Skip to Content

Kung Pao Chicken

This post may contain affiliate links. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details. Thank you for your support!

Kung Pao Chicken is a Chinese takeout favorite that features stir-fried tender chicken, green bell pepper with crunchy peanuts in a bold and tangy dark sauce.

kung pao chicken

The origins of Kung Pao Chicken (also known as Kung Po Chicken or Gong Bao Chicken) can be traced back to the Sichuan province in China but this dish is popular in Chinese restaurants all around the world.

Kung Pao Chicken is believed to have been named after Ding Baozhen (whose nickname was Ding Gongbao), a governor of the Sichuan province in the 1800’s. 

According to the tale, when Ding Baozhen was a young boy, he almost drowned in a river but a man dove in and saved his life. Many years later, governor Ding Baozhen went looking for this hero who saved his life and eventually found him. The man invited Ding Baozhen in for a meal and prepared this dish. Governor Ding loved it so much that he hired the man to be his chef! 

The Western version of this dish is a lot less spicy than the original Sichuan version, and quite a bit sweeter but certainly does not lack in flavor. Tender marinated chicken with green bell pepper and crunchy peanuts are stir-fried in a flavorful tangy dark sauce. You’ll want to serve this dish with steamed rice to sop up every bit of that delicious sauce. 

Skip the takeout and make this recipe right at home. You’ll be amazed at how easy it is. 

For a twist on this recipe, try Kung Pao Shrimp!

Kung Pao Chicken Marinade

Cut 1 1/2 pounds of chicken breast or chicken thighs (boneless and skinless) into small bite-sized pieces. 

Pour 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon salt, and a dash of ground black pepper over the chicken, then stir until the chicken is well coated in this marinade.

Allow the chicken to marinate in this mixture for about 30 minutes at room temperature. The cornstarch will act as a barrier against the high heat of the wok, keeping the chicken super tender.

marinated chicken for stir fry

Sauce for Kung Pao Chicken

In a small bowl, prepare the sauce by combining 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 2 teaspoons brown sugar, 1 teaspoon dark soy sauce, 2 teaspoons sesame oil, and 1 teaspoon cornstarch. Stir, then set aside.

Tip: You may want to double the sauce if you like your Kung Pao Chicken really saucy. For a spicy kick, add about 1/2 a tablespoon of sriracha or chili oil.  

sauce for kung pao chicken

Kung Pao Chicken Stir-Fry

Heat 2 tablespoons of cooking oil over medium-high heat. Add 1 small green bell pepper (cut into bite-sized pieces) and about 6 – 8 dried chilies (rinsed, then cut in half, or into thirds) to the wok.

Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok. 

Would you like to save this?

We'll email this post to you, so you can come back to it later!

green bell pepper and dried red chili in a wok

Add a couple more tablespoons of cooking oil to the wok again if it’s too dry, then add the marinated chicken in a single layer. Allow the chicken to sear for about a minute before flipping them over and stir-frying the batch. 

marinated chicken in a wok

When the chicken is mostly cooked, add 2 cloves of garlic (minced) and 2 tablespoons of julienned ginger to the wok. I add the ginger and garlic at this point to prevent them from burning. 

Stir-fry until the chicken is cooked all the way through.

stir-fried chicken with garlic and ginger

Add 1/4 cup of roasted peanuts

peanuts for kung pao chicken

Give the sauce a quick stir, then pour all of the sauce into the wok. 

stirring in kung pao sauce

Return the bell pepper and chilies to the wok. 

adding bell pepper back to kung pao chicken

Stir to combine all the ingredients, turn off the heat, then add 2 stalks of scallions cut into 1-inch pieces. 

I add the scallions after turning off the heat so that they don’t get too mushy in the dish. I like them with a bit of a raw bite. 

Serve the Kung Pao Chicken immediately over steamed white or brown rice. 

kung pao chicken in a wok

Enjoy!

kung pao chicken

Kung Pao Chicken

Char
Kung Pao Chicken is a Chinese takeout favorite that features stir-fried tender chicken, green bell pepper and crunchy peanuts in a bold and tangy dark sauce.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Cuisine Chinese
Servings 4 servings

Ingredients
 
 

  • 1 1/2 pounds chicken breast or chicken thighs cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 4 tablespoons cooking oil divided
  • 1 green bell pepper cut into bite-sized pieces
  • 6 – 8 dried red chilies rinsed, then cut into halves or thirds
  • 2 cloves garlic minced
  • 2 tablespoons ginger julienned
  • 1/4 cup roasted peanuts
  • 2 stalks scallions cut into 1-inch pieces

Kung Pao Sauce

Instructions
 

  • Pour soy sauce, cornstarch, salt, and a dash of ground black pepper over the chicken, then stir until the chicken is well coated in this marinade. Allow to marinate at room temperature for about 30 minutes.
  • In a small bowl, prepare the sauce by combining soy sauce, rice vinegar, hoisin sauce, brown sugar, dark soy sauce, sesame oil, cornstarch, and if you don’t mind this dish spicy, sriracha or chili oil.
  • Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add green pepper and dried chili. Stir-fry slowly, allowing the skin of the bell pepper to blister, then remove the peppers and dried chili from the wok. 
  • Add the remaining 2 tablespoons of cooking oil if the wok is too dry, then add the marinated chicken in a single layer (stir-fry in two batches if needed; don’t overcrowd the wok).
  • Allow the chicken to sear for about a minute before flipping them over and stir-frying the batch. 
  • When the chicken is mostly cooked, add garlic and ginger to the wok. Stir-fry until the chicken is cooked all the way through, then add the roasted peanuts.
  • Give the sauce a quick stir, then pour all of the sauce into the wok. 
  • Return the bell pepper and chilies to the wok. 
  • Stir to combine all ingredients, turn off the heat, then add the scallions. Transfer to a serving dish.
  • Serve immediately over steamed rice. Enjoy!

Notes

 Double the sauce if you like your Kung Pao Chicken really saucy!
Omit the sriracha or chili oil if you prefer a not-so-spicy version of this dish.

Nutrition

Serving: 1gCalories: 659kcalCarbohydrates: 20gProtein: 66gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 27gCholesterol: 186mgSodium: 1559mgFiber: 3gSugar: 9g
Tried this recipe?Tag @wokandskillet on Instagram or Facebook!

Other recipes you may enjoy:

Recipe Rating