Dinner · Chinese

Kung Pao Chicken

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 25, 2026

This takeout classic comes together faster than delivery, with tender chicken, crunchy peanuts, and a sweet-savory sauce with just enough heat. A quick marinade does most of the flavor work, so the actual cooking is fast. Serve it over steamed rice and dinner is sorted.

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Kung Pao Chicken

Why you'll love this

  • Faster and fresher than takeout.
  • Big crunch from peanuts and water chestnuts.
  • Easy to dial the heat up or down.
  • Simple pantry sauce, no special trip required.

EveryDayMeal recipe

Kung Pao Chicken

Prep
15m
Cook
15m
Total
60m
Serves
4
Level
Easy

Ingredients

  • 2 tablespoons sake or rice wine
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 pound boneless skinless chicken, cut into bite-size pieces
  • 1 tablespoon chili powder
  • 1 teaspoon rice vinegar
  • 1 tablespoon brown sugar
  • 4 scallions, chopped
  • 6 garlic cloves, minced
  • 1 cup (about 8 ounces) water chestnuts, drained
  • 2/3 cup (about 3.5 ounces) roasted peanuts

Equipment

  • Large skillet
  • Medium skillet
  • Mixing bowl
  • Cutting board and knife

Instructions

  1. In a small bowl, stir together the sake, soy sauce, sesame oil, and the cornstarch dissolved in the water until smooth. Split the mixture evenly into two portions, since one will be your marinade and one will be your sauce base.
  2. Add the chicken pieces to one portion of the sake mixture in a glass bowl and toss until every piece is coated. Cover and refrigerate for about 30 minutes, which lets the flavor soak in and keeps the chicken juicy.
  3. In a medium skillet, combine the second portion of the sake mixture with the chili powder, rice vinegar, and brown sugar. Stir in the scallions, garlic, water chestnuts, and peanuts, then warm slowly over medium heat until the sauce smells fragrant and the garlic loses its raw edge, about 3 to 4 minutes.
  4. Meanwhile, lift the chicken out of the marinade and cook it in a large skillet over medium-high heat until browned and cooked through with no pink inside, about 6 to 8 minutes.
  5. Add the cooked chicken to the fragrant sauce and let everything simmer together until the sauce thickens and coats the chicken in a glossy glaze, about 2 to 3 minutes. Serve hot over rice.

Tips from the kitchen

  • Cut the chicken into evenly sized pieces so it cooks at the same rate and stays tender.
  • Do not crowd the pan when cooking the chicken; brown it in batches if needed so it sears instead of steaming.
  • Taste the sauce before adding chicken and adjust the chili powder up or down to match your heat preference.

Estimated nutrition per serving: 390 cal · 32g protein · 18g carbs · 21g fat

Make it your own

  • Swap the chicken for shrimp or cubed firm tofu.
  • Add diced bell pepper or snap peas for extra vegetables.
  • Use dried whole red chiles instead of chili powder for a more classic look.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

Good to know

Can I make this without sake?
Yes. Use dry sherry or a splash of chicken broth with a little extra rice vinegar for brightness.
Is it very spicy?
It has mild to medium heat with 1 tablespoon of chili powder. Cut it in half for a gentler dish or add more if you like it hot.
What should I serve with it?
Steamed white or brown rice is classic. Cauliflower rice or plain noodles also work well.
Can I skip the marinade time?
You can, but even 15 minutes helps. Longer gives more flavor and juicier chicken.

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