Kung Pao Chicken

Why You’ll Love This Recipe

I keep this recipe on repeat because it’s fast, flavorful, and incredibly satisfying. I like how the chicken stays juicy, the sauce thickens beautifully, and every bite has layers of texture from the vegetables and peanuts. It’s a great homemade alternative to takeout that doesn’t feel complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 oz boneless skinless chicken breast, cut into bite-sized pieces
2 tbsp corn starch
4 tbsp low sodium soy sauce
2 tbsp dry sherry wine or Chinese Shaoxing wine
2 tsp oil

1/4 cup low sodium soy sauce
2 tsp dark soy sauce
1/2 cup low sodium chicken broth
2 tbsp Chinese black vinegar or balsamic vinegar
2 tbsp dry sherry wine or Chinese Shaoxing wine
2 tsp hoisin sauce
1 tbsp sugar
1 tsp corn starch

4 tbsp oil, divided
6 dried red chili peppers, roughly chopped
1/2 large green bell pepper, cut into bite-size pieces
1/2 large red bell pepper, cut into bite-size pieces
1 tbsp fresh ginger, minced
4 large garlic cloves, pressed
6 green onions, cut into bite-size pieces
1/2 cup roasted peanuts
1 tsp sesame seeds, optional garnish

Directions

I start by cutting the chicken into bite-size cubes. I mix the marinade ingredients together, add the chicken, and let it sit for at least 10 minutes so it tenderizes and absorbs flavor.

In a separate bowl, I whisk together all the Kung Pao sauce ingredients until the cornstarch is fully dissolved and the sauce is smooth. I set it aside so it’s ready to use.

I heat a wok or large skillet with 2 tablespoons of oil over medium-high heat. I add the chicken and cook it until it’s golden and almost fully cooked, then I remove it from the pan and set it aside.

I add the remaining oil to the same pan and toss in the bell peppers, garlic, ginger, and dried chilies. I stir-fry everything for about 4 minutes until fragrant and slightly tender.

I pour in the prepared sauce and stir well. As soon as the sauce starts to thicken, I add the chicken back to the pan and toss everything together to coat evenly.

I finish by adding the green onions and peanuts, giving everything a final stir before removing it from the heat. I garnish with sesame seeds if I’m using them and serve immediately.

Servings and Timing

I usually get about 6 servings from this recipe. It takes roughly 30 minutes total, including prep and cooking time.

Variations

I sometimes reduce the dried chilies when I want a milder dish.
I like swapping peanuts for cashews for a slightly different crunch.
I add zucchini or water chestnuts when I want extra vegetables.
I use chicken thighs instead of breast for a juicier texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat the chicken gently in a skillet over medium heat or in the microwave, adding a splash of broth if the sauce has thickened too much.

FAQs

Can I make Kung Pao Chicken less spicy?

I simply use fewer dried chilies or remove the seeds to reduce the heat.

Can I prepare this dish ahead of time?

I often prep the sauce and chop the ingredients ahead, then cook everything fresh when ready to eat.

What can I substitute for Shaoxing wine?

I usually use dry sherry, and it works perfectly in this recipe.

Is this recipe gluten-free?

I make it gluten-free by using gluten-free soy sauce and checking labels on the hoisin sauce.

What do I like serving this with?

I usually serve it with steamed rice, but I also enjoy it with noodles or cauliflower rice.

Conclusion

I find this Kung Pao Chicken to be a reliable, flavorful dish that’s perfect for weeknight dinners or sharing with family. It’s bold, satisfying, and easy to customize, which makes it one of my favorite homemade stir-fry recipes.