Why We Love This Kung Pao Chicken Recipe
This Chinese kung pao chicken recipe is so much better than take-out! Check out what makes it so crave-worthy:
Quick and easy: This recipe takes me about 20 minutes to make from start to finish. You’ll have it on the table quicker than you could order it from a restaurant! Flavorful: The marinade/sauce features bold ingredients like soy sauce, chili garlic sauce, rice vinegar and more. Versatile: You can switch up how spicy you make it, what you serve it with, etc.
What’s the difference between general tso and kung pao chicken?
The main difference between the two chicken recipes is that general tso chicken is deep fried and kung pao chicken is seared in a wok. General tso chicken is also on the sweeter side.
How to Store and Reheat
Once cooled to room temperature, you can store leftover kung pao chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or right back in the wok.
How to Freeze
You can freeze kung pao chicken for up to 3 months. I recommend letting it slowly thaw in the fridge before reheating.
Serving Suggestions
Serve this over cooked rice such as jasmine rice or basmati rice. You could also serve it over noodles. A sprinkle of chopped green onions on top is great!
More Asian Chicken Recipes We Love
Szechuan Chicken Orange Chicken Teriyaki Chicken Thighs Sweet and Sour Chicken Chicken Chow Mein Mandarin Chicken
How To Make Kung Pao Chicken Step by Step
Marinate the chicken: Whisk together 1/2 cup chicken broth, 1/4 cup soy sauce, 1 1/2 tbsp chili garlic sauce, 2 tbsp balsamic vinegar, 1 tbsp rice vinegar, 2 tsp cornstarch, 1 tbsp brown sugar, 1 tsp sesame oil and a dash of salt and pepper. Pour 3 tbsp of the marinade all over the chopped chicken breasts (20oz) and mix together. Cook the chicken: Add 1 tbsp oil to a skillet or wok over medium-high heat. Cook the chicken on all sides until browned and cooked through. Remove the chicken from the pan and set aside. Add all ingredients: Add another 1 tbsp of oil to the skillet. Sauté 1/2 a diced onion until soft. Stir in 1 knob of minced ginger and 2 cloves minced garlic. Stir in 1 diced red bell pepper and 1 diced green bell pepper. Add the chicken, sauce, and 1/2 cup roasted peanuts to the pan. Let it thicken: Stir fry everything in the pan until the sauce begins to thicken. Then, remove from heat and serve. Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
title: “Kung Pao Chicken Recipe” ShowToc: true date: “2024-10-10” author: “Tiffany Lipford”
What’s in this Kung Pao Chicken Recipe?
Make this Chinese takeout favorite from the comfort of your own home with just a few fun and unique ingredients and many pantry staples.
Chicken: I prefer to use boneless, skinless chicken breasts, but you can also use thighs. Shaoxing Wine: Also known as “yellow wine”, it has a sweet and dry flavor that compliments the chicken and the sauce. Sherry vinegar makes a good substitute in a pinch. Soy Sauce: Adds a salty and umami element to the marinade and the sauce. Cornstarch: Helps thicken the marinade and the kung pao sauce. Chicken Broth: Forms the base of the sauce, adding a rich and savory flavor. Black Vinegar: An aged vinegar with a deep malty flavor that adds complexity to the dish. Balsamic vinegar makes a good substitute if you’re unable to find it. Granulated Sugar: Adds a touch of sweetness to the sauce. Hoisin Sauce: Adds a salty and sweet element. Sesame Oil: Adds a bit of a nutty flavor to the sauce. Vegetable Oil: Helps the chicken and vegetables cook without burning. Bell Peppers: Add an earthy and vegetal flavor and crunch to the dish. Celery: Adds a mild herbal flavor and crunch. Garlic + Ginger: Classic Asian seasonings that enhance the overall flavor of the dish. Scallions: Add a pop of color and freshness. Chinese Chilies: Make this dish pleasantly spicy. You can use arbol chilies if you’re unable to find Chinese chilies. Unsalted Peanuts: Add a delightful crunch and nutty flavor to the dish.
Pro Tip: You can find Shaoxing wine, black vinegar, and Chinese chilies at most Asian grocery stores.
Variations on Chinese Kung Pao Chicken
This kung pao sauce and marinade pairs well with a wide variety of proteins, like tofu, shrimp, flank steak, or mushrooms. Try swapping out the peanuts for cashews for a milder flavor; add chunks of pineapples for a sweet and tangy variation; or add some creamy peanut butter to the sauce for a creamier texture and a more peanut-forward flavor.
How to Store and Reheat
Store leftover kung pao chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze leftovers in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this sweet and spicy kung pao chicken recipe with basmati rice, ham fried rice, or vegetable lo mein. Start with a warming bowl of egg drop soup, some crab rangoon, or an egg roll for the true takeout-at-home experience.
More Chicken Stir Fry Recipes We Love
Chicken Stir Fry Cashew Chicken Teriyaki Chicken Sweet and Sour Chicken Bourbon Chicken Chicken Fried Rice Honey Chicken Chicken Lo Mein
