I can’t get over how this one-pan Kung Pao Chicken delivers tender chicken, crisp veggies, and that bold, saucy takeout-style finish. One bite and I knew it belonged on my weeknight dinner repeat list.

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I’m obsessed with this Kung Pao Chicken because it hits every craving at once: saucy, spicy, savory, a little tangy, and packed with crunch. I love using chicken thighs because they stay juicy and soak up all that bold, glossy sauce like they were made for it.

And the dry roasted peanuts? Nonnegotiable.

That salty crunch makes every bite more addictive. This is the kind of dinner I crave when takeout sounds good, but I want something fresher, faster, and way more satisfying.

Big flavor. One pan.

Zero boring bites. I could eat this straight from the skillet, honestly.

Ingredients

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Chicken thighs stay juicy, even when the wok gets seriously hot.
Light soy sauce gives the marinade that salty, savory backbone.
Shaoxing wine adds a cozy, almost restaurant-style depth.
Cornstarch helps the chicken turn silky, not dry or chewy.
Dried red chilies bring the heat, but you’re still in control.
Sichuan peppercorns add that tingly kick people either love or fear.
Garlic and ginger make the whole pan smell instantly amazing.
Scallions keep things fresh, sharp, and a little punchy.
Red bell pepper adds color, sweetness, and a nice crisp bite.
Peanuts are the crunch that makes Kung Pao feel complete.
Rice vinegar and sugar balance the sauce so it’s not too heavy.
Plus, sesame oil at the end makes it taste finished.

Ingredient Quantities

1 pound boneless skinless chicken thighs, cut into 1 inch pieces

1 tablespoon light soy sauce for marinade

1 teaspoon Shaoxing wine or dry sherry for marinade

1 tablespoon cornstarch for marinade

2 tablespoons vegetable oil for cooking

8 to 12 dried red chilies, seeds removed if desired

1 teaspoon Sichuan peppercorns, optional

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 scallions, white and green parts separated and sliced

1 red bell pepper, diced

1/2 cup dry roasted peanuts, unsalted

2 tablespoons light soy sauce for the sauce

1 tablespoon dark soy sauce

1 tablespoon rice vinegar

1 tablespoon Shaoxing wine or dry sherry for the sauce

1 tablespoon granulated sugar

1/2 cup low sodium chicken broth

2 teaspoons cornstarch mixed with 2 tablespoons water for slurry

1 teaspoon sesame oil

How to Make this

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1. Combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl; add 1 pound chicken thighs pieces, toss to coat, and let marinate 15 to 20 minutes.

2. Mix 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, and 1/2 cup chicken broth in a bowl; set aside.

3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat until shimmering.

4. Add 8 to 12 dried red chilies and 1 teaspoon Sichuan peppercorns if using; stir fry 30 to 45 seconds until fragrant, watching carefully so chilies do not burn.

5. Add the marinated chicken in a single layer and cook, stirring occasionally, until browned and nearly cooked through, about 4 to 6 minutes; remove chicken to a plate.

6. In the same pan add minced garlic, 1 tablespoon minced ginger, and the white parts of 3 scallions; stir 20 to 30 seconds until aromatic.

7. Add 1 diced red bell pepper and cook 1 to 2 minutes until slightly tender but still crisp.

8. Return the chicken to the pan, pour in the prepared sauce, and bring to a simmer.

9. Stir in 2 teaspoons cornstarch mixed with 2 tablespoons water, cook until sauce thickens, then add 1/2 cup dry roasted peanuts and 1 teaspoon sesame oil; toss to coat.

10. Stir in the green parts of the scallions, remove from heat, and serve immediately.

Equipment Needed

1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Mixing bowls (one for marinade, one for sauce)
5. Measuring spoons and measuring cups
6. Wooden spatula or heatproof spoon
7. Tongs or slotted spoon
8. Small bowl for cornstarch slurry and a plate for resting chicken

FAQ

Q: How long should I marinate the chicken and why?

A: Marinate 20 to 30 minutes at room temperature or up to 2 hours refrigerated. The soy, Shaoxing wine, and cornstarch tenderize and help the chicken stay juicy when stir fried.

Q: Can I adjust the heat level?

A: Yes. Reduce the number of dried chilies or remove seeds for less heat. Omit or cut back Sichuan peppercorns for less numbing sensation.

Q: What if I do not have Sichuan peppercorns?

A: You can skip them. The dish will still be flavorful from chilies, garlic, ginger, and the sauce. Substitute a pinch of ground white pepper for mild warmth if desired.

Q: Can I substitute the peanuts?

A: Use cashews for a similar crunch and flavor, or omit for nut-free; add toasted seeds like pumpkin seeds for texture if needed.

