Go Back
Easy Kung Pao Chicken stir-fry with chicken, peanuts, and vegetables in a spicy sauce.

Kung Pao Chicken

A bold and spicy stir fry featuring juicy chicken, crunchy peanuts, and a flavorful sauce that comes together in minutes, perfect for a quick dinner at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless skinless chicken thighs Juicy option; chicken breast can be used as an alternative.
  • 2 tablespoons Cornstarch Helps the chicken brown and keeps it tender.
For the Sauce
  • 1 tablespoon Soy sauce Low sodium preferred.
  • 1 tablespoon Rice vinegar Use white vinegar if rice vinegar is unavailable.
  • 1 tablespoon Hoisin sauce Optional, adds depth and sweetness.
  • 1 teaspoon Chili paste Adjust the amount according to spice tolerance.
  • 2 teaspoons Water For mixing with cornstarch.
For Stir Fry
  • 2 tablespoons Neutral oil For cooking the chicken and aromatic ingredients.
  • 2 cloves Garlic Fresh, minced.
  • 1 inch Ginger Fresh, minced.
  • 2 cups Bell peppers Any color, chopped.
  • 1 cup Roasted unsalted peanuts Adjust acidity and salt levels in the sauce.
  • 1 teaspoon Sesame oil Used at the end for aroma.

Method
 

Preparation
  1. Mix the sauce first. In a small bowl, stir together soy sauce, rice vinegar, hoisin (if using), sugar, chili paste, and a splash of water.
  2. In a second tiny bowl, mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry.
  3. Cut chicken into bite-sized pieces and toss with a pinch of salt, pepper, and about 1 tablespoon of cornstarch.
Cooking
  1. Heat a wok or large skillet with a couple of tablespoons of neutral oil until shimmering.
  2. Add the chicken in a single layer and sear without moving until mostly cooked, then stir and remove to a plate.
  3. Add more oil if the pan looks dry. Toss in garlic and ginger for about 20 seconds.
  4. Add bell peppers and stir fry until they are bright and crisp-tender.
  5. Return the chicken to the pan, pour in the sauce, and stir until bubbling.
  6. Add the cornstarch slurry and stir until the sauce is glossy and thick.
  7. Finish by tossing in peanuts and a tiny splash of sesame oil, adjust seasoning if necessary.

Notes

Do not overcrowd the pan while cooking the chicken; cook in batches if necessary. Prepare all ingredients before starting to cook for best results.