Spicy Kung Pao Chicken
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This mouthwatering spicy kung pao chicken is everything you want an Asian dinner recipe to be! Flavor packed and a breeze to prepare, it achieves a delicate balance of subtle heat, sweetness, and umami flavors. The whole family will love the sauteed vegetables and tender chicken bites swimming in a silky sauce, topped off with a little crunch!
For a lighter version, have a look at this kung pao cauliflower recipe.
Some evenings, the yearning for the flavors of Chinese takeout just strikes. This spicy kung pao chicken recipe lets you whip up those familiar flavors from the comfort of your own home. The key is in the delicious kung pao sauce!
Is this an authentic kung pao chicken recipe?
Kung pao chicken is an authentic Chinese dish that is classic in Sichuan cooking. It's a spicy stir fry made with chicken, vegetables, peanuts, and hot chili peppers. If you're looking for an authentic recipe, we recommend this one by Red House Spice.
Our spicy kung pao chicken is a Westernized version that adds vegetables (red pepper and onion) and uses ingredients that are commonly found in North American grocery stores. It might not be authentic, but we promise that it's delicious!
Is kung pao chicken spicy?
Typically, Kung Pao chicken does pack a punch with a little spicy heat! Our recipe includes red chili peppers for a fiery kick, however, you can adjust the level of heat according to your tastes. If you enjoy a milder flavor or you're serving kids, you can reduce the amount of chilis, use a milder variety, or omit them. On the other hand, if you're a spice lover, amp up the heat by adding the full amount, or add dried red chilies, or a sprinkle of chili flakes. We use chilis de arbol in this recipe, as they are readily available in most supermarkets and punch a delicious heat ā they're milder than cayenne, but hotter than jalapeƱos.
Ingredients needed
The best thing about kung pao chicken is the delicious, thick, and glazey sauce that coats everything else! This is what you'll need:
The chicken:
- Chicken: Get skinless, boneless thighs and cut into bite-sized pieces.
- Flour: all-purpose flour will make the chicken brown beautifully.
- Ground pepper: Adds a gentle kick.
- Neutral flavored oil: Such as vegetable oil or peanut oil.
The vegetables and aromatics:
- Red chilis: This ingredient answers the question āIs kung pao chicken spicyā ā We use chilis de arbol for a smoky flavor with the signature heat of kung pao chicken.
- Aromatics: Garlic and ginger add depth of flavor.
- Onion: Adds a subtle sweetness.
- Red bell peppers: SautƩ with the onion.
Sauce and garnishes:
- Kung pao chicken sauce: hoisin sauce, water, soy sauce, cornstarch, rice wine vinegar, honey, and ground pepper.
- Dry roasted peanuts: Stir in at the end for a crunch.
- Green onions:Ā For freshness.
- Sesame seeds:Ā A subtle crunch and note of sesame.
How to make spicy kung pao chicken
While the flavors are complex, the instructions are simple! This is how you put together your easy dinner of kung pao chicken:
- Make the sauce: Whisk together all the sauce ingredients in a small bowl and let the flavors meld as you prepare the rest of the recipe.
- Cook the chicken: Coat the chicken in flour seasoned with pepper in a medium bowl. Then take a large skillet and give the chicken a quick pan fry to brown it over medium-high heat before removing it from the pan.
- Cook the veg: Add the chilis, garlic, and ginger to the same pan and sautƩ for two minutes. Then, follow with the peppers and onions.
- Combine and serve: Reintroduce the chicken to the pan, adding it on top of the vegetables, then pour the sauce over everything. Stir until the sauce thickens then remove from the heat. Mix the crunchy peanuts through, then garnish with sliced green onions and sesame seeds before serving. Enjoy!
What is in kung pao sauce
Kung pao sauce blends together spicy, sweet, and savory flavors to make a delectably well-balanced, rich, and thick sauce to coat your dish. It is traditionally made with specialty ingredients, such as Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and dried red chilis. Our version utilizes readily available ingredients to recreate the intricate balance of flavors:
- Hoisin sauce: Rich and thick with umami flavor.
- Soy sauce: A salty and savory addition. We just use regular, but you can use light soy sauce to make it less salty, or a combination of regular and dark soy sauce.
- Rice wine vinegar: Adds an acidic tang. Be careful not to get rice wine ā they have similar names but are not substitutes for each other ā you're after the rice vinegar!
- Honey: Natural sweetness to balance the salty and spicy elements.
- Cornstarch: Thickens the sauce.
- Water: Balances the consistency.
