Kung Pao Chicken
Tender chicken stir-fried with dried red chilies, peanuts, garlic, and a glossy savory sauce makes this takeout favorite easy to cook at home. It has the right mix of heat, tang, and crunch without feeling too heavy.
For 4 servings
- prep · ~3 min
Marinate the chicken.
1.Place the chicken in a bowl.2.Add 1 tbsp soy sauce, 1 tbsp cornflour, 1 pinch salt, and 1 pinch black pepper.3.Mix well until the chicken is lightly coated. - rest · ~15 min
Let the chicken rest.
Set the marinated chicken aside for 15 minutes while you prepare the remaining ingredients and sauce.
- mix · ~2 min
Make the sauce.
1.In a small bowl, combine the remaining 1 tbsp soy sauce, vinegar, sugar, and water.2.Add 1 tsp cornflour and stir until smooth.3.Keep the sauce ready near the stove. - saute · ~6 min
Cook the chicken.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.2.Add the chicken in a single layer and stir-fry until lightly browned and cooked through, 5 to 6 minutes.3.Remove the chicken to a plate.TIPKeep the heat high and avoid crowding the pan so the chicken sears instead of steaming. - saute · ~3 min
Cook the aromatics and vegetables.
1.Add the remaining 1 tbsp oil to the same wok.2.Add dried red chili, garlic, ginger, and spring onion whites. Stir-fry for 30 to 40 seconds until fragrant.3.Add bell pepper and cook for 2 minutes so it stays slightly crisp.TIPDo not let the garlic darken too much or the dish can taste bitter. - saute · ~2 min
Finish the Kung Pao chicken.
1.Return the cooked chicken to the wok.2.Stir the sauce once more and pour it in.3.Add the peanuts and toss everything over high heat for 1 to 2 minutes until the sauce turns glossy and coats the chicken. - garnish
Finish with spring onion greens.
- serve
Serve hot.
Serve the Kung Pao chicken hot as a side with fried rice or noodles, or spoon it over plain rice for a simple meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before marinating so it sears quickly instead of releasing water in the wok.
- 2Shake out most chili seeds for flavor-forward heat; leave some in only if you want a sharper burn.
- 3Stir the cornflour sauce again just before pouring, because it settles fast and can thicken unevenly.
- 4Toast the peanuts briefly in a dry pan first if they are raw; they stay crunchier in the finished dish.
- 5Cook the bell pepper only until just tender so it keeps the signature crisp contrast against the saucy chicken.
- 6Have every ingredient beside the stove before you start, since this stir-fry moves very quickly once the wok is hot.
- 7If doubling the recipe, sear the chicken in batches so it browns instead of steaming.
Adapt it for your goals.
Low-oil
Use a well-seasoned wok or nonstick pan and reduce the oil slightly; the dish stays punchy while feeling lighter.
high proteinHigh-protein
Swap chicken breast for boneless chicken thigh or add extra chicken for a meatier version with even juicier bites.
vegetarianVegetarian
Replace the chicken with paneer, tofu, or mushrooms and keep the same sauce for a meat-free Indo-Chinese stir-fry.
extra spicyExtra-spicy
Leave more chili seeds in and add a few extra dried red chilies for a hotter, more intense Kung Pao-style finish.
Why this is on our healthy list.
Lean Protein Base
Chicken breast provides satisfying protein, making this stir-fry filling without relying on heavy batter or deep frying.
Includes Vegetables
Bell pepper, spring onion, garlic, and ginger add plant compounds, texture, and freshness to balance the richer savory notes.
Good Fats and Crunch
Peanuts contribute healthy fats and a satisfying crunch, which helps the dish feel hearty with a modest amount of sauce.
Frequently asked questions
The pan was likely overcrowded or not hot enough. Cook the chicken in a single layer over high heat, and work in batches if needed.
