Homestyle Kung Pao Chicken

Craving something savory, spicy, and downright satisfying? This easy Kung Pao chicken recipe is here to transform your kitchen into a cozy Chinese bistro. With tender chicken, crunchy peanuts, and a punchy sauce, it’s sure to become a weeknight favorite.

Let’s face it: takeout is convenient, but there’s something special about cooking a comforting, flavorful dish right in your own kitchen. And when it comes to that perfect balance of sweet, salty, and spicy, few dishes hit the mark like Kung Pao chicken. It’s a deliciously simple dish with bold flavors that’s perfect for beginner cooks looking to explore Chinese cuisine.

Why This Recipe Works

Kung Pao chicken has its roots in the Sichuan province of China, known for its bold, aromatic flavors, and distinctive spicy kick. Over the years, it’s become a favorite worldwide, especially in Chinese takeout. However, the beauty of this recipe is that you can recreate it at home with fresh, simple ingredients—and without the need for any advanced cooking techniques.

With the right ingredients and a few easy steps, you can master the balance of sweetness from hoisin sauce, heat from dried chilies, and the satisfying crunch of peanuts. This recipe is perfect for beginners because it involves simple stir-frying methods and accessible ingredients that deliver authentic flavor with minimal effort.

Ingredient Breakdown

Before you dive into cooking, let’s take a look at the ingredients and equipment you’ll need.

Ingredients:

1. Chicken Breast or Thighs:
   
   • You’ll want boneless, skinless chicken breasts or thighs for this dish. Chicken thighs are a great option if you want extra juiciness, but chicken breasts are leaner and also work wonderfully in this recipe. Discover More Chicken Recipes: Black Pepper Chicken, High Protein Chicken Orzo, or Marry Me Chicken Pasta.
     
2. Peanuts:
   
   • Unsalted roasted peanuts are a must for that classic crunch. They add texture and a mild nuttiness to balance the heat of the chilies. Avoid salted peanuts, as the sauce already brings enough seasoning.
     
3. Dry Red Chilies:
   
   • The dried red chilies give this dish its signature spice. If you’re new to cooking with dried chilies, don’t worry—their flavor is potent, but you can control the spice level by adjusting how many you add.
     
4. Soy Sauce & Hoisin Sauce:
   
   • Soy sauce adds the saltiness needed to bring out all the flavors, while hoisin sauce provides that subtle sweetness and depth that makes Kung Pao chicken so irresistible. Both are essential for the flavor base.
     
5. Rice Vinegar & Sugar:
   
   • A little rice vinegar adds acidity to balance out the sweetness, and sugar helps round out the sauce. This simple combination works wonders in harmonizing all the bold flavors in the dish.
     
6. Garlic, Ginger, and Scallions:
   
   • Fresh garlic and ginger form the aromatic backbone of the dish, while scallions (green onions) provide a fresh, zesty garnish. These ingredients really elevate the flavor profile, adding brightness and fragrance.

Equipment:

1. Wok or Large Skillet:
   
   • Ideally, you’d use a wok to get that perfect sear and quick stir-fry action. However, any large skillet will work just as well. The goal is to cook the chicken quickly and evenly, so don’t stress too much about the type of pan you use.
     
2. Knife and Cutting Board:
   
   • Having a sharp knife and a sturdy cutting board will make prep work quicker and safer. Dice your chicken, slice your garlic and ginger, and chop your scallions—getting all the prep done before cooking ensures a smooth cooking experience.
     
3. Small Bowls for Sauce and Prep:
   
   • Setting up a little prep station with small bowls for the sauce and chopped ingredients will help keep things organized. It also makes for a less stressful cooking experience.

Step-by-Step Guide of Kung Pao Chicken

Now, let’s dive into making this delicious Kung Pao chicken! Don’t worry if you’re a beginner—each step is easy to follow, and before you know it, you’ll be a stir-frying pro.

Step 1: Prep Your Ingredients

Start by prepping all of your ingredients. Dice the chicken into bite-sized pieces and set it aside. Slice your garlic, ginger, and scallions so they’re ready to toss in when needed.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sugar. This simple sauce is the heart of the dish and will coat the chicken perfectly.

Step 3: Cook the Chicken

Heat a little oil in your wok or skillet over medium-high heat. Add the chicken and stir-fry until golden and cooked through, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.

Step 4: Sauté Aromatics & Chilies

In the same pan, add a bit more oil if needed and toss in the garlic, ginger, and dried chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic or the chilies. The smell will be heavenly!

Step 5: Combine Everything

Add the cooked chicken back into the pan and pour in your prepared sauce. Toss everything together, ensuring the chicken is well coated in the sauce. Let it simmer for another 2-3 minutes until everything is heated through and the sauce slightly thickens.

Step 6: Add Peanuts & Garnish

Finally, toss in the peanuts and green onions, giving everything one last stir. This will add a satisfying crunch and fresh flavor to the dish. Serve your Kung Pao chicken hot with steamed rice or noodles for a complete meal.

Explore More Stir-Fry Recipes Kung Pao Beef, Black Pepper Chicken.

Kung Pao Chicken

Paul, AI Chef

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Chinese, Sichuan

Servings 4 peoples

Calories 418 kcal

Equipment

• 1 Wok or Large Skillet Ideally, you’d use a wok to get that perfect sear and quick stir-fry action. However, any large skillet will work just as well. The goal is to cook the chicken quickly and evenly, so don’t stress too much about the type of pan you use.
• 1 Knife and Cutting Board Having a sharp knife and a sturdy cutting board will make prep work quicker and safer. Dice your chicken, slice your garlic and ginger, and chop your scallions—getting all the prep done before cooking ensures a smooth cooking experience.
• 1 Small Bowls for Sauce and Prep Setting up a little prep station with small bowls for the sauce and chopped ingredients will help keep things organized. It also makes for a less stressful cooking experience.

