Authentic Kung Pao Chicken

An easy recipe to make Kung Pao Chicken at home.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4 servings


  • 2-3 chicken breasts diced
  • 1 tsp salt
  • 1 tsp cornstarch
  • 1 dash soy sauce
  • ½ cup peanuts
  • 1 carrot, diced
  • 1 stalk Chinese lettuce root, diced (if you can't find this use celery)
  • ¼ cup cooking oil
  • 3 tbsp Chinese oyster sauce
  • 1 tbsp sugar
  • ½ tsp sesame oil
  • 1 tsp Sichuan hot pepper paste optional


  • In a small bowl, combine diced chicken, salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes.
  • Meanwhile, dry-roast the peanuts. Heat wok or skillet to med high heat and add peanuts, tossing occasionally till peanuts begin to “pop.” Reduce heat to med/low, and continue to roast 3-4 more minutes. These peanuts can be crushed or added whole to the stir-fry later.
  • Heat cooking oil in wok or skillet over med/ high heat till oil begins to ripple or shimmer. Add chicken and stir-fry 2-3 minutes, then remove chicken only using slotted spoon so oil stays in wok.
  • Add carrots and lettuce root (or celery) and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Return chicken to pot and add peanuts (crushed or whole), oyster sauce, sugar, sesame oil, and hot pepper paste, if you want the dish to be spicy. Add a little water to thin sauce if desired. Stir to mix, then allow sauce to come to a boil.
  • Serve over rice.
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