Kung Pao chicken is a favorite Chinese dish that is simple to make at home. This recipe calls for just a few ingredients, and it can be ready in under 30 minutes. It’s a delicious dinner that’s quick to make and everyone loves it.
Kung Pao Chicken is a healthy and tasty option for an easy weeknight dinner. You can’t beat the exceptional flavor and how quickly you can make something that tastes THIS GOOD in under 30 minutes.
You will definitely want to give this recipe a try tonight!
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When it comes to getting take-out – Kung Pao Chicken is always on our order. But since we moved out of the city, it is really hard to not only get take-out but also get our favorite dishes.
While we do have a place in the nearby town, they don’t offer Kung Pao on the menu, which leaves me to make our own.
Fortunately, this one is super simple to make and everyone loves it. It’s faster to make this than it is to place an order and drive over to get it – which I love.
kung pao chicken recipe
Here are some commonly asked questions
What is Kung Pao Chicken?
Kung Pao chicken is a stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish is believed to have originated in the Sichuan province of China and gets its name from the Kung Pao sauce that is used as a key ingredient.
There are many different ways to make Kung Pao chicken, but the dish typically features chicken that has been marinated in a mixture of soy sauce, rice wine, and cornstarch. The chicken is then stir-fried with peanuts, vegetables, and chili peppers in a Kung Pao sauce made from vinegar, soy sauce, sugar, and chili peppers.
Kung Pao chicken is often served over rice or noodles and is a popular dish in Chinese restaurants around the world. It can be made with different types of meat, such as shrimp or beef, and there are also vegetarian versions of the dish that use tofu in place of chicken.
Kung Pao chicken is spicy, sweet, and savory all at the same time, and it is a delicious way to enjoy a classic Chinese dish. If you are looking for a new recipe to try, Kung Pao chicken is a great option that is sure to please everyone at the table.
How to store leftover Kung Pao chicken?
This chicken stores well. Just place any leftovers in an airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a small splash of water, and microwave until hot.
The chicken won’t be quite as crispy as when it was fresh – but still quite delicious.
Ingredients for Kung Pao Chicken
CHICKEN:
- chicken breasts – diced
- cornstarch
- soy sauce
- rice vinegar
- egg white
- salt
SAUCE:
- soy sauce
- cooking wine
- balsamic vinegar
- black pepper powder
- water
STIR FRY:
- oil
- chopped garlic
- chopped ginger
- dried red chilies
- green bell pepper – cut into cubes
- red bell pepper – cut into cubes
- corn starch
- water
- green onions – cut into ½-inch pieces
- ground black pepper
- salt
- roasted unsalted peanuts
How to Make Kung Pao Chicken
- Combine the diced chicken, corn starch, egg white, soy sauce, rice vinegar, and salt in a large bowl. Toss and then let the chicken marinate for about 5 minutes while you prep the other ingredients.
- Combine the soy sauce, balsamic vinegar, black pepper powder, cooking wine, and water in another small bowl. Whisk to combine.
- In a large skillet, heat the cooking oil over medium heat, and then add the chicken. Stir occasionally and cook until crisp and golden on the outside and evenly cooked on the inside (3-4 min). Once done transfer the chicken onto a plate.
- In the same skillet, Next heat 2 tbsp oil in a pan, add chopped ginger and garlic and fry until garlic becomes fragrant.
- Add the dried red chilies and cubed red and green bell peppers. Stir and cook for a few seconds.
- Stir the prepared sauce, then pour it into the pan and bring it to a boil.
- In a small bowl mix together the corn starch and water and then add it to the sauce.
- Add the green onions, ground black pepper, and cooked chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
- Stir in the peanuts, toss well, and cook for another 2 minutes.
- Serve hot with rice.
Can I substitute fresh garlic with minced or powdered garlic?
Store-bought minced garlic is a perfectly acceptable alternative to fresh cloves of garlic. Generally, I am more likely to have this on hand than fresh garlic since it is jarred and stored in the refrigerator.
However, I would discourage relying on garlic powder as a substitute in this recipe since it will not have the same ability to incorporate its flavor throughout the dish.
Can this be made ahead of time?
Yes – you can make this dinner ahead of time. But keep in mind that the coating on the chicken will not be as crispy once you reheat it.
