Stir-Fry Kung Pao Chicken (video recipe)

Name: Kung Pao Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 lb Chicken (cut into bite-size pieces); 8 pieces Chinese bok choy (or 2 sticks celery cut into pieces); 1 Onion (sliced); 1 tbsp Garlic (minced); 1 tbsp Ginger (minced); 3 Red chilies (dried, spicy, chopped ); 10 Cashewnuts (or peanuts); 2 tbsp Cooking oil (canola, sunflower grapeseed); 2 tbsp Cilantro (for garnish); 1/2 tsp Salt (if necessary); 1/4 tsp Salt; 1/4 tsp Pepper; 1 tbsp Rice wine vinegar; 2 tbsp Soy sauce; 1 tbsp Rice wine vinegar; 1 tbsp Soy sauce (dark); 1 tbsp Hoisin sauce; 1 tsp Sesame oil; 2 tbsp Sugar; 1/2 tsp Scheuan peppercorns (crushed); 1 tbsp Cornstarch

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Kung Pao chicken is a famous Chinese dish made with chicken, peanuts, spicy red chilis, and a sweet kung pao sauce. This stir-fry comes together in less than 15 minutes and is better than any take-away.

A bowl of kung pan chicken with rice. — How to make Stir-fry Chicken with Kung Pao Sauce

If you've ever been to a Chinese restaurant, you've probably ordered Kung Pao chicken. It's a very popular dish and often associated with being very spicy. These days, you can make it mild or spicy, but the original is known to have a hot sauce. The culprit is the Sichuan peppers and spicy dry chilies called Tien Tsin.

We love Chinese food but we don't order it here. I usually make it at home. Truth is the take-away here has never impressed me much.

Table of Content

About this recipe
Ingredients and substitutes
Step by step instructions (pin)
Frequently asked questions
You may also like
Printable Recipe
Tips for making this Kung Pao chicken
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About this recipe

If you love Chinese stir-fry, this dish is a must-try. The recipe is simple and easy. If you cook Asian food often, then you probably already have all the ingredients in your kitchen.

The syrup is thick, made with cornstarch, and quite syrupy, which works perfectly over steamed rice. Unlike the classic General Tso's chicken where the chicken is deep-fried (my recipe is not deep-fried), in this one, the chicken is cooked in a wok over high heat.

A skillet with kung pan chicken with rice. — How to make Stir-fry Chicken with Kung Pao Sauce

Ingredients and substitutes

Chicken - I love to use chicken thighs, but chicken breast works just as well for this dish.
Cornstarch - Used as a thickener. This is what thickens the sauce and makes it syrupy.
Ginger and garlic - Use fresh, not powders. It makes a huge difference in flavor.
Sichuan pepper - These are also found in Asian stores. If you can't find these, regular black pepper also works.
Chilly - Spicy, dry chilies, called Tien Tsin, are authentic to this dish. You can find these at any Asian store. If you can't find these, use any spicy chilies available.
Hoisin sauce - Can be found in most supermarkets these days. Look in the Asian cooking section. If not, look for an Asian grocery store near you.
Soy sauce - I use the low sodium as these are less salty. If you use the regular soy sauce, reduce or omit salt in the recipe as required.
Sesame oil - Adds the heat and smell of Asian cooking you get in Chinese restaurants.

Step by step instructions (pin)

Marinate chicken

Cut the chicken into bite-size pieces.
Season with salt and pepper ( use less salt).
Add the vinegar and soy sauce.
Cover and leave to marinate for 30 mins to an hour.

Marinate the chicken for the kung pao dish

Kung Pao Chicken Recipe Progress Pictures8

Saute the onions, ginger, garlic and chile for the kung pao

Kung Pao Chicken Recipe Progress Pictures9

Kung Pao Chicken Recipe Progress Pictures1

Add the marinated chicken to the kung pao skillet

Kung Pao Chicken Recipe Progress Pictures2

Saute

Cut the bok choy in half - stalks and leaves separate - set aside.
In a wok or cast-iron skillet, heat the oil.
Add sliced onions, and sauté for a minute.
Then, add the ginger, garlic, and chilies - sauté 30 seconds.
Then, add the chicken and stir-fry on high for 2 minutes.

Add the bok choy stalks to the kung pao skillet

Kung Pao Chicken Recipe Progress Pictures3

Add the boy choy leaves to the kung pao skillet

Kung Pao Chicken Recipe Progress Pictures5

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The kung pao is complete with peanuts or cashews.

Kung Pao Chicken Recipe Progress Pictures6

Add the stalks of the bok choy (as they take time to cook) - and sauté 2 minutes more.
Then, add the prepared sauce - stir-fry another minute.
Next, add the bok choy leaves - continue to stir-fry.
Sprinkle on the nuts - cashew or peanuts.
Taste and adjust seasoning, add salt as necessary.
Garnish with chopped cilantro.

Frequently asked questions

How long will this Kung Pao chicken keep?

This chicken will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month.

Can I use chicken breast for this Kung Pao chicken?

Traditionally, chicken thighs are used because thighs work best for deep frying. But, since we are not deep frying you can definitely use chicken breast.

Can I deep fry the chicken?

The authentic recipe for Kung Pao chicken is not deep-fried so you don't need to deep fry this chicken. Perhaps you may want to try General Tso's chicken which uses fried chicken.

Can I add vegetables to this chicken?

You can definitely throw in a few veggies. I am using Chinese Bok Choy which takes about 2 to 3 minutes to cook. I suggest using veggies that will cook quickly such as thinly sliced carrot sticks, small diced green beans, peas. You can even throw in some spinach at the end.

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