Kung Pao Chicken
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Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.
Kung pao chicken is a popular Chinese restaurant dish of stir-fried chicken, peanuts and vegetables. It’s traditionally made with specialty ingredients, like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chilies. This Americanized version replaces those hard-to-find-ingredients with staples from your neighborhood supermarket. It has all the same spicy, sweet, and sour appeal of traditional kung pao chicken, and it makes a really nice weeknight dinner with a side of rice.
What you’ll need to Make Kung Pao Chicken
How to Make Kung Pao Chicken
As with any stir-fry, you want to do all of your prep ahead of time because the cooking goes very quickly.
Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
Meanwhile, chop the bell pepper, celery, scallions, and garlic.
In another medium bowl, prepare the sauce by whisking together all of the sauce ingredients: balsamic vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, red pepper flakes, ground ginger, and water.
Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt.
Cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add half of the chicken (it’s important not to crowd the pan) and brown on one side, about 1-1/2 minutes.
Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes.
Turn the chicken pieces over and cook for 1 minute. Add 1/2 tablespoon more oil to the pan, along with the garlic and scallions.
Cook, stirring with the chicken, for about 30 seconds more.
Add the reserved vegetables and reserved chicken to the pan, along with the sauce.
Reduce the heat to low. Cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds.
Stir in the nuts. Taste and adjust seasoning, if necessary, and serve with rice.
You may also like
- Thai Red Curry Chicken
- Honey, Lime & Sriracha Chicken Skewers
- Chicken Chow Mein
- General Tso’s Chicken
- Orange Chicken
- Cashew Chicken
- Asian BBQ Chicken
Kung Pao Chicken
Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.
Ingredients
For the Marinade
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1½ lb chicken tenderloins, cut into 1-in pieces
For the Sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
- 1 tablespoon Asian/toasted sesame oil
- 1½ tablespoons sugar
- 1 tablespoon corn starch
- ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
- ¼ teaspoon ground ginger
- ⅓ cup water
For the Stir-fry
- 2½ tablespoons vegetable oil
- 1 large red bell pepper, diced
- 2 stalks celery, halved lengthwise and thinly sliced
- ¼ teaspoon salt
- 3 cloves garlic, chopped
- 5 scallions, white and green parts, thinly sliced
- ⅓ cup whole roasted unsalted peanuts or cashews
Instructions
- Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
- Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
- Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
- Add an additional ½ tablespoon of oil to the pan and set over high heat. Add half of the chicken (it's important not to crowd the pan) and brown on one side, about 1½ minutes. Turn the chicken pieces and continue cooking for about 1½ minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another ½ tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1½ minutes. Turn the chicken pieces over and cook for 1 minute. Add ½ tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
- Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)
Nutrition Information
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- Per serving (4 servings)
- Calories: 692
- Fat: 45 g
- Saturated fat: 7 g
- Carbohydrates: 42 g
- Sugar: 10 g
- Fiber: 5 g
- Protein: 31 g
- Sodium: 1639 mg
- Cholesterol: 70 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This is a great recipe. Easy and tastes better than the local Chinese restaurant!!
This is delicious!! The celery makes it taste really fresh and light. This is flavourful yet a lot less greasy than other Chinese style dishes I’ve made. I substituted the same amount of apple cider vinegar + equal of water for the sherry which I didn’t have. The next time I’ll add more red pepper flakes – I like more spice.
Delicious. I added sliced almonds at the end,perfect crunch.
Really ‘spot on’ flavors and aromas of a very good Kung Pao Chicken! I added more heat with 1 teaspoon of crushed red peppers.
We enjoyed alongside some fragrant jasmine rice.
Thank you!
Hello, I am going to be driving up north for the weekend. Can I prepare and marinade the chicken all day and also prepare the sauce and just bring it up north with me … then I don’t have to bring all of the ingredients up. Thanks … LOVE your recipes!!!
Sure, Kendra, that should be fine. Hope you enjoy (and so glad you like the recipes)! 🙂
Delicious! The best part about this recipe is that there are no obscure or unobtainable ingredients, and it’s not super salty. I only had chicken breasts but that was not a big deal. I adapted by slicing them down the center to reduce the thickness. Also, I happened to have farmer’s market sugar snap peas on hand and so I added those in at the end for extra crunch. Adults and kids all liked this one. Thank you!
I have made this 3 times with chicken and I love it! I was thinking of trying shrimp do you that would work?
Sure! 🙂
Just yum.
This is our new favourite recipe with rice and spring rolls. Very easy.
Sitting here eating this as I write, another winner! Followed exactly as written except I used boneless skinless thighs because I had them on hand. Will definitely make again.
Super easy delicious recipe. My family loved it.
