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Spicy, savory, and slightly sweet, add a burst of flavor and some excitement to your dinner table with this Kung Pao Chicken recipe! With tender chicken, crunchy vegetables, and roasted peanuts in an addictively yummy sauce, it’s a dish that’s sure to become a favorite in your household!
Table of Contents
What Is Kung Pao Chicken
Celebrated for its bold, fiery flavors and unique combination of ingredients, Kung Pao chicken is a popular Chinese takeout dish that hails from the Sichuan province. It features succulent chicken pieces coated with cornstarch for a satisfying crispiness, vibrant veggies, and roasted peanuts. Yet, what truly steals the show is the spicy sauce with a hint of sweetness that coats the chicken.
But did you know that you can make this takeout superstar right in your own kitchen!? In just a few easy steps, you can have homemade Kung Pao chicken ready to pair with a side of steamed rice and some broccoli. So, if you love dishes with a kick, I invite you to give this spicy sensation a try!
Why You’ll Love Kung Pao Chicken
- Quick and Easy! You don’t need to be a chef to make tasty food. In just a few very simple steps even novice cooks can whip this easy Kung Pao chicken recipe together in just 30 minutes.
- Authentic Flavor! With tender stir-fried chicken and crisp veggies in a perfectly balanced spicy sweet sauce, this recipe captures the authentic flavor of Kung Pao chicken.
- Versatile Dish! It’s super easy to customize this recipe to your taste by adjusting the level of spice or using other proteins. You can easily swap the chicken out for shrimp or pork.
Ingredients You’ll Need
Chicken
- Chicken: I used boneless skinless chicken breast cut into bite-size pieces. You can also use boneless skinless chicken thighs if you prefer.
- Cornstarch: Used to coat the chicken, cornstarch creates a crispy layer.
- Vegetable Oil: Needed for stir-frying. Any flavorless vegetable oil will work.
- Dried Red Chilies: Adds a layer of fiery heat and depth. You can omit the chili peppers to make the dish less spicy.
- Green Bell Pepper: Provides some freshness and crunch. You can use any color bell pepper you have on hand.
- Zucchini: Adds some more texture and nutritional value.
- Roasted Peanuts: Bring a satisfying crunch and a hint of nuttiness to every bite.
- Green Onions: Provide a refreshing, mildly oniony flavor and a pop of bright green color.
Sauce
- Soy Sauce: As the base of the sauce, it infuses the dish with savory depth that enhances the overall flavor profile. You can use tamari to make the dish gluten-free.
- Hoisin Sauce: Adds some sweetness and a hint of complexity to the sauce, which helps to balance the spiciness.
- Rice Vinegar: Provides a touch of gentle acidity that brightens the dish and complements the other ingredients.
- Sugar: Adds a subtle sweetness to round out the saltiness.
- Cornstarch: Used to thicken the sauce and create a glossy texture that coats the ingredients.
- Garlic: Brings a robust, aromatic depth to the dish. Always use freshly minced garlic cloves.
- Ginger: Adds a fragrant, slightly spicy kick! A fresh knob of ginger will provide the best flavor.
- Red Pepper Flakes: Provide an additional layer of spiciness. Feel free to use as much or as little as you like based on your taste.
How To Make Kung Pao Chicken
This Chinese favorite is not only delicious but also surprisingly easy to prepare. With a handful of ingredients and a skillet, you can whip this dish together in just 30 minutes!
Coat The Chicken
Start by tossing the chicken cubes together with the cornstarch in a large bowl until they are well-coated. Then set the chicken aside for 10 minutes to allow the cornstarch to adhere to the chicken, which will create a crispy texture when stir-fried.
Make The Sauce
Next, whisk the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, minced garlic, minced ginger, and crushed red pepper flakes together in a small bowl. It’s important to make sure all the sauce ingredients are fully incorporated and that there are no lumps of cornstarch.
Stir Fry The Chicken
After the chicken has sat for 10 minutes, heat the vegetable oil in a large skillet or wok over medium-high heat. Next, add the chicken and stir-fry it for about 4 to 5 minutes or until it’s almost cooked through. Then remove the chicken from the pan and set it aside.
Stir Fry The Veggies
Now, in the same pan add the dried red chilies, green bell pepper, and diced zucchini. Then stir-fry the vegetables for about 4 to 5 minutes until they are slightly tender.
Finish The Dish
After the veggies are cooked, return the chicken to the skillet. Then pour the kung pao sauce on top followed by the roasted peanuts. Now, toss everything together and then let the dish simmer on low heat for about 3 to 5 minutes or until the sauce thickens up a bit.
