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Prep 15 minutesmins
Cook 10 minutesmins
Total 25 minutesmins
Better than takeout kung pao chicken made with tender chicken breast, crisp vegetables, peanuts, and a tangy, savory, glossy sauce. This fan-favorite Chinese dish is incredibly addictive and can be ready in under 25 minutes!
Let’s make the most delicious, healthy, restaurant-quality kung pao chicken at home! This dish is popular for a reason. The tender chicken, crisp bell peppers, zucchini, dried red chilis, and crunchy peanuts are tossed in a savory, tangy, sticky sauce that is too good to resist.
This Chinese recipe is perfect for an easy weekday lunch or dinner because it is packed with protein and vegetables. Plus, this better than Panda Express kung pao chicken only takes 25 minutes to make using just one pan!
Kung pao chicken is a very popular Chinese dish originating in Sichuan, China. It is made with bite-sized pieces of chicken, usually thigh or breast, dried red chilis, zucchini, bell peppers, peanuts, and a glossy, savory, and tangy sauce. It is most commonly sold in Chinese restaurants or quick takeout counters.
You can find all the ingredients for this Chinese kung pao chicken recipe at your local Asian grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Chicken
Chicken Breast: for the leanest option, you can use chicken thighs or tenders.
Light Soy Sauce: to season the chicken.
Shaoxing Wine: tenderizes and enhances the flavor of the chicken.
White Pepper and Sugar: to season and balance the flavors of the other ingredients.
Cornstarch: coats and tenderizes the chicken while creating a velveting texture.
Kung Pao Sauce
Cornstarch: thickens the sauce into a sticky glaze.
Oyster Sauce: adds a deep, savory, salty, briny flavor.
Light Soy Sauce: is a lighter form of soy sauce that adds a salty, savory element.
Dark Soy Sauce: contributes to the deep brown color and gently sweetens the sauce.
Chinese Black Vinegar: adds a deep, robust, fragrant vinegar touch. It is the key ingredient to this Kung Pao sauce.
Sugar: balances out the acidic and salty flavors of the other ingredients.
Sesame Oil: adds a hint of nutty umami flavor.
Chicken Stock: use low-sodium chicken stock or broth. It adds a comforting aspect to the kung pao sauce.
Stir Fry
Garlic and Ginger: the main aromatics in this recipe.
Dried Chili Peppers: adds a subtle hint of heat to the stir fry.
Zucchini, Red Bell Pepper, Green Onion: the combination of vegetables for added textures, nutrients, and flavors.
Peanuts: for added crunch and textural contrast.
Substitutions and Additions
Substitutions
Cashews: for a more buttery, nut, use cashews.
Soy Sauce alternatives: tamari or coconut aminos.
Chinese Black Vinegar alternatives: rice vinegar, apple cider vinegar or white vinegar.
Chicken stock alternative: vegetable stock, or water.
Additions
Baking Soda: for a more tender chicken, marinade with 1/2 teaspoon of baking soda.
Vegetables: celery, carrots, broccoli stems, and/or green bell pepper for added color and texture.
Ground Sichuan Peppercorn: for a spicy numbing flavor.
How to Make Kung Pao Chicken
Here are the step-by-step instructions on how to make this kung pao chicken recipe.
In a medium mixing bowl, mix the chicken breast, light soy sauce, Shaoxing wine, white pepper, cornstarch and sugar and marinate for 15 minutes.
In a small mixing bowl, mix the cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and chicken stock.
Heat two tablespoons of cooking oil in a wok or large skillet over high heat. Lay the chicken in a single layer and cook for 2-3 minutes on each side. Remove and set aside.
Heat one tablespoon of cooking oil in the wok over medium-high heat. Add the garlic, ginger, and dried chili peppers and saute for 30 seconds until fragrant. Then add the zucchini, bell pepper, and peanuts, and cook for 2-3 minutes.
Lower the heat to medium and add the chicken, kung pao sauce, and green onions. Toss together. Serve and enjoy!
Expert Tips
Marinate the chicken for at least 15 minutes. For the best flavor, marinate the chicken for a minimum of 15 minutes up to a maximum of 1 hour.
Cut the chicken into even pieces. This will allow the chicken to cook uniformly and prevent some pieces from overcooking.
Make sure the wok is hot before adding the chicken. To create a beautiful sear on the chicken, ensure the wok is hot and lay the chicken in a single, even layer.
Mise en place. When you begin cooking, the process will be very quick. Have all the ingredients measured and prepped beside your cooking station.
Taste and adjust. Once the kung pao chicken is combined, taste and adjust the seasonings as needed.
Storage Instructions
This homemade kung pao chicken recipe is best served immediately. But, you can store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: heat 1 tablespoon of oil in your wok over medium heat and toss until warm. Or you can reheat, covered in the microwave until warm.
Freeze: you can freeze the chicken in a freezer safe container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Pairing Suggestions
This kung pao chicken recipe is most commonly served with rice for lunch or dinner, but can be paired with the following suggestions.
What is the difference between Kung Pao Chicken and General Tso’s chicken?
Kung pao chicken is a stir-fry dish with a moderately spicy sauce whereas General Tso’s chicken is deep fried coated in a sweet and tangy glossy sauce. Kung pao chicken is a more traditional Chinese dish whereas General Tso’s is a more Chinese-American dish.
Can I use different vegetables in this dish?
Yes! You can use celery, carrots, broccoli stems, and/or green bell pepper for added color and texture.
Is Kung Pao chicken healthy?
Yes! Since the chicken is cooked in a wok with minimal oil, and a mixture of lean chicken breast and vegetables it is high in protein and rich in vitamins and antioxidants.
Better than takeout kung pao chicken made with tender chicken breast, crisp vegetables, peanuts, and a tangy, savory, glossy sauce. This fan-favorite Chinese dish is incredibly addictive and can be ready in under 25 minutes!
Marinate the chicken. In a medium mixing bowl, add the chicken breast, light soy sauce, Shaoxing wine, white pepper, cornstarch, and sugar. Mix until thoroughly combined, then marinate for at least 15 minutes or up to 1 hour.
Mix the kung pao sauce. In a small mixing bowl, add the cornstarch, oyster sauce, light soy sauce, dark soy sauce, Chinese black vinegar, sugar, sesame oil, and chicken stock. Mix and set aside.
Cook the chicken. Heat 2 tablespoons of cooking oil in a wok or large skillet over high heat. Once the pan is hot, lay the chicken in a single layer and cook for 2-3 minutes on each side, or until done. Remove and set aside.
Cook the aromatics and vegetables. Heat one tablespoon of cooking oil in the same wok or large skillet over medium-high heat. Once hot, add the garlic, ginger, and dried chili peppers and saute for 30 seconds until fragrant. Then add the zucchini, bell pepper, and peanuts, and cook for 2-3 minutes or until softened.
Add the chicken and the Kung Pao sauce. Lastly, lower the heat to medium and add the chicken, sauce, and green onions. Toss together until the sauce has reduced and thickened.
Serve. Serve the kung pao chicken with white rice and enjoy!
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