Kung Pao Chicken
These are the top reasons to make this recipe asap
- A fresh, colorful dish that's full of flavor and textures
- beginner-friendly recipe for new cooks
- 25-minute recipe that won't leave you unimpressed
- delicious midweek meal that you can easily make to feed a lot of people
- easy to make ahead or freeze any leftovers
- dairy-free
Essential Ingredients
My goodness, this is such a flavorful dish. The whole recipe is below. Here, we share a bit more information about the ingredients and substitutes.
Meat - in this recipe, we use chicken breasts. Cut them into small pieces, approximately 2 cm or 1-inch cubes. Marinate the chicken to make it flavorful and tender.
Soy sauce - Light soy sauce with low sodium is the way to go. It's not too salty, yet it delivers that umami flavor. If you're using dark soy sauce, only use about 1 tbsp of sauce and two tablespoons of water.
Oyster sauce - For an extra umami flavor, add oyster sauce.
Black vinegar or balsamic vinegar creates a sweet and sour flavor, making the meat tender and delicious.
Chinese cooking wine - aromatic and delicious, it adds authentic flavors.
Corn starch - makes the sauce thick and delicious.
Zelenjava - find colorful bell peppers, onion, and spring onion in this recipe.
Peanuts - create crunch and add additional flavor. Use unsalted peanuts.
What to serve with Kung Pao
We always serve the Kung Pao with a any of these:
- rice noodles
- basmati rice
- jasmin rice
- sprinkled with peanuts
Store, freeze or make ahead
This simple recipe is made in less than 30 minutes, so we recommend making it fresh.
Any leftover Kung Pao Chicken can be stored in an airtight container in the fridge for up to two days. Before serving, reheat in a microwave or a skillet on the stove.
We can easily make the chicken ahead of time. Cut it into pieces, marinate and store in the fridge for up to 2 days.
Feel free to freeze the Kung Pao Chicken. When it cools, transfer it to an airtight container, seal it, and keep it in the freezer for up to 2 months. Before serving, reheat it in a microwave or in a skillet on the stove.
How to make Kung Pao Chicken at home (video)
Watch this quick video to see how to make this Kung Pao Chicken recipe at home; it's so easy.
Next, try these Asian-inspired recipes
- Steak Stir Fry
- Egg Noodles
- Beef Stir Fry Noodles
- Sweet and Sour Chicken with Pineapple
- Sticky Chicken Wings
- Gyoza Dumplings with Ground Turkey
- Ginger Scallion Noodles with Shrimp
- 10-Minute Ginger Scallion Noodles
METHOD
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marinate the meat
Cut the meat into small cubes and add to a bowl. Add the soy sauce, black vinegar (or balsamic vinegar), and cornstarch. Stir to combine and leave to marinate for 20 minutes or overnight in the fridge (or up to two days).
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sauce
In a separate bowl, whisk to combine soy sauce, Chinese cooking wine, black vinegar, oyster sauce, sugar, and cornstarch. Add 60ml (1/4 cup) of water and stir to combine. Set aside until needed.
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Kung Pao chicken
Place a wok pan or Tefal Unlimited deep pan over high heat. Add the sesame oil or canola oil. Add the chicken and pan-fry for 2 - 3 minutes while stirring regularly until golden brown. Cut the onion and bell peppers into large chunks. Cut the spring onions into small pieces and add to the chicken. Optionally add in the chili. Stir, then fry for 2 - 3 minutes. Add the peanuts, toss to combine, and pour into the prepared sauce. Cook for a minute for the sauce to thicken. Divide the Kung Pao Chicken between four plates and serve with Rice noodles or Basmati rice.
