Kung Pao Chicken

Making Chinese Kung Pao Chicken has never been this easy.  a spicy symphony of tender chicken, crunchy peanuts, and vibrant veggies, then served over warm rice to soak up all that delicious flavor. you can make it better than any Chinese restaurant you’ve ever been! nutty sweet spicy, and very yummy!

you can adjust the heat level to your liking – whether you want some extra spice or you want it toned down a bit for the little ones.

Kung Pao Chicken

Kung Pao Chicken is like a superstar in the world of Chinese takeout, known for its irresistibly good and addictive qualities. What makes it a standout dish is the incredible combination of flavors in its sweet-sour-savory sauce, accompanied by that unique tingle of numbing heat from the Sichuan pepper. Originating from the Sichuan province in China, it goes by various names like 宫保鸡丁 (gong bao ji ding), Gong Bao Chicken, or Kung Po Chicken.

Fun fact: While it’s slightly Westernized outside of China, it still carries the authentic essence of a traditional Sichuan dish.

Cooking up Kung Pao Chicken at home lets you play chef and tailor the recipe to match your pantry and preferences. Whether you’re a fan of cubed chicken thighs or breasts, want to swap peanuts for cashews or walnuts, or adjust the level of spice with more or fewer chilies, the choice is yours. This stir-fry classic is a quick fix and is at its absolute best when served piping hot, so make sure to have that warm rice ready for a delightful meal that caters to your unique taste buds!

More Chinese Takeaway Recipes;

Let’s talk about their Chinese takeaway twins, we have a General Tso Chicken and Honey Chili Chicken recipe before today’s recipe which is kung pao chicken. Even tho they are identical, there some differentiations.

Here are;

1. Kung Pao Chicken: Kung Pao Chicken is a Chinese take-out classic known for its bold and balanced flavor profile. The dish boasts a harmonious combination of sweet, salty, and spicy tastes, with a distinctive heat derived from dried red chilies. Featuring tender chicken, crunchy peanuts, and vibrant bell peppers, Kung Pao Chicken offers a textural delight, combining crispy exteriors with juicy interiors. The signature sauce, crafted with soy sauce, vinegar, and hoisin sauce, contributes to the dish’s unique and unforgettable taste.
2. General Tso Chicken: General Tso Chicken stands out with its sweet and savory notes, offering a milder spice level compared to Kung Pao Chicken. The sauce, which includes soy sauce, ginger, garlic, and hoisin sauce, adds a glossy coating to the chicken. General Tso Chicken appeals to those who enjoy a delicious interplay of textures, with the crispy chicken complemented by the rich and flavorful sauce.
3. Honey Chili Chicken: For those craving a sweet and sticky experience with a hint of chili kick, Honey Chili Chicken is the perfect choice. This Chinese take-out favorite features tender chicken coated in a glossy sauce made with honey, chili sauce, garlic, and soy sauce. The dish emphasizes sweetness with a subtle heat, offering a delightful contrast of flavors.

So for anyone looking for a quick and seasonal meal to fuel you for another new week ahead, it would be fun to feature a favorite Chinese restaurant dish that’s just as fun to say as it is to eat — Kung Pao Chicken let’s cook!

Ingredients of Kung Pao Chicken

Chicken Marinade

• Chicken Breast skinless and boneless; I use Boneless skinless chicken breasts in this recipe. but chicken thighs are great for extra tender results. This chicken serves as the main protein source.
• Rice Vinegar; I’m using rice vinegar in today’s recipe, it adds acidity to the marinade and also helps to tenderize the meat. As an alternative, you could also use Chinese black vinegar if you have it.
• Cornstarch; for the velveting technique recipe, you can see this post and also coating the chicken before fried. Acts as a thickening agent and helps create a coating on the chicken. This contributes to a crispy texture when the chicken is cooked.
• This is because Chinese restaurants go through a process called velveting chicken. It makes the chicken soft and tender, like velvet. There are a couple of ways to do it, and one of the ways is using baking soda.
• Soy Sauce; This recipe uses a lot of soy sauce, Traditionally, this recipe calls for dark and regular soy sauce. if you’re gluten-free, feel free to use tamari soy sauce or coconut aminos. Soy sauce is a key component in many Chinese marinades, imparting depth and richness to the meat.

