December 28, 2023
Review RecipeBest Kung Pao Chicken Recipe
Our Kung Pao chicken recipe features juicy chicken and bell peppers coated in a homemade ginger and garlic sauce for a flavorful dish that cures the craving for Chinese takeout.
Jump to Recipe
Table of Contents
- What Is Kung Pao Chicken?
- Kung Pao Vs General Tso Chicken
- What’s In Kung Pao Chicken:
- Kung Pao Chicken Substitutions And Additions
- How To Make Kung Pao Chicken
- How to Serve Kung Pao Chicken
- Best Kung Pao Chicken Recipe Storage
- You’ll Love This Kung Pao Recipe
- Kung Pao Chicken Recipe FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
This easy, homemade Kung Pao chicken recipe is so delicious. The combination of tender chicken, and crunchy vegetables that have been smothered in a tangy, flavorful sauce is truly irresistible.
What Is Kung Pao Chicken?
Kung Pao chicken is a popular Chinese stir-fry dish made with diced chicken, peanuts, vegetables, and a spicy sauce. The dish originated in the Sichuan Province of China and is known for its bold flavors and spiciness.
Kung Pao Vs General Tso Chicken
Kung Pao chicken is similar to General Tso’s chicken in terms of its origins and ingredients; however, the two dishes have distinct flavors. Kung Pao chicken is typically spicier and has a more complex flavor profile than General Tso’s due to the addition of Sichuan peppers and certain other spices.
What’s In Kung Pao Chicken:
The perfectly balanced blend of tender chicken, crunchy peanuts, and spicy chili peppers creates a unique and unforgettable taste sensation.
Each bite is full of delectable flavors and robust aromas that are sure to satisfy any craving for a savory meal.
You’ll need:
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons of dry sherry, divided in half
- 4 tablespoons of soy sauce, divided into 1 tablespoon and 3 tablespoons
- 3 tablespoons of sesame oil, divided into thirds (plus more as needed)
- 2 tablespoons of cornstarch dissolved in 2 tablespoons water, divided in half
- ¼ cup of granulated sugar
- 4 teaspoons of rice vinegar
- 1 tablespoon of ginger paste
- 1 tablespoon of roasted garlic paste
- 1 teaspoon of Sichuan peppercorns
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 3 green onions, plus more for garnish if desired
- 8 to 10 chiles de árbol
- ½ cup of peanuts
Kung Pao Chicken Substitutions And Additions
VINEGAR: You can substitute apple cider vinegar or balsamic vinegar in place of the dry sherry.
GINGER AND GARLIC: You can substitute finely minced fresh ginger and garlic in place of the ginger and garlic pastes.
PEPPERS: You can use any combination and color of bell peppers for this recipe! Orange and yellow would work, too.
RED CHILE PASTE: You can substitute red chili paste if you can’t find peppercorns and/or dried chiles, but their distinctive flavors are really nice in this dish.
How To Make Kung Pao Chicken
Our step-by-step instructions will walk you through making the savory marinade and making this delicious dish.
For The Marinade
STEP ONE: Cut chicken into 1-inch chunks and pat dry with a paper towel.
STEP TWO: Whisk together 1 tablespoon dry sherry, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of cornstarch mixed with 1 tablespoon water to make a slurry. Whisk until the marinade is thoroughly combined.
STEP THREE: Add chicken pieces to the marinade and toss to combine. Set aside in the refrigerator for 20 to 30 minutes.
For The Sauce
PRO TIP:
The cornstarch slurry is used to thicken up the sauce.
STEP ONE: In a medium bowl, whisk together the remaining 1 tablespoon dry sherry, 3 tablespoons of soy sauce, 1 tablespoon sesame oil, sugar, rice vinegar, ginger paste, garlic paste, Sichuan peppercorns, and remaining cornstarch/water slurry.
