Classic Kung Pao Chicken Recipe

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Kung Pao chicken is an easy Chinese recipe. It is a fried chicken served in a delicious sauce. The chicken is marinated with spices and then fried. Then, the sauce is made by sautéing vegetables, adding sauces, and adding a spice blend.

With this recipe, you will fall in love with Chinese cuisine. It is delicious, and the flavors hit home. The phrase Kung Pao literally means to stir fry and serve with sauce.

Cook it for a while, then add the fried chicken. Cook for a few minutes and serve. This isn’t enough; check out the detailed list of required equipment, ingredients, nutritional facts, and instructions in the article below.

Equipment Required

Skillet: Use a skillet to prepare the gravy for Kinbg pao chicken.
Bowl: Marinate the chicken using a bowl.
Ladle: Stir the ingredients with a ladle.
Measuring Bowls (small and large): Use measuring bowls (small and large) to add the correct proportions of ingredients.

Kung Poa Chicken Recipe Ready In 20 Minutes

Kung Pao Chicken Ingredients & Substitutions

Note: This recipe is big enough for six servings. If you want to make more or less, you must adjust the recipe accordingly.

2 Tablespoons Cornstarch
2 Tablespoons water (divided (plus more to cook the rice)
3 Tablespoons Vegetable Oil
3 Tablespoons Soy Sauce
3 Tablespoons Rice Wine
2 Cloves Garlic
1 lb boneless skinless Chicken Breasts
2 Tablespoons Brown Sugar
2 Tablespoons Sambal (chili sauce)
1 Teaspoon Sesame Oil
1 medium Bell Pepper (I used a green bell pepper)
½ lb Carrots
1 bunch Green Onions
½ Cup Roasted Unsalted Peanuts
1½ Cups Uncooked Jasmine Rice

Preparation And Cooking Time

Preparation Time	Resting Time	Cooking Time	Total Time
10 Minutes	30 Minutes	20 Minutes	1 Hour

How To Make Kung Pao Chicken At Home

Step 1

Prepare the marinade for the chicken. Dissolve 1 tablespoon of cornstarch in 1 tablespoon of water, then add 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, 1 tablespoon of rice wine, and the minced garlic. Further, add brown sugar and stir to combine. Cut the chicken into small chunks and place it in a bowl or small container. Pour the marinade over top, stir to coat, cover, and refrigerate for at least 30 minutes.

Step 2

While the chicken is marinating, you can prepare the sauce. It’s similar to the marinade but has a few extra ingredients for more flavor. First, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth. Then add 2 tablespoons soy sauce, 2 tablespoons rice wine, 2 tablespoons sambal (chili sauce), 2 tablespoons brown sugar, and 1 teaspoon sesame oil. Give everything a good stir until the sugar dissolves and the sauce is well combined. Set it aside until you are ready to use it.

Step 3

Heat 2 Tbsp of vegetable oil in a large skillet over medium-high heat. When the oil is very hot (it will look wavy on the surface). Add the marinated chicken. Cook and stir until the chicken is cooked through, about 5 minutes. It will feel firm when it is cooked through.

Step 4

Add the mushrooms, red and green bell peppers. Stir and cook for about 30 seconds to 1 minute.

Step 5

Then, add minced garlic and mix it well.

Step 6

Finally, add the sauce prepared along with some peanuts.

Step 7

Garnish it with seasme seeds and enjoy.

Expert Tips That I Recommend

Stir-frying moves quickly. Have your chicken marinated, sauce mixed, vegetables chopped, and peanuts measured before the skillet gets hot. Because once cooking begins, you do not want to discover that the carrots still need to be sliced while your chicken is already in the pan.
Add the sauce when you are near the end. This keeps the vegetables from becoming overly soft and gives the sauce just enough time to coat everything and thicken.
I prefer keeping some texture in the dish by not cooking every vegetable until it becomes soft and floppy. Crunchy carrots, crisp peppers, peanuts, and fresh green onions make the finished dish much more crispy and delcious.

FAQs About Kung Pao Chicken

What does Kung Pao Chicken taste like?

Kung Pao chicken has a sweet, spicy, and savory blend of flavors. The peanuts bring out the nutty flavor.

What to do if the sauce doesn’t thicken?

The sauce relies on cornstarch for its thickening power. Make sure the cornstarch is properly dissolved and give the sauce a few minutes of cooking time after it reaches the hot pan. If you add it and immediately decide it has failed its audition, you may simply be judging it too early.

How long does Kung Pao sauce last?

The shelf life for Kung Pao sauce is up to 6 months. You can store the sauce in a container for a maximum of 6 months.

How can I keep the vegetables crunchy?

Do not overcook them and add the vegetables and peanuts after the chicken has cooked, then add the sauce shortly afterward. The sauce only needs a few minutes to thicken, which gives the vegetables enough heat without turning them completely soft.

What is typically in Kung Pao Chicken?

Kung Pao chicken is commonly prepared with marinated chicken, stir-fried veggies, and glazing thick and flavorful gravy sauce.

Nutritional Information Per Serving

Kung Pao Chicken can be a balanced and satisfying meal when enjoyed as part of a varied diet. Chicken provides a good source of protein, while vegetables such as bell peppers, carrots, and green onions add fiber, vitamins, and minerals. Peanuts also contribute healthy fats and extra protein. However, the sauce can add sodium, sugar, and calories, so using moderate amounts of soy sauce, sweeteners, and oil can help keep the dish lighter.

Calories	550 kcal
Carbohydrates	28 g
Fat	32 g
Protein	37 g
Dietary Fiber	2 g
Sugar	14 g
Sodium	1250 mg
Cholesterol	65 mg
Potassium	218 mg

Another advantage of Kung Pao Chicken is how easily it can be adapted to different dietary preferences.

Recipe Variation For Different Diets

Gluten-Free: Use gluten-free soy sauce or tamari instead of regular soy sauce, and check the labels on your chili sauce and other packaged ingredients. Tamari is an especially easy swap when you want to keep the sauce’s savory character.
Nut-free: Simply leave out the peanuts. You will still have plenty of crunch from the vegetables. If nuts themselves are not the concern, cashews can also be used as an alternative.

Storing And Reheating This Recipe

Storing

Kung Pao Chicken makes an excellent leftover lunch because, unlike some meals that become sad and soggy overnight, its bold sauce keeps things interesting. Once the food has cooled, transfer it to an airtight container and refrigerate for 2-3 days.

Reheating

For reheating, you can use either the microwave or a skillet. The skillet is particularly useful if you want to bring back some of the dish’s original texture. Heat it until the chicken is thoroughly hot, stirring occasionally so the sauce warms evenly.

What To Serve With This Recipe

Try pairing your homemade Kung Pao Chicken with the classic Jasmine Rice. The fluffy rice gives the spicy, sweet sauce somewhere to go and helps mellow each bite. If rice feels like too much responsibility tonight, Noodles are an excellent alternative.

You can also add some steamed vegetables like Broccoli, Green Beans, Baby Carrots, and more. For a colder evening, a light dumpling soup can turn Kung Pao Chicken into a much more substantial meal.

Printable Version

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Conclusion

Grab your apron and get started making Kung Pao chicken at home with us. Check out all the details in the article above. Don’t forget to share your culinary experience with us in the comment section below.

Classic Kung Pao Chicken Recipe

Equipment Required

Kung Pao Chicken Ingredients & Substitutions

Preparation And Cooking Time