Kung Pao Chicken
Skip expensive takeout and make a spectacularly sweet and spicy Kung Pao Chicken recipe in 30 minutes! Move over, Panda Express—we got this!
You’ll LOVE the authentic Asian flavor of this Chinese Kung Pao Chicken! Juicy chicken tenders sauteed in soy sauce, toasted sesame oil, hoisin sauce, and rice wine vinegar, then stir-fried with peppers, onions, garlic, ginger, and peanuts. This Sichuan dish is simply delicious!
What is Kung Pao Chicken?
Kung Pao Chicken is a traditional Chinese stir-fry dish that combines lightly sweetened, diced chicken, crispy veggies, and peanuts with spicy chili peppers and is served over rice.
Kung Pao is similar to General Tso’s Chicken but much healthier!
Kung Pao Chicken is lower in calories, has heart-healthy fiber, unsaturated fat and loads of antioxidants. But mostly, it’s a sweet & sour, spicy celebration of Asian flavor!
Other Recipes to Serve with Kung Pao Chicken
- Nothing goes better with Chinese Kung Pao than Chicken Fried Rice! This is the best-fried rice recipe ever, plus it’s quick and easy!
- Edamame Snap Pea Salad with Sesame Ginger Dressing is a fresh, flavorful Asian-inspired side salad with crunchy snap peas – sweet, salty, spicy, and scrumptious!
Ingredients
Protein: Crunchy peanuts and juicy, white meat chicken tenders are perfect for Kung Pao Chicken!
Veggies: Red and green bell peppers and green onion flakes give this stir-fry dish a pop of tangy, fresh flavors!
Marinade/Sauce Liquids: Low sodium soy sauce, dry sherry, vegetable oil, rice wine (or balsamic) vinegar, toasted sesame oil, and hoisin sauce load this recipe with tons of rich, savory, umami flavors!
Dry Marinade: Cornstarch gives the chicken a crispy coating, and granulated sugar puts the “sweet” in sweet & sour!
Herbs and Spices: Finish this scrumptious recipe with garlic cloves, fresh ginger, and crushed red pepper flakes.
How to Make Kung Pao Chicken
STEP ONE: In a medium bowl or large baggie, combine the chicken marinade ingredients – low sodium soy sauce, dry sherry, vegetable oil, and cornstarch. Add the diced chicken and allow to marinate for 15-20 minutes at room temperature.
STEP TWO: In a second bowl, whisk together the kung pao sauce ingredients: water, low-sodium soy sauce, rice wine vinegar, toasted sesame oil, hoisin sauce, sugar, cornstarch, and crushed red pepper flakes. Mix until the sugar and cornstarch are fully dissolved. Set aside.
STEP THREE: Heat a large pan over medium heat with one tablespoon of vegetable oil. Cook the bell peppers for about 5 minutes. Remove the peppers and set aside in a bowl.
STEP FOUR: Add one tablespoon of oil to the skillet, and work in small batches to brown all the chicken. Cook for a few minutes on each side until cooked through and no longer pink. Reduce the heat, if necessary, so the chicken doesn’t burn. (It usually takes me four batches to cook all of the chicken and get a good sear on the pieces.)
STEP FIVE: Once the chicken is cooked and golden brown, add it all back to the skillet, along with the garlic, ginger, and cooked peppers. Cook for 1-2 minutes until fragrant. Then, pour the kung pao sauce into the pan and cook until the sauce thickens.
STEP SIX: Stir in the peanuts and green onions. Serve over white or fried rice and garnish with more green onions. ENJOY!
Tips for Success
- The peanuts can be added straight out of the container at the end, but…their flavor is intensified if you fry them at the beginning to a golden brown!
- Cashews can be used instead of peanuts – you can fry them too!
- This dish cooks fast, so do all the prep work—set out the ingredients and chop up all the veggies—before you begin.
- Leftovers can be stored in an air-tight container in the fridge for 3-4 days.
- Need gluten-free? Swap the regular soy sauce for a gluten-free tamari.
- Extend this recipe by adding more veggies like mushrooms, broccoli, carrots, zucchini, and green onion.
Can I Make Kung Pao Chicken Ahead of Time?
Kung Pao can easily be made up to a day in advance! Simply prep both the marinade and the sauce and toss them into the fridge in separate baggies. The chicken can even be added to this marinade about 4 hours before cooking. If stored in an airtight container or baggie, veggies can be chopped and ready to go. When you’re ready to stir-fry, simply brown the chicken in the marinade according to the recipe, and the rest will come together in minutes! Enjoy!
What Gives Chinese Food its Unique Flavor?
Most Asian food has complex flavors that give it a distinctive, delicious taste! If you make Chinese dishes often, you’ll need to keep these staples on hand: Soy sauce, rice wine vinegar, fish sauce (which does NOT contain fish), sesame oil, hoisin sauce, cornstarch, onion, ginger and garlic. These ingredients are the basics for many stir-fry recipes!
Other Amazing Asian Recipes!
- Wonton Soup
- Crispy Spring Rolls
- One Pot Pad Thai
- Egg Roll in a Bowl
- Roasted Miso Chicken
- Summer Veggie Udon Noodle Stir-Fry
Kung Pao Chicken
Ingredients
Chicken
- 2 pounds chicken tenders cut into 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons dry sherry
- 2 teaspoons vegetable oil
- 1 tablespoon cornstarch
Kung Pao Sauce
- ⅓ cup water
- 2 tablespoons low-sodium soy sauce
- 1 ½ tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 2 teaspoons hoisin sauce
- 1 ½ tabelspoons granulated sugar
- 2 teaspoons cornstarch
- ¼ teaspoon crushed red pepper flakes
Stir Fry
- 5 tablespoons vegetable oil divided
- 1 red bell pepper cored and chopped
- 1 green bell pepper
- 3 clvoes garlic minced
- 1 ½ tablespoons fresh ginger peeled and minced
- 4 green onions sliced, divided
- ½ cup peanuts
Instructions
- Add the cubed chicken tenders to a medium mixing bowl (or large Ziploc bag) along with the soy sauce, dry sherry, vegetable oil, and cornstarch. Toss to combine until the chicken is evenly coated. Let that sit at room temperature for 15-20 minutes.
- Prep the sauce by whisking together the water, soy sauce, rice wine vinegar, sesame oil, hoisin sauce, sugar, cornstarch, and red pepper flakes. Ensure the cornstarch and sugar are fully dissolved, and then set aside.
- Place a large skillet over medium heat. Add 1 tablespoon of oil and cook the bell peppers for about 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Add some oil (1 tablespoon at a time) to the skillet and work in batches to brown the chicken. Cook for a few minutes on each side until the chicken is cooked through and no longer pink. Pro Tip: It usually takes me 4 batches to cook this amount of chicken and get a good sear. Keep an eye on the heat and reduce the burner temp as needed so the chicken doesn't burn.
- Reduce the heat to medium and add all the chicken back to the skillet along with the bell peppers, garlic, and ginger. Cook for about 1 minute, until the garlic and ginger are fragrant.
- Pour the kung pao sauce into the pan and cook until the sauce has thickened.
- Stir in the peanuts and green onions. Serve warm over rice. Garnish with more green onions if desired.
