Kung Pao Chicken
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Kung Pao Chicken, a Chinese takeout favorite, features tender chicken, crunchy peanuts, and vibrant veggies in a bold, savory sauce—and it’s ready in just 30 minutes for an easy weeknight meal!
Kung Pao Chicken is a beloved Chinese restaurant dish traditionally made with ingredients like Sichuan peppercorns, Chinese black vinegar, rice wine, and dried red chilies. While these can be found at Asian markets, I wanted to create a version using staples available at most large supermarkets—and I couldn’t be more pleased with how it turned out! This simplified kung pao chicken recipe still captures the bold, signature flavors of the original and comes together quickly. Pair it with white rice, and dinner is done.
For more Chinese takeout favorites you can easily recreate at home, check out my recipes for fried rice, cashew chicken, and orange chicken—they’re just doable and satisfying!
“Better than take out!”
What You’ll Need To Make Kung Pao Chicken
- Soy sauce – Adds savory umami flavor to both the marinade and sauce.
- Dry sherry – While Chinese cooking wine is traditional, dry sherry is a great substitute that’s more readily available and offers a similar rich, slightly sweet depth of flavor.
- Cornstarch – Creates a coating that locks in the chicken’s moisture during cooking, preventing it from drying out and ensuring it stays juicy and tender. Additionally, it helps thicken the sauce, giving the dish a smooth, glossy finish.
- Chicken – Chicken tenderloins are ideal—they are easy to work with and naturally very tender—but boneless skinless chicken breasts can be used as well.
- Balsamic vinegar – Used as a substitute for Chinese black vinegar, it provides a similar tangy sweetness and depth to the sauce.
- Hoisin sauce – Brings a touch of sweetness and savory depth to the sauce.
- Sesame oil – Adds a nutty, toasty flavor to the sauce. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety.
- Crushed red pepper flakes – Adds a kick of heat; adjust to your taste for a milder or spicier dish.
- Ground ginger – Adds a warm spice and aromatic note to the sauce.
- Vegetable oil – Neutral cooking oil that allows the other flavors to shine while giving a nice sear to the chicken and veggies.
- Red bell pepper and Celery – These veggies add color, sweetness, and crunch to the stir-fry.
- Garlic and scallions – Together, they provide a fragrant, aromatic base for the stir-fry, with the garlic adding bold flavor and the green onions bringing a fresh, mild onion note.
- Peanuts or cashews – Adds crunch and a nutty richness that complements the savory sauce and chicken.
- Jump to the printable recipe for precise measurements
Video
Step-by-Step Instructions
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. With stir-fries, having all your ingredients prepped beforehand is crucial because the cooking process is quick and leaves no time for chopping as you go!
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 skillet or wok over high heat. Add a tablespoon of oil to the pan, then add the bell pepper, celery, and salt. Cook for about 5 minutes, until the veggies are slightly softened and starting to brown. Transfer the vegetables to a large bowl and set aside.
Add another half tablespoon of oil to the pan and crank up the heat. Toss in half the chicken—just be sure not to crowd the pan—and let it brown on one side.
Flip the chicken pieces and cook for another 1 to 2 minutes, just until they’re cooked through. Transfer them to the bowl with the peppers and celery. Add another half tablespoon of oil to the pan, then cook the remaining chicken until golden on one side. Turn the chicken pieces over and cook for 1 minute. Add a bit more oil to the pan, along with the garlic and scallions.
Cook for about 30 seconds. Then add the reserved vegetables, chicken, and sauce to the pan.
Reduce the heat to low and cook for about 30 seconds, until the chicken and vegetables are warmed through and the sauce has thickened, and then stir in the nuts.
Taste and adjust the seasoning if needed, and serve with rice. Enjoy!
More Chinese Chicken Recipes You May Like
Kung Pao Chicken
Don’t wait for takeout—this 30-minute kung pao chicken is faster, easier, and just as delicious!
Ingredients
For the Marinade
- 1½ tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons corn starch
- 1½ lbs chicken tenderloins (or boneless skinless chicken breasts), 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 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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Comments
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Better than take out! I substituted asparagus for the celery and it still turned out great. I will definitely make this again . . . and again.
Jenn your recipes are amazing! I especially like the tried and perfected.
If it’s possible, could you put the recipe instructions and the ingredients on one view.
I’ve used it on another recipe site and it makes cooking so easy. Without a doubt you are the best recipe site out there. This change would make you so much better then all the rest. Cheers Wayne
Hi Wayne, So glad you enjoy the recipes! It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies! 🙂
This was very easy to make. If you know you will have leftovers before adding cashews, divide in half and only add cashews to one half. When you reheat the leftovers add the cashews, this way they won’t get soggy. Also if you like extra sauce on your rice make a double recipe. I’m really not a big chicken eater but this was wonderful. I have made it 2 weeks in a row. Also very good with noodles instead of rice.
Thank you so much for your quick response as to substitutions for the Hoisin sauce. I had tried googling but didn’t find any good subs. I used the BBQ sauce minus the pinch of Chinese 5 Spice (since I didn’t have that) your search turned up. It was delicious. If anyone is worrying about the heat of the dish, it’s really a rather mild version – I’m the one in my family that “can’t take the heat” lol, but it wasn’t too hot at all for me. I will be making this again and again (like I do your Chipotle Lime Corn Salad!)
So glad you enjoyed it, Timaree – thanks for the follow-up! 🙂
Hi Jen! What are your thoughts on adding vegetables to this dish? Broccoli/carrots/cauliflower? Saute or steam and then add?
Yes and yes!
I made it as directed but as with all recipes, I had to make 1.5 times the amount to ensure there was enough to satisfy the appetite of two 15 year old boys. All recipes need a teen boy stomach calculator. They loved it and it and as with many of your recipes, it will be a regular in the rotation.
I used liquid stevia for all her recipes that call for sugar and they all turn out great! I also added broccoli and swapped peanuts for cashews and topped with fresh cilantro.
Can you eliminate the sugar for this recipe?
Hi Mary, I think the sugar helps to balance out the other flavors in the sauce – if possible, I’d just reduce it instead of completely omitting it. Hope you enjoy!
This is phenomenal! Even if celery isn’t necessarily your thing, try it in this dish, as it really takes on the flavor of the delicious sauce, and adds a wonderful crunch to every bite. I doubled the amount of the sauce-used about 2/3t. red pepper flakes, and the amount of veggies (yep, even the scallions and garlic), but kept with 1.5 LBS of chicken. Set the timer on my phone to a minute and thirty seconds and dared to cook the chicken at high heat as directed. Perfect. When I got to the stage of adding the sauce, it hit the pan and thickened up within seconds beautifully. The sauce is not too sweet, not too salty, and for us, pleasantly spicy with the amount of pepper flakes I used. Served it over plain old long grain rice because that’s what I had in the house. The complexity of the flavors is amazing. Thank you Jenn for another outstanding dinner. You have transformed our family dinners. You get the golden buzzer ( I think that’s what it’s called on AGT) for this one!
Hi. We love your recipes! I am wondering if you have any tips for doing this ahead of time? I would love to use it for a dinner party. Thanks!
Hi Kate, I really think this is best if made right before serving, but Chinese food reheats nicely so you could make it all ahead and reheat before sitting down to eat. Another option is to have everything chopped and prepped and just quickly cook it immediately before serving. Hope that helps!
Love it! Turned out excellent.