Recipe

Comforting Kung Pao Chicken

A warm, cozy weeknight Kung Pao with crisp-tender chicken, toasty peanuts, and a glossy sweet-salty-spicy sauce that hugs every bite.

By Matt Campbell

•

4.8

A skillet of kung pao chicken with glossy sauce, peanuts, and scallions on a wooden table with a bowl of rice nearby

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Kung Pao Chicken is one of those dishes that feels like it should come with a blanket. It is spicy, yes, but it is also deeply cozy: glossy sauce, savory chicken, little pops of peanut crunch, and just enough tang to keep everything bright. This version is built for real life. No hunting for niche ingredients, no complicated wok gymnastics, and no sad, watery sauce.

We are going for that takeout-style clingy glaze that coats the chicken and veggies, with heat you can control. If you like a gentle warm-up, keep the chiles to a minimum. If you want the full sniffle-and-smile experience, we can do that too. Either way, taste as you go. That is not cheating, that is cooking.

Close-up of kung pao chicken pieces coated in sauce with roasted peanuts and dried chiles in a pan

Why It Works

Velvety, tender chicken: A quick cornstarch marinade locks in moisture so the chicken stays juicy instead of dry and chewy.
Glossy sauce that actually sticks: The cornstarch slurry is built into the sauce, so it thickens fast and coats everything evenly.
Big flavor with pantry basics: Soy sauce, vinegar, a little sugar, and toasted aromatics create that classic sweet-salty-tangy balance.
Cozy heat you control: Dried chiles bring warmth and aroma without forcing the dish into “too spicy to enjoy” territory.
Weeknight friendly: One pan, quick cook time, and leftovers that reheat like a dream.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 4 days. The sauce thickens as it chills, which is honestly kind of great.

Reheat: Warm in a skillet over medium-low with a splash of water or chicken broth to loosen the sauce. Microwave works too, but the skillet brings the best texture back.

Freeze: You can freeze it for up to 2 months, but note that bell peppers get softer after thawing. If you are planning ahead, consider freezing the chicken and sauce, then adding fresh peppers when reheating.

Meal prep tip: Cook rice fresh if you can. Leftover Kung Pao over fresh rice feels like a reset button.

Common Questions

Is Kung Pao Chicken supposed to be super spicy?

It can be, but it does not have to be. Start with 4 to 6 dried chiles for a warm, cozy heat. Go up to 10 to 12 for a bolder burn. The dish should feel exciting, not punishing.

Should I keep the dried chiles whole or chop them?

Keep them mostly whole for classic Kung Pao flavor and a gentler, more controllable heat. Snip them in half if you want a little more warmth. Either way, shake out some seeds if you are heat sensitive.

What can I use if I do not have Chinese black vinegar?

Rice vinegar is the easiest swap and still tastes great. If you want a little more depth, use 1 tablespoon rice vinegar plus 1 teaspoon balsamic vinegar.

Can I make it without Sichuan peppercorns?

Yes. Sichuan peppercorns add that signature tingly citrusy vibe, but the recipe still hits without them. If you have them, use a small amount and toast them briefly for maximum aroma.

How do I keep the chicken from getting rubbery?

Two things: do not overcook it, and do not overcrowd the pan. Sear in a single layer. Pull it as soon as it is just cooked through, then finish it in the sauce for a minute.

Can I use chicken breast instead of thighs?

Absolutely. Just be extra mindful with cook time. Breast dries out faster, so cook it quickly and finish it gently in the sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Mixing bowls (2 small, 1 medium)
Measuring spoons and cups
Knife and cutting board
Wooden spoon or spatula
Optional: microplane or garlic press

I started making Kung Pao at home when I realized my favorite takeout order was basically a comfort routine: long day, warm rice, glossy sauce, peanuts, and that little hit of heat that makes you wake up mid-bite. The first few tries were chaos. Too salty, too thin, not enough crunch. Then I learned the small stuff that changes everything, like velveting the chicken and letting the sauce reduce just enough to cling. Now it is my go-to when I want something cozy but still bright and punchy, the kind of dinner that makes the kitchen smell like you have your life together even if the sink disagrees.

Comforting Kung Pao Chicken

(4.8 Reviews)

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Ingredients

Chicken and quick marinade

1 1/2 lb boneless skinless chicken thighs (or breast), cut into 1-inch pieces
1 1/2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry, or chicken broth)
1 tsp toasted sesame oil

Sauce

1/3 cup low-sodium soy sauce
2 tbsp rice vinegar (or Chinese black vinegar if you have it)
2 tbsp sugar (brown or white)
1 tbsp hoisin sauce (optional but cozy)
1/2 cup chicken broth (or water)
1 tbsp cornstarch

Stir-fry

2 tbsp neutral oil (avocado, canola, or grapeseed), divided
6 to 10 dried red chiles, mostly whole, stems removed (snip in half for more heat, optional)
1 tsp Sichuan peppercorns, lightly crushed (optional)
1 red bell pepper, chopped
1 green bell pepper, chopped (or use all red)
4 cloves garlic, minced
1 tbsp fresh ginger, minced
4 scallions, sliced (whites and greens separated)
3/4 cup roasted unsalted peanuts

To serve

Steamed rice or noodles
Optional: extra scallion greens, toasted sesame seeds

Instructions

Marinate the chicken. In a medium bowl, toss chicken with cornstarch, 1 tablespoon soy sauce, Shaoxing wine, and sesame oil. Let it sit while you prep everything else, about 10 minutes.
Mix the sauce. In a small bowl, whisk soy sauce, vinegar, sugar, hoisin (if using), broth, and cornstarch until smooth. Keep the whisk nearby because cornstarch likes to settle.
Set up your stir-fry station. Kung Pao moves fast. Have peppers chopped, garlic and ginger ready, scallions separated, peanuts measured, and sauce mixed.
Sear the chicken. Heat a large skillet or wok over medium-high. Add 1 tablespoon oil. Add chicken in a single layer. Cook 3 to 4 minutes, flip, and cook 2 to 3 minutes more until just cooked through. Transfer to a plate.
Stir-fry the peppers. Add remaining 1 tablespoon oil. Add bell peppers and cook 2 to 3 minutes. You want them crisp-tender, not limp.
Toast the chiles and aromatics. Push the peppers to the sides to make a little space in the center of the pan. Add dried chiles (keep them mostly whole) and Sichuan peppercorns (if using) and stir for 20 to 30 seconds until fragrant. Add garlic, ginger, and scallion whites and stir 15 to 20 seconds more. Keep it moving so the garlic does not burn.
Bring it together. Give the sauce another whisk, then pour it into the pan. Stir as it bubbles and turns glossy, about 30 to 60 seconds.
Add chicken and peanuts. Return chicken to the pan, add peanuts, and toss for 1 to 2 minutes until everything is coated and the sauce clings.
Finish and serve. Turn off heat, fold in scallion greens, and taste. If it needs more tang, add a tiny splash of vinegar. If it needs more warmth, add a pinch of crushed red pepper. Serve over hot rice.

A spoon lifting a glossy piece of kung pao chicken from the skillet with peanuts and peppers

Nutrition information is estimated.

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