Garnish And Serve
When the Kung Pao chicken is ready, remove it from the heat and sprinkle it with some chopped green onions. Then serve it over steamed rice, sesame noodles, or cauliflower rice!
Frequently Asked Questions
Frequently Asked Questions
What can I add to the dish?
Kung Pao chicken is easy to customize. You can use different veggies like broccoli, mushrooms, or snap peas. Other types of meat, seafood, or tofu. Toss in some pineapple for a little tropical sweetness. Feel free to be as creative as you like.
What’s the difference between General Tso and Kung Pao Chicken?
General Tso’s is sweeter with a milder spice, featuring deep-fried battered chicken. Kung Pao is spicier with stir-fried chicken, vegetables, and peanuts. Also, General Tso’s has Chinese-American roots, while Kung Pao hails from Sichuan cuisine.
Is Kung Pao Chicken really spicy?
Kung Pao’s spiciness is adjustable. It can be mild or fiery, depending on your chili and pepper flakes usage.
Expert Tips
- Fully coat the chicken. Make sure each piece is evenly coated in cornstarch. This step not only adds a crispy texture but also helps the sauce adhere better.
- Whisk the sauce well. Whisk the cornstarch thoroughly into the sauce mixture. This prevents lumps and ensures a smooth and glossy finish.
- Use high heat to stir fry. It’s essential to cook your ingredients at medium-high heat while constantly moving them around the pan. This ensures that the chicken and vegetables retain their texture.
- Don’t overcrowd the pan. Cook the chicken in batches if necessary. Overcrowding can lead to steaming, which will not produce a crispy texture.
- Control the spice. You can easily make the dish more or less spicy by adjusting the amount of dried red chilies and crushed red pepper flakes.
Storage
You can store leftover Kung Pao chicken in an airtight container in the refrigerator for 3 to 4 days. For longer storage, you can freeze the leftovers in a freezer-safe container or sealed bag for up to 3 months. Then just let it thaw out overnight in the fridge before reheating.
Discover More Delicious Asian Recipes
- AsianStyle Slaw
- AsianGarlic Shrimp
- Easy Beef and Broccoli
- AsianGround Beef Noodles
- AsianStyle Chicken And Broccoli
- Chicken Fried Rice
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Recipe
4 from 2 votes
Kung Pao Chicken
Get your chopsticks ready for this homemade Kung Pao Chicken! It's a mouthwatering mix of tender chicken, crunchy peanuts, and veggies, all tied together with a zesty sauce that packs a punch. So good, you'll forget takeout even exists.
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Rate
4
Ingredients
- 1 pound chicken breast boneless and skinless, cut into bite sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 8 dried red chilies
- 1 medium green bell pepper cut into 1 inch pieces
- 1 medium zucchini diced
- ½ cup roasted peanuts unsalted
- 3 green onions chopped
For The Sauce
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ½ teaspoon red pepper flakes crushed
US Customary – Metric
Instructions
In a bowl, toss the chicken with the cornstarch until well-coated. Set aside for 10 minutes.
In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, garlic, ginger, and red pepper flakes. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is mostly cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the dried chilies, bell pepper, and zucchini. Stir-fry until the vegetables are tender, about 4-5 minutes.
Return the chicken to the skillet. Pour the sauce over top and add the peanuts. Stir to combine everything well. Reduce the heat to low and let the dish simmer until the sauce has thickened and the chicken is cooked through, about 3-5 minutes.
Remove from heat, sprinkle with chopped green onions, and serve your Kung Pao Chicken hot with steamed rice.
Tips & Notes:
- Cornstarch is your friend: It helps give the chicken that restaurant-quality texture.
- Spice Level: Feel free to tweak the amount of red chili flakes to suit your heat preference.
- Roasted Peanuts: Unsalted roasted peanuts are ideal, but you can sub with cashews for a different twist.
- Veggies: You can customize the vegetables based on what you have—snap peas, carrots, or mushrooms would also work well.
- Hoisin Sauce: Don’t have hoisin? A mixture of soy sauce and a touch of molasses can serve as a backup.
nutrition facts
Serving: 1serving Calories: 362kcal (18%) Carbohydrates: 18g (6%) Protein: 31g (62%) Fat: 19g (29%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 8g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 73mg (24%) Sodium: 574mg (25%) Potassium: 812mg (23%) Fiber: 3g (13%) Sugar: 9g (10%) Vitamin A: 406IU (8%) Vitamin C: 36mg (44%) Calcium: 49mg (5%) Iron: 1mg (6%)
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