Stir-Fry Kung Pao Chicken (video recipe)
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.
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.
About this kung pao chicken
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.
Useful tips and tools
- We don't need much to cook this quick dish.
- A cutting board and knife to cut the chicken and veggies. For the purpose of hygiene, I always use separate knives and cutting boards for meat and veggies.
- You will also need a bowl to marinate the chicken and a smaller one for the sauce. Never use metal, such an aluminum, to marinate meats and fish, especially when you have ingredients like vinegar. The metal oxidizes and gets into the food.
- And, a Chinese stir-fry is best done in a wok, but I love using my cast-iron pan as it heats things evenly.
- Also, use a flat metal spatula, preferably with a long handle, when making stir-fry. The high-heat cooking produces hot steam.
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.
How to make Kung Pao chicken (save/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.
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 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.
Description
Ingredients
- 1 lb (500 g) 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
Marinade
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Rice wine vinegar
- 2 tbsp Soy sauce
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
Instructions
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.
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 saute for a minute.
- Then, add the ginger, garlic, and chilies - saute 30 seconds.
- Then, add the chicken and stir-fry on high for 2 minutes.
- Add the stalks of the bok choy (as they take time to cook) - saute 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.
Recipe Notes
Tips for making this Kung Pao chicken
- Stir-fry is a quick dish so have all the ingredients ready before you begin to stir-fry
- Prepare the sauce before you begin to stir-fry.
- Cut the chicken into even bite-size pieces so they cook evenly
- Heat the wok or skillet on high before you stir-fry. It's the cooking on high heat that enhances the flavor of stir-fry dishes
- Bok choy stalks take longer to cook so we add them ahead of time. But they take not more than 2 to 3 minutes.
- Add leaves at the last 2 minutes of cooking.
- Similarly, add nuts at the end of cooking so they don't become soft.
- If you don't have Sichuan peppercorns use black pepper powder.
- Kung Pao chicken is supposed to be hot and spicy but you can reduce the number of spicy chilies or use a non-spicy variety
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions
This chicken will keep in the fridge for 3 to 4 days. You can even freeze it for up to a month.
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.
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.
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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