I am so in love with all of your recipes, so I think that the results were more my fault that yours. It was quite tasty, but I wanted to make more of it and I doubled the recipe, so I think something was out of wack. It seemed too heavy and I think that doubling the hoisin sauce was a mistake. Sometimes I think you can’t just double recipes, and this may have been an example of that? I put quite a bit of extra soy sauce in it at the end, which seemed to somewhat moderate the flavor.
When you doubled the cornstarch, it must have made it thicker and heavier. Next time, double everything except for the corn starch. Corn Starch could always be added if the sauce is not thick enough. Just mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the hot sauce in the pan as needed until you get the consistency you want in the sauce.
Made this for the second time & not disappointed!!! I doubled the sauce & added baby corns and water chestnuts and broccoli (was out of red peppers!) So delish!!!!
My family loved this recipe! Super easy too – my teenager made it:)
Amazing! I omitted the celery because I don’t care for it crunchy unless it is raw. Anyway, this is so tasty and was a big hit with both my husband and me. Will be regular in our house!
My family absolutely loves this recipe!
Very simple to make and delicious.
I make a double batch. I omit the sugar as we like things less sweet tasting.
Another winner! Thank you!
This recipe is really good. It’s fairly easy, and light tasting. I didn’t have hoisin sauce so looked up a hoisin substitute that seemed fine. I used half the chillies and it was plenty spicy. I’ll definitely make it again.
sorry. my family really did not like this recipe. it was rather bland.
This is delicious. 😋 Prepped everything in the morning including making marinade and sauce. easy to assemble come dinner time. This is a keeper for my family.
I made this last night….he was very good. I added mushrooms, carrots and broccolini and doubled the sauce. Added fresh asian noodles.
Absolutely loved this recipe! Made it the first time the other night and cannot wait to make it again.
Once again, Jenn, a delicious recipe. We loved it and will make it over and over again.
This was one of your very best recipes and I have tried a LOT of your fabulous recipes! My only variation was I added marinaded tofu and cooked it like the chicken. Sooooo delicious! Thank you again!
How did you marinate the tofu?
Yum! Made this tonight and it was so tasty! I added a chopped zucchini and cooked it along with the bell pepper and celery because I am trying to get my toddler to eat more veggies. He cleaned his plate and my husband rated it an 11 out of 10! I think next time I will add water chestnuts too for an extra crunch.
This was delicious! Every recipe of yours that I have tried has turned out to be a winner and this one is no exception! Next time I’m going to try this with shrimp. Thank you!
Easy and delicious. The sauce is spot on to flavor I know for this dish. I like my food a bit more spicy, but that’s easily adjusted.
Such a fan of your recipes! I have your book as well. Made this tonight, substituted vegetables with a bag of broccoli and carrots, as those are the ones the kids prefer. Delicious! Followed the recipe with the exception of cooking all the chicken at once, as I had a big enough pan to do so. Husband and kids all had seconds! Next time I make it, I may try asparagus and zucchini. Had all the ingredients out, from prep to table, 40 minutes. Served over jasmine rice. Thank you again!
I tried this out last night and happened to have black vinegar and birds eye chilies so made this with those items in place of the balsamic vinegar and red pepper flakes. It tasted just like if it was being served from a Chinese restaurant. So delicious! I love that you provide brands you like to use and picture of the ingredients. I find that so helpful in making sure my dish will come out delicious!!!
Hello Jennifer
Thanks for all your delicious recipes. Could shrimp be substituted for chicken in this recipe? I haven’t used hoisin sauce so I’m not sure if it would go well with shrimp. Obviously the cooking times might change a bit.
Sure Susanna, shrimp should work here. Please LMK how it turns out with shrimp!
Oh my goodness, this was delicious! Ingredients are easy to find and the flavor is wonderful. Leftovers are even better. Thanks Jen for another wonderful recipe.
This was delicious. Will make it over and over again. You are my chef..
❤️
I made this last night. Found it good, but the overpowering taste was sweetness. I would cut down on the sugar a lot next time.
LOVED!!!!! I substituted white wine for the sherry and made an extra mini batch of sauce on the side warming a combination of hoisin, sesame oil, and soy sauce to drizzle an extra punch of flavor when serving! Everyone cleared their plates!!!!
I made this last night and it was extraordinary – my boyfriend absolutely loved it as well. I love that you don’t need to do this in a wok. I find the wok a bit intimidating and messy – this was far less frenetic. I only had chicken thighs with skin and bone – so deskinned and deboned and used those and they were meltingly tender. The sauce – as with others I’ve made of Jenn’s – was the star of the dish. I didn’t have sherry so used rice wine instead. Thank you Jenn – I look forward to seeing your emails in my in box!!!
Oh – and I doubled the sauce because I know by now that Jenn’s sauces are wonderful.
Another winner! Very good recipe!
