Diced chicken stir-fried with peanuts, dried chilies and bell pepper in a sweet-savory sauce — a takeout favorite made in one skillet in under 30 minutes.
Tips for the best Kung Pao Chicken
- Have everything chopped and the sauce mixed before you start. The stir-fry moves fast.
- Toss the chicken with soy sauce and cornstarch first. It keeps the pieces tender and helps the sauce cling.
- The dried chillies are for flavour. Leave them in for heat, or pick them out before serving for a milder dish.
Ingredient swaps
- No dried red chillies? A pinch of chilli flakes gives some heat.
- Swap chicken breast for thighs, or for firm tofu.
- For gluten-free, use tamari instead of soy sauce.
- Cashews work if you prefer them to peanuts.
Kung Pao Chicken
Ingredients
Equipment
Method
- Toss the diced chicken with soy sauce and cornstarch and let marinate for 10 minutes.
- Whisk together the sauce ingredients — soy sauce, rice vinegar, sugar, sesame oil, cornstarch and water — and set aside.
- Heat vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and sear for 3-4 minutes until browned and cooked through. Remove to a plate.
- Add the dried chilies, garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
- Add the bell pepper and stir-fry for 2 minutes until just tender-crisp.
- Return the chicken to the skillet, pour in the sauce, and toss until it thickens and coats everything, about 1-2 minutes.
- Stir in the peanuts and scallions, toss once more, and serve hot over rice.
Notes
What to serve with it
- Chicken Teriyaki Rice Bowl, for a takeout-style night at home
- Spicy Peanut Noodles, instead of rice
- Chilli Paneer Bites, for an Indo-Chinese side
Storing and reheating
Keep leftovers in the fridge for up to 3 days. Reheat in a hot pan; the peanuts soften a little but the flavour holds.
Frequently asked questions
Is kung pao chicken spicy?
It is moderately spicy from the dried chillies. Remove them before serving for a milder dish.
Can I make kung pao chicken without peanuts?
Yes, leave them out or use cashews. Check the other ingredients if you are cooking for a nut allergy.
What is the difference between kung pao and general Tso chicken?
Kung pao is a quick stir-fry with peanuts, chillies and a tangy sauce. General Tso is battered, fried chicken in a sweeter sauce.
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