Do you ever go through food phases where all you want is one particular flavor? Lately I’ve been craving spicy Asian dishes, so I updated a longtime favorite and made this easy homemade kung pao chicken.
This version is based on a well-worn cookbook I’ve had for years. It’s an Americanized take on the Szechwan classic, but still full of the bold flavors and satisfying texture that make kung pao chicken a family favorite.
About This Dish
Kung pao chicken is a lively stir-fry that balances spice, garlic, soy saltiness and a touch of sweetness, finished with crunchy peanuts and whole dried chiles. Some recipes add bell peppers, carrots or celery; I prefer to keep the stir-fry simple with green onions and serve other vegetables on the side.
Most ingredients are easy to find. If dried Chinese chiles are hard to source, look for Japones chiles or Chiles de Arbol, or use about 1 teaspoon dried red pepper flakes. Heat levels vary, so sample a bit of pod and seed if you’re unsure — the seeds add most of the heat. The whole chiles in the dish add flavor and visual appeal, but they’re not meant to be eaten whole.
Technique and Tips
Start by marinating bite-sized pieces of boneless, skinless chicken breast; thighs are an easy substitute if you prefer darker meat. While the chicken marinates, combine the cooking sauce and slice the green onions. Like most stir-fries, this recipe cooks in stages to develop flavor and texture.
Begin by toasting the peanuts and whole dried chiles in the wok until they’re fragrant and lightly browned. Remove them so they don’t burn, then stir-fry the marinated chicken in two batches. Avoid overcrowding the wok — too much food traps moisture and steams the meat instead of browning it. Browning creates caramelized flavor and a pleasing texture.
After both batches of chicken are cooked, return them to the wok and pour in the sauce. Simmer briefly until the sauce thickens, then fold in the toasted peanuts, dried chiles and green onion pieces. If the sauce becomes too thick, thin it with a tablespoon of water at a time until you reach the desired consistency.
Serve the kung pao chicken with steamed rice. It’s a quick, balanced recipe that delivers the kind of bold, layered flavors you often enjoy at a favorite restaurant — but made at home in about 30 minutes.
Easy Kung Pao Chicken
Easy Kung Pao Chicken
Easy Kung Pao Chicken
Easy Homemade Kung Pao Chicken
By Marsha Maxwell
This easy homemade kung pao chicken is even more satisfying than takeout. You can make this classic restaurant-style dish at home in about 30 minutes.
Details
- Prep time: 20 mins
- Cook time: 15 mins
- Total time: 35 mins
- Servings: 6
- Calories (per serving): 364 kcal
Ingredients
For the stir fry:
- 1 ½ pounds boneless skinless chicken breast, trimmed and cut into ¾-inch chunks (or substitute thighs)
- 1 teaspoon Chinese cooking wine (Shaoxing or dry sherry)
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper (or black pepper)
- 2 teaspoons crushed garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 6–8 dried red Chinese chiles, whole with stems removed (or ½ teaspoon red pepper flakes)
- ½ cup salted peanuts
- 4–5 green onions, cut into 1-inch pieces
- 2 tablespoons canola or peanut oil, divided
For the cooking sauce:
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing or dry sherry)
- 1 tablespoon rice vinegar
- 2 tablespoons chicken broth or water
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- Seeds from 2–3 dried red chiles (about ½ teaspoon) or ½ teaspoon red pepper flakes
Instructions
- In a medium bowl, toss chicken chunks with 1 teaspoon cornstarch, 1 teaspoon cooking wine, salt and pepper. Add ginger, garlic and sesame oil, and stir to combine. Set aside to marinate briefly.
- Clean green onions and cut into 1-inch pieces; set aside.
- Cut 2–3 dried chiles in half lengthwise and remove seeds for the sauce.
- Combine all cooking sauce ingredients in a measuring cup or small bowl, stirring until cornstarch and sugar dissolve. Set aside.
- Heat 1 tablespoon oil in a wok over medium heat. When hot, add peanuts and whole chiles and stir-fry until lightly browned and fragrant, about 1 minute. Remove peanuts and chiles immediately and set aside, leaving the oil in the wok.
- Increase heat to medium-high. Stir-fry half the chicken until browned and nearly cooked through, then remove and set aside. Add the remaining tablespoon of oil and cook the rest of the chicken the same way.
- Return all chicken to the wok. Stir the sauce to re-dissolve any settled cornstarch and pour it over the chicken. Cook over medium-high heat until the sauce thickens; thin with additional water, 1 tablespoon at a time, if needed. Add the toasted peanuts, whole chiles and green onion pieces, stirring to combine.
- Serve immediately with steamed rice.
Nutrition (per serving)
- Calories: 364 kcal
- Carbohydrates: 10 g
- Protein: 42 g
- Fat: 17 g
- Saturated fat: 3 g
- Polyunsaturated fat: 11 g
- Cholesterol: 110 mg
- Sodium: 487 mg
- Fiber: 2 g
- Sugar: 4 g
Equipment (suggested)
- Wok or large skillet
- Mixing bowls
- Cutting board and knife
If you tried this recipe, let us know how it turned out — feedback helps refine timing, heat levels and flavor balance for future cooks.
Disclosures: The author was not compensated for this post. The article may include affiliate links; purchases through those links support the site.