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A close up of a plate of food, with Kung Pao chicken
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5 from 2 votes

Kung Pao Chicken

Takeout-Style Kung Pao Chicken, deliciously spicy and naturally sweet. Easy Kung Pao chicken recipe for your weeknight dinners.
Prep Time10 mins
Cook Time20 mins
marination1 hr
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Servings: 6 serving
Calories: 363.6kcal
Author: Amira


Chicken marinade:

  • 1/3 cup cornstarch.
  • 1 large egg.
  • 1/4 cup water.
  • 1/2 teaspoon salt.
  • 1 1/2 pound boneless skinless chicken breasts cut into 1-inch pieces.
  • 4 Tablespoons vegetable or peanut oil divided.
  • 1 red bell pepper cored and diced.
  • 1 zucchini cubed.
  • 6-8 whole dry chili peppers.
  • 1/2 cup green onions.
  • 2 garlic cloves minced.
  • 1/2 cup peanuts.

For the sauce:

  • 1/2 cup water.
  • 6 Tablespoon reduced sodium soy source.
  • 4 Tablespoons rice wine vinegar.
  • 2 Tablespoon honey.
  • 2 Tablespoon cornstarch.
  • 2 teaspoon sesame oil.
  • 1 teaspoon ground ginger.
  • 1/4 teaspoon ground black pepper.
  • 1 Teaspoon of chili flakes.**


  • Combine the first 4 ingredients in a deep bowl then add chicken, toss and let it marinade for about an hour.*
  • Heat your skillet on high, add 2 Tablespoons oil leaving the other two, remove chicken from the marinade and add to the skillet. Cook on both sides until lightly browned.
  • Take the chicken out on another plate and set aside.
  • Add the remaining two tablespoons of oil and stir in the pepper and zucchini, stir for a minute then add the chili peppers, green onions, garlic and peanuts.
  • Stir everything well for 3 minutes until everything is nicely caramelized.
  • While the veggies are caramelizing, in a separate bowl mix the sauce ingredients well.
  • Pour the sauce over the veggies and mix. When it is nicely bubbling and thickened add the chicken back to the pot stirring everything together leaving them to cook and get to know each other for another couple of minutes.
  • Remove from heat and serve immediately with rice or quinoa.


* I only left the chicken marinated until I finished preparing the veggies and other ingredients.
** I did not add the red chili flakes to the sauce as I did not want to make it super hot, I preferred that every person adds his own after serving.
Nutrition Facts
Kung Pao Chicken
Amount Per Serving
Calories 363.6 Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Cholesterol 96mg32%
Fiber 1.9g8%
Sugar 7.2g8%
Protein 28.2g56%
Vitamin A 935IU19%
Vitamin C 38.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 363.6kcal | Protein: 28.2g | Fat: 20.2g | Cholesterol: 96mg | Fiber: 1.9g | Sugar: 7.2g | Vitamin A: 935IU | Vitamin C: 38.5mg