Kung Pao Chicken Recipe – Even Better Than Take Out!

Kung Pao Chicken is a popular Chinese dish that is made by stir-frying chicken, vegetables and peanuts in a sweet, savory and slightly spicy sauce. It is most often served over cooked white rice with extra peanuts and sesame seeds sprinkled on top.

Although most people only eat this dish when they head to their favorite restaurant, it is actually very easy to make at home. However, instead of using hard to find ingredients that are in the classic Chinese recipe, this version uses common Asian cooking ingredients that you can easily find at the grocery store.

Best of all, with a little meal prep ahead of time this dish can be made on any weeknight in just 15 minutes! And who couldn’t use a quick and easy recipe like that?

What You Need To Make Kung Pao Chicken

If you take a peek at the ingredient list below it may seem quite long. However, for the ease of making the actual recipe, I have included the ingredients that are required in each step of the recipe. Below is a complete list of what you will need.

Chicken – For the best flavor and most tender meat, use boneless, skinless chicken thighs. However, if you are looking for a healthier version of this recipe, use diced chicken breasts instead.

The Marinade

Rice Vinegar – A staple in Asian cuisine, a little rice vinegar goes a long way. The purpose here is to help tenderize the meat and to provide a slightly tangy flavor.

Sugar – To help balance out the bitterness of the vinegar.

Soy Sauce – Provides that classic umami flavor. Just be sure to low-sodium soy sauce so you can control the saltiness of the dish.

Cornstarch – This is used to help the marinade adhere to the surface of the chicken. It also aids in thickening the sauce as the chicken cooks.

Cooking Ingredients

Oil – Because stir-frying requires high heat, it is best to use a high heat oil when making Kung Pao Chicken. Vegetable oil or Canola oil are the most common choices in most home kitchens.

Crushed Red Pepper Flakes – For a little hint of spice use crushed red pepper flakes. Use as much or as little as you like to adjust the heat level to your preference. Or if you have dried chiles you can use those in place or in addition to the crushed red pepper flakes.

Peanuts – It is best to use lightly salted or no salt peanuts. The flavor of the peanuts will be enhanced when they are toasted in the oil.

Ginger – Fresh grated ginger adds a little warmth and slight heat to the dish. However, if you don’t have fresh ginger root you can use 1⁄4 teaspoon ground ginger.

Zucchini – A small zucchini is best to use as the seed core will be minimal. However, there is no need to peel the zucchini before dicing.

Red Bell Pepper – Any color of sweet bell pepper will work in this dish. Although the red provides a nice visual contrast to the other ingredients in this dish.

Green Onions – Use both the white and green sections of the green onions. Although be sure to slice them at an angle so that they don’t get lost in the dish.

Sauce Ingredients:

Cornstarch – Just like when making General Tso’s Chicken the cornstarch is the thickening agent of the sauce.

Chicken Broth – Used as the base of the sauce and to add flavor. However, if you don’t have chicken broth on hand you can use water instead.

Chili Paste – Use your favorite chili paste or substitute Garlic Chili Sauce in place of the paste and garlic.

Garlic – Fresh garlic cloves will provide the most flavor. But in a pinch, you can use jarred minced garlic or garlic powder. 1 clove of garlic = 1/2 teaspoon jarred minced garlic = 1/4 teaspoon garlic powder.

Vinegar – Both rice vinegar and red wine vinegar are used to flavor the sauce.

Sesame Oil – The classic nutty flavor in this dish is enhanced with sesame oil.

Kung Pao Chicken Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken thighs (cut into small pieces)
• 3 Tablespoons olive oil (divided)
• 1 teaspoon crushed red pepper flakes or 3 dried hot chile peppers
• 1/2 cup lightly salted or no salt peanuts
• 1 teaspoon fresh grated ginger
• 1 small zucchini (diced)
• 1 red bell pepper (diced)
• 2 green onions (sliced thinly)

Marinade Ingredients

• 1 Tbsp rice vinegar
• 1/4 tsp. sugar
• 1 tsp. soy sauce (low-sodium)
• 1 tsp. cornstarch

Sauce Ingredients

• 1 tsp. cornstarch
• 1/4 cup low-sodium chicken broth or water
• 1 tsp. chili paste or sriracha hot sauce
• 1 clove garlic (minced)
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. rice vinegar
• 1 1/2 tsp. granulated sugar
• 1 tsp. red wine vinegar
• 1 tsp. sesame oil
• cooked white rice (for serving)

INSTRUCTIONS

Once you cut the chicken pieces place them into a large resealable bag. Then mix the marinade ingredients in a small bowl and pour it over the chicken.

Massage the marinade into the chicken and then let it sit for at least 30 minutes. In the meantime, add the sauce ingredients into a small bowl. Then whisk until well incorporated and then set aside.

When you are ready to make your Kung Pao Chicken add 1 tablespoon of oil to a large frying pan or wok and heat to medium. Add the peanuts and red pepper flakes or dried chile peppers and stir-fry, stirring constantly until peanuts turn a golden brown color, approximately 2-3 minutes.

Remove the peanuts and pepper flakes from the skillet and place in a bowl. Then add an additional tablespoon of oil to the pan and increase the heat to medium-high.

Add The Chicken

Add the chicken and marinade to the pan and then cook chicken pieces for 1-2 minutes on each side until lightly golden and no pink can be seen from the outside of the chicken.

*The chicken does not have to be cooked through. Add the peanut and pepper mixture back into the pan with the chicken.

Add the remaining olive oil to the pan if needed. Then add the ginger, zucchini, bell peppers and green onions to the pan and stir-fry for 2-3 minutes.

Pour the sauce into the pan. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begins to slightly thicken.

Remove the pan from the heat and then serve the Kung Pao Chicken over hot cooked rice and garnish with additional peanuts and/or sesame seeds if desired.

Enjoy! Mary

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