One-Pan Kung Pao Chicken
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Kung Pao Chicken is one of those meals I come back to when I want something quick but still packed with flavor. The chicken is marinated so it stays tender, and the sauce is that perfect combo of savory, slightly sweet, and a little tangy with a kick. Add in crunchy peanuts and sautéed veggies, and it’s way better than takeout.
This recipe comes together in about 30 minutes (minus the marinade), and most of the ingredients are pantry staples if you cook with soy sauce, vinegar, or hoisin on the regular. I love how it all comes together in one pan, which means less mess, more flavor. Spoon it over rice, top it with scallions, and you’ve got a solid dinner that feels a little special without being a big deal.
Why You’ll Love Kung Pao Chicken
- Better Than Takeout: It hits all the same flavors as your favorite Chinese restaurant, but fresher and faster than waiting on delivery.
- Marinade Magic: A quick soak in soy sauce and sherry makes the chicken super tender and way more flavorful than just tossing it in sauce.
- One-Pan Wonder: Everything cooks in one skillet or wok so cleanup is minimal and you get dinner on the table without trashing your kitchen.
- Crunch Factor: Between the peanuts and crisped veggies, every bite has that perfect texture contrast that keeps you going back for more.
- Spicy-Sweet Perfection: That sauce walks the line between heat and sweet with hoisin, vinegar, and just enough red pepper to keep things interesting.
Ingredients Needed To Make Kung Pao Chicken
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Boneless skinless chicken breast
- Cornstarch
- Mirin wine
- Soy sauce
- Sherry
- Water
- Balsamic vinegar or Chinese black vinegar
- Ground ginger
- Red pepper
- Sesame oil
- Hoisin sauce
- Avocado oil
- Celery
- Red bell pepper
- Garlic cloves
- Peanuts
How To Make Kung Pao Chicken
- Mix the chicken with a few ingredients to marinate and let it sit for a bit.
- In a separate bowl, whisk together everything for the sauce and set it aside.
- Cook the vegetables in a skillet or wok until slightly softened, then take them out.
- In the same pan, cook the marinated chicken until browned and fully cooked.
- Add the sauce and cooked vegetables back into the pan and stir until the sauce thickens.
- Top with peanuts and serve warm.
Commonly Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe. They’re juicier and have a bit more flavor, but you’ll want to trim off any excess fat before cooking.
What kind of vinegar should I use?
Chinese black vinegar is traditional, but balsamic vinegar is a solid backup. Both add depth and a bit of sweetness to the sauce, so use what you have on hand.
How spicy is this dish?
It has a mild heat from the red pepper and ginger, but nothing overwhelming. If you like more spice, you can add red pepper flakes or dried chilies to dial it up.
Can I make this ahead of time?
You can prep the sauce and marinate the chicken ahead of time, which cuts down on cook time later. Cooked leftovers keep well too and taste even better the next day.
How should I store and reheat leftovers?
Store leftovers in a sealed container in the fridge for up to three days. Reheat in a skillet over medium heat or microwave in short bursts, stirring between to keep the sauce smooth.
What should I serve with Kung Pao Chicken?
Rice is the classic choice and soaks up the sauce really well. You could also serve it with noodles or lettuce wraps for a lighter option.
Do I need a wok to make this?
A wok is great for high-heat cooking, but a large skillet works just fine. Just make sure it’s hot before you add your ingredients so everything sears nicely.
Kung Pao Chicken
Equipment
- Knife
- Measuring cups and spoons
- Stirring utensil
Ingredients
Marinade
- 1 lb boneless skinless chicken breast cubed
- 1 tbsp cornstarch
- 2 tbsp mirin wine
- 3 tbsp soy sauce
- 1 tbsp sherry
Sauce
- ½ cup water
- 2 tbsp balsamic vinegar or Chinese black vinegar
- 2 tbsp soy sauce
- ½ tsp ground ginger
- Pinch of red pepper
- 1 tsp sesame oil
- 2 tbsp hoisin sauce
- 1½ tbsp cornstarch
Stir-Fry
- 2 tbsp avocado oil divided
- 2 celery stalks sliced thin
- 1 red bell pepper diced
- 2 garlic cloves minced
- ½ cup peanuts
Instructions
Marinate the Chicken:
- In a bowl, mix cornstarch, mirin, soy sauce, and sherry. Add cubed chicken and toss to coat. Let marinate for 30 minutes.
Make the Sauce:
- In a separate bowl, whisk together the water, vinegar, soy sauce, ground ginger, red pepper, sesame oil, hoisin sauce, and cornstarch. Set aside.
Cook the Vegetables:
- Heat 1 tbsp avocado oil in a large skillet over medium heat. Add sliced celery and diced red pepper. Sauté until slightly softened, then remove from the skillet.
Cook the Chicken:
- In the same skillet, heat the remaining 1 tbsp avocado oil. Add the marinated chicken and cook for 5–8 minutes, until browned and fully cooked through.
Add Sauce and Combine:
- Pour the prepared sauce into the skillet with the chicken. Return the vegetables to the pan. Cook for 2–3 minutes, stirring, until the sauce thickens.
Finish and Serve:
- Top with peanuts and serve hot.
Nutrition
Every time I make this Kung Pao Chicken, I remember why it’s a regular in my dinner rotation. It’s quick, full of flavor, and honestly way better than anything I’ve ordered for takeout. Plus, the leftovers are just as good the next day, which is always a win in my book. If you’ve got a skillet and 30 minutes, you’re good to go.
Simple and easy recipe, comes together quickly and is bursting with flavor, I didn’t have mirin or dry sherry so I tweaked and added two tablespoons of oyster sauce
Turned out great, husband was impressed ☺️