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Spicy Kung Pao Chicken

Spicy Kung Pao Chicken

If you're craving real Chinese flavor, this spicy kung pao chicken recipe delivers it without unnecessary fuss. Here's everything you need to make it right at home.

Kung Pao Chicken is a Sichuan stir-fry of diced chicken, roasted peanuts, and dried chilies tossed in a savory, slightly sweet and tangy sauce. Bold, spicy, and ready in under 30 minutes.

Ready in about 30 minutes from start to finish, this beginner-friendly recipe makes 4 servings and comes together with 14 everyday ingredients. It's the kind of Chinese dish worth putting into regular rotation.

Why this recipe works:

  • Uses the real Sichuan stir-fry technique, with a sauce that's properly balanced between sweet, sour, and spicy — not a one-note bottled sauce.
  • Roasted peanuts and dried chilies go in at the right stage for maximum crunch and smoky heat, instead of turning soft and soggy.
  • Simple, fast stir-fry steps suited for a beginner cook, on the table in about 30 minutes.
  • Makes 4 servings, easy to double for a crowd or portion out for lunches during the week.

✅ Quick Tip: Adjust the number of dried chilies to control the heat level — they're meant to flavor the oil, not necessarily be eaten whole. Have every ingredient prepped and within reach before you start — stir-fries move fast and there's no time to chop mid-cook.

Serving Suggestions: Serve over steamed white rice with a side of stir-fried vegetables.

Prep Time 15 mins
Cook Time 15 mins
Rest Time 15 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 9
Calories: 380
Best Season: Available
Description
Kung Pao Chicken is a Sichuan stir-fry of diced chicken, roasted peanuts, and dried chilies tossed in a savory, slightly sweet and tangy sauce. Bold, spicy, and ready in under 30 minutes. Ready in about 30 minutes from start to finish, this beginner-friendly recipe makes 4 servings and comes together with 14 everyday ingredients. It's the kind of Chinese dish worth putting into regular rotation.
Ingredients:
  • 1.5 lb boneless skinless chicken breast diced
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 tbsp vegetable oil
  • 6-8 dried red chilies
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 1/2 cup roasted peanuts
  • 3 green onions sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp sugar
  • 1 tsp sesame oil
Instructions
  1. 1
    Before you start, gather and prep all 14 ingredients listed above - wash, chop, measure, and have everything within reach.
  2. 2
    Toss the diced chicken with 2 tablespoons soy sauce and cornstarch.
  3. 3
    Let marinate for 15 minutes.
  4. 4
    Whisk together the sauce ingredients: soy sauce, rice vinegar, hoisin, sugar, and sesame oil.
  5. 5
    Set aside.
  6. 6
    Heat oil in a wok over high heat.
  7. 7
    Add dried chilies and stir-fry for 30 seconds until fragrant.
  8. 8
    Add the marinated chicken and stir-fry for 4-5 minutes until browned and cooked through.
  9. 9
    Add garlic and ginger, cooking for 1 minute.
  10. 10
    Pour in the sauce and toss to coat.
  11. 11
    Stir in peanuts and green onions, cooking for another minute.
  12. 12
    Taste and adjust the seasoning with more salt, acid, or spice as needed before serving.
  13. 13
    Serve immediately over rice.
  14. 14
    Garnish as desired and serve promptly for the best texture and flavor from your Spicy Kung Pao Chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 380kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 3g15%
Cholesterol 95mg32%
Sodium 780mg33%
Total Carbohydrate 16g6%
Dietary Fiber 2g8%
Sugars 7g
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Adjust the number of dried chilies to control the heat level - they're meant to flavor the oil, not necessarily be eaten whole. Have every ingredient prepped and within reach before you start - stir-fries move fast and there's no time to chop mid-cook.
Keywords: kung pao chicken recipe, spicy chinese chicken, homemade kung pao, sichuan chicken
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