18 Spicy Kung Pao Chicken Recipes for Flavorful Dinners

Craving a dinner that packs a punch? Kung Pao chicken is the fiery, flavor-packed hero your weeknights need—and we’ve rounded up 18 sizzling twists on this classic. Whether you love it extra spicy, loaded with veggies, or ready in 20 minutes, these recipes deliver bold taste without the fuss. Grab your wok (or skillet!) and let’s turn up the heat on dinner tonight.

Classic Kung Pao Chicken with Peanuts

This bold, slightly spicy stir-fry is a takeout favorite—but it’s even better when you make it at home with crispy peanuts and tender chicken.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 dried red chilies (or 1/2 tsp crushed red pepper flakes)
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 cup roasted unsalted peanuts
• 1/2 cup diced bell pepper (any color)
• 2 green onions, sliced
• Sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sugar, 1/2 tsp sesame oil

Instructions

1. Toss chicken with 2 tbsp soy sauce and 1 tbsp cornstarch. Let sit 10 minutes.
2. Heat 1 tbsp vegetable oil in a wok or skillet over high heat. Add chicken and stir-fry 4–5 minutes until browned. Remove from pan.
3. Add remaining 1 tbsp oil to the pan. Stir-fry chilies, garlic, and ginger for 30 seconds until fragrant. Add bell pepper and peanuts; cook 1 minute.
4. Return chicken to pan. Pour in sauce (2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin, 1 tsp sugar, 1/2 tsp sesame oil) and toss everything together for 1–2 minutes until glossy.
5. Stir in green onions. Serve immediately over rice.

The magic here? The peanuts stay crunchy against the sticky-savory sauce—no soggy nuts allowed!

Tip: For extra heat, leave the chilies whole while cooking. For milder flavor, snip them open and shake out the seeds first.

Szechuan-Style Kung Pao Chicken

This fiery, nutty stir-fry is a takeout favorite—but our homemade version packs even more punch with toasted peanuts and that signature Szechuan tingle.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 6-8 dried red chilies (like arbol), stems removed
• 1 tsp Szechuan peppercorns, lightly crushed
• 3 cloves garlic, minced
• 1-inch knob ginger, minced
• 1/2 cup roasted unsalted peanuts
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 4 scallions, sliced (white and green parts separated)

Instructions:

1. Toss chicken with 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Let marinate 15 minutes.
2. Heat 2 tbsp oil in a wok or skillet over high heat. Add chicken and stir-fry 4-5 minutes until browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp oil, chilies, and Szechuan peppercorns. Toast 30 seconds until fragrant (don’t burn!).
4. Add garlic, ginger, and scallion whites. Stir-fry 30 seconds, then return chicken to pan.
5. Add peanuts, hoisin sauce, remaining 1 tbsp soy sauce, rice vinegar, and sugar. Toss 2 minutes until glossy. Fold in scallion greens.

The magic? That numbing Szechuan peppercorn buzz cutting through the sweet-salty glaze—it’s addictively bold.

Tip: For extra heat, snip the chilies open before toasting (and wash hands after!).

Vegetable-Packed Kung Pao Chicken Stir-Fry

This veggie-loaded Kung Pao Chicken packs a punch with crispy peanuts, tender chicken, and a tangy-sweet sauce—perfect for a quick weeknight stir-fry that doesn’t skimp on flavor.

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1/3 cup roasted unsalted peanuts
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in bell pepper, broccoli, and celery; cook for 3 minutes until crisp-tender. Add garlic, ginger, and 1/2 tsp red pepper flakes; cook for 30 seconds until fragrant.
3. Return chicken to the skillet. Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp honey, and 1/4 tsp black pepper. Toss everything together and cook for 2 minutes until glossy.
4. Stir in peanuts and cook for 1 more minute. Serve immediately over rice.

The crunch of peanuts and the kick of pepper flakes balance the sweet-savory sauce—just like your favorite takeout, but packed with fresh veggies!

Tip: For extra heat, add a diced jalapeño with the bell pepper.

Spicy Kung Pao Chicken with Bell Peppers

This fiery, nutty stir-fry is a takeout favorite—but our homemade version lets you control the heat and crunch to perfection.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/3 cup roasted unsalted peanuts
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 2 tsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp crushed red pepper flakes (or 2 for extra heat)
• 2 scallions, sliced

Instructions

1. Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp honey, and 2 tsp cornstarch in a bowl. Set aside.
2. Heat 1 tbsp sesame oil and 1 tbsp vegetable oil in a wok or skillet over high heat. Add chicken and stir-fry for 5 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the pan. Sauté garlic, ginger, and 1 tsp red pepper flakes for 30 seconds until fragrant. Toss in bell peppers and stir-fry for 3 minutes until crisp-tender.
4. Return chicken to the pan. Pour in sauce and add 1/3 cup peanuts, stirring constantly for 2 minutes until glossy and thickened. Garnish with scallions.

