Kung Pao Chicken

A bold, saucy Kung Pao Chicken recipe with tender chicken, peanuts, vegetables, and a perfectly balanced sweet-spicy glaze.

Kung Pao Chicken is a classic Chinese-inspired stir-fry made with tender chicken, crunchy peanuts, and a savory sweet-spicy sauce. This version is quick enough for a weeknight but delivers the deep, restaurant-style flavor people love. Serve it with steamed rice for a complete meal.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons neutral oil, divided
• 3 dried red chiles, or to taste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, cut into bite-size pieces
• 3 scallions, cut into 1-inch pieces
• 1/2 cup roasted unsalted peanuts
• For the sauce: 3 tablespoons soy sauce
• For the sauce: 2 tablespoons rice vinegar
• For the sauce: 1 tablespoon hoisin sauce
• For the sauce: 1 tablespoon sugar or honey
• For the sauce: 1 teaspoon cornstarch
• For the sauce: 1/4 cup water
• Cooked rice, for serving

Instructions

1. In a bowl, combine the chicken with soy sauce, rice vinegar, and cornstarch. Toss well and let stand for 10 minutes.
2. In a small bowl, whisk together the sauce ingredients until smooth.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned and nearly cooked through. Transfer to a plate.
4. Add the remaining oil to the pan. Stir in the dried chiles, garlic, and ginger, cooking for about 30 seconds until fragrant.
5. Add the bell pepper and cook for 2 to 3 minutes until crisp-tender.
6. Return the chicken to the pan. Pour in the sauce and stir constantly until the sauce thickens and coats everything evenly, about 1 to 2 minutes.
7. Add the scallions and peanuts, then toss briefly to combine.
8. Serve immediately over hot cooked rice.