Ingredients

  

Main Ingredients

• Chicken: Boneless skinless chicken breasts or thighs, cut into bite-sized cubes.
• Peanuts or Cashews: Roasted unsalted peanuts are traditional; cashews are a common substitute.
• Vegetables: Red bell pepper celery, and green onions (scallions) add color and crunch.
• Aromatics: Garlic and fresh ginger provide a fragrant base.
• Dried Red Chilies: Adds authentic heat; adjust quantity to taste.
• Sichuan Peppercorns: Imparts a unique numbing sensation characteristic of Sichuan cuisine.

Marinade Ingredients

• Soy Sauce: Light soy sauce for seasoning.
• Shaoxing Wine: Traditional Chinese cooking wine; dry sherry can be used as a substitute.
• Cornstarch: Helps tenderize the chicken and creates a silky texture.
• Sesame Oil: Adds a nutty aroma.

Sauce Ingredients

• Soy Sauce: Light soy sauce for saltiness.
• Dark Soy Sauce: For color and depth.
• Rice Vinegar: Provides acidity and balance.
• Sugar: Balances the savory and spicy elements.
• Cornstarch: Thickens the sauce.
• Water or Chicken Broth: Adjusts sauce consistency.
• Chili Paste or Sambal Oelek: Adds heat and flavor.
• Sesame Oil: Enhances the sauce’s richness.

Optional Ingredients (for flavor variations)

• Balsamic Vinegar: Substitute for Chinese black vinegar.
• Rice Wine: Adds depth; can substitute dry sherry.
• Water Chestnuts: Adds crunch and texture.
• Carrots: For added sweetness and color.
• Zucchini: Provides a mild flavor and additional crunch.
• Bell Peppers: Adds sweetness and vibrant color.
• Tofu: For a vegetarian version.
• Shrimp: Alternative protein option.

Instructions

 

Marinate the Chicken

• Ingredients:
• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
• 1½ tablespoons soy sauce
• 1 tablespoon dry sherry or Shaoxing wine
• 2 teaspoons cornstarch
• Instructions:
• In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved.
• Add the chicken pieces and toss to coat.
• Let the chicken marinate at room temperature for 15 minutes, stirring occasionally.

Prepare the Sauce

• Ingredients:
• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1½ tablespoons sugar
• 1 tablespoon cornstarch
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• ¼ teaspoon ground ginger
• ⅓ cup water
• Instructions:
• In a small bowl, whisk together all the sauce ingredients until the cornstarch is dissolved.
• Set the sauce aside.

Prepare the Vegetables and Aromatics

• Ingredients:
• 1 large red bell pepper, diced
• 2 stalks celery, halved lengthwise and thinly sliced
• ¼ teaspoon salt
• 3 cloves garlic, chopped
• 5 scallions (green onions), white and green parts, thinly sliced
• ⅓ cup whole roasted unsalted peanuts or cashews
• Instructions:
• Chop the bell pepper, celery, garlic, and scallions.
• Set all the prepared ingredients aside, ready for stir-frying.

Stir-Fry the Vegetables

• Instructions:
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
• Add the diced bell pepper, sliced celery, and salt.
• Cook, stirring frequently, until the vegetables are slightly softened and starting to brown, about 5 minutes.
• Transfer the vegetables to a large bowl and set aside.

Cook the Chicken

• Instructions:
• In the same skillet or wok, add ½ tablespoon of vegetable oil over high heat.
• Add half of the marinated chicken (do not crowd the pan) and cook until browned on one side, about 1½ minutes.
• Flip the chicken pieces and cook for another 1½ minutes, until cooked through.
• Transfer the cooked chicken to the bowl with the vegetables.
• Repeat with the remaining chicken, adding more oil as needed.

Combine and Cook

• Instructions:
• Add ½ tablespoon of vegetable oil to the skillet or wok.
• Add the chopped garlic and sliced scallions.
• Cook, stirring, for about 30 seconds until fragrant.
• Return the cooked chicken and vegetables to the pan.
• Pour in the prepared sauce and stir to coat evenly.
• Reduce the heat to low and cook for about 30 seconds, until the sauce has thickened and everything is heated through.
• Stir in the peanuts or cashews.
• Taste and adjust seasoning if necessary.

Serve

• Instructions:
• Serve the Kung Pao Chicken hot, accompanied by steamed white rice or noodles.
• Enjoy your homemade, flavorful dish!

Notes

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	325–418 kcal
Protein	32.8–59 g
Total Fat	14–42 g
Saturated Fat	2.2–3.5 g
Carbohydrates	17.5–41 g
Dietary Fiber	3.5–4 g
Sugars	4.9–18 g
Cholesterol	66–155 mg
Sodium	742–1090 mg
Potassium	353–890 mg
Calcium	53.8–85 mg
Iron	1.2–2.8 mg

Note: Nutrient values may vary based on specific ingredients and portion sizes.

FAQ Section

Closing Thoughts

Whether you’re cooking for yourself or making a cozy dinner for the family, this homestyle Kung Pao chicken will bring the warmth and comfort of your favorite Chinese takeout into your kitchen. With its perfect balance of heat, sweetness, and crunch, this dish is guaranteed to satisfy.Give this recipe a try, and I’d love to hear how your Kung Pao chicken turns out! Don’t forget to share your results with me, and feel free to ask questions if you need any help along the way. Enjoy cooking, and happy eating!