Kung Pao Chicken Recipe – Easy Chinese Stir Fry

Kung Pao chicken, also known as Gong Bao Ji Ding or Kung Pao Ji Ding (宮保雞丁), is a classic Chinese stir-fry made with diced chicken, dried chilies, peanuts, and a savory, tangy sauce.It is quick to prepare and delicious served with a bowl of warm rice.

Kung Pao chicken, also known as Gong Bao Ji Ding or Kung Pao Ji Ding (宮保雞丁), is a classic Chinese stir-fry made with tender diced chicken, crunchy peanuts, dried chilies, and a savory sauce with a delicious balance of tangy, salty, sweet, and spicy flavors.

Like my chicken mushroom stir-fry, this recipe cooks quickly once all the ingredients are prepared, making it a practical choice for a flavorful weeknight meal. However, Kung Pao chicken has a bolder, spicier taste from the dried chilies and Szechuan peppercorns. If you enjoy dishes with a similar warming heat, you may also like my spicy Szechuan pork with tofu.

This recipe is a delicious addition to my collection of easy stir-fry recipes, where you can find more quick dishes made with chicken, beef, pork, seafood, and vegetables.

Recipe Ingredients

Ingredient Notes

Chicken thigh – Boneless, skinless chicken thighs stay tender and juicy during stir-frying. Cut them into small, evenly sized cubes so they cook quickly and absorb the marinade well.

Dried chilies – These provide the characteristic heat and fragrance of Kung Pao chicken. Cut them into shorter pieces and remove some seeds for a milder dish.

Peanuts – Use roasted, unsalted peanuts for the best crunchy texture. Add them near the end so they remain crisp.

Scallions – Separate the white and green parts. The white sections can be stir-fried with the aromatics, while the green sections are best added toward the end.

Shaoxing wine – This Chinese cooking wine gives the chicken and sauce a deeper, more aromatic flavor. Dry sherry can be used as a substitute.

Black rice vinegar – It adds a mellow acidity and slight sweetness that balances the salty, spicy sauce. Chinkiang vinegar is the best choice for this recipe.

Soy sauce – Use regular or light soy sauce rather than dark soy sauce, which may make the sauce too heavy and dark.

Cornstarch – Cornstarch is used both in the chicken marinade and in the sauce. It helps tenderize the chicken and gives the finished sauce a glossy consistency.

Szechuan peppercorns – These give Kung Pao chicken its distinctive citrusy aroma and gentle numbing sensation. Lightly toast them before cooking to bring out their fragrance, but avoid burning them because they can become bitter.

Note: Szechuan peppercorns are also used in this recipe but were accidentally left out of the ingredient photo.

How to Make Kung Pao Chicken

STEP 1. Prepare the Ingredients. Cut the chicken thighs into small, evenly sized cubes. Add the sesame oil, cornstarch, and water, then mix until the chicken is evenly coated (Image 1). Leave it to marinate for 10–15 minutes.

Remove the seeds from the dried chilies and cut the chilies into shorter pieces if necessary (Image 2). Cut the scallions into approximately 2 cm sections (Image 3), then thinly slice the garlic.

In a small bowl, combine all the sauce ingredients and stir well until the sugar and cornstarch are fully incorporated (Image 4).

STEP 2. Cook the Chicken and Chilies. Heat some oil in a wok or large frying pan over medium-high heat. Add the marinated chicken in a single layer (Image 5). Let it cook briefly without stirring, then turn the pieces and continue cooking until lightly browned and cooked through (Image 6). Transfer the chicken to a plate and set aside.

Add a little more oil to the same wok if needed. Add the dried chilies and stir-fry briefly until fragrant, taking care not to burn them (Image 7). Return the cooked chicken to the wok and toss everything together (Image 8).

STEP 3. Add the Sauce and Finish. Pour the prepared sauce mixture into the wok (Image 9). Stir-fry until the chicken is evenly coated and the sauce begins to thicken.

Add the scallions, sliced garlic, and roasted peanuts (Image 10). Toss well, then sprinkle in the Sichuan peppercorns and stir again until everything is evenly combined and fragrant (Image 11).

Transfer the Kung Pao chicken to a serving plate and serve immediately (Image 12).

Serving Suggestions

Serve this Kung Pao chicken with a bowl of warm steamed rice to soak up the savory, spicy sauce. For a simple Chinese-style meal, pair it with green beans garlic stir-fry and a light bowl of egg drop soup.

For something more comforting and substantial, you can also serve it alongside Korean beef soup. Although the soup comes from a different cuisine, its mild, savory broth balances the bold heat of the Kung Pao chicken nicely.

Finish the meal with a refreshing dessert such as peach gum dessert or creamy mango pudding. For drinks, try a cooling cucumber juice drink or a sparkling lychee soda to complement the spicy flavors.

Kung Pao Chicken Recipe FAQs

Storage

Allow the leftover Kung Pao chicken to cool, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.

Reheat it in a pan over medium heat until warmed through, adding a small splash of water if the sauce has thickened too much. The peanuts may soften during storage, so you can sprinkle some freshly roasted peanuts on top before serving.

More Recipes to Try

Looking for more quick meals? Browse my collection of easy stir-fry recipes for flavorful chicken, beef, pork, seafood, tofu, and vegetable dishes.

You can also explore more family-friendly ideas in my Asian chicken recipes collection.