The magic here? Toasting the peanuts in the sauce deepens their flavor while keeping them irresistibly crunchy.

Tip: For extra texture, sprinkle with extra peanuts right before serving.

Healthy Kung Pao Chicken with Brown Rice

This lighter take on Kung Pao Chicken keeps all the bold, tangy flavors but skips the deep-frying—perfect for a quick weeknight dinner that doesn’t skimp on excitement.

Ingredients:

• 1 cup uncooked brown rice
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, diced
• 1/2 cup unsalted roasted peanuts
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha (or to taste)
• 2 green onions, sliced

Instructions:

1. Cook brown rice according to package instructions. Set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
3. In the same skillet, add bell pepper and sauté for 3 minutes until slightly softened. Stir in garlic, ginger, and peanuts; cook for 1 minute until fragrant.
4. Whisk together soy sauce, rice vinegar, honey, and sriracha in a small bowl. Pour into the skillet, add the cooked chicken, and toss to coat. Simmer for 2 minutes until the sauce thickens slightly.
5. Remove from heat and stir in green onions. Serve over brown rice.

The crunch of peanuts and kick of sriracha balance the sweetness of honey, while brown rice soaks up every bit of that glossy sauce.

Tip: For extra veggie power, toss in a handful of snap peas with the bell pepper!

Kung Pao Chicken Lettuce Wraps

These spicy-sweet lettuce wraps pack all the bold flavors of Kung Pao chicken into a fresh, handheld bite—perfect for a light dinner or party appetizer.

Ingredients:

• 1 lb boneless, skinless chicken thighs, finely diced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp sriracha (or to taste)
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 garlic cloves, minced
• 1 red bell pepper, finely diced
• 1/3 cup roasted unsalted peanuts
• 4 green onions, thinly sliced
• 1 head butter lettuce, leaves separated

Instructions:

1. In a bowl, toss chicken with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sriracha, and 1 tbsp cornstarch. Let marinate 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook, stirring, until browned and cooked through (5–6 minutes). Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté garlic and bell pepper for 2 minutes until slightly softened.
4. Return chicken to the skillet. Stir in remaining 1 tbsp soy sauce, peanuts, and green onions; cook 1 minute more.
5. Spoon mixture into lettuce leaves and serve immediately.

The crunch of peanuts and cool lettuce against the sticky, spicy chicken makes these wraps irresistibly fun to eat—no utensils required!

Tip: For extra heat, drizzle with extra sriracha or sprinkle with crushed red pepper flakes.

Gluten-Free Kung Pao Chicken

This bold and saucy Kung Pao Chicken skips the gluten but keeps all the fiery, nutty flavor you love—perfect for a quick weeknight stir-fry.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp gluten-free tamari or soy sauce, divided
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 tbsp neutral oil (like avocado or grapeseed), divided
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (or 1 tsp for extra heat)
• 1 red bell pepper, diced
• 1/2 cup roasted unsalted peanuts
• 2 green onions, sliced

Instructions:

1. In a bowl, toss chicken with 1 tbsp gluten-free tamari, 1 tbsp rice vinegar, and cornstarch. Let marinate 10 minutes.
2. Whisk remaining 2 tbsp tamari, 1 tbsp rice vinegar, honey, and 2 tbsp water in a small bowl. Set aside.
3. Heat 1 tbsp oil in a wok or skillet over high heat. Add chicken and cook 4–5 minutes until browned. Transfer to a plate.
4. Reduce heat to medium, add remaining 1 tbsp oil, garlic, ginger, and red pepper flakes. Stir 30 seconds until fragrant.
5. Add bell pepper and cook 2 minutes until slightly softened. Return chicken to the pan, pour in sauce, and toss to coat. Simmer 1–2 minutes until glossy.
6. Stir in peanuts and green onions. Serve immediately over rice.

The crunch of peanuts and punch of ginger make this dish feel restaurant-worthy—without the gluten or takeout boxes!

Tip: For a thicker sauce, mix 1 tsp cornstarch with the sauce before adding it to the pan.

