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This delicious Spicy Kung Pao Chicken is everything you want an Asian dinner recipe to be. It's full of flavor, a little spicy, sweet and super easy to make. You will LOVE it!
Say it with me, “Spicy Kung Pao Chicken!” Ok ok, now say it with me like you really mean it, “Kung Paaaoooo Chiiickennnn!”
Isn't that fun?
I can't help but want to pull out some hiya kung fu ninja moves when I say, “Spicy Kung Pao Chicken.” #NeverGrowingUp
And where's the ninja emoji when you need one. Seriously, emoji makers, we need a ninja dude!
Back to this recipe … you guys, you really want to make this. It's crazy delicious and will take you all of 35 minutes to whip together. It's kind of a no brainer.
How to make Spicy Kung Pao Chicken
- Get in the groove with some Kung Fu Fighting ninja moves. Def don't miss this step!
- Put on a pot of rice. You need to be authentic, yo.
- Make the quick and easy kung pao chicken sauce by dumping all the ingredients into a small bowl and mixing them together.
- Coat the chicken with a little flour and then giving it a quick pan fry to brown it.
- Stir fry the onions and peppers then mix everything together.
See how easy that was?
If you want to get all veggie crazy here, you could totally pile on the vegetables. Broccoli, eggplant, bok choy, mushrooms, carrots, and cauliflower would all make delish kung pao additions.
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More Asian Dinner Recipes:
- Vegetable Asian Stir Fry Noodles
- Thai Noodle Salad with Feta Peanut Sauce
- Sticky Thai Peanut Chicken Wings
- The Best Crock Pot General Tso's Chicken
- Paleo Cauliflower Rice
- Tangy Sesame Lemon Chicken
Kung Pao Chicken Sauce
- ¼ 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
- ½ teaspoon ground Sichuan pepper
Kung Pao Chicken
- 8 boneless skinless chicken thighs (cut into bite-sized pieces)
- ¼ cup all-purpose flour (gluten-free if needed)
- ½ teaspoon ground Sichuan 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)
- 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 Sichuan pepper
- Place the flour and Sichuan pepper into a large bowl and then add the chicken. Mix the chicken around so that each piece is coated in flour.¼ cup all-purpose flour, ½ teaspoon ground Sichuan pepper, 8 boneless skinless chicken thighs
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.