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Kung Pao Chicken is a delicious and easy way to satisfy your Asian food craving without leaving the house! The simple marinade and sauce add incredible flavor, and this dish is on the table in about 30 minutes
This post and recipe card updated February 22, 2020
Asian food is one of my favorite cuisines. I love the flavors, the variety, and the vibrant colors. The problem is, many dishes at Asian restaurants are high in calories and sodium, and the dinner portions are huge.
Because of all that, I’ve begun making more Asian style recipes at home. Most of the basic sauces are widely available at grocery stores, and many are very easy to make at home.
One of the first sauces I learned to make was for my Asian Quinoa Meatballs. When I’m craving fried I love my Fried Asian Chicken Wings. And then Baked General Tso’s Chicken is a much healthier take on the restaurant classic.
One day a recipe for Kung Pao Chicken appeared on my Facebook feed, and I immediately stopped what I was doing to check out the recipe. I rarely order it at restaurants, but I made some changes to the recipe I found and made my delicious version of Kung Pao Chicken
WHY THIS RECIPE WORKS
- You can determine the amount of spice
- It’s on the table in about 30 minutes
- It’s easy to make for a crowd, and perfect for leftovers
INGREDIENT TIPS FOR KUNG PAO CHICKEN
I use Cocktail Peanuts and toast them in a dry skillet for a few minutes first. This releases the oils and develops a deeper flavor.
Red Pepper Flakes adds all the heat, and a little goes a long way. I recommend going a little lighter on the pepper in the beginning, and then you can add more just before serving.
More is more when it comes to the bell peppers. I use red, yellow and green peppers because I usually have them all in the fridge. You can use your favorite combination. I also add snow peas when I have them. You can omit the snow peas, or add snap peas if you prefer.
CHICKEN AND MARINADE/SAUCE
I always have boneless/skinless chicken thighs in the freezer. They are incredibly versatile and I use them in lots of dishes. I’ve always preferred thighs/wings over chicken breast, but you can certainly use chicken breast if you prefer.
The marinade and sauce have the same ingredients but I always make them in 2 separate bowls. That way there’s no chance I forget and put the raw chicken into the entire thing.
Most Asian sauces have Sesame Oil as an ingredient; it’s very powerful, and a little goes a long way. For this dish, I use sesame oil for the marinade and avocado oil for the sauce.
Use a good-quality Balsamic Vinegar for the marinade and sauce. You want a vinegar that is rich and flavorful, and many of the generic store versions are not.
IMPORTANT REMINDERS
- Drain the excess marinade before adding the chicken to the wok, so the liquid doesn’t clump
- Whisk the sauce briskly before adding to the wok, so the ingredients are fully incorporated
- Add the sauce slowly and in batches, stirring well each time. This helps the sauce thicken
STEP BY STEP INSTRUCTIONS
Combine all of the sauce ingredients except cornstarch in a bowl. Set aside.
Combine the marinade ingredients in a bowl, stirring well until the cornstarch has dissolved. Add the chicken, toss to coat, and marinate for 15 minutes

In a large wok or skillet, toast the peanuts over medium heat for 3 minutes. Remove peanuts and set aside
In the same wok, heat the oil and red pepper flakes over medium-high heat. When the flakes begin to sizzle, add the bell peppers and onion.

Cook for 3-4 minutes, until slightly softened. Add the ginger and garlic, and cook for 1 minute
Drain the marinade from the chicken, and add the chicken to the wok

Combine the chicken and vegetables and cook for 5-7 minutes, until the chicken is no longer pink.

Reduce the heat to medium and add snow peas.
Add the cornstarch to the sauce and whisk well until fully combined. Add the sauce slowly, about 1/2 Tablespoon at a time. Stir well before adding more sauce, to allow the sauce to thicken

