This mouthwatering spicy kung pao chicken is everything you want an Asian dinner recipe to be! Flavor packed and a breeze to prepare, it achieves a delicate balance of subtle heat, sweetness, and umami flavors. The whole family will love the sauteed vegetables and tender chicken bites swimming in a silky sauce, topped off with a little crunch!
Some evenings, the yearning for the flavors of Chinese takeout just strikes. This spicy kung pao chicken recipe lets you whip up those familiar flavors from the comfort of your own home. The key is in the delicious kung pao sauce!
Is this an authentic kung pao chicken recipe?
Kung pao chicken is an authentic Chinese dish that is classic in Sichuan cooking. It’s a spicy stir fry made with chicken, vegetables, peanuts, and hot chili peppers. If you’re looking for an authentic recipe, we recommend this one by Red House Spice.
Our spicy kung pao chicken is a Westernized version that adds vegetables (red pepper and onion) and uses ingredients that are commonly found in North American grocery stores. It might not be authentic, but we promise that it’s delicious!
Is kung pao chicken spicy?
Typically, Kung Pao chicken does pack a punch with a little spicy heat! Our recipe includes red chili peppers for a fiery kick, however, you can adjust the level of heat according to your tastes. If you enjoy a milder flavor or you’re serving kids, you can reduce the amount of chilis, use a milder variety, or omit them. On the other hand, if you’re a spice lover, amp up the heat by adding the full amount, or add dried red chilies, or a sprinkle of chili flakes. We use chilis de arbol in this recipe, as they are readily available in most supermarkets and punch a delicious heat – they’re milder than cayenne, but hotter than jalapeños.
Key ingredients needed
- Chicken: Get skinless, boneless thighs and cut into bite-sized pieces.
- Flour: all-purpose flour will make the chicken brown beautifully. :
- Red chilis: This ingredient answers the question “Is kung pao chicken spicy” – We use chilis de arbol for a smoky flavor with the signature heat of kung pao chicken.
- Aromatics: Garlic and ginger add depth of flavor.
- Onion : Adds a subtle sweetness.
- Red bell peppers : Sauté with the onions
How to make spicy kung pao chicken
While the flavors are complex, the instructions are simple! This is how you put together your easy dinner of kung pao chicken:
- Make the sauce: Whisk together all the sauce ingredients in a small bowl and let the flavors meld as you prepare the rest of the recipe.
- Cook the chicken: Coat the chicken in flour seasoned with pepper in a medium bowl. Then take a large skillet and give the chicken a quick pan fry to brown it over medium-high heat before removing it from the pan.
- Cook the veg: Add the chilis, garlic, and ginger to the same pan and sauté for two minutes. Then, follow with the peppers and onions.
- Combine and serve : Reintroduce the chicken to the pan, adding it on top of the vegetables, then pour the sauce over everything. Stir until the sauce thickens then remove from the heat. Mix the crunchy peanuts through, then garnish with sliced green onions and sesame seeds before serving. Enjoy!
What to serve with spicy kung pao chicken
Serve your kung pao chicken with some steamed rice to soak up that delicious sauce! You can complement the dish with some coconut rice to offset some of the spicy heat, or add some zest with this ginger rice . If you prefer noodles, udon or rice noodles are both excellent options, or make vegetable noodles from zucchini or carrots.
Pair it with some sauteed green beans , an asian salad , or roasted broccoli salad .
For a grand feast, serve it alongside this pineapple pork stir fry and Asian eggplant , then finish the night with this lemon coconut ice cream or matcha ice cream .
Can I add other vegetables?
Sure! This recipe is versatile in that it will taste great no matter which vegetables you add in! Broccoli, eggplant, bok choy, mushrooms, carrots, and cauliflower all make delicious kung pao additions.
Can I store leftovers?
This recipe tastes best when served hot from the pan! To store, put leftovers in an airtight container in the refrigerator for 3-4 days.
Can I use other meat?
Sure! You can try tofu, shrimp, or use a different cut of chicken, such as boneless skinless chicken breast.
