Kung Pao Chicken (Better Than Takeout!) Recipe
This Kung Pao Chicken recipe delivers a delicious and authentic stir-fried Chinese favorite that rivals any takeout. Featuring tender chicken pieces marinated in a savory, sweet, and tangy sauce, crisp bell peppers, crunchy peanuts, and a perfect balance of spice from dried chilis and red pepper flakes, this dish is both vibrant and flavorful. Quick to prepare, it’s perfect for a satisfying weeknight dinner served over fluffy white rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Chicken and Marinade
- 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
Vegetables and Add-ins
- 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
Other Ingredients
- 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
Instructions
- Prepare the chicken and marinade: Place the diced chicken in a large bowl. In a small separate bowl, whisk together soy sauce and cornstarch until smooth. Add brown sugar, rice vinegar, and sesame oil, stirring until fully combined. Pour 2 tablespoons of this sauce over the chicken to marinate it and let it sit for 15 minutes while you prepare other ingredients.
- Set aside the remaining sauce: To the remaining marinade in the small bowl, add the water and stir well. Set aside for later use.
- Cook the vegetables: Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and toss in the cubed red and green bell peppers. Cook for 3 to 5 minutes, stirring occasionally, until they soften but remain slightly crisp. Add the minced garlic and ginger and sauté for an additional 1 to 2 minutes until fragrant. Remove the vegetables from the skillet and set aside in a clean bowl.
- Cook the chicken: If needed, add a bit more oil to the same skillet. Add the marinated chicken and stir-fry for about 4 to 5 minutes until cooked through and lightly golden on the edges.
- Add peanuts and dried chilies: Stir in the dry roasted peanuts and deseeded dried red chili peppers. Cook together for 1 more minute while stirring continuously to prevent burning.
- Combine and simmer: Return the cooked bell peppers, garlic, and ginger to the skillet. Pour in the reserved sauce mixture. Sprinkle the red pepper flakes over the top. Stir everything thoroughly to combine, reduce the heat to medium-low, and let it simmer gently for 3 to 4 minutes until the sauce thickens to a shiny glaze that coats all ingredients.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve the Kung Pao Chicken immediately over a bed of fluffy white rice for a complete meal.
Notes
- Deseeding the dried red chilis reduces heat but leaving some seeds adds extra spice—adjust according to preference.
- Use cornstarch to control sauce thickness; add more for a thicker glaze.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Roasted peanuts add crunch and authenticity; avoid if allergic and substitute with cashews if desired.
- Can be prepared ahead by marinating chicken and chopping vegetables in advance.
- Stir-fry over medium-high heat to ensure vegetables remain crisp and chicken cooks evenly.
Keywords: Kung Pao Chicken, Chinese stir-fry, spicy chicken recipe, takeout style, easy dinner, peanut chicken, bell pepper chicken
