If you love Chinese takeout, this Kung Pao Chicken will quickly become your go-to homemade dinner. Tender marinated chicken, crunchy peanuts, crisp water chestnuts, and a bold sweet-spicy chili sauce come together in one pan — faster than ordering delivery.
The best part? The sauce naturally thickens as it cooks and coats every bite perfectly. Serve it over hot steamed rice and you’ve got a comforting, satisfying meal the whole family will ask for again.
What Is Kung Pao Chicken?
Kung Pao Chicken (also called Gong Bao) is a classic Chinese stir-fry made with diced chicken, nuts, and vegetables tossed in a sweet, savory, and spicy sauce.
It’s known for three signature textures:
- Tender chicken
- Crunchy nuts & water chestnuts
- Glossy flavorful sauce
Ingredients & Why They Matter
For the Chicken Marinade
- White wine – tenderizes and adds mild depth (Shaoxing wine works best)
- Soy sauce – salty umami base
- Sesame oil – signature nutty aroma
- Cornstarch – keeps chicken juicy and helps sauce cling
- Chicken breast – lean and quick cooking
For the Sauce
- Hot chili paste – the spicy backbone of the dish
- Brown sugar – balances heat with sweetness
- White vinegar – classic tangy flavor
- Soy sauce & sesame oil – savory richness
- Water chestnuts – crisp bite
- Peanuts – authentic nutty crunch
- Green onions & garlic – fresh aroma and flavor
Step-by-Step Instructions
1) Marinate the Chicken
In a bowl whisk together:
- 1 tbsp wine
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- cornstarch
Add chicken pieces and coat well.
Cover and refrigerate 30 minutes.
👉 This step keeps the chicken tender and silky.
2) Prepare the Sauce
In another bowl combine:
- remaining wine
- remaining soy sauce
- remaining sesame oil
- chili paste
- brown sugar
- vinegar
Add water chestnuts, peanuts, green onions, and garlic. Toss well.
3) Cook the Sauce Base
Transfer sauce mixture to a skillet and heat on medium heat until fragrant.
You’ll smell garlic and chili — that’s when it’s ready.
4) Cook the Chicken
In a separate large pan cook marinated chicken over medium-high heat.
Stir continuously until:
- fully cooked
- juices run clear
- lightly golden edges form
5) Combine & Finish
Add cooked chicken to the sauce skillet.
Simmer 1–2 minutes until the sauce thickens and coats everything beautifully.
Tips for Best Flavor
- Use Shaoxing wine if available — authentic taste
- Prep everything before cooking (stir-fry cooks fast)
- Don’t overcrowd the pan — chicken should sear, not steam
- Adjust spice level with chili paste amount
Variations
- Swap peanuts → cashews
- Swap water chestnuts → bamboo shoots
- Add bell peppers for color
- Add broccoli for a healthier version
- Add red pepper flakes for extra heat
What To Serve With
- Steamed white rice (classic)
- Fried rice
- Egg drop soup
- Stir-fried vegetables
Storage & Reheating
Fridge: 3–4 days in airtight container
Freezer: Up to 2 months (without peanuts is best)
Reheat:
Pan: medium heat + splash of water (best texture)
Microwave: 60–90 seconds covered
Kung Pao Chicken
Ingredients
Method
- Whisk 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp sesame oil and cornstarch in a bowl. Add chicken and coat. Refrigerate 30 minutes.
- In another bowl combine remaining wine, soy sauce, and sesame oil. Mix in chili paste, brown sugar and vinegar.
- Add water chestnuts, peanuts, green onions and garlic to the sauce mixture.
- Heat sauce mixture in a skillet over medium heat until aromatic.
- Cook marinated chicken in a separate pan over medium-high heat until fully cooked.
- Add chicken to sauce skillet and simmer 1–2 minutes until sauce thickens and coats chicken.
Notes
- Add red pepper flakes for extra heat
- Reduce chili paste for mild flavor
- Cashews can replace peanuts
- Best served over steamed rice
Quick FAQs
Is Kung Pao Chicken very spicy?
Medium heat. Easily adjustable.
Can I make it ahead?
Yes — marinate chicken and prepare sauce a day earlier.
Can I use chicken thighs?
Yes! They stay even juicier.
How do I thicken sauce more?
Add ½ tsp cornstarch mixed with 1 tbsp water.
