Kung Pao Chicken
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This Kung Pao Chicken is a flavor-packed stir-fry that’s ready in just 30 minutes. With tender chicken, crunchy veggies, and a bold homemade sauce, it’s way better than takeout and so easy to make!
This Kung Pao Chicken is one of my go-to recipes when I’m craving something bold and flavorful. It’s packed with tender chicken, crisp veggies, and a rich, spicy-sweet sauce that’s totally addictive. And the best part? It’s ready in just 30 minutes, so you can enjoy a delicious, homemade meal without the wait.
Before You Start
- Prep Everything First: This dish comes together quickly, so it’s best to have all your ingredients chopped, measured, and ready to go before you start cooking. This way, you can focus on stir-frying without any last-minute scrambling.
- Use High Heat: When stir-frying, high heat is key. It helps the chicken and veggies cook quickly while keeping them tender and crisp. Make sure your wok or skillet is hot before adding the ingredients.
- Cook Chicken in Batches: Fry the chicken in small batches to avoid overcrowding the pan. This ensures the chicken gets a nice, golden-brown crust instead of steaming.
- Adjust the Spice Level: The dried red chilies give this dish its signature kick. If you’re sensitive to heat, you can reduce the number of chilies or remove them before serving. For more heat, crush the chilies slightly before adding them to the stir-fry.
Ingredients You’ll Need
- Chicken Breast: I used boneless skinless chicken breast but you can swap it with chicken thighs if you want something juicier.
- Cornstarch: Helps give the chicken a nice crispy coating when fried and also thickens the sauce. If you’re out, you can use arrowroot powder instead.
- Soy Sauce (Low Sodium): Adds a salty, umami flavor to the sauce. The low sodium version keeps it from getting too salty.
- Dark Soy Sauce: This is mostly for color, giving the dish that deep, rich look. If you don’t have it, regular soy sauce works too.
- Chicken Broth: Opt for a low sodium chicken broth or no sodium added, if possible. You can use water in a pinch, but broth adds more depth.
- Shaoxing Wine: Brings a subtle sweetness and depth to the sauce. If you don’t have any, you can substitute with dry sherry, mirin or even sake.
- Garlic and Ginger: These are the aromatics that give the dish its signature flavor. Fresh is best, but you can use ground ginger and garlic powder if that’s what you have.
- Red Bell Pepper and Zucchini: These add color, crunch, and a bit of sweetness. Feel free to throw in whatever veggies you have on hand—broccoli or snap peas would be great too.
- Dried Red Chilies: These bring the heat! Adjust the amount based on how spicy you like it. You can leave them out if you’re not into spicy food.
- Green Onions: Adds a fresh, slightly sharp flavor and some color at the end. If you don’t have green onions, chives work too.
- Peanuts: These give the dish a nice crunch and a bit of nuttiness. If you’re allergic or don’t have any, cashews or even almonds could be a good substitute.
In a small bowl, whisk together 2 tablespoons of low sodium soy sauce, 2 teaspoons of dark soy sauce, ½ cup of chicken broth, 2 tablespoons of Shaoxing wine, and 1 teaspoon of cornstarch. Set it aside. This sauce will bring all the flavors together once we start stir-frying.
Tip: Give the sauce a quick whisk again before adding it to the pan, as the cornstarch can settle at the bottom.
In a bowl, toss 1 pound of chicken breast (cut into small cubes) with ¼ cup of cornstarch. Make sure each piece is coated. Heat 1 tablespoon of peanut oil in a hot wok or skillet. Add half of the chicken, shaking off any excess cornstarch, and cook for 3 to 4 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer to a plate and repeat with another tablespoon of oil and the remaining chicken.
Tip: Toss the chicken with cornstarch just before you’re ready to cook to keep it from getting soggy. Also, cook the chicken in batches to help it brown nicely instead of steaming.
