Make the Best Kung Pao Chicken at Home with This Recipe

Learn how to make authentic Kung Pao Chicken, a spicy and flavorful stir-fry dish from Sichuan, China. Follow this recipe for a delicious meal.

Kung Pao Chicken is a beloved dish in Chinese cuisine, originating from the Sichuan province of China. It’s a spicy stir-fry dish made with chicken, peanuts, vegetables, and a blend of seasonings, including Sichuan peppercorns and dried chilies. In this recipe, we’ll show you how to make the most delicious Kung Pao Chicken at home, with all the flavors and heat of the original dish.


  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/2 cup roasted peanuts
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons oil
  • 2 tablespoons Sichuan peppercorns
  • 2 dried red chilies
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water

For the marinade:

  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar


  1. Marinate the Chicken: In a bowl, combine the chicken cubes with the marinade ingredients (soy sauce, cornstarch, vegetable oil, and sugar). Stir until the chicken is well coated, then cover and let it marinate for 15 minutes.
  2. Stir-fry the chicken and vegetables: Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add the chicken and stir-fry until it’s browned and cooked through, about 5 minutes. Remove the chicken from the pan and set it aside.
  3. Add the sauce: In the same pan, add the Sichuan peppercorns, dried chilies, garlic, onion, red and green bell peppers, and stir-fry for 2-3 minutes until the vegetables are tender. In a separate bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water. Pour the mixture into the pan and stir until it thickens, about 2-3 minutes.
  4. Serve and enjoy: Add the cooked chicken and peanuts to the pan and stir until the chicken is well coated in the sauce. Serve the Kung Pao Chicken hot over a bed of rice.

Tips and Tricks:

  • If you like your food spicier, add more dried chilies to the stir-fry. If you prefer a milder flavor, reduce the amount of chilies used.
  • For a vegetarian version of the dish, replace the chicken with your favorite vegetables, such as carrots, mushrooms, or zucchini.
  • To make the dish gluten-free, use a gluten-free soy sauce.


Kung Pao Chicken is a delicious and spicy stir-fry dish that’s sure to please even the most adventurous eaters. The combination of flavors from the Sichuan peppercorns, dried chilies, peanuts, and vegetables make this dish a true standout. Whether you’re a fan of Chinese cuisine or just love a good spicy stir-fry, this Kung Pao Chicken recipe is sure to become a staple in your meal rotation. Serve it with rice or noodles for a satisfying and flavorful meal.

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