Kung Pao Chicken (2024)

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!

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!

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

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.

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