Kung Pao Chicken

Kung pao chicken with tender chicken, crunchy cashews, and a bold, spicy sauce—better than takeout and surprisingly easy to make at home.

Kung Pao Chicken with Simple Ingredients

This kung pao chicken recipe is one of my absolute favorites. It’s loaded with bold flavors—sweet, sour, and spicy—and I’ve tweaked it to make it as home-cook-friendly as possible. It’s the perfect addition to your weeknight dinner lineup.

Whether you’re in the mood for something that rivals your favorite Chinese takeout or just want a dish that’s packed with flavor, this kung pao chicken hits the mark.

With tender chicken, crunchy cashews, and a perfectly balanced spicy kick, it’s a recipe you’ll keep coming back to.

Why I Love This Recipe

• This is the best kung pao chicken recipe for beginners – my young adult kids make it all the time.
• It uses simple, pantry friendly ingredients.
• Can be made with chicken breast or thighs. I think it tastes much better with thighs, that remain juicy while cooking.
• Using cashews instead of peanuts really adds to this dish.

Ingredients and Substitutions

Here’s a quick rundown of the ingredients that make this kung pao chicken so flavorful and versatile. I’ve included a few swaps and tips to make it work for everyone.

• Chicken breasts or thighs: The star protein. Swap with tofu for a vegetarian-friendly version.
• Soy sauce: Brings savory depth—low-sodium is best. Use tamari or coconut aminos for a gluten-free option.
• Cooking sherry: Adds a layer of richness and complexity.
• Cornstarch: Perfect for thickening the sauce. Arrowroot powder or potato starch work as alternatives.
• Green onions: For freshness and crunch, both white and green parts are used.
• Granulated sugar: Balances the flavors with just a touch of sweetness.
• White wine vinegar: Adds tangy acidity. Rice vinegar (unseasoned) is a great substitute.
• Sesame oil: Nutty and aromatic—regular or toasted both work beautifully.
• Water: Acts as the sauce base, though unsalted chicken or veggie broth is an easy upgrade.
• Peanut oil: Ideal for its high smoke point, but other neutral oils will work too.
• Roasted and salted cashews: Adds crunch and flavor. Roasted peanuts make it more traditional.
• Red pepper flakes: Brings the heat. Sub with cayenne or hot sauce if you prefer.

These simple ingredients come together to create an easy weeknight dinner that’s bold, balanced, and totally customizable.

How To Make Kung Pao Chicken At Home

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Toast the Cashews
  Heat 1 tablespoon of oil in a large skillet or wok over moderately high heat. Toss in the cashews and stir until they’re golden brown, about 30 seconds. Scoop them out and set aside.
• Step Two: Cook the Aromatics
  Add the remaining tablespoon of oil to the pan. Throw in the white parts of the scallions and the red pepper flakes. Stir everything around for about 30 seconds, just until fragrant.
• Step Three: Cook the Chicken
  Add the chicken and its marinade to the pan. Stir it around until it’s almost cooked through, about 1 to 2 minutes.
• Step Four: Add the Sauce
  Pour in the soy sauce mixture and sprinkle in the scallion tops. Let it simmer for about 1 minute, just until the chicken is cooked all the way through.
• Step Five: Finish with Cashews
  Toss the toasted cashews back into the pan and give everything a good stir.
• Step Six: Serve
  Spoon it over some rice and dig in.

Recipe Tips

Here are a few tips to help you get the best results from this kung pao chicken recipe.

• Prep everything in advance: Cutting and measuring your ingredients beforehand makes the cooking process smooth and stress-free.
• Trim chicken thighs: Remove any excess fat or skin for a better texture if you decide to use thighs.
• Adjust the spice level: Add more red pepper flakes for extra heat or reduce them for a milder dish.
• Serve it fresh: This dish is at its best when served hot, straight from the pan.
• Switch up the base: Noodles are a great alternative to rice for soaking up the sauce.

Storage and Freezing Tips

If you end up with leftovers, here’s how to store and reheat them to keep your kung pao chicken tasting great.

