Kung Pao Chicken originated in Sichuan, China, named after a Qing Dynasty official known as “Gong Bao.” Known for its bold, spicy flavors and signature combination of chili peppers, garlic, and peanuts, it is a celebrated dish in Sichuan cuisine. P.F. Chang’s adapted this classic into a milder, more approachable version for Western audiences while still highlighting its iconic sweet-heat flavor profile. Today, Kung Pao Chicken remains a beloved dish in both authentic Chinese restaurants and American-style Asian chains. Its enduring appeal comes from the balance of heat, crunch, and savory-sweet sauce.
The dish features tender chicken pieces stir-fried with peanuts, bell peppers, and chili peppers in a glossy soy-based sauce. Garlic, ginger, and rice vinegar add aromatic depth, while hoisin sauce and brown sugar balance the heat with sweetness. Toasted sesame oil brings nutty richness, complementing the crunch of roasted peanuts. Dried red chilies give it the characteristic spice without overwhelming the palate. The result is a bold, multi-layered dish that excites every taste bud.
This Kung Pao Chicken copycat recipe recreates the P.F. Chang’s classic with tender chicken, crunchy peanuts, and colorful vegetables tossed in a spicy-sweet sauce. The dish is stir-fried to perfection, balancing savory garlic, tangy vinegar, and the heat of chili peppers. Served with steamed rice or noodles, it’s a restaurant-style dinner that’s quick to prepare at home. Perfect for weeknights or entertaining, this recipe delivers bold flavor and satisfying texture. Once you try it, you’ll see why it’s a menu favorite.
Hot Oil Warning: Be cautious when stir-frying at high heat, as oil may splatter.
Allergy Warning: Contains soy, peanuts, and gluten (soy sauce, hoisin). Use tamari and sunflower seeds for substitutions.
For authentic Sichuan-style heat, increase dried chilies or add Sichuan peppercorns.
Kung Pao Chicken is versatile—you can adjust spice levels to suit your preference. Adding vegetables like zucchini, broccoli, or snap peas makes it more colorful and nutrient-rich. P.F. Chang’s version is slightly sweeter and milder than traditional Sichuan-style, making it family-friendly. Leftovers can be refrigerated for up to 3 days and reheat well in a skillet with a splash of broth. This dish is a true balance of sweet, savory, spicy, and crunchy flavors, making it one of the most iconic Asian stir-fry meals.