Kung Pao Chicken

Tender, juicy chicken stir-fried with crunchy peanuts and crisp bell peppers in a sweet, savory, and spicy sauce. This easy Kung Pao chicken recipe is ready in just 30 minutes. I velvet the chicken with baking soda, cornstarch, and oil to keep it tender and juicy during stir-frying.

Kung Pao chicken (宫保鸡丁) is a popular Sichuan Chinese stir-fry featuring tender chicken, crunchy peanuts, dried red chilis, and a sweet, savory, and spicy sauce.

When I was a little girl, I remember ordering Kung Pao chicken at our local Chinese restaurant and loving the contrasting flavors and textures. Naturally, I had to recreate this classic takeout dish at home!

When I make this dish for dinner, I use a large pan and fry the chicken in batches if needed so it browns evenly instead of steaming. Then I briefly stir-fry the dried chilis, green onions, and peanuts to bring out their aroma before adding the bell peppers to keep them crisp-tender. Finally, I add the sauce so it thickens around the chicken without overcooking the vegetables.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Chicken Thighs: Use boneless, skinless chicken thighs because their higher fat content keeps them juicy during frying. Chicken breast also works but requires a shorter cooking time since it's leaner and more prone to drying out.
• Red Bell Pepper: I prefer red bell peppers for their natural sweetness and vibrant color, which contrast with the savory, spicy sauce. Orange, yellow, or green bell peppers work too.
• Green Onions: Add a mild onion flavor and fresh color to the stir-fry. Regular onion also works but has a stronger flavor.
• Unsalted Roasted Peanuts: Add a crunchy texture to the stir-fry. Unsalted roasted cashews work too.
• Dried Whole Sichuan Red Chilis: Add a spicy flavor to the dish. Keep them whole for milder heat or break them open for more spice.
• Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Chicken Marinade

• Cold Water: Helps the chicken absorb moisture during velveting so it stays juicier when cooked.
• Cornstarch: Helps create a thin coating on the chicken during velveting. Potato starch also works.
• Regular Soy Sauce: Seasons the chicken with a savory, salty flavor during marinating. Light soy sauce also works. Use low-sodium soy sauce for less salt.
• Baking Soda: Helps tenderize the chicken during the marinade.
• Vegetable Oil: Helps reduce moisture loss and keeps the chicken pieces separate during stir-frying. Or use a neutral cooking oil.

Kung Pao Sauce

• White Granulated Sugar: Balances the salty, tangy, and spicy flavors of the sauce with sweetness. Cane sugar also works.
• Cold Water
• Regular Soy Sauce: Provides the main salty, savory base of the sauce. Light soy sauce also works. Use low-sodium soy sauce for less salt.
• Oyster Sauce: Adds a rich, savory flavor and subtle sweetness to round out the sauce. Vegetarian stir-fry sauce works too.
• Rice Vinegar: Adds tanginess that balances the sweetness and richness of the sauce. Apple cider vinegar also works but has a slightly fruitier tang.
• Dark Soy Sauce: Gives the sauce a deeper brown color. I prefer Pearl River Superior Dark Soy Sauce for its thick consistency and rich color. Mushroom dark soy sauce works too.
• Cornstarch: Thickens the sauce so it clings to the chicken and vegetables. Potato starch or tapioca starch also works.
• Ground Sichuan Peppercorn: Gives Kung Pao chicken its signature tingling, numbing sensation. You can also finely grind whole Sichuan peppercorns.
• Garlic & Ginger

Note: Asian ingredients are typically available at most Asian grocery stores or online.