Kung Pao Chicken with Cashews

Kung Pao Chicken with Cashews

This bold and tangy stir-fry packs a punch with tender chicken, crunchy cashews, and a sweet-spicy sauce that’ll have you reaching for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup roasted unsalted cashews
• 1 red bell pepper, diced
• 3 green onions, sliced (whites and greens separated)
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (adjust to taste)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes until browned and cooked through. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in the bell pepper and green onion whites; cook for 2 minutes until slightly softened. Add the garlic, ginger, and red pepper flakes; cook for 30 seconds until fragrant.
3. Return the chicken to the skillet. Pour in the soy sauce, rice vinegar, hoisin sauce, honey, and sesame oil. Toss everything together and cook for 2 minutes until the sauce thickens slightly.
4. Stir in the cashews and green onion greens. Cook for 1 more minute, then remove from heat.

The magic here? The cashews stay crisp while soaking up just enough sauce for a perfect bite. Serve over steamed rice for a complete meal.

Tip: For extra heat, add a drizzle of chili oil at the end!

Kung Pao Chicken with Zucchini Noodles

This lighter take on Kung Pao Chicken swaps rice for fresh zucchini noodles, keeping all the bold, spicy-sweet flavors while adding a crisp veggie twist.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 medium zucchinis, spiralized into noodles (about 4 cups)
• 2 tbsp vegetable oil, divided
• 1/3 cup roasted unsalted peanuts
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• 2 green onions, sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook 5–6 minutes until browned, stirring occasionally. Transfer to a plate.
2. In the same skillet, add remaining 1 tbsp vegetable oil, garlic, ginger, and red pepper flakes. Cook 30 seconds until fragrant.
3. Whisk together soy sauce, rice vinegar, honey, and cornstarch. Pour into skillet and simmer 1–2 minutes until slightly thickened.
4. Return chicken to skillet, add peanuts, and toss to coat. Fold in zucchini noodles and cook 1–2 minutes just until tender-crisp. Garnish with green onions.

The zucchini noodles soak up the sauce beautifully while keeping their snap—no soggy noodles here!

Tip: For extra crunch, sprinkle with additional peanuts right before serving.

Sweet and Spicy Kung Pao Chicken

This bold and balanced Kung Pao Chicken packs a punch with its fiery heat and sweet undertones—perfect for weeknights when you crave takeout flavors at home.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 cup roasted unsalted peanuts
• 4–5 dried red chilies (or 1 tsp crushed red pepper flakes)
• 1 red bell pepper, diced
• 3 green onions, sliced (whites and greens separated)
• Sauce: 2 tbsp rice vinegar, 2 tbsp hoisin sauce, 1 tbsp honey, 1 tsp sesame oil

Instructions:

1. Marinate the chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.
2. Cook the chicken: Heat 1 tbsp oil in a wok or skillet over high heat. Add chicken and cook 5–6 minutes until browned. Remove and set aside.
3. Sauté aromatics: Heat remaining 1 tbsp oil. Add garlic, ginger, chilies, and white parts of green onions. Stir 30 seconds until fragrant.
4. Combine: Add bell pepper and cook 2 minutes. Return chicken to the pan, then pour in sauce ingredients (rice vinegar, hoisin, honey, sesame oil, and remaining 1 tbsp soy sauce). Stir to coat and simmer 2 minutes.
5. Finish: Toss in peanuts and green onion tops. Cook 1 minute more until glossy.

The magic here? The sticky-sweet sauce clings to every bite, while the peanuts add a crave-worthy crunch. Serve it over steamed rice to soak up every drop.

Tip: For extra heat, split the dried chilies to release their seeds before cooking.

Kung Pao Chicken with Broccoli

This spicy-sweet stir-fry is a weeknight winner, with tender chicken, crisp broccoli, and that addictive Kung Pao kick—plus, it’s ready in under 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cups broccoli florets
• 2 tbsp vegetable oil, divided
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 cup roasted unsalted peanuts
• 4 dried red chilies (or 1/2 tsp red pepper flakes)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp cornstarch
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp honey, 1 tsp cornstarch, and 1/4 tsp black pepper. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. Heat remaining 1 tbsp oil in the same skillet. Add 3 garlic cloves, 1 tsp ginger, and 4 dried chilies; stir 30 seconds until fragrant. Toss in broccoli and stir-fry 3 minutes until bright green.
4. Return chicken to the skillet, pour in the sauce, and add 1/2 cup peanuts. Cook 2–3 minutes, stirring, until the sauce thickens and coats everything.

The magic here? The sauce clings perfectly to every bite, and the peanuts add a crave-worthy crunch. Serve it over rice to soak up every last drop!

