Name: Kung Pao Chicken (Better Than Takeout!) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces; 3 tablespoons soy sauce; 2-3 teaspoons cornstarch (depending on sauce thickness preference); 3 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; ⅓ cup water; 1 red bell pepper, deseeded and cut into cubes; 1 green bell pepper, deseeded and cut into cubes; 3-4 cloves garlic, minced; 2 teaspoons ginger, minced or grated; 1-2 tablespoons vegetable oil (for frying); ½ cup dry roasted peanut halves (lightly salted recommended); 5 dried red chili peppers, deseeded (optional seeds for extra heat); ¾ teaspoon red pepper flakes (adjust to taste); Sliced green onions, for garnish

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Introduction

Kung Pao Chicken is a classic Chinese stir-fry known for its perfect balance of sweet, spicy, and savory flavors. This homemade version is easy to prepare and tastes even better than takeout. Ready in under 30 minutes, it’s a flavorful dinner that will impress your family and friends.

A white bowl filled with a base layer of white rice shows a top layer of golden-brown chicken pieces mixed with bright red and green bell pepper chunks, coated in a shiny sauce. The dish is garnished with small, chopped green onions scattered across the chicken and peppers. A silver fork holds a close-up bite of chicken, red pepper, and green onions above the bowl. In the background, there is a blurry white bowl and a wooden board with green onions and garlic on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
3 tablespoons soy sauce
2–3 teaspoons cornstarch (depending on desired sauce thickness)
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
⅓ cup water
1–2 tablespoons vegetable oil (for frying)
1 red bell pepper, deseeded and cut into cubes
1 green bell pepper, deseeded and cut into cubes
3–4 cloves garlic, minced
2 teaspoons ginger, minced or grated
½ cup dry roasted peanut halves (lightly salted preferred)
5 dried red chili peppers, deseeded (leave some seeds for extra spice if desired)
¾ teaspoon red pepper flakes (adjust to taste)
Sliced green onions for garnish

Instructions

Step 1: Place the diced chicken into a large bowl.
Step 2: In a small bowl, whisk together soy sauce and cornstarch until smooth. Stir in brown sugar, rice vinegar, and sesame oil. Scoop out 2 tablespoons of this sauce and pour over the chicken to marinate. Let it sit for 15 minutes while prepping the rest.
Step 3: Add water to the remaining sauce in the bowl and stir well. Set aside for later use.
Step 4: Heat a large skillet over medium-high and add a little vegetable oil. Toss in the bell peppers and cook for 3–5 minutes until slightly softened but still crisp. Add garlic and ginger, sauté for 1–2 minutes until fragrant. Remove veggies to a clean bowl and set aside.
Step 5: Add more oil to the skillet if needed. Add the marinated chicken and cook for 4–5 minutes until golden and cooked through. Stir in peanuts and dried chili peppers, cooking for one more minute while stirring continuously to avoid burning.
Step 6: Return the cooked vegetables to the skillet. Pour in the reserved sauce and sprinkle over red pepper flakes. Stir everything together, reduce heat, and simmer gently for 3–4 minutes until the sauce thickens and becomes glossy.
Step 7: Garnish with sliced green onions and serve hot over fluffy white rice.

Tips & Variations

For extra heat, leave some seeds in the dried chili peppers or add more red pepper flakes.
Swap peanuts with cashews for a different texture and flavor.
Use chicken thighs instead of breasts for a juicier result.
Add sliced scallions or chopped fresh cilantro for added freshness.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water when reheating if needed to loosen it up.

How to Serve

A black cast iron pan filled with three main layers: the bottom shows a glossy dark brown sauce, on top are chunky pieces of cooked orange-brown chicken, bright red and green bell pepper chunks, and several whole dried red chili peppers. Scattered on top are small chopped green onions and light brown peanuts, adding texture. The pan sits on a white marbled surface near a bowl of white rice and a wooden board with green onions and garlic visible, all beneath soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Kung Pao Chicken ahead of time?

Yes, you can marinate the chicken a few hours in advance and prepare the rest just before cooking. The entire dish can also be cooked ahead and reheated, but it’s best enjoyed freshly made for optimal texture.

What can I serve with Kung Pao Chicken?

This dish pairs excellently with steamed white rice or brown rice. You can also serve it alongside stir-fried vegetables or simple steamed greens to complete the meal.