
Can I make kung pao chicken ahead of time?
You can prep the sauce and marinate the chicken a day ahead, but it is best to stir fry everything fresh right before serving.
Why is my sauce not thickening?
Make sure your corn starch is fully dissolved before adding it in and give it a quick stir before pouring it in the pan.
Related Recipes You'll Love
- Chicken Bulgogi (Korean BBQ Chicken)
- Thai Basil Chicken
- Pad Kra Pao (Ground Pork and Holy Basil Stir-Fry)
- Chinese Tomatoes and Eggs Stir-Fry
- Stir-Fry Glass Vermicelli Noodles
Kung Pao Chicken
Ingredients
Chicken Marinade
- 1.25 pound chicken thighs boneless and skinless, cut into ½ inch cubes
- 1.5 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 2 teaspoon corn starch
- ½ teaspoon salt
- Dash of white pepper
Stir-Fry Sauce
- 2 tablespoon soy sauce
- 1.5 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 2 teaspoon granulated sugar
- 1 tablespoon chili paste or sambal
- 2 teaspoon corn starch
Stir-Fry Ingredients
- 2 tablespoon neutral oil
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- ½ yellow onion diced into ½ inch cubes
- ½ red bell pepper diced into ½ inch cubes
- ½ green bell pepper diced into ½ inch cubes
- 3 celery stalks diced
- 8-10 dried chili peppers
- 2 green onions chopped
- ½ cup roasted unsalted peanuts
- Pinch of salt adjust to taste
To Serve
- Cooked white rice
Instructions
- Marinate the chicken in soy sauce, oyster sauce, sugar, corn starch, salt, and white pepper for 10-15 minutes.1.25 pound chicken thighs, 1.5 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp granulated sugar, 2 tsp corn starch, ½ tsp salt, Dash of white pepper
- Meanwhile, make the stir-fry sauce by stirring together the soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rice vinegar, sugar, chili paste, and corn starch in a bowl and set aside.2 Tbsp soy sauce, 1.5 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 2 Tbsp Shaoxing wine, 1 Tbsp rice vinegar, 2 tsp granulated sugar, 1 Tbsp chili paste, 2 tsp corn starch
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon neutral oil and the marinated chicken, frying for 3-4 minutes until cooked through, then remove from the pan.2 Tbsp neutral oil
- Add the remaining 1 tablespoon neutral oil to the pan along with the garlic, ginger, and onion. Stir-fry for 1 minute until fragrant.4 cloves garlic, 1 Tbsp minced ginger, ½ yellow onion
- Toss in the red bell pepper, green bell pepper, celery, and dried chili peppers, and saute for 1-2 minutes until just softened (you want a little crunch left).½ red bell pepper, ½ green bell pepper, 3 celery stalks, 8-10 dried chili peppers
- Return the chicken to the pan and pour in the stir-fry sauce. Toss everything together until well coated and the sauce has thickened enough to cling to the chicken, about 1-2 minutes.
- Add in the green onions and roasted peanuts, give it one last toss, then turn off the heat. Taste and add a pinch of salt if it needs it.2 green onions, ½ cup roasted unsalted peanuts, Pinch of salt
- Serve immediately over white rice.Cooked white rice