• Leftovers: Store leftover kung pao chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm it in a skillet over medium heat until heated through, adding a splash of water or broth if the sauce thickens too much.
• Freezing: Let the chicken cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

• How spicy is this recipe? My version has a moderate kick from the red pepper flakes, but you can easily adjust the spice level to your preference.
• Do I need a wok to make this? Not at all. A large skillet works just as well.
• Can I use pre-cooked chicken? Yes, but add it toward the end of cooking with the sauce so it doesn’t dry out.
• Can I use other meats instead of chicken? Yes, feel free to substitute with beef or shrimp.

More Classic Takeout Recipes to Make at Home

Try more of my favorite takeout recipes at home.

• Chicken and Snow Pea Stir-Fry
• Spicy Wontons
• Shrimp and Plum Stir-Fry
• Sweet and Sour Pork
• Dan Dan Pork
• Vietnamese Style Beef
• Egg Foo Yong
• Air Fryer Bang Bang Shrimp
• Mongolian Beef Noodles
• Wonton Soup
• Honey Sesame Chicken

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Print Recipe

5 from 6 votes

Kung Pao Chicken

Add a kick to your weeknight dinners with this easy cashew kung pao chicken recipe. Featuring bold flavors, tender chicken, and crunchy cashews, it’s a satisfying dish that’s sure to become a household favorite. Skip the takeout and enjoy this flavorful classic made right in your own kitchen.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Chinese

Keyword: Kung Pao Chicken

Servings: 4 people

Calories: 438kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet or wok

Ingredients

• 1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces (I prefer thighs, much more flavor.)
• 5 tbsp. low-sodium soy sauce divided
• 2 tbsp. cooking sherry divided
• 1 tbsp. plus 1 tsp. cornstarch divided
• 4 green onions, white bulbs and green tops cut separate into 1/2" pieces
• 2 tsp. granulated sugar
• 2 tbsp. white wine vinegar or rice vinegar
• 2 tsp. sesame oil
• 1/3 cup water
• 2 tbsp. peanut oil or any high temperature oil
• 3/4 cup roasted and salted cashews or roasted and salted peanuts
• 1/2 tsp. red pepper flakes

Instructions

• In a medium bowl, toss the chicken with 1 tablespoon each of soy sauce, sherry, and cornstarch.
  1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces, 5 tbsp. low-sodium soy sauce, 2 tbsp. cooking sherry, 1 tbsp. plus 1 tsp. cornstarch
• In a small bowl, combine the sugar, vinegar, sesame oil, water, 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons of cornstarch.
  2 tsp. granulated sugar, 2 tbsp. white wine vinegar , 2 tsp. sesame oil , 1/3 cup water
• Prepare the scallions by cutting the white bulbs and green tops separately into 1/2-inch pieces.
  4 green onions, white bulbs and green tops cut separate into 1/2" pieces
• In a large skillet or wok, heat 1 tablespoon of oil over moderately high heat. Add the cashews and stir until they turn light brown, about 30 seconds, then remove them from the pan.
  2 tbsp. peanut oil, 3/4 cup roasted and salted cashews
• Heat the remaining 1 tablespoon of oil in the pan. Add the white parts of the scallions and red pepper flakes, cooking and stirring for 30 seconds. Add the chicken along with its marinade, stirring until almost cooked, 1 to 2 minutes. Pour in the soy sauce mixture, add the scallion tops, and simmer until the chicken is fully cooked, about 1 more minute. Stir in the cashews and serve.
  1/2 tsp. red pepper flakes
• Serve with rice.

Notes

For optimal outcomes when preparing this kung pao chicken, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

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Nutrition

Nutrition Facts

Kung Pao Chicken

Amount Per Serving (249 g)

Calories 438 Calories from Fat 214

% Daily Value*

Fat 23.8g37%

Saturated Fat 4g25%

Polyunsaturated Fat 4.3g

Monounsaturated Fat 12.7g

Cholesterol 110mg37%

Sodium 792mg34%

Potassium 764mg22%

Carbohydrates 15.1g5%

Fiber 1.2g5%

Sugar 5g6%

Protein 40.3g81%

Vitamin A 41.1IU1%

Vitamin C 1.8mg2%

Calcium 30.5mg3%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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