Kung Pao Chicken
A quick wok-style chicken dinner with tender bites, peanuts, bell pepper, scallions, and a glossy sweet-savory sauce.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cut chicken into bite-size pieces and toss with soy sauce and cornstarch.
- 2
Whisk rice vinegar, hoisin, soy sauce, and a splash of water into a sauce.
- 3
Sear chicken in a hot skillet until browned and nearly cooked.
- 4
Add bell pepper, garlic, dried chiles, and scallion whites; stir-fry for 2 minutes.
- 5
Pour in the sauce and cook until glossy, then fold in peanuts and scallion greens.
Cook notes
Tips
Have every ingredient ready before heating the pan because stir-frying moves quickly.
Use chicken thighs for forgiving texture, especially if you are new to high-heat cooking.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers for up to 3 days in a sealed container.
- Reheat in a skillet with a spoonful of water to loosen the sauce.
Substitutions
- Use cashews instead of peanuts if you prefer a softer crunch.
- Swap bell pepper for zucchini or snap peas.
What to Serve With
- Serve with steamed jasmine rice.
- Add a side of cucumber salad or simple sauteed greens.
Common Mistakes
- Do not add the sauce too early or it can burn before the chicken finishes.
- Do not crowd the pan; cook in batches if your skillet is small.
Recipe FAQ
Can I make kung pao chicken without dried chiles?
Yes. Use a pinch of red pepper flakes or leave them out for a mild version.
Can I use chicken breast?
Yes. Slice it evenly and avoid overcooking so it stays tender.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Wok
Helpful for stir-fries, fried rice, and fast high-heat noodle dishes.
Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Kung Pao Chicken?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Mapo Tofu
Silky tofu in a spicy Sichuan sauce with fermented bean paste, garlic, and scallions.
Scallion Oil Noodles
Springy noodles tossed in fragrant scallion oil with soy sauce and a touch of sugar.
Dan Dan Noodles
Springy noodles tossed with sesame-chile sauce, savory pork, scallions, and a gentle Sichuan pepper tingle.