Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4, 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons soy sauce; 1/2 teaspoon salt; 2 cloves garlic (minced); 1 teaspoon cornstarch; 1 tablespoon cornstarch; 1 teaspoon dark soy sauce; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 teaspoons brown sugar; 4 tablespoons cooking oil (divided); 1 tablespoon hoisin sauce; 2 stalks scallions (cut into 1-inch pieces); 1 1/2 pounds chicken breast or chicken thighs (cut into bite-sized pieces); Dash ground black pepper; 1 green bell pepper (cut into bite-sized pieces); 6 - 8 dried red chilies (rinsed, then cut into halves or thirds); 2 tablespoons ginger (julienned); 1/4 cup roasted peanuts; 1/2 tablespoon sriracha or chili oil

Kung Pao Chicken

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Kung Pao Chicken is a Chinese takeout favorite that features stir-fried tender chicken, green bell pepper and crunchy peanuts in a bold and tangy dark sauce.

By: Char (via Wokandskillet)

Original Publish: Oct 27, 2020

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 10 mins

Yields: 4, 4 servings

Nutrition Facts

659 kcalCalories

66 gProtein

20 gCarbs

35 gFat

Instructions

Pour soy sauce, cornstarch, salt, and a dash of ground black pepper over the chicken, then stir until the chicken is well coated in this marinade. Allow to marinate at room temperature for about 30 minutes.
In a small bowl, prepare the sauce by combining soy sauce, rice vinegar, hoisin sauce, brown sugar, dark soy sauce, sesame oil, cornstarch, and if you don't mind this dish spicy, sriracha or chili oil.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add green pepper and dried chili. Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok.
Add the remaining 2 tablespoons of cooking oil if the wok is too dry, then add the marinated chicken in a single layer (stir-fry in two batches if needed; don't overcrowd the wok).
Allow the chicken to sear for about a minute before flipping them over and stir-frying the batch.
When the chicken is mostly cooked, add garlic and ginger to the wok. Stir-fry until the chicken is cooked all the way through, then add the roasted peanuts.
Give the sauce a quick stir, then pour all of the sauce into the wok.