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This kung pao chicken is our copycat of the PF Chang’s favorite, with tender chicken, crisp bell pepper, and crunchy peanuts tossed in a sweet, spicy, glossy sauce. I make it on busy weeknights because it is faster than takeout and Maddie always asks for seconds, so if you love our easy Chinese chicken this one belongs in your dinner rotation.
It comes together in about 30 minutes in one skillet, so you can skip the takeout menu and still get that restaurant flavor at home.
Kung Pao Chicken Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 407kcal
- 🌶️ Flavor Profile: Sweet, savory, and spicy with a glossy sauce and toasty peanut crunch
- ✋ Difficulty: Easy, on par with our beef and broccoli
Quick Answer
Marinate diced chicken in cornstarch and soy sauce, then whisk a sauce of soy sauce, brown sugar, oyster sauce, and chili paste. Sear the chicken until golden, add bell pepper, garlic, ginger, and dried chilies, then pour in the sauce and simmer until glossy. Finish with peanuts and green onions. This kung pao chicken comes together in one skillet in about 30 minutes.
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Why This Recipe Works
Click to see the technique science
- The cornstarch marinade is the secret. Tossing the chicken in cornstarch and soy sauce first gives it that signature velvety, tender bite and helps the sauce cling to every piece.
- A balanced sauce hits every note. Soy sauce, brown sugar, oyster sauce, and chili paste deliver salty, sweet, savory, and spicy all at once, which is exactly what makes takeout kung pao so crave-worthy.
- High heat builds flavor fast. Cooking in a hot skillet or wok caramelizes the chicken and vegetables quickly, locking in flavor without overcooking.
- Peanuts and dried chilies make it authentic. Toasted peanuts add crunch and the whole dried chilies bring gentle heat and that classic kung pao look and aroma.
- It is faster than delivery. Start to finish is about 30 minutes in one pan, so you get restaurant flavor without the wait or the takeout price.
Why You’ll Love This Recipe
- It delivers that sweet, spicy, glossy takeout flavor you crave, but fresher, cheaper, and faster than delivery.
- The whole dish comes together in one skillet in about 30 minutes, perfect for busy weeknights.
- It is easy to customize with your favorite protein and heat level, just like our easy Chinese chicken.
Key Ingredients
A handful of pantry sauces and fresh aromatics are all it takes to recreate this takeout classic.
- Chicken: Diced boneless breasts cook fast and stay tender thanks to the quick cornstarch marinade. Thighs work too for extra juiciness.
- Soy Sauce and Oyster Sauce: The savory, umami backbone of the sauce. Together they give it that deep, glossy restaurant flavor.
- Brown Sugar and Chili Paste: Sweet meets heat. Adjust the chili paste up or down to make it as mild or fiery as you like.
- Dried Chilies and Peanuts: The two ingredients that make kung pao unmistakable, adding aroma, gentle heat, and crunch.
- Bell Pepper, Garlic, and Ginger: Fresh aromatics that brighten the dish and add color and crunch.
See recipe card for exact quantities.
Variations and Substitutions
Make this kung pao chicken your own with a few easy swaps.
- Switch the protein: Shrimp, diced pork, or crispy tofu all work beautifully in place of chicken.
- Add more veggies: Toss in zucchini, water chestnuts, snap peas, or celery for extra crunch and color.
- Control the heat: Use fewer dried chilies and less chili paste for a milder dish, or add a pinch of crushed red pepper for more fire.
- Make it nut-free: Swap the peanuts for toasted cashews or simply leave them out.
- More Asian favorites: Round out the meal with our sticky glazed Asian meatballs.
How to Make Kung Pao Chicken
- Toss the diced chicken with 1 tablespoon each of the cornstarch and soy sauce. Set aside to marinate while you prep the rest.
- In a separate bowl, whisk the remaining soy sauce, water, brown sugar, oyster sauce, chili paste, and cornstarch into a smooth sauce.
- Heat the oil in a large skillet or wok over medium-high heat. Cook the chicken until golden brown, about 5 to 7 minutes.
- Add the bell pepper, garlic, ginger, and dried chilies. Cook 5 more minutes, until the pepper is just softened.
- Pour in the sauce and simmer, stirring constantly, until thickened, about 4 minutes. Stir in the peanuts and green onions and cook 4 minutes more.
- Remove from heat and serve over rice, topped with extra green onions and a sprinkle of chili flakes if you like.
Recipe Tips & Tricks
- Marinate the chicken first in cornstarch and soy sauce. This velveting trick is what gives takeout chicken its tender texture.
- Get your pan screaming hot before the chicken goes in, so it sears and browns instead of steaming.