- Ground pepper: Adds a subtle kick.
What to serve with spicy kung pao chicken
Serve your kung pao chicken with some steamed rice to soak up that delicious sauce! You can complement the dish with some coconut rice to offset some of the spicy heat, or add some zest with this ginger rice. If you prefer noodles, udon or rice noodles are both excellent options, or make vegetable noodles from zucchini or carrots.
Boost the nutrition of the meal by pairing it with some sauteed green beans, an asian salad, or roasted broccoli salad.
For a grand feast, serve it alongside this pineapple pork stir fry and Asian eggplant, then finish the night with this lemon coconut ice cream or matcha ice cream.
Recipe FAQs
Can I add other vegetables?
Sure! This recipe is versatile in that it will taste great no matter which vegetables you add in! Broccoli, eggplant, bok choy, mushrooms, carrots, and cauliflower all make delicious kung pao additions.
Can I make this gluten-free or dairy-free?
It is already dairy-free! To ensure it is gluten-free, make sure you get the gluten-free version of the sauces, or use tamari instead of soy sauce. It's always best to double-check the labels to ensure there are no additives that contain gluten
Can I store leftovers?
This recipe tastes best when served hot from the pan! To store, put leftovers in an airtight container in the refrigerator for 3-4 days.
Can I use other proteins?
Sure! You can try tofu, shrimp, or use a different cut of chicken, such as boneless skinless chicken breast.
Spicy Kung Pao Chicken Recipe
Ingredients
Kung Pao Chicken Sauce
- Ā¼ cup hoisin sauce (gluten-free if needed)
- 2 tablespoons EACH: water and soy sauce (gluten-free if needed)
- 1 tablespoon EACH: cornstarch, rice wine vinegar, honey
- Ā½ teaspoon ground pepper
Kung Pao Chicken
- 8 boneless skinless chicken thighs (cut into bite-sized pieces)
- Ā¼ cup all-purpose flour (gluten-free if needed)
- Ā½ teaspoon ground pepper
- 2 tablespoons neutral-flavored oil
- 4 red chilis (chilis de arbol)
- 4 cloves garlic (smashed with the side of your knife)
- 2 inch piece of ginger (julienned)
- 2 red peppers (sliced)
- 1 onion (sliced)
- Ā½ cup dry roasted peanuts
- Green onions and sesame seeds (to serve)
Instructions
- Add all the kung pao chicken sauce ingredients to a small bowl and whisk to combine.Ā¼ cup hoisin sauce, 2 tablespoons EACH: water and soy sauce, 1 tablespoon EACH: cornstarch, rice wine vinegar, honey, Ā½ teaspoon ground pepper
- Place the flour and pepper into a large bowl and then add the chicken. Mix the chicken around so that each piece is coated in flour.8 boneless skinless chicken thighs, Ā¼ cup all-purpose flour, Ā½ teaspoon ground pepper
- Heat the oil in a large, non-stick frying pan over medium-high heat until it is shimmering. Working in 2-3 batches, cook the chicken until it is brown and crispy on both sides, about 5 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil.2 tablespoons neutral-flavored oil
- Add the chilis, garlic, and ginger to the pan and let them cook for 2 minutes, or until the chilis soften and the garlic turns golden. Add the peppers and onion and let them cook, stirring often, for about 3 minutes.4 red chilis, 4 cloves garlic, 2 inch piece of ginger, 1 onion, 2 red peppers
- Add the chicken back into the pan and pour the sauce over top. Stir continuously until it has thickened, about 1 minute. Remove the pan from the heat and stir through the peanuts. Serve with green onion slices and sesame seeds over top.Ā½ cup dry roasted peanuts, Green onions and sesame seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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It’s of no surprise that this is an amazing dish.
We loved it.
I’m so happy to hear that!
This recipe just replaced my old Chicken recipe. It was wonderful! So simple and easy, too.
Hooray! So happy to hear you like it!!
Just finished making this and it was amazing! Fast and easy and my family, kid included, devoured it! We used farkay noodles in place of the rice and that sauce was amazing on them. Thanks for another great dinner!
Awesome! So happy to hear you like the recipe!!
Yay! I have been out of the country for a couple weeks and I am making stir fry tonight to satisfy my veggie craving, I just needed a good sauce. This one looks delish and I am making it tonight. Thanks for the great idea. My tummy will thank you later too Im sure š
One of those chicken dishes I could live off of! LOVE kung pao!!! (And I feel the same “ninja-ness” when I say it…or even just think it š
It’s so fun to say, right??!!:)