Tip: For extra heat, leave the chilies whole while cooking. For milder flavor, snip them open and shake out the seeds first.

Kung Pao Chicken with Pineapple

This sweet-and-spicy twist on classic Kung Pao Chicken gets a tropical kick from juicy pineapple—perfect for shaking up your weeknight dinner routine!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup fresh pineapple chunks
• 1 red bell pepper, diced
• 1/3 cup roasted unsalted peanuts
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 green onions, sliced (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sriracha, 1 tbsp cornstarch, 2 cloves minced garlic, and 1 tsp grated ginger to make the sauce.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté bell pepper for 2 minutes, then add pineapple and peanuts. Cook 1 minute more.
4. Return chicken to the skillet, pour sauce over everything, and stir to coat. Simmer for 3–4 minutes until sauce thickens.
5. Garnish with green onions and serve over rice.

The pineapple caramelizes slightly in the pan, adding a sticky-sweet contrast to the spicy, tangy sauce—it’s a flavor explosion in every bite!

Tip: For extra heat, add a sprinkle of crushed red pepper flakes with the sauce.

Kung Pao Chicken with Mushrooms

This bold and tangy stir-fry packs a punch with tender chicken, meaty mushrooms, and a spicy-sweet sauce that clings to every bite—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, quartered
• 3 tbsp soy sauce, divided
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable), divided
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1/2 cup roasted unsalted peanuts
• 2 scallions, thinly sliced

Instructions:

1. In a bowl, toss chicken with 1 tbsp soy sauce; set aside. Whisk together remaining 2 tbsp soy sauce, rice vinegar, hoisin, honey, and cornstarch in a small bowl.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken and cook until browned (5–6 minutes). Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Sauté mushrooms for 3 minutes until golden. Add garlic, ginger, and red pepper flakes; stir 30 seconds until fragrant.
4. Return chicken to the pan. Pour sauce over, stirring to coat. Simmer 2 minutes until glossy and thickened. Fold in peanuts and half the scallions.
5. Garnish with remaining scallions. Serve hot over rice.

The magic here? The mushrooms soak up the sauce like little flavor sponges, balancing the heat with their earthy depth.

Tip: For extra crunch, add the peanuts just before serving so they stay crisp.

Kung Pao Chicken with Snow Peas

This vibrant stir-fry balances spicy, sweet, and nutty flavors with a satisfying crunch—perfect for shaking up your weeknight dinner routine.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp cornstarch
• 2 tbsp soy sauce, divided
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp sriracha (adjust to taste)
• 1 tbsp neutral oil (like avocado or vegetable)
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup snow peas, trimmed
• 1/3 cup roasted unsalted peanuts
• 2 green onions, sliced

Instructions

1. Marinate the chicken: Toss chicken with cornstarch and 1 tbsp soy sauce. Let sit 10 minutes.
2. Make the sauce: Whisk remaining 1 tbsp soy sauce, rice vinegar, honey, and sriracha in a small bowl.
3. Stir-fry: Heat oil in a wok or large skillet over high heat. Add chicken and cook 5–6 minutes until browned. Push to one side, add garlic and bell pepper, and stir-fry 1 minute. Add snow peas and cook 2 more minutes.
4. Finish: Pour sauce over everything, add peanuts, and toss to coat. Cook 1 minute until glossy. Garnish with green onions.

The magic here? The cornstarch marinade gives the chicken a crispy edge while keeping it juicy—no soggy stir-fry in sight!

Tip: For extra heat, toss in a few dried red chilies with the garlic.

Kung Pao Chicken with Chili Oil

This spicy-sweet Kung Pao Chicken gets an extra kick from homemade chili oil—perfect for weeknights when you’re craving bold flavors without the fuss.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp chili oil (store-bought or homemade)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 cup roasted unsalted peanuts
• 4 dried red chilies, roughly chopped (or 1/2 tsp red pepper flakes)
• 2 scallions, sliced

Instructions:

1. Marinate the chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.
2. Make the sauce: Whisk together remaining 1 tbsp soy sauce, chili oil, rice vinegar, and honey in a small bowl.
3. Stir-fry: Heat 1 tbsp chili oil in a wok or skillet over high heat. Add chicken and cook 5–6 minutes until browned. Push to one side.
4. Bloom aromatics: Add garlic, ginger, and dried chilies to the empty space. Cook 30 seconds until fragrant, then mix with chicken.
5. Finish: Pour sauce over chicken, add peanuts, and toss 1–2 minutes until glossy. Garnish with scallions.

