Kung Pao Chicken has always been one of those dishes that feels like a celebration in every bite. It’s bold, spicy, sweet, and has just the right amount of nutty crunch. This homemade version brings all that irresistible flavor straight to your kitchen and honestly tastes even better than what you usually get from takeout. Tender chicken is marinated to stay juicy, then stir-fried with fragrant garlic, ginger, and Szechuan peppercorns that deliver that signature tongue-tingling heat. The glossy sauce is a perfect balance of sweet, salty, and tangy, coating every bite along with crunchy roasted peanuts and a fiery kick from dried chilies. Whether you serve it with steamed rice or enjoy it on its own, this dish is incredibly satisfying, surprisingly easy to make, and guaranteed to impress.

Best Kung Pao Chicken Recipe

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Servings

servings

Prep time

minutes

Total time

minutes

Skip the takeout and bring the bold, addictive flavor of Kung Pao Chicken right to your kitchen. This dish delivers tender, marinated chicken stir-fried with fragrant aromatics, crunchy peanuts, and just the right amount of heat. Tossed in a sweet, tangy, and savory sauce, it’s the kind of meal that’s quick to make and impossible to forget. Perfect with rice or enjoyed on its own for a spicy-satisfying dinner win!

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Ingredients To Season the Chicken:

16 oz Chicken Breasts (cubed)
1 tsp Soy Sauce
1 tsp Ground White Pepper
1 tsp Salt
1 tbsp Dry Sherry (Sub: Rice Vinegar)
1 tbsp Cornstarch
1 Egg White
Ingredients to Prepare the Sauce:
2 tbsp Brown Sugar
1 tsp Light Soy Sauce
1 tsp Dark Soy Sauce
2 tbsp Apple Cider Vinegar
1 tsp Cornstarch
3 tbsp Chicken Stock
1 tsp Sesame Oil
To Complete the Dish:
1/4 cup Vegetable Oil
1 tbsp Minced Garlic
1 tsp Minced Ginger
1/4 cup Green Onions (Cut into 1/2-inch pieces)
5-6 Dried Red Chiles (Cut into pieces)
1 tbsp Szechuan Peppercorns (Cracked)
1/2 cup Roasted Peanuts

Directions

Combine the chicken cubes in a bowl with soy sauce, white pepper, salt, dry sherry, cornstarch and egg white
Mix well and let it marinate for about 15 minutes.
In a separate bowl, whisk together the sugar, two types of soy sauce, apple cider vinegar, cornstarch, chicken stock, and sesame oil. Mix until smooth and set aside.
Heat ¼ cup of vegetable oil in a skillet over medium heat. Add the marinated chicken and cook until it is about ¾ done.
Increase the heat to medium-high and continue cooking until all excess liquid evaporates and only a little oil remains. Transfer the cooked chicken to a separate plate.
In the same pan, use the remaining oil from cooking the chicken (add a little extra if needed).
Heat the oil, then add the minced garlic and ginger. Sauté until fragrant.
Add the green onions, dried red chile pieces, and cracked Szechuan peppercorns. Stir-fry over medium-high heat for about 1 minute, stirring occasionally.
Pour in the prepared sauce and reduce the heat to medium. Let the sauce simmer for about a minute, then add the cooked chicken along with the roasted peanuts.
Stir well to coat the chicken evenly in the sauce.
Finish and Serve: Serve warm with cooked rice or enjoy on its own!

Recipe Video

Notes

Control the spice by reducing dried chilies or Szechuan peppercorns, or turn it up with a dash of chili oil or extra hot sauce.
Try this recipe with shrimp, tofu, or even paneer for a tasty variation.
Add bell peppers, zucchini, or snap peas for extra crunch and color.
For those with nut allergies, skip the peanuts and try roasted sunflower seeds or crunchy water chestnuts for texture without the risk.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep the texture fresh, or microwave in short bursts, stirring in between. If the sauce thickens too much when cold, add a splash of water or chicken stock while reheating.