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Home recipes cuisines chinese food chinese take out The Best Kung Pao Chicken
THE BEST KUNG PAO CHICKEN
chinese take out30 minutes or lesschicken recipesdinnereasy
This spicy, tangy, and sweet better than takeout no peanut kung pao chicken stir
fry recipe is here to brighten up your weeknight (or weekend) dinners! Highly
addictive and super easy to make at home.
Posted May 6, 2024 by Stephanie
Kung pao chicken is so quick and easy to make at home it’ll be a weeknight
dinner favorite in no time at all.
HOW TO MAKE KUNG PAO CHICKEN
This stir fry comes together super quick and easy after you prep all of the
ingredients. If you want do this faster than takeout will arrive at your door,
prep everything before you start cooking.
1. First off, make some rice. Unless you’ve smart and have rice meal-prepped in
your fridge. Then in that case, skip this step because you’re already
winning at life.
2. Cut up your chicken into bite sized pieces. Place them in a bowl with the
marinade and set aside while your prep the sauce ingredients.
3. Prep the ginger and garlic. Whisk up all the sauce ingredients in a small
bowl or liquid measuring cup. Use a garlic press for the garlic and a ginger
grater for the ginger. Both are huge time savers.
4. Time to cook! It’ll take just a few minutes: cook the chicken, add the
sauce, let it reduce a bit, and you’re ready to eat.
Pin
KUNG PAO SAUCE
Kung pao sauce is a magic sauce that makes everything taste good! It’s so
delicious that they sell bottles of it at the store (there’s even Panda Express
kung pao sauce) but it’s really easy to make at home and store in the fridge.
From there you can add it to random clean out the fridge stir fries and boom,
instant kung pao.
To make kung pao sauce, mix together 1 tbsp + 1 tsp cornstarch, 1/4 cup hoisin
sauce, 1/4 cup sambal oelek, 2 tbsp rice vinegar, 2 tbsp sugar, 4 cloves minced
garlic, and 1 tbsp grated ginger. Cook in a non stick sauce pan over medium
heat, stirring until the sauce becomes thick and glossy. Let cool completely
then pour into a clean container and keep in the fridge for up to 2 weeks,
tightly covered. Add to stir fries during the last step, after everything has
been cooked.
Pin
WHAT IS KUNG PAO CHICKEN?
Kung pao chicken is a classic Chinese stir fry dish with diced chicken, dried
chilis, and peanuts. It comes from the land of fire-y spicy hot Chinese food,
Sichuan. It’s also a really popular Americanized Chinese take out order.
Everyone loves kung pao chicken with its tender bits of chicken and complex
sauce of salty, sweet, tangy, and spicy flavors.
This particular kung pao isn’t quite the way it’s made in Sichuan. In Sichuan,
they classically dry fry it with just a touch of sauce. This kung pao is a saucy
riff, more in the style of takeout American Chinese kung pao. The sauce makes it
perfect for eating with rice.
Pin
KUNG PAO CHICKEN INGREDIENTS
Most of the ingredients in this kung pao chicken can be found at your usual
grocery store. You need chicken thighs, soy sauce, rice vinegar, cornstarch,
sugar, garlic, ginger, scallions, and peanuts (or your nut of choice). The other
handful of ingredients can be found at your friendly Asian grocery store,
online, or in places like Whole Foods.
THE HARD TO FIND STUFF
* Shaoxing wine: This is the secret ingredient that will make your Chinese food
taste like restaurant style Chinese food. Shaoxing wine is a sweet, nutty,
earthy Chinese rice wine. Read more about it via our ultimate guide to
Shaoxing wine.
* Hoisin sauce: Hoisin is pretty much sold everywhere now, from Target to your
basic grocery store. It’s a thick, sweet brown sauce that’s used in marinades
and as a dipping sauce. It’s super flavorful: sweet and savory, tangy, and
full of umami. Hoisin can taste different based on brand, and for us, the
best brand of hoisin is Lee Kum Kee. Bonus, it comes in a squeeze bottle!
* Sambal oelek: This is not an authentic ingredient in kung pao chicken in
Sichuan, but it packs a fresh chili-garlicky punch.
* Whole dried chilis: These are completely optional, but if you want your kung
pao to look authentic, you’ve got to have dried chilis! They sell whole
Chinese dried chilis online and in Asian grocery stores. We use dried heaven
facing chilis but you can sub the chile de árbol you see in the Mexican aisle
too. Most people don’t eat the dried peppers, but some do, especially if the
peppers are high quality, toasty, and good.
Pin
NUTS OR NUT FREE?
Peanuts are the classic nut in kung pao. The key is to fry them a bit to enhance
their nuttiness. I went for a peanut-free kung pao with cashews. If you like,
you can sub in any nut or leave them out entirely. To fry your nuts: heat a bit
of oil in a non-stick pan or wok. Stir fry, moving constantly for 2-3 minutes
until they start to smell roasty and delicious. Remove from the pan and set
aside. If you’re not going to fry your nuts, make sure you’re using
toasted/roasted nuts.
CHICKEN BREAST OR CHICKEN THIGHS?
Chicken thighs are superior in this stir fry because they are super flavorful
and have more fat content than breasts. You can use breasts too, just make sure
you cook them for less time.
DOES THIS TASTE LIKE PANDA EXPRESS KUNG PAO CHICKEN?
This isn’t an ingredient-for-ingredient copycat recipe for Panda Express but it
is pretty darn close!
