Quick & Easy Kung Pao Chicken

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Tender chicken stir-fried in a sweet and savory sauce with crisp bell peppers, scallions, crunchy peanuts, and dried chilis. This quick and easy kung pao chicken is ready in 30 minutes, and it's better-than-takeout! A delicious main that's family-friendly and great for busy weeknights.

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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Kung pao chicken is a popular Chinese dish from Sichuan, China. It's served at Chinese restaurants and serves best with steamed rice. It was named after the honorary title "Gong bao" of a high-ranking governor of the Qing Dynasty, Ding Baozhen, who adored this dish.

I love this Asian chicken dish as it's packed with sweet and salty flavors and contrasting textures. The ground Sichuan peppercorns also add a mouth-tingling taste, but it's not spicy.

Why This Recipe

We are velveting the chicken in baking soda, cornstarch, and oil, which keeps it juicy and tender.
I tested it with both chicken thigh and breast meat, and recommend thighs for the best results.
Many kung pao chicken recipes are overly salty; this ratio of sugar to soy sauce ensures a well-balanced sauce.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Chicken Thighs: I recommend using skinless, boneless chicken thighs for best texture. Substitution: Use skinless chicken breasts and cook until they reach an internal temperature of 160°F; let carryover cooking bring it to 165°F for tender results.
Red Bell Pepper: To add crunch. Substitutions: Orange, green, or yellow bell peppers.
Green Onions: To add aroma and color. Substitutions: 1 diced small onion or 2 diced shallots.
Unsalted Roasted Peanuts: To add crunch. Substitution: Use unsalted roasted cashews.
Dried Whole Sichuan Red Chilis: To add a mild kick. Substitution: Use regular dried red chilis, or fresh red chilis and reduce the amount to half.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).

Chicken Marinade

Cold Water
Cornstarch: Used for velveting to keep meat juicy. Substitution: Use potato starch 1:1.
Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
Baking Soda: Crucial for velveting; it raises the meat's pH to tenderize fibers for a silkier texture. Do not skip.
Neutral Oil: See notes above.

Sauce

White Granulated Sugar: To add sweetness. Substitution: Granulated cane sugar.
Cold Water
Regular Soy Sauce: See notes above.
Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: Vegetarian stir-fry sauce.
Rice Vinegar: A mild vinegar [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
Cornstarch: To thicken the sauce. Substitutions: Potato starch or tapioca starch.
Ground Sichuan Peppercorn: To add a tongue-numbing sensation. Substitution: ½ tablespoon of Sichuan Peppercorns. You can also omit this ingredient.
Garlic Cloves: To add aroma and flavor. Substitution: Jarred minced garlic.
Ginger: To cut the richness of the chicken. Substitution: ½ teaspoon ground ginger.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make kung pao chicken:

Dice the chicken thighs into 1.5-inch cubes and transfer to a large mixing bowl.

Cube the chicken: Dice the chicken thighs into 1.5-inch cubes and transfer to a large mixing bowl.

Add the marinade ingredients as listed above to the chicken and mix well. Marinate for 15-20 minutes, but do not exceed this time.

Marinate the chicken: Add the marinade ingredients as listed above to the chicken and mix well. Marinate for 15-20 minutes, but do not exceed this time.

In a small bowl or cup, combine the sauce ingredients as listed above until the sugar dissolves. Set aside.

Make the sauce: In a small bowl or cup, combine the sauce ingredients as listed above until the sugar dissolves. Set aside.

Heat vegetable oil in a large pan over medium-high heat. Fry the chicken for 5-6 minutes, until cooked through and golden. Remove, leaving the residual oil in the pan.

Cook the chicken: Heat vegetable oil in a large pan over medium-high heat. Fry the chicken for 5-6 minutes, until cooked through and golden. Remove, leaving the residual oil in the pan.

Stir-fry the dried red chilis, green onions, and peanuts for 15 seconds. Add the red bell peppers and stir-fry for another 30 seconds.

Cook the aromatics: Stir-fry the dried red chilis, green onions, and peanuts for 15 seconds. Add the red bell peppers and stir-fry for another 30 seconds.

Return the chicken to the pan, then add the sauce. Stir-fry for about 30 seconds, until evenly coated. Serve immediately.

Combine and finish: Return the chicken to the pan, then add the sauce. Stir-fry for about 30 seconds, until evenly coated. Serve immediately.

Expert Tips

Use chicken thighs for a tender, juicy result - they have more fat and are more forgiving if slightly overcooked.
Marinate for 15-20 minutes for optimal moisture, but avoid marinating longer than that or it can affect the texture and flavor.
Don't skip the baking soda or cornstarch - they're key to keeping the chicken tender and juicy.
Prep all ingredients ahead of time, as cooking moves quickly.
Shallow-fry the chicken until the edges are golden for added flavor.

Variations

Pork version: Replace the chicken thighs with diced pork shoulder.
Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free oyster sauce and gluten-free rice vinegar.

Pairing Suggestions

Kung pao chicken pairs well with:

Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
Rice Dishes: White Rice or Fried Rice.
Noodle Dishes: Chow Mein or Lo Mein.
Vegetable Dishes: Spicy Garlic Bok Choy or Stir-fried Snow Pea Leaves.
Protein Dishes: Beef with Black Bean Sauce, Honey Walnut Shrimp, Egg Foo Young, or Soy Garlic Tofu.

Storage & Reheating

Leftover kung pao chicken can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer-friendly? Kung pao chicken is not ideal for freezing as the vegetables and nuts will become soggy.

FAQ

Can I make kung pao chicken in advance?

Kung pao chicken can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

Am I supposed to eat the dried red chilis?

This is optional, but the dried red chilis are mainly used to infuse aroma and flavor into the dish. If you plan to eat them, soak in boiling water until softened, then drain before stir-frying.

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