OUR RECIPE DEVELOPER SAYS
There is some mild-medium heat and spice in this dish, mainly from the chiles and the sichuan peppercorns. For more heat, saute the peppercorns and/or the chiles for a bit longer before adding them to the sauce.
STEP TWO: Remove stems and seeds from the bell peppers and discard. Discard the white parts of the green onions.
STEP THREE: Cut bell peppers into 1-inch chunks and slice green onions into 1-inch sections.
For The Chicken
STEP FOUR: Drain the marinating chicken and discard the liquid.
STEP FIVE: Heat 1 to 2 tablespoons of sesame oil in a large skillet over high heat. Add the drained chicken and sauté until browned on all sides and the meat is white and cooked all the way through. Remove the chicken from the pan and set aside.
Cooking The Kung Pao Sauce
STEP ONE: Add 1 more tablespoon of sesame oil to the skillet. Add the bell peppers and dried chili peppers. Sauté for 1 minute.
STEP TWO: Pour the sauce mixture into the skillet with the peppers and onions and cook for 1 to 2 minutes until the sauce thickens.
STEP THREE: Add the cooked chicken, green onions, and peanuts to the pan and sauté to warm all ingredients through.
STEP FOUR: Serve immediately.
How to Serve Kung Pao Chicken
For a simple option, try serving the chicken with brown rice or noodles, which are perfect for soaking up the flavorful sauce.
If you’re looking for something with a little more crunch, consider adding stir-fried vegetables such as green beans or snow peas. And if you want to balance out the heat of the dish, a refreshing tomato cucumber salad would do just the trick.
If you’re looking for a couple more Chinese takeout-inspired chicken dishes, be sure to try these two. Both this crockpot orange chicken and this firecracker chicken recipe are bursting with tangy flavors and super easy to make!
Best Kung Pao Chicken Recipe Storage
IN THE FRIDGE: Store in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: This makes for a great freezer meal and can be stored in a sealed container in the freezer for up to 3 months.
You’ll Love This Kung Pao Recipe
Next time you’re tempted to order from your favorite Chinese takeout restaurant, you might want to think twice.
With this simple and delicious Kung Pao chicken recipe, you can make your own flavorful dish, right from the comfort of home.
This will definitely hit the spot, and it’s even better than takeout. It’s also fantastic over fried rice.
Kung Pao Chicken Recipe FAQs
What is Kung Pao sauce made of?
Kung Pao sauce is made from a blend of soy sauce, sesame oil, sherry, garlic, ginger, vinegar, sugar, and chili peppers.
What is the difference between Kung Pao and Szechuan?
Kung Pao and Szechuan cuisine are both spicy Chinese dishes; however, they have distinct flavors. Kung Pao is typically spicier than Szechuan due to the addition of Sichuan peppers. Additionally, Kung Pao usually includes peanuts or cashews for an added crunch factor.
Is Kung Pao Chicken spicy?
Kung Pao Chicken can be very spicy, depending on the number of chili peppers and Sichuan peppers added. To reduce the spiciness level, you can increase the amount of sugar or adjust other ingredients in your recipe.
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Homemade Kung Pao Chicken
Our Kung Pao chicken recipe features juicy chicken and bell peppers coated in a homemade ginger and garlic sauce for a flavorful dish that cures the craving for Chinese takeout.
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6
Ingredients
- 4 boneless skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons dry sherry, divided in half (you can substitute with apple cider vinegar or balsamic vinegar)
- 4 tablespoons soy sauce, divided into 1 tablespoon and 3 tablespoons
- 3 tablespoons sesame oil, divided into thirds (plus more as needed)
- 2 tablespoons cornstarch dissolved in 2 tablespoons of water, divided in half
- ¼ cup granulated sugar
- 4 teaspoons rice vinegar
- 1 tablespoon ginger paste, or finely minced fresh ginger
- 1 tablespoon roasted garlic paste, or finely minced garlic
- 1 teaspoon Sichuan peppercorns
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 3 green onions, plus more for garnish if desired
- 8 to 10 chiles de arbol
- ½ cup peanuts
Instructions
Marinade
- Cut chicken into 1-inch chunks and pat dry with a paper towel
- Whisk together 1 tablespoon dry sherry, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of cornstarch mixed with 1 tablespoon water to make a slurry. Whisk until the marinade is thoroughly combined.
