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A close-up, top-down shot of a large blue bowl filled with glossy, dark brown Kung Pao Chicken, featuring cubed chicken pieces, diced red bell peppers, crunchy roasted peanuts, and thinly sliced green onions.

The Best Kung Pao Chicken

A classic takeout favorite made at home — this Kung Pao Chicken is sweet, spicy, and loaded with flavor. Tender chicken pieces stir-fried with peanuts, peppers, and a savory soy-based sauce in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
Kung Pao Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1/4 cup chicken broth
Stir-Fry
  • 2 tbsp vegetable oil
  • 3 dried red chilies cut into halves
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1/2 cup roasted peanuts unsalted
  • 2 green onions sliced for garnish

Equipment

  • Wok
  • Mixing Bowl
  • Spatula

Method
 

  1. In a bowl, combine chicken cubes with soy sauce and cornstarch. Mix well and set aside to marinate for 10 minutes.
  2. In a separate bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, and chicken broth to make the sauce. Set aside.
  3. Heat vegetable oil in a wok over medium-high heat. Add marinated chicken and stir-fry until golden brown, about 5–6 minutes. Remove and set aside.
  4. In the same wok, add dried chilies and garlic. Stir-fry for 30 seconds until fragrant.
  5. Add bell peppers and cook for 2–3 minutes until slightly tender.
  6. Return chicken to the wok, pour in the sauce mixture, and toss everything together until well coated and the sauce thickens.
  7. Stir in peanuts and green onions, then serve hot with steamed rice.

Notes

Adjust spice level by adding more or fewer dried chilies. You can also substitute cashews for peanuts for a fun twist!