There’s nothing quite like the sizzle and aroma of a truly great stir-fry, and this Kung Pao Chicken is one of our family’s absolute favorites. It’s a dish that balances that addictive spicy-sweet flavor with tender chicken and the perfect crunch of peanuts. This is one of those easy Chinese recipes that tastes even better than takeout.
My dad, James, was the king of homemade Chinese food in our house. I can still picture him standing over our old wok, perfecting his spicy sauce. The whole kitchen would fill with the rich scent of garlic and ginger, and we just knew dinner was going to be special.
What Makes This Recipe So Special
- Faster Than Takeout: This entire meal comes together in under 30 minutes, making it perfect for busy weeknights.
- Bold, Balanced Flavor: The homemade spicy sauce, featuring savory hoisin sauce, strikes the perfect balance of sweet, tangy, and spicy.
- Customizable Heat: You can easily control the spice level by adjusting the number of dried chilies you use.
- Restaurant Quality at Home: This Easy Kung Pao Chicken Recipe rivals what you’d get at a restaurant, much like the popular Panda Express Kung Pao Chicken recipe.
Gathering Your Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 6–8 dried red chilies (whole or halved)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup roasted unsalted peanuts
- 2 green onions, sliced
For the Kung Pao Sauce:
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup water or chicken broth
The Tools Dad Swore By
A Trusty Wok
A good wok makes all the difference for achieving that signature stir-fry sizzle and ensuring everything cooks evenly and quickly.
A Sturdy Metal Spatula
I love using a sturdy metal spatula that can easily get under the chicken and scrape up all those flavorful bits from the bottom of the wok.
Bringing the Dish to Life, Step by Step
A Tender Start for the Chicken
In a bowl, toss your chicken cubes with soy sauce and cornstarch. Let them sit for 10–15 minutes. This simple step is my secret to ensuring the chicken stays juicy and tender through the high-heat cooking.
The Secret’s in the Sauce
While the chicken marinates, whisk together the hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, and water (or broth). Having your sauce ready to go is key in stir-frying, as things move very quickly!
Sizzling the Chicken to Perfection
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until it’s beautifully browned and cooked through. Remove it from the wok and set it aside for a moment.
Waking Up the Aromatics
Add the remaining tablespoon of oil to the wok. Stir-fry the dried chilies, garlic, and ginger for about 30 seconds until you can smell that wonderful fragrance. Be sure to keep a close eye here, you don’t want to burn the garlic.
The Grand Finale: Tying It All Together
Return the chicken to the wok. Pour in that delicious Kung Pao sauce and stir everything together to coat it evenly. Let it cook for 2–3 minutes until the sauce becomes glossy and thickens just slightly.
A Final Flourish of Crunch
Finally, toss in the peanuts and green onions. Give it one last quick stir, and then remove it from the heat. It’s ready to serve immediately!
Just a Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using an online calculator with your exact ingredients.
For a Lighter Touch
- Add More Veggies: Bulk up the dish with colorful vegetables like red bell peppers, zucchini, or broccoli for added nutrients and fiber.
- Leaner Protein: While chicken breast is already lean, you can also make this with firm tofu or shrimp for a different twist.
- Reduce Sugar: If you’re watching your sugar intake, you can reduce the brown sugar in the sauce by half or substitute it with a touch of honey or maple syrup.
How We Love to Serve This at Our Table
- Classic Comfort: Serve this Kung Pao Chicken over a bed of fluffy steamed jasmine rice to soak up every last drop of the savory sauce.
- With Noodles: It’s also wonderful tossed with lo mein noodles for a complete one-pan meal.
- Lettuce Wraps: For a lighter, low-carb option, spoon the chicken mixture into crisp iceberg or butter lettuce cups.
My Little Secrets for Success
- Give It Space: Adding too much chicken to the wok at once will steam it instead of browning it. If needed, cook the chicken in two batches to ensure it gets a nice sear.
- Watch the Flame: Garlic and ginger can burn quickly. Be sure to stir them constantly during their brief 30 seconds in the hot oil to release their flavor without becoming bitter.
- Be Prepared: Stir-frying is a fast process. Have all your ingredients chopped, measured, and ready to go before you even turn on the stove. This makes the cooking process smooth and stress-free.
Keeping the Goodness for Later
Leftover Kung Pao Chicken can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you can gently warm it in a skillet over medium heat or in the microwave. The peanuts may soften slightly upon reheating, but it will still be delicious.
From My Kitchen to Yours
This dish is more than just a quick weeknight dinner; it’s a taste of my family’s history and the joy my dad found in cooking. I hope this easy Kung Pao Chicken recipe brings as much warmth and flavor to your table as it has to ours. I encourage you to make it your own and create some new memories around it.
A Few Questions I Often Hear
Is it possible to make this dish less spicy?
Absolutely! The heat comes from the dried red chilies. To make it milder, simply use fewer chilies or remove the seeds before adding them to the wok.
I don’t have hoisin sauce, what can I use instead?
If you don’t have hoisin sauce, you can try a mixture of barbecue sauce with a splash of molasses and a little extra soy sauce to mimic its sweet and savory flavor profile.
Do I absolutely have to use a wok?
No, a large, heavy-bottomed skillet is a great alternative if you don’t own a wok. Just make sure it gets nice and hot before you start cooking to achieve a good stir-fry.
Print
Kung Pao Chicken Secrets – Tested Techniques for Bold Heat
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A bold and flavorful Kung Pao Chicken recipe featuring tender chicken, spicy-sweet sauce, and crunchy peanuts — a true takeout favorite made at home.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 6–8 dried red chilies (whole or halved)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup roasted unsalted peanuts
- 2 green onions, sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup water or chicken broth
Instructions
- In a bowl, toss chicken cubes with soy sauce and cornstarch. Let sit 10–15 minutes.
- Whisk together hoisin sauce, soy sauce, rice vinegar, brown sugar, sesame oil, and water or broth for the Kung Pao sauce.
- Heat 1 tablespoon oil in a wok over medium-high heat. Add chicken and cook 4–5 minutes until browned and cooked through. Remove and set aside.
- Add remaining tablespoon oil to wok. Stir-fry dried chilies, garlic, and ginger for about 30 seconds until fragrant.
- Return chicken to wok. Pour in the sauce and stir to coat evenly. Cook 2–3 minutes until the sauce thickens slightly.
- Toss in peanuts and green onions. Stir briefly and remove from heat. Serve immediately over rice or noodles.
Notes
Control spice level by adjusting number of dried chilies. For a lighter version, add vegetables or substitute tofu or shrimp. Leftovers keep well for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: Kung Pao Chicken, spicy chicken, Chinese stir fry, takeout, peanuts