Only change to the recipe was I cut down on the red pepper flakes to 1/4 tsp. Tasted like take out!
Hi Jenn,
Tonight I made the Kung Pao Chicken, it was absolutely delicious. I will certainly be making it again. So easy to make . I love how you show step by step instructions.
When are you going to have your own cooking show, and make sure we see it in Australia.
😊
This is a fantastic recipe! I doubled it because I had a feeling my family would love it! It seems like a lot of work but it’s actually fun and easy to prepare. We had it with rice and broccolini! Thanks so much again Jenn for another amazing recipe!!!
Delicious Jen!! May I ask what type of non stick pan you use?
Hi Lisa, I use All-Clad nonstick pans. Glad you enjoyed!
Jenn, you do not disappoint. This looked like a lot of steps but it’s easy to make. I upped the red pepper since I had a 1/2 I didn’t want going bad. I may double next time or use one red and one yellow/orange. Took your suggestion for the sherry alternative. I was thinking vermouth but did the rice wine.
This is a keeper. That you for your site and book!
Hi, can I substitute fresh, grated ginger for the ground ginger? Would you use the same amount? Thank you.
Sure, Steve. I would add 1 tablespoon fresh ginger along with the garlic and scallions.
It was AMAZING!!!!! Thank you! deb
I fixed the Kung Pau Chicken last night for friends and they were impressed!
Thank you for the excellent instructions. I followed them exactly. It was fun to try a recipe I’ve never done before. My prep time is a lot slower than yours though.
Hi Jenn, I made this last night and it was a hit! I’ve tried many of your recipes and they have all turned out delicious. Your instructions are easy to follow. I also bought one of your cookbooks because all your recipes have been so good. I’ going to try the red curry chicken later this week. Thank you so much!
Hi Jen,
I made your Kung Pao Chicken last night. I’m going to be honest, it wasn’t all that it could be. For so many little bits of ingredients, it was lacking in flavor. I did add 5 Spice powder at the end after tasting it. My son suggested pineapple & cashews next time. I think that’s a good idea even though they might not be traditional in this dish.I know Chinese food is labor intensive…I don’t mind that but, when after all is said & done it should be very tasty. I’ll conclude with…I love your site & I have both of your books….so…I’m an avid follower. Nancy Visconti
So sorry you didn’t enjoy it, Nancy. Thank you for the feedback.
Loved it!
Is there a substitute for the dry sherry? Also is toasted sesame oil okay or can the toasted one not be cooked with? Thank you!!
Hi Ayesha, If you have Chinese rice wine, that’ll work. If not, just omit the sherry; the dish just won’t have quite as much depth of flavor, but will still be good. And toasted sesame oil and Asian sesame oil are the same thing, so you’re using the right ingredient. Hope you enjoy!
A good a satisfying meal. Next time I will make it spicier to suit my preference, but definitely a recipe I’m keeping.
Our family can’t get enough of it! Amazing flavor (hold back on pepper flakes if you don’t like spicy) and easy to make. We didn’t have all ingredients at home, so we made a few substitutions that worked just as well: canola oil for sesame oil and we made our own hoisin sauce by mixing bbq sauce, soy sauce, and molasses. It worked beautifully. We have Jenn’s book and can always trust her recipes to be delicious!
This looks delicious – only thing is I’m out of balsamic vinegar. Can you recommend a substitute?
Red wine vinegar or rice vinegar will work. 🙂
Hi Jenny,
If I don’t have dry sherry, what can I substitute?
Thanks for your help and recipes!
Hi Kay, If you have Chinese rice wine that’ll work. If not, just omit the sherry; the dish just won’t have quite as much depth of flavor, but will still be good! 🙂
Hi Jenn! Just wondering what a good non-alcoholic substitute would be for sherry?
Would red wine vinegar work?
Thanks,
Zahra
Hi Zahra, I’d just omit the sherry; the dish just won’t have quite as much depth of flavor, but will still be delicious!
Hi Jenn! Making this tonight but want to know if I can make some extra and freeze for my elderly mother. I have been making her homemade and healthy meals. Thanks and so enjoy your recipes, you are so talented and accessible for the home chef. Stay safe.
Hi Wendy, I’ve never frozen this so I can’t say from experience, but it doesn’t have any ingredients in it that I think would be problematic to freeze so I think it’s worth a try. Stay healthy and safe!
Delicious!!
Could I substitute sweet and sour stir fry sauce for the hoisin sauce? Hoisin sauce doesn’t agree with me. If so would I need to add or remove any other ingredients?
Hi Lesley, Sweet and sour sauce has a very different flavor profile than hoisin sauce, so I don’t think it would be a great substitute. There are a number of homemade options you could use in place of the hoisin. If you scroll down on this page a bit, the BBQ and molasses combination sounds easy and good. Hope that helps!