- Prep everything before you start cooking. This dish moves fast once the pan is hot, so have your sauce and veggies ready to go.
- Do not skip the oyster sauce. It adds a savory depth that makes the sauce taste like the restaurant version.
- Toast the peanuts if they are raw, for a deeper, nuttier crunch.
- Adjust the heat to taste. The dried chilies and chili paste are easy to scale up or down for your family.
Serving Ideas and Suggestions
Kung pao chicken is best served hot over a bowl of fluffy steamed white rice to soak up all that glossy sauce. We love it with a side of easy coconut rice for a little extra flavor.
Turn it into a full takeout-style spread by adding our air fryer gyoza and a simple stir-fried vegetable. It is the kind of dinner that makes everyone skip the delivery app.
Leftovers reheat beautifully for lunch the next day. Store the chicken and rice separately so the peanuts keep some of their crunch, or pile it all into a meal-prep bowl alongside our slow cooker chicken teriyaki.
Kung Pao Chicken FAQs
Kung pao chicken is a Chinese stir-fry made with diced chicken, bell pepper, dried red chilies, and peanuts in a sweet and spicy sauce of soy sauce, brown sugar, oyster sauce, and chili paste. It is finished with garlic, ginger, and green onions for a classic takeout flavor.
Traditional kung pao chicken has a moderate heat from the dried chilies and chili paste, but it is easy to control. Use fewer chilies and less chili paste for a mild version, or add more for serious heat. The brown sugar in the sauce balances the spice nicely.
Kung pao chicken is a saucy stir-fry with peanuts, dried chilies, and vegetables in a thin, glossy sauce. General Tso chicken is battered and deep-fried, then coated in a thicker, sweeter sauce with no peanuts or peppers. Kung pao is lighter and quicker to make at home.
Yes. You can dice the chicken, mix the sauce, and chop the vegetables a day ahead and store them separately in the fridge. When ready, the whole dish cooks in under 15 minutes. Cooked leftovers keep for 3 to 4 days and reheat well.
If you do not have oyster sauce, substitute hoisin sauce for a slightly sweeter result, or use a mix of soy sauce and a little brown sugar. Vegetarian oyster sauce made from mushrooms is also a great swap that keeps the savory depth.
Serve kung pao chicken hot over steamed white rice, fried rice, or noodles. Garnish with extra green onions, peanuts, and a sprinkle of chili flakes. It pairs perfectly with potstickers, egg rolls, or a simple stir-fried vegetable for a full takeout-style meal at home.
Craving more takeout at home? Try our beef and broccoli next.
For a truly hands off option, try our slow cooker chicken teriyaki on your next busy night.
For a full takeout-at-home spread, serve these alongside our crispy pork egg rolls.
If you want a classic comfort dinner, do not miss our roast chicken with crispy buttery skin.
Love a quick stir-fry? Our pad kra pao is authentic Thai street food you can make on a weeknight.
Kung Pao Chicken
Ingredients
- 1 lb chicken breasts diced into bite-sized pieces
- 2 & 1/2 tablespoons cornstarch
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 2 teaspoons Sambal Oelek chili paste
- 3 tablespoons vegetable oil
- 1 red bell pepper 1/2 inch diced
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- 12 dried red chili pods
- 1/2 cup peanuts
- 1/4 cup green onions chopped
Instructions
- In a medium bowl combine the diced chicken with 1 tablespoon of the cornstarch and 1 tablespoon of the soy sauce. Toss to coat and set aside.
- In a separate bowl, combine the sauce ingredients including the remaining soy sauce, water, brown sugar, oyster sauce, chili paste, and remaining cornstarch. Stir until everything is well combined. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown, around 5 to 7 minutes.
- Next, add the peppers, fresh garlic, ginger, and dried chilies and continue cooking for 5 more minutes or until the bell pepper is softened.
- Finally add the spicy kung pao sauce and bring to a simmer, stirring constantly, cook until the sauce has thickened, around 4 minutes. Add the peanuts and green onions and cook for 4 more minutes.
- Remove from heat and serve topped with more green onions and chili flakes if desired for garnish.
Video
Notes
- Nutritional value is for kung pao recipe only, no side dishes.
- If you want to add some chili peppers to this recipe you are more than welcome or you can add about 1 tsp red pepper flakes to spice it up.
- Easily double this recipe for more guests.
- You can make this with either chicken breasts or tenders, whatever you can find or have on hand.
- Add different vegetables, we sometimes add broccoli and sugar snap peas as well to this chicken.
- This can be frozen, see my tips above on how to do that.
- Serve this over rice, noodles, in a lettuce wrap, as is or however you like.
Nutrition
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