This post may contain affiliate links. Read my disclosure policy. Kung Pao Chicken is loaded with veggies, protein, and the most amazing sauce, plus it’s made all in one pan! This is perfect for those nights when you don’t want to do a ton of dishes. Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients. My family loves ordering in from our favorite Chinese restaurant, but making our go-to dishes at home has become an obsession.
Kung Pao Chicken Recipe
So, what exactly is Kung Pao Chicken? Traditionally, it’s a stir-fried, chicken dish that is tossed with peanuts, green onions, Sichuan peppercorns (Szechuan peppers), and dried chiles. The end result is a dish that is a bit sweet and a bit sour, with a nice punch of heat. While you could get away with only using the above-mentioned ingredients, it’s also common for restaurants to add in some veggies. Bell peppers are great additions like we did with our Beef Stir Fry. Feel free to add broccoli, bok choy, zucchini or eggplant as well. Note: Szechuan peppers are sold in most Asian markets. If you are not able to find them, that’s totally fine, just use a few extra red chilies.
Velveting the Chicken
Never heard of “velveting” before? It’s a marinating process Chinese chefs use to lock the moisture into the chicken that is going to be cooked over hot, stir-frying temperatures. Here’s everything you need for the Chicken Marinade:
Boneless, skinless chicken breasts, cut into bite-sized cubes Salt and pepper Low-sodium soy sauce Dry sherry Cornstarch
Toss your chicken cubes in the above marinade ingredients and set aside for 10 to 30 minutes. When you go to add your chicken into the stir-fry pan, the coating acts as a protective shield against the heat. This results in ultra-tender and juicy chicken!
Kung Pao Sauce
Prepare your sauce while your chicken is undergoing the velveting process. Simply whisk together the following ingredients and set aside the sauce until you’re ready to drown your chicken in it:
Chicken stock Low-sodium soy sauce Chinese black vinegar or great quality balsamic vinegar Dry sherry Dark soy sauce Hoison Sugar Corn starch
When you are ready, pour the sauce directly over it and bring it to a simmer. This process will help the flavors meld together and thicken the sauce.
How to Make Kung Pao Chicken
A Few More Asian Dishes:
We love re-creating takeout favorites like this Kung Pao Chicken, and homemade is always better because you know exactly what goes into the meal. If you love Asian recipes, don’t miss the recipes below.
Chow Mein – Chicken chow mein is a great meal prep dish. Sweet Sour Chicken – with juicy pineapple, bell peppers, and onions. Chicken Stir Fry – an easy, 30-minute dinner Yakisoba Noodles – perfect for quick dinners and busy weeknights Lo Mein – all about the sauce, this dish will surely win your over.