Add the remaining 2 tablespoons of peanut oil to the wok. Once hot, toss in 2 minced garlic cloves and 1 teaspoon of minced ginger. Stir-fry for about 30 seconds until fragrant. Throw in 1 medium red bell pepper and 1 large zucchini, both cut into small cubes. Stir-fry for about a minute to keep the veggies crisp-tender.
Pour the prepared sauce into the wok with the veggies, and bring it to a boil while stirring. The sauce will start to thicken.
Once it does, add the cooked chicken back to the wok along with 10 dried red chilies, 3 thinly sliced green onions, and ¼ cup of dry-roasted, unsalted peanuts. Stir everything together until it’s all well-coated with the sauce.
Tip: If you’re not a fan of too much heat, you can remove the chilies before serving or reduce the amount you use.
Serve This With
I love serving Kung Pao Chicken with something simple that lets the flavors shine, like steamed rice or noodles. Here are some great options:
Jasmine Rice
Thai Cucumber Salad
Hot And Sour Soup
Egg Tarts (Hong Kong Style)
Frequently Asked Questions
How do I store leftovers?
Store any leftover Kung Pao Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat it on the stovetop or in the microwave until warmed through.
Can I freeze Kung Pao Chicken?
Yes, you can freeze this dish! Let it cool completely, then transfer it to a freezer-safe container or a freezer bag. It will keep well in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
What’s the best way to reheat this dish?
For the best results, reheat Kung Pao Chicken on the stovetop over medium heat. Add a splash of water or chicken broth to the pan to keep the sauce from getting too thick as it heats. You can also reheat it in the microwave if you’re short on time.
More Delicious Recipes To Try
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Kung Pao Chicken
Video
Ingredients
Chicken
- 1 pound chicken breast (boneless and skinless, cut into small cubes)
- ¼ cup cornstarch
Kung Pao Sauce
- 2 tablespoons soy sauce (low sodium)
- 2 teaspoons dark soy sauce
- ½ cup chicken broth (low sodium or no sodium added)
- 2 tablespoons Shaoxing wine
- 1 teaspoon cornstarch
Stir-Fry
- 4 tablespoons peanut oil (divided)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 medium red bell pepper (cut into small 3/4 inch cubes)
- 1 large zucchini (cut into 3/4 inch cubes)
- 10 dried red chilies
- 3 green onions (thinly slices)
- ¼ cup peanuts (dry-roasted, unsalted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl whisk together all the sauce ingredients. Set aside.
- Toss the chicken with the cornstarch, ensuring each chicken pieces is covered in cornstarch. Set aside.
- The chicken will have to be cooked in 2 batches. Add about 1 tablespoon of the peanut oil to a hot wok or skillet. Add about half the chicken (shaking off any excess cornstarch) and cook for 3 to 4 minutes, stirring occasionally, until chicken is cooked through. Transfer to another plate. Add another tablespoon of peanut oil and repeat with remaining chicken. Transfer the chicken to the plate and set aside.
- Add the remaining 2 tablespoons of peanut oil to the wok and heat. Stir in the garlic, ginger, bell pepper, zucchini and stir-fry for 1 minute. Pour in the sauce and bring to a boil, while stirring. You’ll notice the sauce start to thicken from the cornstarch.
- Once the sauce thickens slightly, add the chicken back to the wok, the red chilies, green onions and the peanuts. Stir everything together so that everything is coated in the sauce and cook for another minute.
- Serve this is over cooked rice such as Jasmine rice or Basmati rice. You could also serve it over noodles.
Notes
- Fry the chicken in batches to get a nice golden-brown crust and prevent it from steaming.
- If you’re sensitive to heat, use fewer dried chilies or remove them before serving.
- Dark soy sauce adds color, but you can skip it or use regular soy sauce if needed.
- For the best flavor, serve the dish immediately after cooking, but leftovers can be stored in the fridge for up to 3 days.
- Freeze leftovers in an airtight container for up to 2 months; thaw in the fridge overnight and reheat on the stovetop.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