Tips for Making the Best Kung Pao Chicken
- You can store the chicken in an air-tight container for up to 3 days in the refrigerator or up to 2 months in the freezer. Microwave to reheat or add the leftovers back to a pan and flash fry to reheat.
- Marinating the chicken in corn starch, vinegar, egg white, and soy sauce not only makes the chicken extremely flavorful but also provides a protective coating that holds the moisture inside the chicken. This makes it tender from the inside and crispy from the outside.
- You can add or omit vegetables in stir fry according to your liking.
- Ensure that the sauce thickens and coats each and every piece of chicken properly before serving.
- You can use any oil of your choice in the recipe. However, I recommend using peanut oil or sesame oil for the best flavor.
- Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.
Is Kung Pao Chicken Spicy?
The level of spice in Kung Pao chicken can vary depending on how it is made. Some recipes call for a lot of chili peppers, while others use just a few. If you are sensitive to spice, you can always change it up when making it.
Kung Pao chicken is typically made with a mixture of dried chili peppers, fresh chili peppers, and Sichuan peppercorns. These ingredients give the dish its characteristic heat, but they can also be adjusted to taste. If you want your Kung Pao chicken to be extra spicy, you can add more chili peppers or use a hotter variety of pepper.
On the other hand, if you want to tone down the spice, you can remove some of the chili peppers or use a milder variety. You can also make your Kung Pao chicken without any peppers at all.
No matter how you like your Kung Pao chicken, it is sure to be a delicious and easy way to enjoy a classic Chinese dish. Give it a try the next time you are in the mood for something new and exciting!
What to serve with Kung Pao Chicken
Kung Pao chicken is typically served over rice or noodles. For a complete meal, you can also add some steamed vegetables on the side.
If you want to keep it simple, Kung Pao chicken goes great with plain white rice. If you are looking for something a little fancier, try serving it over a bed of sautéed vegetables or some lo mein noodles.
No matter what you serve it with, Kung Pao chicken is a delicious and easy way to enjoy a classic Chinese dish. Give it a try the next time you are in the mood for something new and exciting! Here are some of our favorites we make alongside this dish.
- Instant Pot White Rice
- Chinese Pineapple Chicken
- Air Fryer Crab Rangoon
- Shrimp Lo Mein
- Instant Pot Teriyaki Chicken
- Pineapple Teriyaki Chicken
Products I love when making this Kung Pao Chicken…
This Kung Pao chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade Chinese food recipes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this simple Kung Pao Chicken recipe, you’re going to love these other homemade Asian-inspired dishes too. Please click each link below to find the easy, printable recipe!
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Kung Pao Chicken
Ingredients
CHICKEN:
- 2 chicken breasts – diced
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 egg white
- 1 teaspoon salt
SAUCE:
- 3 tablespoons soy sauce
- 2 tablespoons cooking wine
- 2 tablespoons balsamic vinegar
- 1 teaspoon black pepper powder
- ½ cup water
STIR FRY:
- 2 tablespoons oil + more for frying chicken
- 1 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 4-5 dried red chilies cut into ½ inch pieces
- 1 green bell pepper cut into cubes
- 1 red bell pepper cut into cubes
- 1 tablespoon corn starch
- 2 tablespoons water
- 2 green onions cut into ½ inch pieces
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup roasted unsalted peanuts
Instructions
- Combine the diced chicken, corn starch, egg white, soy sauce, rice vinegar, and salt in a large bowl. Toss and then let the chicken marinate for about 5 minutes while you prep the other ingredients.
- Combine the soy sauce, balsamic vinegar, black pepper powder, cooking wine, and water in another small bowl. Whisk to combine.
- In a large skillet, heat the cooking oil over medium heat and then add the chicken. Stir occasionally and cook until crisp and golden on the outside and evenly cooked on the inside (3-4 min). Once done transfer the chicken onto a plate.
- In the same skillet, Next heat 2 tbsp oil in a pan, add chopped ginger and garlic and fry until garlic becomes fragrant.
- Add the dried red chilies and cubed red and green bell peppers. Stir and cook for a few seconds.
- Stir the prepared sauce, then pour it into the pan and bring it to a boil.
- In a small bowl mix together the corn starch and water and then add it to the sauce.
- Add the green onions, ground black pepper, and cooked chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
- Stir in the peanuts, toss well, and cook for another 2 minutes.
- Serve hot with rice.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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