The double hit of chili oil—in the sauce and for frying—gives this dish a deep, layered heat that’ll have you reaching for seconds (and extra rice!).

Tip: For extra crunch, toast the peanuts in a dry pan for 2 minutes before adding.

Kung Pao Chicken with Garlic and Ginger

This bold and tangy stir-fry balances spicy, sweet, and savory flavors with a satisfying crunch—perfect for weeknights when you crave takeout vibes at home.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1/2 cup roasted unsalted peanuts
• 3 dried red chilies (or 1/2 tsp red pepper flakes)
• 1 red bell pepper, diced
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 2 scallions, sliced

Instructions:

1. Marinate the chicken: Toss chicken with 1 tbsp soy sauce and cornstarch. Let sit 10 minutes.
2. Stir-fry: Heat 2 tbsp oil in a wok or skillet over high heat. Add chicken and cook 5–6 minutes until browned. Transfer to a plate.
3. Sizzle aromatics: Reduce heat to medium, add remaining 1 tbsp oil, garlic, ginger, chilies, and bell pepper. Cook 2 minutes until fragrant.
4. Combine: Return chicken to the pan. Add remaining 1 tbsp soy sauce, rice vinegar, hoisin, sugar, and peanuts. Toss 2 minutes until glossy.
5. Finish: Stir in scallions and remove from heat.

The magic here? Toasting the peanuts in the sauce deepens their flavor while keeping them crisp—no soggy nuts allowed!

Tip: For extra heat, split the chilies to release their seeds or add a dash of Sichuan peppercorns with the garlic.

Kung Pao Chicken with Hoisin Sauce

This Kung Pao Chicken with Hoisin Sauce is a flavorful twist on the classic, balancing spicy, sweet, and nutty flavors in every bite—perfect for a quick weeknight stir-fry!

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp cornstarch
• 1 tbsp neutral oil (like vegetable or peanut)
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 cup roasted unsalted peanuts
• 2 dried red chilies (or 1/2 tsp red pepper flakes)
• 3 green onions, sliced (white and green parts separated)

1. In a bowl, toss the chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let marinate for 10 minutes.
2. Whisk together the remaining 1 tbsp soy sauce, hoisin sauce, rice vinegar, honey, and 1 tsp cornstarch in a small bowl. Set aside.
3. Heat the oil in a large skillet or wok over medium-high. Add the chicken and cook for 5–6 minutes until browned. Transfer to a plate.
4. In the same skillet, add the garlic, ginger, chilies, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
5. Return the chicken to the skillet, pour in the sauce, and toss to coat. Cook for 2–3 minutes until the sauce thickens. Stir in the peanuts and green onion tops.

The hoisin sauce adds a rich, caramelized depth that pairs perfectly with the crunch of peanuts and kick of chilies—no takeout needed!

Tip: For extra heat, leave the chilies whole while cooking (remove before serving) or add a splash of chili oil at the end.

Kung Pao Chicken with Sesame Seeds

This bold and nutty Kung Pao Chicken brings the perfect balance of heat, sweetness, and crunch—ready in under 30 minutes for a weeknight win!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp cornstarch
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes (or to taste)
• 1/2 cup roasted unsalted peanuts
• 1 red bell pepper, diced
• 2 green onions, sliced (white and green parts separated)
• 1 tbsp toasted sesame seeds

Instructions:

1. Marinate: Toss chicken with 1 tbsp soy sauce, rice vinegar, honey, and cornstarch. Let sit 10 minutes.
2. Stir-fry: Heat oil in a wok or skillet over high. Add chicken and cook 5–6 minutes until browned. Remove.
3. Sauce: In same pan, sauté garlic, ginger, and red pepper flakes 30 seconds. Add bell pepper and white parts of green onions; cook 2 minutes.
4. Combine: Return chicken to pan with peanuts, remaining 1 tbsp soy sauce, and 2 tbsp water. Toss 1–2 minutes until glossy.
5. Finish: Top with green onion tops and sesame seeds.

The sesame seeds add a toasty depth that plays so well with the sticky-sweet glaze—you’ll love the extra crunch in every bite!

Tip: For extra heat, swap red pepper flakes for 1 diced fresh chili.

Conclusion

With 18 bold and flavorful Kung Pao chicken recipes, you’re sure to find a new favorite for weeknight dinners! Whether you like it extra spicy or a little milder, these dishes bring the heat in the tastiest way. Try one (or a few!) and let us know which you love—don’t forget to share this roundup on Pinterest for fellow spice lovers. Happy cooking!