Quick & Easy Kung Pao Chicken

Quick & Easy Kung Pao Chicken

Tender chicken stir-fried in a sweet and savory sauce with bell peppers, scallions, peanuts and dried chilies. This quick and easy kung pao chicken is ready in 30 minutes and it's better-than-takeout! A great main for the family to enjoy! Recipe Updated: May 5, 2025.

Note: My version is not spicy but it has a numbing sensation due to the ground sichuan peppercorn. If you don't like this sensation, omit it completely. If you want to make this spicy, add 1 teaspoon of red chili flakes to the sauce.

5 from 4 votes

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Prep Time 20

Cook Time 8

Total Time 28

Course Main Course

Cuisine Chinese

Servings

Calories per serving 288 kcal

Ingredients

1 lb skinless boneless chicken thighs or chicken breast
½ cup red bell pepper large diced
5 green onions chopped into ½-inch-long pieces
¼ cup roasted peanuts unsalted (or sub with salted peanuts or roasted cashews)
10 whole dried Sichuan red chilies
2 tablespoon vegetable oil or any neutral oil

Chicken Marinade

3 tablespoon water room temperature / cold
1 tablespoon cornstarch or tapioca starch / potato starch
1 teaspoon regular soy sauce or light soy sauce
½ teaspoon baking soda
1 tablespoon vegetable oil or any neutral oil

Sauce

2 tablespoon white granulated sugar or cane sugar
2 tablespoon water room temperature / cold
1 tablespoon regular soy sauce or light soy sauce
1 tablespoon oyster sauce or vegetarian stir-fry sauce
1 tablespoon rice vinegar or Chinese black vinegar / apple cider vinegar
½ tablespoon dark soy sauce
1 teaspoon cornstarch or potato starch / tapioca starch
½ teaspoon ground sichuan peppercorn optional
3 garlic cloves minced
1 teaspoon ginger thinly sliced

Instructions

Dice chicken thighs into 1.5-inch cubes and transfer to a large mixing bowl.
Marinate diced chicken with the marinade ingredients as listed above for 15-30 minutes at most. Do not over marinate.
In a small bowl or cup, combine the sauce ingredients as listed above until sugar has dissolved and set aside.
Heat vegetable oil in a large pan on medium-high heat. Fry marinated chicken until cooked and golden, about 5-6 minutes in total. Remove the chicken and leave the residual oil in the pan for the next step.
Stir-fry dried red chilis, green onions and peanuts for 15 seconds. Toss in red bell peppers and stir-fry for 30 seconds.
Toss in cooked chicken, followed by the sauce. Stir fry for 30 seconds until chicken is evenly coated in sauce. Serve and enjoy!

Notes

Storage & Reheating

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing kung pao chicken as the vegetables and nuts will become soggy.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

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