Spicy Kung Pao Chicken Recipe
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Ingredients
Kung Pao Chicken Sauce
- ▢ ¼ cup hoisin sauce (gluten-free if needed)
- ▢ 2 tablespoons EACH: water and soy sauce (gluten-free if needed)
- ▢ 1 tablespoon EACH: cornstarch, rice wine vinegar, honey
- ▢ ½ teaspoon ground pepper
Kung Pao Chicken
- ▢ 8 boneless skinless chicken thighs (cut into bite-sized pieces)
- ▢ ¼ cup all-purpose flour (gluten-free if needed)
- ▢ ½ teaspoon ground pepper
- ▢ 2 tablespoons neutral-flavored oil
- ▢ 4 red chilis (chilis de arbol)
- ▢ 4 cloves garlic (smashed with the side of your knife)
- ▢ 2 inch piece of ginger (julienned)
- ▢ 2 red peppers (sliced)
- ▢ 1 onion (sliced)
- ▢ ½ cup dry roasted peanuts
- ▢ Green onions and sesame seeds (to serve)
Instructions
- Add all the kung pao chicken sauce ingredients to a small bowl and whisk to combine. ¼ cup hoisin sauce, 2 tablespoons EACH: water and soy sauce, 1 tablespoon EACH: cornstarch, rice wine vinegar, honey, ½ teaspoon ground pepper
- Place the flour and pepper into a large bowl and then add the chicken. Mix the chicken around so that each piece is coated in flour. 8 boneless skinless chicken thighs, ¼ cup all-purpose flour, ½ teaspoon ground pepper
- Heat the oil in a large, non-stick frying pan over medium-high heat until it is shimmering. Working in 2-3 batches, cook the chicken until it is brown and crispy on both sides, about 5 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil. 2 tablespoons neutral-flavored oil
- Add the chilis, garlic, and ginger to the pan and let them cook for 2 minutes, or until the chilis soften and the garlic turns golden. Add the peppers and onion and let them cook, stirring often, for about 3 minutes. 4 red chilis, 4 cloves garlic, 2 inch piece of ginger, 1 onion, 2 red peppers
- Add the chicken back into the pan and pour the sauce over top. Stir continuously until it has thickened, about 1 minute. Remove the pan from the heat and stir through the peanuts. Serve with green onion slices and sesame seeds over top. ½ cup dry roasted peanuts, Green onions and sesame seeds
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Spicy Kung Pao Chicken Recipe
Ingredients
Kung Pao Chicken Sauce
- ¼ cup hoisin sauce , gluten-free if needed
- 2 tablespoons EACH: water and soy sauce , gluten-free if needed
- 1 tablespoon EACH: cornstarch, rice wine vinegar, honey
- ½ teaspoon ground pepper
Kung Pao Chicken
- 8 boneless skinless chicken thighs , cut into bite-sized pieces
- ¼ cup all-purpose flour , gluten-free if needed
- ½ teaspoon ground pepper
- 2 tablespoons neutral-flavored oil
- 4 red chilis , chilis de arbol
- 4 cloves garlic , smashed with the side of your knife
- 2 inch piece of ginger , julienned
- 2 red peppers , sliced
- 1 onion , sliced
- ½ cup dry roasted peanuts
- Green onions and sesame seeds , to serve
Instructions
- Add all the kung pao chicken sauce ingredients to a small bowl and whisk to combine. ¼ cup hoisin sauce, 2 tablespoons EACH: water and soy sauce, 1 tablespoon EACH: cornstarch, rice wine vinegar, honey, ½ teaspoon ground pepper
- Place the flour and pepper into a large bowl and then add the chicken. Mix the chicken around so that each piece is coated in flour. 8 boneless skinless chicken thighs, ¼ cup all-purpose flour, ½ teaspoon ground pepper
- Heat the oil in a large, non-stick frying pan over medium-high heat until it is shimmering. Working in 2-3 batches, cook the chicken until it is brown and crispy on both sides, about 5 minutes. Remove the chicken from the pan and drain off all but approximately 1 tablespoon of oil. 2 tablespoons neutral-flavored oil
- Add the chilis, garlic, and ginger to the pan and let them cook for 2 minutes, or until the chilis soften and the garlic turns golden. Add the peppers and onion and let them cook, stirring often, for about 3 minutes. 4 red chilis, 4 cloves garlic, 2 inch piece of ginger, 1 onion, 2 red peppers
- Add the chicken back into the pan and pour the sauce over top. Stir continuously until it has thickened, about 1 minute. Remove the pan from the heat and stir through the peanuts. Serve with green onion slices and sesame seeds over top. ½ cup dry roasted peanuts, Green onions and sesame seeds
