While I love the convenience of a good takeout, I don’t always love handing over that kind of money…especially when I know I can recreate it at home. This homemade Kung Pao Chicken is just as satisfying, with a bold, tangy-spicy sauce, crisp-tender veggies, and that perfect balance of sweet, salty, and heat. You’ve also got the freedom to toss in whatever veggies you love (or need to use up!). I like to think of this recipe as a weeknight-friendly way to clean out the fridge and satisfy those takeout cravings in one go. 😉
“I made this to pack for lunches this week because my husband was complaining there are no good Chinese lunch spots near his new office. Spice and delicious! Love love. Thank you for yet another awesome recipe!”
Sara
Easy Recipe for Kung Pao Chicken
Kung Pao chicken has so many delicious variations, with most of them tracing back to Sichuan cuisine in China. The authentic versions are layered, complex, and quite different from the sweet, sticky dishes you’ll find at most American Chinese restaurants. My version is definitely not traditional, but it is easy, packed with flavor, and incredibly satisfying. Think tender marinated chicken in a spicy-sweet sauce, crunchy peanuts, and crisp veggies, all layered on a bed of fluffy jasmine rice. YUM.
Budget Saving Tip
Buy your chicken in large family-sized packs to get the best price per pound of chicken. When you get it home, just divide it up into 1-2 lb. portions and freeze for later use. I just pop two breasts into quart-size freezer-safe bags, label them, and toss them in the freezer for another recipe!
Kung Pao Chicken
Equipment
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Mixing bowl
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Medium Pot
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Large 12" skillet
Ingredients
- 2 Tbsp corn starch, divided $0.12
- 2 Tbsp water, divided (plus more to cook the rice) $0.00
- 3 Tbsp vegetable oil, divided $0.12
- 3 Tbsp soy sauce, divided $0.18
- 3 Tbsp rice wine, divided* $0.41
- 2 cloves garlic, minced (2 tsp) $0.08
- 1 lb boneless, skinless chicken breasts** $2.67
- 2 Tbsp brown sugar $0.06
- 2 Tbsp sambal (chili sauce)*** $0.30
- 1 tsp sesame oil $0.12
- 1 medium green bell pepper $0.86
- ½ lb carrots $1.26
- 1 bunch green onions $0.75
- ½ cup roasted unsalted peanuts $0.42
- 1 ½ cups uncooked jasmine rice $0.42
Instructions
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Prepare the marinade for the chicken. Dissolve 1 Tbsp of corn starch in 1 Tbsp of water and then add 1 Tbsp of vegetable oil, 1 Tbsp of soy sauce, 1 Tbsp of rice wine, and the minced garlic. Stir to combine.
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Cut the chicken into small chunks and place it in a bowl or small container. Pour the marinade over top, stir to coat, cover, and refrigerate for at least 30 minutes.
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While the chicken is marinating, prepare the sauce. The sauce is very similar to the marinade but with a couple more ingredients to amp up the flavor. So, again, start by dissolving 1 Tbsp of corn starch in 1 Tbsp of water. Then add 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp sambal (chili sauce), 2 Tbsp brown sugar, and 1 tsp sesame oil. Stir to combine and dissolve the brown sugar. Set the sauce aside until you’re ready to use it.
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Prepare the vegetables. Dice the bell pepper and slice the carrots into strips as thin as possible. Slice the green onions, both the white and green will be used. Measure out 1/2 cup of peanuts.
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Begin to cook the rice. Add 1.5 cups of dry jasmine rice to a medium pot with 2.5 cups of water. Place a lid on top and bring to a boil over high heat. As soon as it reaches a boil, reduce the heat to the lowest setting and let simmer for 20 minutes. After 20 minutes, turn the heat off and let the rice sit undisturbed until it is ready to use. Fluff with a fork just prior to serving.
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Heat 2 Tbsp of vegetable oil in a large skillet over medium-high heat. When the oil is very hot (it will look wavy on the surface), add the white half of the sliced green onions. Stir and cook for about 30 seconds to 1 minute. Add the marinated chicken. Cook and stir until the chicken is cooked through, about 5 minutes. It will feel firm when it is cooked through.
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Add the vegetables and peanuts and stir to combine with the chicken. Immediately add the sauce and cook until the sauce has thickened (2-3 minutes). I prefer the vegetables still crunchy so I didn’t really let them cook before adding the sauce.