Kung Pao Sauce

• Soy Sauce and Dark Soy Sauce; Regular soy creates a really salty sauce for this recipe, meanwhile dark soy sauce adds beautiful color and flavor to the sauce!  Both of them Contribute saltiness and umami to the sauce, forming the base flavor. It enhances the visual appeal of the dish
• Hoisin Sauce; for more depth of flavour, Offers sweetness, complexity, and a hint of garlic flavor to the sauce. Hoisin sauce is a common ingredient in Chinese cuisine, providing depth to the overall taste.
• Rice Vinegar; I’m using rice vinegar in today’s recipe, but you could also use Chinese black vinegar if you have it. Adds acidity to balance the sweetness and enhances the overall flavor profile of the sauce.
• Sesame Oil; Just a little bit of this oil really deepens and enhances the flavor. Provides a distinctive nutty flavor and aroma to the sauce.
• Honey; Any type of sugar works, but I personally like to use honey for stir-fry recipes. Sweetens the sauce, balancing out the savory and salty components. It also adds a glossy finish and contributes to the overall flavor complexity.

Stir Fry

• Oil; used for frying and stir-frying
• Red Bell Pepper and Green Bell Pepper; cut into squares; add sweetness and a crisp texture to the stir-fry.
• Garlic; It serves as a foundational ingredient, providing depth and richness to the overall taste.
• Dried Chili Pepper chopped; This is what imparts spicy heat to the dish. That is if you slice them up. For more information on the dried chilies, check out the section below.
• Roasted Peanut; Peanuts offer a delightful crunch and a nutty flavor to the dish. They complement the textures of the vegetables and protein while also providing a source of healthy fats actually,
• We can’t call it Kung Pao Chicken if there’s no Sichuan (or Szechuan) pepper! They provide delicious mouth-numbing heat! Find them in Asian grocery stores and supermarkets, or Chinatown shops (even gourmet chains such as Whole Foods). To toast them, add to a dry pan, wok, or skillet over medium heat. Stir for about one minute until fragrant. Then transfer to a mortar and pestle to grind.
• Green Onion chopped; add a mild onion flavor and a burst of freshness to the stir-fry. As well as Use for garnish

How to Make Kung Pao Chicken

Let’s start by combining all the chicken marinade ingredients in a large bowl. Then, Mix well to ensure the chicken is evenly coated; then, set it aside for 10 minutes.

Moving on, In another bowl, whisk together all the sauce ingredients. and once mixed, set the sauce aside.

Cook the Chicken:

Heat ⅛ cup of oil in a large pan over medium-high heat. and start with cook the marinated chicken for 2-4 minutes until it’s slightly browned. Transfer the cooked chicken to a bowl and let the excess oil is cool.

Then, we will Stir Fry the Vegetables. Save a little remaining oil to the pan for stir frying, Add the remaining oil to the pan.

Then, Stir-fry the red bell pepper, green bell pepper, dried chili, and garlic for 2 minutes.

Add the sauce mixture and peanuts to the pan and Stir everything together well.

Return the cooked chicken to the pan and cook for an additional 2 minutes, stirring occasionally. Add stir in the chopped green onion, and Continue cooking until the sauce thickens.

Dish out the Kung Pao Chicken.

Serve it with warm rice or noodles. Finally, sit back, relax, and savor the delicious flavors of your homemade Kung Pao Chicken!

Interested in cooking this recipe?

Don’t forget to try this recipe, let me know if this recipe works and be your favorite menu to cook. You can save this recipe by signing up for my email list! Do not forget to leave a star rating and a review in the comment section further down the page. I always appreciate your feedback.

Also, you can follow our Pinterest, and Instagram, and our Youtube channel for the up-to-date menu. See you on the other menu recipe, friends!

Other Chinese Chicken Recipes you’ll love;

For cooking videos, please check out and subscribe to our Youtube page. you can join our email for the latest idea menus. I love to hear your thoughts

Thank you, your supports are so much appreciated 💕