Garnish with spring onion and toasted peanuts. Serve on its own or over rice
FREQUENTLY ASKED QUESTIONS
Can I use a different protein? Absolutely! Try it with pork, steak, chicken or tofu.
Can I use different vegetables? Of course. You could add green beans or asparagus with or in place of the peppers. You could also include your favorite type of mushroom.
How about leftovers? Stored in an airtight container in the fridge, it will last about a week. I recommend storing the rice and Kung Pao Chicken separately, or the rice will get really soggy.
MORE DELICIOUS CHICKEN RECIPES
- Dirty Rice Chicken Skillet
- Tomato Basil Braised chicken
- Chicken Chickpea Salad
- Grilled Thai Chicken Thighs
- Spicy Chicken Vegetable Stir Fry
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Kung Pao Chicken
Kung Pao Chicken is a delicious and easy way to satisfy your Asian food craving without leaving the house! The simple marinade and sauce add incredible flavor, and this dish is on the table in about 30 minutes
Ingredients
MARINADE
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon hoisin sauce
- 1 teaspoon avocado oil or sesame oil
- 2 teaspoons cornstarch
SAUCE
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon hoisin sauce
- 2 teaspoons balsamic vinegar
- 1 teaspoon avocado oil or sesame oil
- 2 teaspoons cornstarch
CHICKEN
- 2 boneless/skinless chicken thighs, diced into bite-sized pieces
- 1 Tablespoon avocado oil or canola oil
- 1/2 teaspoon red pepper flakes (more or less, to taste)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup red onion, sliced
- handful of snow peas, sliced diagonally in thirds
GARNISH
- 2 Tablespoons peanuts (I use roasted & salted)
- 4 green onions, chopped
Instructions
- Combine soy sauce, balsamic vinegar, canola oil, and cornstarch in a bowl until the cornstarch is dissolved. Add the chicken and toss to coat. Marinate chicken for 15 minutes
- In another bowl combine sauce ingredients (soy sauce, hoisin, balsamic vinegar, and oil). Set aside.
- In large wok or skillet, toast peanuts over medium heat for 3 minutes. Toss occasionally, until golden brown. Remove peanuts and set aside
- In the same wok or skillet over medium-high heat, add oil and crushed red pepper flakes.
- When the pepper flakes begin to sizzle, add the bell peppers and onion. Cook for 3-4 minutes, until slightly softened. Add in garlic and ginger, and cook for 1 minute.
- Move the vegetables to the side of the wok. Add the chicken, toss to combine, and cook for 5-7 minutes, until chicken is no longer pink.
- Reduce the heat to medium, add snow peas, and stir to combine
- Add sauce slowly, about 1/2 Tablespoon at a time, tossing well each time. You want the sauce to thicken slightly
- Garnish with spring onions and peanuts, and serve over rice
Notes
The marinade and sauce have the same ingredients but I always make them in 2 separate bowls. That way there’s no chance I forget and put the raw chicken into the entire thing
IMPORTANT REMINDERS
- Drain the excess marinade before adding the chicken to the wok, so the liquid doesn’t clump
- Whisk the sauce briskly before adding to the wok, so the ingredients are fully incorporated
- Add the sauce slowly and in batches, stirring well each time. This helps the sauce thicken
FREQUENTLY ASKED QUESTIONS
Can I use a different protein? Absolutely! Try it with pork, steak, chicken or tofu.
Can I use different vegetables? Of course. You could add green beans or asparagus with or in place of the peppers. You could also include your favorite type of mushroom.
How about leftovers? Stored in an airtight container in the fridge, it will last about a week. I recommend storing the rice and Kung Pao Chicken separately, or the rice will get really soggy.
Adapted from Penney Lane
Liz
Friday 10th of September 2021
Love Kung Pao Chicken! Your recipe seems quick and easy!
Karyl
Monday 18th of October 2021
Thanks Liz! It's one of my favorites to make on a weeknight.
Linda
Thursday 9th of September 2021
Love this recipe! So flavorful and easy to make
Karyl
Monday 18th of October 2021
Thank you very much Linda! I really appreciate the kind comments
Chelsey
Sunday 2nd of September 2018
This kung pao chicken looks so yummy! I love Chinese food however am always a little intimated to cook it. This looks like the perfect dish to try though!
Karyl
Monday 24th of September 2018
Thanks Chelsey! I always thought Asian food was intimidating too, but it's really not. I would say the sauce is probably the hardest, but once you've got that down, everything else is easy
Julie
Sunday 2nd of September 2018
This looks so good - and so colorful! I love dinners that incorporate lots of bright veggies.
Molly Kumar
Sunday 2nd of September 2018
Kung-Pao is my fav fav Chinese recipe and this is soooo yum. It will be perfect for a weekend meal with the whole family.