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Video
Notes
Nutrition
how to make Kung Pao Chicken step-by-step photos
Gather all of your ingredients.
Make the marinade: Start by dissolving 1 Tbsp of corn starch in 1 Tbsp of water. Then stir in 1 Tbsp vegetable oil, 1 Tbsp soy sauce, 1 Tbsp rice wine, and 2 cloves minced garlic.
Dice the chicken: Now slice 1 lb. boneless, skinless chicken breasts into small, evenly-sized chunks.
Marinate the chicken: Add the diced chicken to the bowl of marinade. Stir to combine, cover, and place into the fridge for at least 30 minutes.
Make the sauce: While the chicken is marinating, you can start on the sauce. It’s very similar to the marinade, just combine the ingredients in a bowl: 1 Tbsp corn starch and 1 Tbsp water, 2 Tbsp soy sauce, 2 Tbsp rice wine, 2 Tbsp brown sugar, 2 Tbsp sambal (or chili garlic sauce), and 1 tsp sesame oil.
Prep the veggies: Dice 1 bell pepper, slice the whole bunch of green onions (white and green parts!), and cut 1/2 lb. of carrots into matchsticks. If you have a mandoline slicer, it makes quick work of julienning the carrots—but a sharp knife and a little patience do the trick just fine. You’ll also need 1/2 cup roasted unsalted peanuts.
You can also start cooking your rice now. Add 1 1/2 cups uncooked jasmine rice to a pot with about 2 1/2 cups of water. Cover with a lid and bring up to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 20 minutes. Turn the heat off and let the rice sit until the rest of the dish is ready. I fluff my rice up with a fork before serving!
Sauté the onion: Heat up 2 Tbsp of vegetable oil in a large skillet until it’s very hot (it should look wavy on the surface). Add the bottom half of the green onions (the white half) and stir fry for about a minute.
Cook the chicken: Now add the marinated chicken breast to the skillet.
Stir and cook until the chicken is cooked all the way through, about 5 minutes.
Add the veggies: Add the prepared vegetables and the peanuts to the skillet with the chicken. Stir to combine. I wanted my veggies crisp, so I didn’t really let them “cook,” I just stirred them in. If you want your veggies softer, you can let them cook a little longer before adding the sauce.
Add the sauce: Just after adding the vegetables, I added the sauce. Stir and cook until the sauce is thickened. This should only take a few minutes. The veggies will cook a little during those few minutes, but they should stay relatively crisp.
Serve: Divide the cooked jasmine rice and top with the homemade Kung Pao chicken. Serve with extra sliced green onions (optional) and enjoy!
Recipe Success Tips & Suggestions
- Adjust the spice level. If you’re sensitive to spice, start with 1/2-1 tablespoon of chili sauce and taste as you go. If you’re a full-blown chili lover, feel free to crank up the amount to your heart’s content!
- Switch out the peanuts. Feel free to leave the peanuts out if you don’t eat them. The veggies already add a ton of texture, so you won’t be missing out. You can also use cashew nuts instead.
- Add more vegetables. I usually go with carrots, green bell pepper, and green onions, which are all pretty common in takeout-style Kung Pao chicken recipes. Some recipes also include celery for a little extra bite. That said, many of our readers have tossed in everything from broccoli and zucchini to a bag of frozen stir-fry mix, and it all works well. Add in any veggies you want to cook for longer (like frozen vegetables, zucchini, or mushrooms) before the chicken is fully cooked so they have time to soften and heat through.
Serving Suggestions
On those days when I really don’t feel like cooking rice, I’ll serve this Kung Pao chicken over a bed of noodles instead. It’s just as satisfying and comes together in a snap. This recipe is also fantastic with a side of something fresh and crunchy, like my cabbage salad with sesame ginger dressing. Or go all out and grab some frozen egg rolls and potstickers, or whip up a batch of our dumpling soup to serve alongside for a full fake-away feast!
Storage & Reheating
You can keep your leftovers in an airtight container in the fridge for up to 3-4 days. Reheat your homemade Kung Pao chicken in the microwave or in a skillet until the chicken is fully heated through. You can also try freezing this recipe for up to 3 months. I’d let it thaw in the fridge overnight before reheating.
More Take-Out Inspired Recipes
Our Kung Pao Chicken recipe was originally published 6/7/11. It was retested, reworked, and republished to be better than ever 5/14/25.
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