Q: How do I get a glossy, thick sauce without lumps?

A: Make sure the slurry is well mixed and pour it into the simmering sauce while stirring. Cook 1 to 2 minutes until translucent and thickened to coat the chicken.

Q: How should I store and reheat leftovers?

A: Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium heat until warmed through to preserve texture; add a splash of broth if sauce is too thick.

Kung Pao Chicken Recipe Substitutions and Variations

1 pound boneless skinless chicken thighs: substitute with boneless skinless chicken breast, firm tofu (pressed and cubed) for a vegetarian option, pork tenderloin cut into 1 inch pieces, or large peeled shrimp.
Light soy sauce (marinade or sauce): substitute with tamari (gluten free), coconut aminos for lower sodium and soy free, or liquid aminos; if only regular soy sauce is available use it but reduce added salt elsewhere.
Shaoxing wine: substitute with dry sherry, mirin (use slightly less and cut back on sugar), or a splash of rice vinegar mixed with a little chicken broth if you need a nonalcoholic substitute.
Dry roasted peanuts: substitute with dry roasted cashews, roasted almonds, toasted sunflower seeds for a nut free flavor similar crunch, or omit and increase scallions for texture.

Pro Tips

– Marinate the chicken just long enough for the cornstarch to create a light velvety coating, 15 to 20 minutes is ideal. That coating helps lock in juices and gives a slightly glossy finish when sauced.

– Keep the wok or skillet very hot but not smoking when you add the chilies and peppercorns. Flash them briefly to release aromatics, then add the chicken promptly to avoid bitter, burnt flavors.

– Cook the sauce until it just thickens and turns glossy. If it thickens too fast, lower the heat and add a splash of broth; if it stays thin, let it simmer a little longer before adding the peanuts so they do not go soggy.

– Use dry roasted peanuts for crunch and flavor, but stir them in at the end only. If you prefer more toasted character, give them 30 to 60 seconds in the hot pan before adding aromatics, watching closely so they do not burn.

– Maintain contrast in texture by keeping the bell pepper slightly crisp. Add it late and cook quickly so it retains color and bite, which balances the tender chicken and crunchy peanuts.

Kung Pao Chicken Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

356

kcal

Equipment: 1. Large skillet or wok
2. Cutting board
3. Chef knife
4. Mixing bowls (one for marinade, one for sauce)
5. Measuring spoons and measuring cups
6. Wooden spatula or heatproof spoon
7. Tongs or slotted spoon
8. Small bowl for cornstarch slurry and a plate for resting chicken

Ingredients

1 pound boneless skinless chicken thighs, cut into 1 inch pieces
1 tablespoon light soy sauce for marinade
1 teaspoon Shaoxing wine or dry sherry for marinade
1 tablespoon cornstarch for marinade
2 tablespoons vegetable oil for cooking
8 to 12 dried red chilies, seeds removed if desired
1 teaspoon Sichuan peppercorns, optional
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 scallions, white and green parts separated and sliced
1 red bell pepper, diced
1/2 cup dry roasted peanuts, unsalted
2 tablespoons light soy sauce for the sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon Shaoxing wine or dry sherry for the sauce
1 tablespoon granulated sugar
1/2 cup low sodium chicken broth
2 teaspoons cornstarch mixed with 2 tablespoons water for slurry
1 teaspoon sesame oil

Directions

Combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, and 1 tablespoon cornstarch in a bowl; add 1 pound chicken thighs pieces, toss to coat, and let marinate 15 to 20 minutes.
Mix 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 tablespoon Shaoxing wine, 1 tablespoon sugar, and 1/2 cup chicken broth in a bowl; set aside.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium high heat until shimmering.
Add 8 to 12 dried red chilies and 1 teaspoon Sichuan peppercorns if using; stir fry 30 to 45 seconds until fragrant, watching carefully so chilies do not burn.
Add the marinated chicken in a single layer and cook, stirring occasionally, until browned and nearly cooked through, about 4 to 6 minutes; remove chicken to a plate.
In the same pan add minced garlic, 1 tablespoon minced ginger, and the white parts of 3 scallions; stir 20 to 30 seconds until aromatic.
Add 1 diced red bell pepper and cook 1 to 2 minutes until slightly tender but still crisp.
Return the chicken to the pan, pour in the prepared sauce, and bring to a simmer.
Stir in 2 teaspoons cornstarch mixed with 2 tablespoons water, cook until sauce thickens, then add 1/2 cup dry roasted peanuts and 1 teaspoon sesame oil; toss to coat.
Stir in the green parts of the scallions, remove from heat, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.