Kung Pao Chicken

689 Reviews 47 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Recipe by  Arlena

“Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!”

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Adjust Servings

Original recipe yields 4 servings



  1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

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Reviews (689)

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It's not unusual for me to eat Chinese out two or three times per week, so I have a LOT of experience in eating Chinese food. I've been to 90% of the Chinese restaurants in the metro area I live in. And hey--this stuff passes the test. It's the first time I've tried cooking Chinese and I can't believe how easy it was. Further, it turned out fabulously. It's as good or better than most Chinese restaurants. Here's what I did: 1) used champagne instead of white wine; it's what I had available, 2) absolutely double, triple or quad the recipe; if you don't eat it now, you will eat it later ... the recipe doesn't make very much unless you eat like a bird, 3) for my family, the hot level was perfect ... it was certainly hot, but not too hot, 4) the sauce WAS a little thick--I will try decreasing the cornstarch next time ... as it was, adding water worked for me too, 5) if you can't find chile paste at your local grocery store, check out almost any Asian grocery store--they will likely have many choices.



I think this is my all time favorite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water. You want to make sure there's enough sauce to cover the noodles. I also add several cups of chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!!



Yummy. Restaurant quality. Had to alter quite a bit. Took the orginal recipe for marinade: used rice wine,1 clove of garlic and reduced the sesame oil to 1 tsp. Did not add cornstarch to marinade. 5X the recipe of soy sauce, rice wine, vinegar, brown sugar, and 1 clove of garlic, 2 tsp. of chile paste, and 1 tbsp of cornstarch with 2 tbsp of water. Stir fried the chicken first and set aside. Then stir fried brocolli, mushrooms, carrots and green onions together. Added sauce and then chicken. Couldn't add peanuts due to allergy. Rave reviews from Dad and 2 kids. *****

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Amount Per Serving (4 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 34.4 g
  • 69%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 596 mg
  • 24%

Based on a 2,000 calorie diet



previous recipe:

Hunan Kung Pao


next recipe:

Slow Cook Thai Chicken