Air fryer Kung Pao chicken is a delicious dish with bold flavors with a hint of heat. My air fryer version of this classic Chinese dish features tender chicken fried with bell peppers in a spicy sauce.
Using an air fryer instead of a wok means you can have crispy chicken without much extra oil, making this a guilt-free but irresistibly delicious meal. This takeout favorite will make your busy weeknights a whole lot zestier!
It is super easy to make, too! At first glance, you might feel intimidated by the list of ingredients, but most of them are just stirred together to make the tasty Kung Pao sauce. My easy-to-follow recipe will have you enjoying this restaurant-worthy dish in the comfort of your own kitchen.
In this post, you’ll discover the step-by-step way to perfect this classic with an air fryer twist. I also include my best tips and suggestions for serving it beyond steamed rice.
Reader Review
⭐⭐⭐⭐⭐
Amazing! This is hands down the absolute best and EASIEST Air Fryer Kung Pao Chicken recipe I have tried. I just threw away the other recipes I had printed since this will be the only one I make in the future. I did not change one thing in this recipe – it was perfect as is!
— Tam
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken: Either boneless chicken breast or chicken thighs work fine in this recipe.
- Garlic powder
- Onion powder
- Salt
- Cornstarch
- Bell peppers: I like to use red bell peppers and green bell peppers.
- Soy sauce: Light or dark soy sauce works fine in this recipe. Use low-sodium soy sauce if you prefer.
- Sugar
- Rice vinegar
- Sesame oil
- Oyster sauce
- Vegetable oil
- Dried hot chiles
- Garlic
- Green onions
- Roasted peanuts or cashews: Use unsalted peanuts if you are sensitive to sodium.
Looking for more Asian takeout favorites to make at home? Try air fryer Korean fried chicken, air fryer General Tso’s chicken, and air fryer Mongolian beef.
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🥣How to Make Air Fryer Kung Pao Chicken
- Dice the red and green bell peppers, toss them in the air fryer and give them a quick oil mist. Air fry them at 400 F for 5 minutes to get them started.
- While the peppers are cooking, get the chicken ready. Chop it into bite-sized pieces for maximum flavor in every forkful. Toss those chicken pieces in a medium bowl with cornstarch, garlic powder, onion powder, and salt.
- Add the meat to the air fryer basket along with the peppers. Air fry at 400 F for 5 minutes, then give that basket a good shake. Back in it goes for another 5 minutes or until that chicken hits 165 F internally.
- While the meat and veggies cook, mix your soy sauce, sugar, vinegar, and oyster sauce in a bowl. Then, heat a skillet on high. Once the chicken is done, add the oil, chili peppers, and minced garlic to the skillet and cook for 15-30 seconds of sizzle. Pour in your sauce and let it bubble for another 30 seconds.
- Finally, add the chicken and veggies with the sauce in the skillet. Toss them together and top it all off with peanuts and scallions.
🍴Serving Ideas
There are lots of serving options for this Kung Pao Chicken. Let’s start with the classic: fluffy jasmine rice. White rice is the perfect canvas for our masterpiece, soaking up all that saucy goodness. Not a rice fan? Quinoa can be a protein-packed alternative that’s just as tasty.
But why stop at grains? Drizzle this spicy, savory delight over a bed of tender noodles for a twist on the traditional. Whether lo mein, rice noodles, or even spaghetti, your Kung Pao Chicken will feel right at home.
And for those looking to keep things low-carb, try lettuce wraps. Spoon the dish into crisp lettuce leaves for a satisfying crunch. It’s a hands-on experience that’s both fun and fork-free!
💭How to Store
Once your Kung Pao Chicken has cooled down, pop it into an airtight container. It’ll stay fresh and tasty in the refrigerator for up to three days.
When the craving hits again, reheating is simple. A quick zap in the microwave will bring this meal back to life. You can also recapture that just-cooked crispiness, with a few minutes in the air fryer or a hot skillet. Just remember to sprinkle on the peanuts or cashews after reheating to keep that crunch factor.
⭐Tips
Be sure to check out the step by step instructions
- While this dish cooks quickly, it has a lot of ingredients. So, measure everything out before you start cooking.
- Chicken thighs will give you juicy, flavorful bites, but breast pieces will give you that leaner option without sacrificing taste.
- Don’t overcrowd the air fryer basket. Make sure there is room for the air to circulate. If you want to make a bigger batch, cook the bell peppers, take them out, and cook the meat.
- If you’re sensitive to heat, dial it back on the red chili pepper, or throw a few extra in for extra spicy flavor. But remember, adding more heat is easier than trying to cool it down.
📝Reader Questions
A little slurry of cornstarch and water should do the trick. Stir it into your sauce and watch it transform into that thick, glossy goodness.
Absolutely! Swap out the meat for tofu or a medley of mushrooms and follow the same steps for a veggie delight.
With a simple switch to tamari or a gluten-free soy sauce, it can be! Just make sure to check all your labels.
⭐Did You Make This? Leave a Star Rating!
Air Fryer Kung Pao Chicken Recipe
Ingredients
Chicken and Veggies
- 1 red pepper
- 1 green pepper
- 1 pound boneless skinless chicken breast or boneless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2 tablespoons cornstarch
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons oyster sauce
- 1 tablespoon vegetable oil
- 12 dried chili pods or crushed red pepper flakes
- 4 cloves garlic
- 2 scallions
- ¼ c peanuts or cashews
Instructions
- Dice the red and green bell pepper. Put them in the air fryer and spray them with a little oil. Air fry at 400 F for 5 minutes.1 green pepper, 1 red pepper
- While the veggies cook, cut the meat into bite-size pieces. Put them in a medium bowl, then add the cornstarch, garlic powder, onion powder, and salt. Stir until the sauce coats the meat.1 pound boneless skinless chicken breast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons cornstarch, ½ teaspoon salt
- Add the chicken to the air fryer basket. Air fry at 400 F for 5 minutes, then pull the basket out, shake it to redistribute meat and veggies, and air fry for another 5 minutes. The chicken is done when it reaches 165 degrees F internally.
- While the dish cooks, combine the soy sauce, sugar, rice vinegar, sesame oil, and oyster sauce in a small bowl.3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 teaspoons oyster sauce
- Heat a skillet over high heat. When the chicken is done, add the oil, chili peppers, and minced garlic to the skillet. Let it cook for 15-30 seconds. Then, add the sauce to the pan and let it cook for 30 seconds. Finally, add the contents of the air fryer to the pan and stir to mix.1 tablespoon vegetable oil, 12 dried chili pods, 4 cloves garlic
- Sprinkle the peanuts and scallions on top and serve.2 scallions, ¼ c peanuts
Notes
- While this dish cooks quickly, it has a lot of ingredients. So, measure everything out before you start cooking.
- Thighs will give you juicy, flavorful bites, but breast pieces will give you that leaner option without sacrificing taste.
- Don’t overcrowd the air fryer basket. Make sure the air fryer basket is not overcrowded so the air can circulate. If you want to make a bigger batch, cook the bell peppers, take them out, and cook the chicken.
- If you’re sensitive to spice, dial it back on the red chili pepper, or throw a few extra in for extra heat. But remember, adding more heat is easier than trying to cool it down.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
Amazing! This is hands down the absolute best and EASIEST Air Fryer Kung Pao Chicken recipe I have tried. I just threw away the other recipes I had printed since this will be the only one I make in the future. I did not change one thing in this recipe – it was perfect as is!