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!
This kung pao chicken is my answer to those nights when takeout sounds tempting, but I’d rather cook at home. Tender chicken, crisp vegetables, crunchy peanuts, and a bold, savory-spicy sauce come together in a dinner that’s every bit as satisfying as your favorite restaurant version.
The sauce is what makes this recipe shine. Garlic, ginger, soy sauce, and dried chilis create the signature balance of savory, spicy, and slightly sweet flavors that kung pao chicken is known for. Chilis de arbol bring the heat, while onions and red bell peppers add sweetness and texture to balance everything out.
I use boneless chicken thighs because they stay tender and juicy, and a light coating of flour helps them brown beautifully in the pan. The whole dish comes together quickly, making it perfect for weeknights when you’re craving big flavor without waiting for delivery.
Is this an authentic kung pao chicken recipe?
Kung pao chicken is an authentic Chinese dish and a classic of 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!
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.
Pair it with some sauteed green beans, an asian salad, or roasted broccoli salad.
Spicy Kung Pao Chicken Recipe
Ingredients
Kung Pao Chicken Sauce
- ¼ cup hoisin sauce
- 2 tablespoons EACH: water and soy sauce
- 1 tablespoon EACH: cornstarch, rice wine vinegar, honey
- ½ teaspoon ground pepper
Kung Pao Chicken
- 8 boneless skinless chicken thighs (cut into bite-sized pieces)
- ¼ cup all-purpose flour
- ½ 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)
- ½ 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.¼ cup hoisin sauce, 2 tablespoons EACH: water and soy sauce, 1 tablespoon EACH: cornstarch, rice wine vinegar, honey, ½ 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, ¼ cup all-purpose flour, ½ 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.½ 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.
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 🙂