- Add the chicken pieces to the marinade and toss to combine. Set aside in the refrigerator for 20 to 30 minutes.
Sauce
- In a medium bowl, whisk together the remaining 1 tablespoon dry sherry, 3 tablespoons of soy sauce, sugar, 1 tablespoon sesame oil, rice vinegar, ginger paste, garlic paste, Sichuan peppercorns, and remaining cornstarch/water slurry.
- Remove the stems and seeds from the bell peppers and discard them. Discard the white parts of the green onions.
- Cut the bell peppers into 1-inch chunks and slice green onions into 1-inch sections.
Cooking The Chicken
- Drain the marinating chicken and discard the liquid.
- Heat 1 to 2 tablespoons of sesame oil in a large skillet over high heat. Add drained chicken and saute until browned on all sides and the meat is white and cooked all the way through. Remove chicken from the pan and set aside.
Cooking The Sauce
- Add 1 more tablespoon of sesame oil to the skillet. Add the bell peppers and dried chile peppers. Saute for 1 minute.
- Pour the sauce mixture into the skillet with the vegetables (peppers and onions) and cook for 1 to 2 minutes until the sauce thickens.
- Add the cooked chicken, green onions, and peanuts to the pan and saute to warm all ingredients through.
- Serve immediately.
Notes
- The cornstarch slurry is used to thicken up the sauce.
- There is some mild-medium heat and spice in this dish, mainly from the chiles and the Sichuan peppercorns. For more heat, saute the peppercorns and/or the chiles for a bit longer before adding them to the sauce.
Nutrition
Calories: 293kcal | Carbohydrates: 18g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 765mg | Potassium: 520mg | Fiber: 3g | Sugar: 10g | Vitamin A: 953IU | Vitamin C: 44mg | Calcium: 33mg | Iron: 1mg
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Comments
Gloria says
This is really good and the sauce tastes better than take out!
Jennifer says
Where does the sugar come in? Or am I missing it? Thanks 😊
Layne Kangas says
It’s in the first step of making the sauce. Enjoy! 🙂
Dot says
Excellent. I didn’t have the sichuan peppercorns and it still turned out amazing. My husband and his dad were scrambling to the fridge after work to get the leftovers which wasn’t much at all. I purchased the sichuan peppercorns off Amazon and I am making the recipe exactly as written. I am willing to bet the recipe is even better! Doubt there will be any leftovers this time. Thanks so much for sharing your recipe.
Dot says
Excellent. I didn’t have the sichuan peppercorns and it still turned out amazing. My husband and my son were scrambling to the fridge after work to get the leftovers which wasn’t much at all. I purchased the sichuan peppercorns off Amazon and I am making the recipe exactly as written. I am willing to bet the recipe is even better! Doubt there will be any leftovers this time. Thanks so much for sharing your recipe.
Dot says
Excellent. I didn’t have the sichuan peppercorns and it still turned out amazing. My husband and my son were scrambling to the fridge after work to get the leftovers which wasn’t much at all. I purchased the sichuan peppercorns off Amazon and I am making the recipe exactly as written. I am willing to bet the recipe is even better! Doubt there will be any leftovers this time. Thanks so much for sharing your recipe.
*Meant to say my husband and my son
Jeannette Shields says
When I look for the dry sherry in the wine aisle at the grocery store, will it say specifically “dry sherry “ and what color is this (ex., white wine is white and red wine is red)? I have no experience in wine. Thank you for this help. I’m looking forward to trying this recipe!
Layne Kangas says
Hi, Jeannette – dry sherry will likely be by the vinegar/condiment aisle in your grocery store, not the wine aisle. Enjoy!