TIPS AND TRICKS
* Cut your chicken into even pieces. Take the time to chop up the chicken into
small even pieces. It’ll cook faster and more evenly.
* Velvet your meat. Marinating the chicken in Shaoxing wine, soy sauce, and
cornstarch is called velveting. It gives the chicken flavor and the
cornstarch protects the chicken from too much heat which makes it juicer when
it cooks. It’s what gives stir fried meats their silky texture.
* Toast the nuts. Toasting the nuts draws out the flavors making them more
nutty and crunchy.
* Use a non stick pan. I like to use a non-stick pan because cornstarch has the
tendency to stick to regular pans and with a non-stick you have the option of
not using as much oil. Some people think that non-stick pans are not
professional, because they don’t give you the maillard reaction (or wok hei,
if you’re going that deep) you’d get with a regular pan, but when you’re
making stir fry, not steak, it’s not an issue. Plus, the name of the game is
ease and if you have an annoyingly difficult to wash pan after dinner is
done, that’s not easy. These pans are my favorite.
Pin
WHAT TO SERVE WITH KUNG PAO CHICKEN
* fluffy white rice
* garlicky gailan
* dan dan noodles
* chili oil wontons
KUNG PAO CHICKEN RECIPE
Highly addictive and super easy to make at home.
Serves
4.77 from 13 votes
Prep Time 12 minutes mins
Cook Time 8 minutes mins
Total Time 20 minutes mins
INGREDIENTS
CHICKEN
* 1 lb chicken thighs cut into bite size pieces
* 1 tbsp soy sauce
* 1 tbsp Shaoxing wine
* 1 tsp cornstarch
KUNG PAO SAUCE
* 2 tsp cornstarch
* 2 tbsp hoisin
* 2 tbsp sambal oelek
* 1 tbsp rice vinegar
* 1 tbsp sugar
* 2 cloves garlic crushed
* 2 tsp ginger grated
STIR FRY
* 1 tbsp oil
* 8-10 dried red chiles if desired
* 1/4 cup roasted cashews or peanuts
* 2-3 green onions cut into 2" lengths
INSTRUCTIONS
* Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon
of cornstarch. Set aside while prepping your sauce.
* In a small bowl or liquid measuring cup, whisk together the remaining 2
teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice
vinegar, sugar, garlic, and ginger.
* Heat up the oil in a large non-stick frying or sauté pan over medium high
heat. Add the chicken and cook, stirring occasionally until golden and cooked
through.
* Turn the heat to medium, add the peppers and the sauce and stir to coat.
Cook, until the sauce starts to thicken and turn glossy.
* Add in the green onions and cashews.
* Enjoy hot!
ESTIMATED NUTRITION
Nutrition Facts
Kung Pao Chicken Recipe
Amount Per Serving
Calories 350 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 3.6g23%
Cholesterol 101mg34%
Sodium 604mg26%
Potassium 388mg11%
Carbohydrates 13.6g5%
Fiber 0.9g4%
Sugar 8.1g9%
Protein 35.2g70%
* Percent Daily Values are based on a 2000 calorie diet.
Read More
cashewschickenchicken thighshosinkung paono peanutspeanut freequarantine
cookingsambal oelek
7 COMMENTS
1. Lori says:
July 5, 2019 at 7:50 am
Would LOVE to see your keto recipes! I am also thinking of trying this, and
would love to see what you come up with.
Reply
2. Ursa says:
October 10, 2019 at 5:23 am
I made this dish and we loved it. Next time I will use less sambal oelek
because it is REALLY spicy when using 2 tablespoons.
Reply
3. Sabrina says:
May 27, 2021 at 8:46 pm
thank you, my weeknight recipe rotation needs some help! this will certainly
help and better than restaurant kung pao even better!
Reply
4. Didrik Birkemalm says:
February 13, 2022 at 12:41 pm
This was just amazingly nice! Will definitely make again!
Reply
5. jay says:
July 20, 2022 at 7:48 pm
I made this and it was really good, I guess I’m trying all your recipes. A
hint, sambal oelek is just a jalapeno pepper in the blender with a teaspoon
of rice vinegar, so you don’t have to pay $10 for a bottle.
Reply
1. Taylor says:
September 1, 2022 at 7:19 pm
It’s actually chilis and garlic in acetic acid. But I suppose some
roasted chilis in vinegar blended would do the trick.
Reply
6. Chris says:
January 19, 2023 at 1:33 pm
It’s not to easy to make but is a good dish, the blog was so complete and
its explain very good the roots of the dish and how to make it.
Reply
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A BREAKDOWN OF THE FULL ENGLISH BREAKFAST
Welcome to Weekend Brunch! Skip the lines and make brunch at home. The coffee’s
truly bottomless and the best part is PJs all the way! This week: a guide to the
gloriousness that is known as A Full English Breakfast.
chinese food
HAINANESE CHICKEN RICE: THE EASIEST ONE POT CHICKEN AND RICE RECIPE
The best kind of food hug: chicken and rice
10 ingredients or less
GROWN UP BUTTERED NOODLES: GARLICKY BROWN BUTTER PARMESAN NOODLES
When you’re craving a bowl of childhood comfort with just a hint of adulting,
make yourself a bowl of these garlicky brown butter parm noodles
DON'T FORGET TO LIKE AND SUBSCRIBE!
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Click here to load the next post:Lemon Pepper Chicken
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