Go Back

Kung Pao Chicken

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • Wok or skillet.


  • 2 chicken breasts or 3 chicken thighs
  • 3 tbsp canola, vegetable oil or peanut oil
  • 3 garlic cloves minced
  • 8-12 dried peppers optional
  • 5-6 green onion chopped
  • 1 tsp ginger grated
  • 1 tsp baking soda
  • 2 tsp light soy sauce
  • 1 tbsp Sichuan pepper crushed
  • ½ cup peanuts lightly roasted
  • ½ cup chicken broth low-sodium


  • ½ tbsp dark soy sauce
  • 3 tbsp light soy sauce
  • 2 tbsp Shaoxing wine or dry sherry
  • 3 tbsp granulated sugar
  • 2 tbsp rice vinegar or black vinegar
  • 1 tsp sesame oil

Cornstarch mixture

  • 1 tsp cornstarch
  • 1 tsp water



  • Cut the 2 chicken breasts into ½" by ½" (squares) and place them in a bowl.
  • Add 1 tsp baking soda and 2 tsp light soy sauce; mix until evenly coated. Cover and set aside.
  • Marinate for 10 minutes.


  • In a medium sized bowl, combine all the sauce ingredients and whisk.


  • Smash/grind whole Sichuan Peppers.
  • Deseed (remove the seed) and cut the dried chili peppers into ½" thick.
  • Cut the green onions into ½ thick.


  • Heat the wok/skillet to medium-high and add oil. Wait for 30-60 seconds.
  • Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.
  • Add the marinated chicken and cook for 2-5 minutes or until no longer pink (almost fully cooked).
  • In a small bowl, combine cornstarch and water then stir.
  • Add sauce mixture, chicken broth and cornstarch mixture to the wok/skillet; bring to a simmer (3-6 minutes). Stir continually unitl the sauce slightly thickens.
  • Add the peanuts and green onions. Stir and cook for 30 second.

Serve immediately with your choice of rice.

    Keyword best kung pao chicken recipe, chinese recipe, easy kung pao chicken recipe, kung pao chicken, spicy kung pao chicken recipe