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Kung Pao Chicken Recipe

Kung Pao Chicken
Here’s the recipe you all might have been waiting for – the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now.  Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok-fried chicken pieces, roasted peanuts, scallions, and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesn’t use a deep fryer – this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Some versions of Kung Pao chicken use vegetables such as zucchini or red bell peppers. This recipe doesn’t call for those but you can add them if you wish. Serve on top of white rice.
Kung Pao ChickenKung Pao Chicken

Kung Pao ChickenKung Pao Chicken

Kung Pao ChickenKung Pao Chicken

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Kung Pao Chicken Recipe

  • Author: Bobby


  • 1lb boneless skinless chicken breasts (cut into 1” pieces)
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 3 tablespoons green onions (chopped)
  • 3 garlic cloves (minced)
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon powdered ginger
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/3 cup dry roasted peanuts


  1. Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in the wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from work.
  2. Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.
  3. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
  4. Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.


  1. recipes2share says:

    This is a great dish – I love the fiery chilli addition to the balance of flavour.

  2. I have got to make your recipe. It looks too good to pass up. My mouth is watering and my stomach is growling now, and it’s 10 o’clock in the morning.
    thanks, THANKS A LOT!

  3. Bobby says:

    Ivy – it really turned out great… one of the best!

    recipes2share – the chilli flakes add just the right amount of spice.

    Kevin – Give it a try, I’m sure you will enjoy it.

    Kathryn – Add even more red pepper flakes if you want super spicy!

    Vani – it is great.. I love kung pao chicken!

    HoneyB – No resturaunt can beat his kung pao 😀

    JZ @ Tasty treats – Yes, frying in the wok gives it great flavor. I hope you enjoy it.

    [email protected] – Haha, this recipe is amazing… Let me know if you enjoy it 🙂

  4. bella says:

    Yay, kung pao chicken! thanks for the recipe, Bobby! I’m now staying in Australia and the chinese restaurants here don’t have this dish (as far as I know, I’ve been trying to find it ;p ). I guess I’ll just start fixing it up myself.

  5. Graeme says:

    Chicken is so at its best like this, when it has that sticky, kind of crispy coating.
    That is seriously mouth-watering stuff.

  6. Xiomara says:

    YOu have to try making this recipe. I made it for dinner and my boyfriend and I love it. I used a lot of vegetables (1 celery,1 red pepper,half red pepper and zuchinni ) all my vegetables were nicely cooked. However, for the sauce instead of adding 2tsp of (soy sauce,rice wine vinegar, sugar) I added half a cup. As my final product my Kung Pao chicken had the right amount of spice and sweetness. I think for my first time , it was too good to be true. I plan to cook this again. Thank you for the recipe BObby. =D

  7. Ryan says:

    This recipe was very good. Tried it today with white rice, will have to try with the fried rice recipe sometime!

  8. Emily says:

    Just made this useing Veat (fake Chicken) and it was fabulous and very quick to make! This can be made vegan/gluton free by substituting a couple ingredients

  9. Bobby says:

    Judy – In my opinion no. You could do the prep work before hand but if you completely cooked it before hand the chicken would more than likely get soggy.

  10. Melody says:

    Very tasty! Quite similar to PF Chang’s Kung Pao Chicken – the closest we’ve found. We made one batch with chicken and one with shrimp, and they were both great. We had to put in more sesame oil to stir fry the meat, and we ended up doubling the sauce as hubby and I are both “sauce fans”, but it was a great recipe as is. 🙂 We will definitely be making this again! THANK YOU for a great recipe.

  11. rmg12 says:

    In the united kingdom we call it Kung Po, and it uses cashew nuts instead of peanuts but this looks a delicious recipe

  12. Mark in WV says:

    Excellent!! I have many Chinese cookbooks with recipes for Kung Pao Chicken. This one is perfect!. Not too “saucy” and simple and quick to make.

  13. Nikki says:

    This was great!!! I made it tonight and my hubby and I loved it! Thanks for sharing such a perfect recipe. Spicy, but not too much! 🙂

  14. Hi.

    I stumbled on this recipe a good few months ago, probably early autumn last year. I copied it to a text file but forgot to add the link, so I’m really glad to have found your blog again.

    I just want to say this is our favourite meal to make! We often have all the ingriedients in, and we make it usually once a week/fortnight.

    I have to say thankyou so much for this recipe. It really has become one of our staple dinners, along with things like shepards pie and spag bol! It’s quick, easy, and so damn tasty!

  15. Darren says:

    Like the earlier poster said this isn’t a dish that is very common in Australia so the first time that I tasted it was on a train in China. Thanks for the recipe hopefully I’ll be able to recreate that experience (I think I’d get some strange looks if I went and ate it on the train).

  16. Matt says:

    We tried this with Tender Bits and it turned out very well. I recommend anyone try this recipe.

  17. Neil says:

    i just cooked this recipe and lovely as it was, its not like the picture! Is the one pictured above deep fried? I cant see how u can get the coating like that without deep frying it?

    i loved the flavour, tho kung po in the uk is usually quite sweet and sour. Yours looks very sticky, am i doing something wrong!?

  18. Bobby says:

    Neil – You are right the chicken in the picture is deep fried. All you can really do is add alot more oil to the wok. Enough to almost cover the chicken. This will give somewhat of a deep fried effect.

    Also, it may appear to be sticky, but its not. 🙂

  19. Neil says:

    Great thanks. Ive got hold of a deep fryer so im gonna give it a go! Also gonna try an increase the quantities so i can make more sauce..cant wait 🙂

  20. Susan says:

    You dear person, thank you so much for not making this with green bell pepper. I live in Augusta, GA, and I am so sick and tired of these idiots who serve KPC with bell peppers instead of the dried red (hot) peppers!!!!

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