Kung Pao Chicken Recipe

This Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice. It’s my copycat attempt at my favorite Chinese take-out dish!

I can’t say that any of my Chinese-inspired recipes are authentic, so check out Red House Spice or China Sichuan if you’re looking for really authentic Chinese food recipes!

Kung Pao Chicken

Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

Prep: 20min

Total: 30min

Yield: 4

Nutrition Facts: servingSize , calories 692, Fat 45 g, Carbohydrate 42 g, Protein 31 g, Saturated Fat 7 g, unSaturated Fat , Sugar 10 g, Fiber 5 g, Sodium 1639 mg, Cholesterol 70 mg

Ingredients:

• 1½ tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons corn starch
• 1½ lb chicken tenderloins, cut into 1-in pieces
• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon Asian/toasted sesame oil
• 1½ tablespoons sugar
• 1 tablespoon corn starch
• ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
• ¼ teaspoon ground ginger
• ⅓ cup water
• 2½ tablespoons vegetable oil
• 1 large red bell pepper, diced
• 2 stalks celery, halved lengthwise and thinly sliced
• ¼ teaspoon salt
• 3 cloves garlic, chopped
• 5 scallions, white and green parts, thinly sliced
• ⅓ cup whole roasted unsalted peanuts or cashews

Instruction:

1. Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
2. Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
3. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
4. Add an additional ½ tablespoon of oil to the pan and set over high heat. Add half of the chicken (it’s important not to crowd the pan) and brown on one side, about 1½ minutes. Turn the chicken pieces and continue cooking for about 1½ minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another ½ tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1½ minutes. Turn the chicken pieces over and cook for 1 minute. Add ½ tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
5. Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)

Kung Pao Chicken

Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up!

Prep: 10min

Total: 20min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 382 kcal, Carbohydrate 13 g, Protein 34 g, Fat 20 g, Saturated Fat 2 g, Cholesterol 84 mg, Sodium 667 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 28 ounces (800g) boneless/skinless chicken breast (cut into 1 inch cubes)
• 1 tablespoon shaoxing wine (or dry sherry)
• 1 tablespoon light soy sauce
• 2 teaspoons baking soda
• 1 teaspoon cornstarch / corn flour
• 1/2 cup low-sodium chicken stock ((or broth) — water can be used)
• 5 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar ((or substitute good-quality balsamic vinegar))
• 2 tablespoon Chinese Shaoxing wine ((or dry sherry))
• 2 teaspoon dark soy sauce
• 2 teaspoons hoisin sauce
• 2 tablespoons sugar*
• 1 teaspoon cornstarch / corn flour
• 4 tablespoons cooking oil (divided)
• 1 1/2 tablespoons garlic ((4-6 cloves))
• 1 tablespoon ginger
• 1/2 red bell pepper (capsicum) (seeded and diced)
• 1/2 green bell pepper (capsicum) (seeded and diced)
• 8-10 dried chilies (cut into ½-inch pieces (adjust to taste))
• 1 tablespoon Sichuan peppercorns, (lightly toasted and ground**)
• 4 green onion / scallion stems (cut into 1-inch pieces)
• 1/2 cup roasted/unsalted peanuts
• 2 teaspoons sesame oil (optional)

Instruction:

1. Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).
2. Whisk sauce ingredients together until sugar dissolves; set aside.
3. Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.
4. Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.
5. Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.
6. Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
7. Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.
8. Serve immediately with steamed/cooked rice or fried rice!

Kung Pao Chicken

A copycat version of my favorite take-out dish, this Kung Pao Chicken recipe includes stir-fried chicken, peanuts, and green onion in a delicious sweet and spicy kung pao sauce, served over hot cooked rice.

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 440 kcal, Carbohydrate 11 g, Protein 43 g, Fat 25 g, Saturated Fat 4 g, Cholesterol 109 mg, Sodium 536 mg, Fiber 3 g, Sugar 4 g, Trans Fat 1 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts (, cut into small pieces)
• 3 Tablespoons olive oil
• 1 teaspoon crushed red pepper flakes ((or more to increase spiciness))
• 1/2 cup dry roasted peanuts
• 1 teaspoon freshly grated ginger
• 2 green onions (chopped)
• 1 red bell pepper (, chopped)
• 6 whole dried Szechuan Peppers (, optional)
• 1 Tablespoon rice vinegar
• 1/4 teaspoon granulated sugar
• 1 teaspoon low-sodium soy sauce
• 1 large egg white
• 1 teaspoon cornstarch
• 2 teaspoon cornstarch
• 1/2 cup low-sodium chicken broth
• 2 teaspoon chili paste with garlic ((or use sriracha hot sauce mixed a little minced garlic))
• 1/4 cup low-sodium soy sauce
• 2 Tablespoon rice vinegar
• 3 teaspoons granulated sugar
• 2 teaspoon red wine vinegar
• 2 teaspoon sesame oil
• 3-4 cups hot cooked rice (, for serving)

Instruction:

1. In two separate bowls, make the chicken marinade and the sauce ingredients. Set the sauce aside. Add the chicken to the chicken marinade and set aside.
2. Add 1 tablespoon of oil to a wok or frying pan and heat to medium. Add red pepper flakes and peanuts and stir-fry until peanuts are golden (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
3. Add 1 tablespoon of oil to the pan and bring heat to medium-high. Use a slotted spoon to scoop half of the chicken (allowing excess marinade to drip off) into the hot pan, in a single layer.
4. Cook chicken for 1-2 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
5. Remove chicken to the bowl with the peanuts. Repeat with cooking remaining chicken. Return peanuts and chicken to the pan. Add dried chilies, ginger, bell peppers or other vegetables and green onion. Stir-fry for 1-2 minutes.
6. Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
7. Remove from heat and serve with hot cooked rice.

(Better Than) Panda Express Kung Pao Chicken

Try our copycat Panda Express Kung Pao Chicken recipe for an easy, flavorful dish that’s better than your favorite takeout!

Prep: 35min

Total: 43min

Yield: 6

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 376 kcal, Carbohydrate 16 g, Protein 39 g, Fat 17 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 97 mg, Sodium 1226 mg, Fiber 3 g, Sugar 7 g

Ingredients:

• 2 pounds boneless chicken breast or thigh meat (cut into bite-sized pieces)
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or Mirin, or white wine)
• 2 tablespoons brown sugar
• 1 tablespoon vegetable or peanut oil
• 1 red bell pepper (seeded and chopped into 1-inch pieces)
• 1 small zucchini (cut into bite-sized chunks)
• ¾ cup chopped scallions
• ¾ cup dry roasted peanuts
• 4-6 dried Chinese red chiles (cut into segments (Tien Tsin peppers))
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 2 teaspoon sesame oil
• 3-4 cloves garlic (minced)
• 1 tablespoon fresh grated ginger
• ½ teaspoon ground black pepper

Instruction:

1. For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add in 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
2. Meanwhile, chop the bell pepper, zucchini, scallions, dried chiles, garlic and ginger.
3. For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
4. Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the red bell pepper, zucchini, and peanuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
5. Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.

How To Make Kung Pao Chicken With Steven Chu

FAQ

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Which is better General Tso or Kung Pao chicken?

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