Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

How To Make Kung Pao Chicken

This kung pao chicken is filled with chunks of chicken, peppers, and onions in a sweet and spicy sauce added with peanuts for an extra crunchy taste.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



For the Marinade:

  • 1lbchicken thighs
  • 1tbspsoy sauce
  • 2tspcornstarch

For the Stir-Fry:

  • 2tbspvegetable oil
  • 1red bell pepper,diced
  • 1green bell pepper,diced
  • 1yellow onion,small, thinly sliced
  • 4garlic cloves,grated
  • 1tbspginger,grated
  • 1tspred pepper flakes,or 3 dried red chilies, crushed
  • 3green onions,thinly sliced
  • ¼cupdry roasted peanuts

For the Sauce:

  • 3tbspsoy sauce
  • 1tbspdry sherry
  • 1tspbrown sugar
  • ½cuplow-sodium chicken stock
  • 1tbsprice wine vinegar
  • 2tbsphoisin sauce
  • 1tspsesame oil


  1. In a bowl, combine chicken, soy sauce, and cornstarch. Let marinate while you prepare the sauce.

  2. In a small bowl, whisk together all sauce ingredients and set aside until ready to use.

  3. Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil.

  4. Add chicken and cook just until browned or about 75% cooked through. Remove chicken from the skillet.

  5. Add more oil if needed and add red and green bell pepper, onion, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.

  6. Add the chicken and sauce. Continue cooking until the chicken is fully cooked and the sauce has thickened.

  7. Stir in green onions and peanuts then serve over rice.


  • Calories: 1125.04kcal
  • Fat: 91.64g
  • Saturated Fat: 13.49g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 45.29g
  • Polyunsaturated Fat: 26.91g
  • Carbohydrates: 34.96g
  • Fiber: 13.49g
  • Sugar: 10.62g
  • Protein: 56.60g
  • Cholesterol: 74.25mg
  • Sodium: 835.26mg
  • Calcium: 169.54mg
  • Potassium: 1523.37mg
  • Iron: 8.17mg
  • Vitamin A: 31.34µg
  • Vitamin C: 3.89mg
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