Some dishes just have the perfect balance of flavors and textures, and Kung Pao Chicken is one of them. This classic Sichuan stir-fry combines tender, juicy chicken with crunchy peanuts, fiery chilies, and a rich, tangy sauce that clings to every bite. The result? A dish that’s spicy, savory, a little sweet, and totally irresistible.
The key to making authentic Kung Pao Chicken at home is in the layers of flavor. A quick marinade keeps the chicken juicy and tender, while the toasted peanuts add that signature crunch.
The Sichuan peppercorns give it that unique tingly, numbing heat, balanced by a perfectly savory, slightly sweet sauce.
For the ultimate meal, serve it with Spaghetti Lo Mein for a heartier pairing or Cucumber Salad for a cool, refreshing contrast.
This homemade version is fresher, healthier, and even better than takeout—and the best part? It’s ready in under 40 minutes!
What’s So Special About This Dish?
- Bold, complex flavors – spicy, sweet, tangy, and umami-packed.
- Better than takeout – no mystery ingredients, just fresh and flavorful.
- Quick and easy – ready in under 40 minutes for a fast weeknight meal.
- Customizable spice level – add more chilies if you love the heat!
Kung Pao Chicken Recipe
Equipment
- Wok or large skillet
- Knife and cutting board
- Mixing bowls
- Measuring spoons
Ingredients
To roast the peanuts
- 1 teaspoon vegetable oil
- 1 cup raw peanuts shelled, with or without the skin
To marinate the chicken:
- 12 oz. chicken breast cut into 3/4-inch/2cm cubes
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon shaoxing wine
- 1/8 teaspoon salt
- 1 pinch white pepper
To prepare the sauce:
- 1 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 3 tablespoons water
- 1 teaspoon cornstarch
The rest of your ingredients:
- 3 tablespoons oil
- 3 cloves garlic smashed and sliced
- 2 thin slices ginger minced
- 2 dried red chilies
- 1/2 teaspoon Sichuan peppercorn powder
- 6 scallions (white portions only cut into 3/4-inch/2cm pieces
Instructions
- Roast the Peanuts (Optional): Heat 1 teaspoon of oil in a wok over medium heat. Add the peanuts and stir constantly for 3 minutes. Turn off the heat and stir for another minute. Set aside to cool. (Skip this step if using pre-roasted peanuts.)
- Marinate the Chicken: In a bowl, mix the chicken cubes with 1 teaspoon oil, cornstarch, Shaoxing wine, salt, and white pepper. Let it marinate for 20 minutes.
- Prepare the Sauce: In a separate bowl, mix light soy sauce, dark soy sauce, rice wine vinegar, sugar, water, and cornstarch. Stir well and set aside.
- Cook the Chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and sear until lightly browned. Remove and set aside.
- Sauté Aromatics: Reduce the heat to low and add 1 tablespoon of oil. Stir in garlic, ginger, dried chilies, Sichuan peppercorn powder, and scallions. Cook until fragrant, about 1-2 minutes.
- Combine Ingredients: Return the cooked chicken to the wok and increase the heat to high. Stir-fry for 1 minute.
- Add Sauce: Stir the sauce mixture to ensure the cornstarch is fully incorporated, then pour it into the wok. Stir-fry for another minute until the sauce thickens.
- Finish with Peanuts: Add the roasted peanuts, stir everything together, and serve immediately. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 440kcal |
| Carbohydrates | 11g |
| Protein | 29g |
| Fat | 33g |
| Sugar | 2g |
| Sodium | 477mg |
Variations You Should Not Miss!
Swap the Protein
- Try shrimp for a lighter, seafood twist—just marinate for 10 minutes instead of 20.
- Use tofu for a plant-based version—press it well and toss it with cornstarch before frying for a crispy texture.
- Sub in duck for a richer, indulgent take on this dish.
Extra Depth with Fermented Ingredients
- Add a teaspoon of Doubanjiang (fermented chili bean paste) for an earthy, spicy kick.
- A splash of black vinegar instead of rice vinegar gives a deeper, aged tang.
- If you love umami, a touch of fermented black beans adds a complex, savory note.
Layered Heat for Spice Lovers
- Swap the dried red chilies for fresh Thai bird’s eye chilies for more intense heat.
- A teaspoon of chili crisp oil at the end boosts both crunch and spice.
- If you want smoky heat, try dried chipotle instead of traditional chilies.
Textural Contrast with Crunchy Additions
- Toss in fried shallots or crispy garlic at the end for extra crunch.
- Instead of peanuts, use cashews for a buttery texture.
- Add water chestnuts for a refreshing, juicy bite.
Elevate the Sauce with a Bold Finish
- Stir in a teaspoon of honey for a natural sweetness and glossy finish.
- A small dash of sesame oil at the end enhances aroma without overpowering the dish.
- Try a few drops of aged soy sauce for deeper umami.
Each of these tweaks brings out new dimensions in the dish, letting you play with flavors while keeping that perfect Kung Pao balance of heat, tang, and crunch!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
