Kung Pao Chicken

Making kung pao chicken from scratch is a game-changer for anyone who loves bold, punchy, spicy flavors. This dish is a staple in many Chinese restaurants, and once you make it at home, it might become your new favorite. The beauty of cooking it yourself is that you can control everything—from the level of spiciness and oil to the balance of savory and sweet. Plus, you get to skip the deep-frying, keeping things a bit lighter without sacrificing that signature flavor. With tender chicken, crunchy peanuts and a rich, savory sauce that clings to every bite, this kung pao chicken is a perfect weeknight dinner that comes together in just one pan.

Kung Pao Chicken Ingredients

• Chicken: Boneless, skinless chicken breasts provide the main protein component here, becoming flavorful and juicy when cubed and stir-fried.
• Cornstarch: The cornstarch creates a light coating on the chicken, sealing in moisture. It also thickens the sauce for a glossy finish that clings to the other ingredients.
• Chicken stock: The stock contributes to the sauce’s savory depth, providing moisture and enhancing the dish’s umami flavor.
• Hoisin sauce: This ketchup-adjacent condiment lends sweet, tangy complexity that complements the other bold flavors in the dish.
• Soy sauce: Reduced-sodium soy sauce adds a savory, umami richness, contributing to the overall depth of flavor.
• Oyster sauce: The oyster sauce provides a deep, earthy umami flavor that enhances the savory aspects of this kung pao chicken recipe.
• Sriracha: The Sriracha sauce brings a fiery kick that adds heat and balances the sweetness of the hoisin sauce.
• Peanut oil: Used for stir-frying, peanut oil lends a subtle nutty flavor and withstands the high cooking temperature needed for this dish.
• Red onion and red pepper: The red onion adds a mild sweetness and slight sharpness that complement the spiciness of the sauce, and the red pepper contributes a vibrant color and crisp texture, along with a mild sweetness that balances the dish’s heat.
• Garlic, gingerroot and cilantro: Minced garlic infuses the dish with a robust, aromatic flavor that enhances the overall savory profile, while minced ginger adds a fresh, zesty warmth, cutting through the richness of the sauces and balancing the flavors. The fresh cilantro brings a brightness that lightens the dish and complements the heat.
• Peanuts: Dry-roasted peanuts provide a crunchy texture and a nutty flavor that contrasts with the tender chicken and vegetables.

Directions

Step 1: Prepare the chicken

In a large bowl, combine the cubed chicken with 1 teaspoon of the cornstarch, plus the salt and pepper. Mix well to evenly coat the chicken, then set it aside.

Step 2: Make the sauce

In a small bowl, combine the remaining 2 teaspoons cornstarch with the chicken stock, hoisin sauce, soy sauce, oyster sauce and Sriracha sauce. Stir until the cornstarch is fully dissolved and the sauce is smooth. Set the sauce mixture aside.

Step 3: Stir-fry the chicken

Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Stir-fry the chicken in batches, making sure not to overcrowd the pan, until it’s no longer pink in the center, four to five minutes per batch. Remove the chicken from the pan and keep it warm.

Step 4: Stir-fry the vegetables

In the same skillet, add the remaining 1 tablespoon peanut oil. Once it’s heated, add the red onion and red pepper, then stir-fry until they’re crisp-tender, two to five minutes. Add the minced garlic and ginger, and cook for one minute longer, until fragrant.

Step 5: Finish the dish

Give the sauce mixture a quick stir, then pour it into the skillet with the vegetables. Bring the sauce to a boil, stirring constantly, until it thickens, about two minutes. Return the cooked chicken to the pan, tossing to coat it evenly, and cook until it’s heated through. Stir in the cilantro and peanuts just before serving.

Kung Pao Chicken Variations

• Add vegetables: Include additional vegetables like broccoli, zucchini or snap peas to increase the nutritional value and add more texture to the dish.
• Swap the protein: Substitute the chicken with shrimp, pork or beef to create a different version of the dish while maintaining the same bold flavors.
• Use cashews instead: Replace the peanuts with cashews for a slightly different nutty flavor and a softer texture.
• Try a lower-carb version: Serve the kung pao chicken over cauliflower rice instead of traditional rice to reduce the carbohydrate content while keeping the dish satisfying.

How to Store Kung Pao Chicken

The best way to store kung pao chicken is to let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to three days, making sure to reheat it thoroughly in a skillet or microwave before serving.

Can you freeze kung pao chicken?

To freeze, let the dish cool completely before portioning it into freezer-safe containers or heavy-duty resealable bags. Make sure to remove as much air as possible to prevent freezer burn. When you’re ready to enjoy it, thaw the chicken overnight in the refrigerator and reheat it in a skillet until it’s hot and bubbly. Freezing is a great option for meal prepping or saving leftovers for a convenient, flavorful meal later on.

Kung Pao Chicken Tips

What are some other dishes that go well with this kung pao chicken?

Kung pao chicken pairs well with other Asian-inspired dishes. You could start the meal with egg drop soup. Then fried rice, chilled cucumber salad and sesame-soy broccoli would all be great choices. Or try your hand at homemade egg rolls.

Can I make a vegetarian version of kung pao chicken?

Kung pao chicken recipes lend themselves to several meatless versions. Substitute the chicken with tofu, tempeh, seitan or mushrooms to keep the dish satisfying and flavorful. Do make sure to use a vegetarian version of oyster sauce.

What is the difference between kung pao chicken and General Tso’s chicken?

Kung pao chicken and General Tso’s chicken are both popular Chinese-American dishes, but they have distinct differences in flavor and preparation. Kung pao is typically a stir-fried dish with a spicy, savory, slightly tangy sauce, featuring peanuts, vegetables and a bold kick of heat from chile peppers. In contrast, General Tso’s is usually battered and deep-fried, resulting in a crispy texture, and coated in a sweet, sticky sauce with a mild level of spice.