Kung Pao Chicken (Better than Take Out!)

Kung Pao Chicken is a quick and easy Asian inspired meal made right at home. This quick stir fry recipe has chicken and peanuts in a sweet and spicy kung pao sauce, served over steamed rice for an easy dinner that’s way better than takeout!

Takeout Chinese or stir-fry recipes are a go-to for me on busy weeknights. I love the flavors of Chinese takeout but it adds up and is packed with salt so making it at home lets me make it a little healthier and save money. This kung pao chicken recipe is a favorite at my house. We love the flavor and it takes just a few minutes to whip up start to finish. Other Asian inspired recipes that we love include Egg Fried Rice, Crockpot Orange Chicken, and Beef and Broccoli.

What is Kung Pao Chicken?

How To Make Kung Pao Chicken

Cook the chicken: Cut chicken breasts into 1-inch pieces. Heat sesame oil in a wok or large skillet and cook the chicken, flipping it to brown evenly. If you don’t have sesame oil, canola or vegetable oil will work. If you want a crispy, breaded chicken, follow the optional directions below.

Make the kung pao sauce: Mix together minced garlic, ground ginger, soy sauce, sugar, vinegar, water, and cornstarch pour into the pan with chicken along with peanuts and chilies. The mixture will bubble and thicken and coat the chicken in a silky, spicy sauce.

If you want a more traditional kung pao sauce, then use the dried chilies but if you like a more mellow, less spicy version, then use red pepper flakes. Feel free to adjust the amounts to your taste – both are included in the recipe below.

Kung Pao Chicken: Cook the chicken, chiles, and peanuts in the sauce for a few minutes while the chicken finishes cooking and the sauce.

For Crispy Chicken:

Mix ¾ cup of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of salt and 1 teaspoon of 1 teaspoon of garlic powder in a medium size bowl. Beat an egg in another bowl. Mix chicken with the egg until coated, then transfer to the bowl with the flour and toss to coat. Cook the chicken using one of them methods below, then continue to step 3 of the full recipe.

There are two options for cooking the crispy chicken:

1. Option one: Arrange on a foil lined baking sheet and spray chicken with nonstick cooking spray. Bake at 375 degrees F for 10 minutes, then broil for 2 minutes. Flip chicken, spray with nonstick cooking spray and broil for an additional 2-3 minutes.
2. Option two, coat chicken with egg and then flour, then pan-fry in a skillet with canola oil.

Stir Fry Variations

Easily turn this recipe into a stir-fry by adding some of your favorite vegetables. I will often add broccoli, baby corn, carrots, mushrooms, bok choy, water chestnuts, asparagus, etc. Just add them in with the chicken and let them cook until tender. You can also saute them separately and add them in at the end.

How To Serve Kung Pao Chicken

My favorite way to serve kung pao chicken is over white rice, but Asian style noodles, ramen, or brown rice would be fantastic too. The recipe makes extra sauce so there is plenty to coat your rice/noodles with.

Top with garnishes like thinly sliced green onions and toasted sesame seeds.

More Easy Take-Out Favorites

• Shrimp Fried Rice
• Cashew Chicken and Broccoli
• Ground Beef & Noodle Stir Fry
• The Best Copycat Bang Bang Shrimp
• Chicken Lo Mein
• Teriyaki Chicken Bowl
• General Tso Chicken
• Ramen Noodle Stir Fry

Recipe

Kung Pao Chicken

5

Kung Pao Chicken is a quick and easy takeout meal made right at home! Spicy kung pao sauce over chicken and peanuts is great served over rice!

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Print RecipePin RecipeReview Recipe

Ingredients

  

1x2x3x

• 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch chunks
• 2 teaspoons dried red pepper flakes or 6 dried red chili peppers
• 1/4 cup unsalted peanuts
• 2 tablespoons sesame oil can use canola/vegetable oil instead
• 1 tablespoon minced ginger
• 2 garlic cloves minced
• 4 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1/2 teaspoon rice wine vinegar or white wine
• 4 tablespoons water
• 2 teaspoons cornstarch
• For garnish: sliced green onions, sesame seeds

Save this recipe

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

Cook ModePrevent your screen from going dark

Instructions

 

• In a small mixing bowl, whisk together minced garlic, ginger, soy sauce, sugar, vinegar, water, and cornstarch. Set aside.
• Heat sesame oil in a Wok or large skillet over medium-high heat. Add chicken pieces and cook until almost cooked through, turning occasionally to brown evenly; about 2-3 minutes
• Pour sauce into the skillet with the chicken along with peanuts and red chili pepper. Cook for 2-3 more minutes, stirring occasionally, or until chicken is fully cooked through.
• Serve over rice topped with sesame seeds and green onions (optional).

Notes

Stir Fry Variation: Add veggies and make this a stir fry. Add broccoli, asparagus, mushrooms, bok choy or other veggies. 

To make the optional crispy breading for the chicken:

• 1 egg, beaten
• ¾ cup all-purpose flour
• 2 teaspoons ginger
• 1 teaspoon salt
• 1 teaspoon garlic powder

1. Mix flour, ginger, salt and garlic powder in a medium size bowl. Beat egg in another bowl. 
2. Mix chicken with the egg until coated, then transfer to the bowl with the flour and toss to coat.
3. Option one: Arrange on a foil lined baking sheet and spray chicken with nonstick cooking spray. Bake at 375 degrees F for 10 minutes, then broil for 2 minutes. Flip chicken, spray with nonstick cooking spray and broil for an additional 2-3 minutes. 
4. Option two, coat chicken with egg and then flour, then fry in a skillet with canola oil.
5. Continue to step 3 of the full recipe.

Keyword chicken stir fry, kung pao chicken

Nutrition

Calories: 338kcalCarbohydrates: 7gProtein: 40gFat: 16gSaturated Fat: 3gCholesterol: 109mgSodium: 1221mgPotassium: 747mgFiber: 1gSugar: 3gVitamin A: 348IUVitamin C: 3mgCalcium: 23mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Have you tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad