Honey, there’s nothing quite like the satisfaction of making your own kung pao chicken that tastes even better than your favorite Chinese restaurant! This recipe has been my go-to for years when the family’s craving something with a little kick and a lot of flavor. The best part? You probably have most of these ingredients sitting in your pantry right now, and it comes together faster than you can say ‘delivery.’
What makes this kung pao chicken so special is the way that sauce reduces down to a beautiful, glossy coating that clings to every piece of chicken. I love using cornstarch to get that perfect thickness, and the combination of sesame oil, soy sauce, and chile paste creates layers of flavor that’ll have everyone asking for seconds. Don’t worry if you’re not a fan of too much heat – you can adjust that chile paste to your family’s taste buds.
This dish is perfect for busy weeknight dinners when you want something that feels special but doesn’t require hours in the kitchen. Serve it over steamed rice with some stir-fried vegetables on the side, and you’ve got a complete meal that’ll impress the neighbors. The kids love picking out the crunchy peanuts, and I’ve found it’s a wonderful way to introduce little ones to bolder flavors.
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Kung Pao Chicken
Ingredients
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 2 tablespoons white wine divided
- 2 tablespoons soy sauce divided
- 2 tablespoons sesame oil divided
- 1 pound skinless boneless chicken breast halves – cut into chunks
- 1 ounce hot chile paste
- 2 teaspoons brown sugar
- 1 teaspoon distilled white vinegar
- 1 (8 ounce) can water chestnuts
- 4 ounces chopped peanuts
- 4 green onions chopped
- 1 tablespoon chopped garlic
Instructions
- Combine water and cornstarch in cup. Set aside.
- Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in large glass bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for about 30 minutes.
- Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chile paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
- Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.
- Meanwhile, remove chicken from marinade. Add to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
- Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.
