Juicy pieces of chicken, peppers, and roasted cashews are stir-fried in a slightly spicy sauce in this Kung Pao Chicken recipe. Ready in 20 minutes, it’s easier & faster than ordering takeout!
I’d say that Chinese is arguably one of the most popular takeout options in the US and my family is no exception. We’re big fans of dishes like General Tso’s chicken, sweet and sour chicken, and bourbon chicken. Lately, though, we’ve been onto something else – kung pao chicken! This homemade version is a huge hit in my house.
Why You’ll Love This Kung Pao Chicken Recipe
Here are a few reasons why I love this Chinese recipe so much.
- Ready in 20 minutes. Kung pao chicken is so simple to make. It takes just 10 minutes of prep and 10 minutes to cook. Perfect for those busy nights!
- Perfect amount of heat. This stir fry is spicy but not too spicy. It’s still mild enough that the kids love it so I’d say it’s more of a warm flavor than actual spice though there’s definitely a kick to it.
- Super versatile. The marinade and sauce are the bases, and you can swap out different vegetables and meat to make the same spicy dish.
Kung Pao Chicken vs General Tso’s Chicken vs Szechuan Chicken
All three of these dishes are very popular Chinese takeout menu items…so what’s the difference?
Kung pao chicken, like today’s recipe, is a mild stir fry made with chicken, peppers, and cashews.
Szechuan chicken is very similar to kung pao chicken (and they both come from the same region of China) but is a much spicier stir fry.
General Tso’s chicken is a popular Chinese-American dish with breaded pieces of chicken tossed in a sticky, sometimes spicy, sauce. It’s sometimes made with broccoli but doesn’t typically include other veggies.
Recipe Ingredients
All of the ingredients used in this Chinese takeout copycat recipe are easy to find. You likely already have many of them in the cupboard! Scroll down to the recipe card below for the exact measurements.
Marinade:
- Soy sauce – The base of the marinade.
- Cooking sherry
- Cornstarch – Thickens the marinade.
- Chicken breast – Cut into 1-inch pieces. You could also use boneless skinless chicken thighs.
Sauce:
- Balsamic vinegar – Adds a bit of tangy flavor to the sauce.
- Soy sauce & hoisin sauce – Add the classic savory umami flavor.
- Sesame oil
- Sugar – Adds a hint of sweetness.
- Cornstarch – Thickens the sauce.
- Red pepper flakes – For a bit of heat.
- Dried red pepper pods – You can find these in the produce section with the dried items.
- Fresh ginger – For a bit of earthy flavor.
- Water
Stir Fry:
- Vegetable oil – For frying.
- Peppers – I use red pepper and green pepper for a variety of color and flavor.
- Salt
- Garlic
- Cashews – Roasted cashews are best.
- Garnishes – Scallions and sesame seeds are optional (but recommended) garnishes.
- White rice – For serving.
How To Make Kung Pao Chicken
Making this dish at home is just as quick and easy as grabbing carryout. You can find the printable version of the instructions in the recipe card below.
- Marinate the chicken. Whisk the marinade ingredients together. Toss with the chicken pieces, cover with plastic wrap, and refrigerate.
- Make the sauce. In a separate bowl, whisk together the sauce ingredients. Set aside.
- Cook the veggies. Heat the oil over medium-high heat. Add the peppers and salt. Cook until browned and lightly softened. Transfer to a bowl and set aside.
- Cook the chicken. Add more oil to the plan. Cook half of the chicken until the bottom is brown then flip to cook the other side. Remove to a bowl and set aside. Repeat with the remaining chicken.
- Combine the ingredients. Add the remaining oil and garlic to the pan. Add the veggies and chicken back to the pan, along with the nuts. Stir to combine.
- Enjoy. Serve over white rice. Top with cashews, sliced scallions, and a sprinkle of sesame seeds.
Tips & Variations
- Add more veggies. Try broccoli, snow peas, sliced carrots, Bok choy, water chestnuts or baby corn. All taste amazing in this kung pao chicken stir fry!
- What pan should I use? You can use a non-stick skillet, regular frying pan, or cast iron.
- Prevent the chicken from sticking. If you find the chicken sticks to any of these pans, add a little water to the pan and the meat should release.
- Cook in batches. I highly recommend cooking the chicken in two batches. This really allows each piece of chicken to brown and cook quickly, since you’re not crowding the pan.
What To Serve It With
Kung pao chicken is typically served with a side of steamed white rice, which absorbs the sauce so nicely. However, I also love serving it with fried rice or even lo mein. You just definitely want something to soak up all of the saucy goodness!
For sides, you can’t go wrong with egg rolls or crab rangoon. (Or combine the two in crab rangoon egg rolls!)
How To Store & Reheat Leftovers
- Fridge. Store leftover kung pao chicken in an airtight container in the fridge. Leftovers will stay good for 3-4 days.
- Reheat. Reheat the leftovers on the stovetop or in the microwave.
More Chinese Takeout Recipes To Try
- Bourbon Chicken
- Salt and Pepper Chicken
- Chicken Lo Mein
- Easy Chicken Fried Rice
- Panda Express Orange Chicken
- Chinese Spare Ribs
- Sweet and Sour Chicken
Kung Pao Chicken
Ingredients
Marinade:
- 1 ½ Tablespoons Soy Sauce
- 1 Tablespoon cooking sherry
- 2 teaspoons corn starch
- 1 ½ pounds chicken breast diced into 1-inch pieces
Sauce:
- 1 Tablespoons balsamic vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoons hoisin sauce
- 1 Tablespoons Sesame Oil
- 1 ½ Tablespoons sugar
- 1 Tablespoons corn starch
- ½ teaspoon red pepper flakes
- 3 dried red peppers pods cut into large pieces; you can find these in the produce section with other dried items.
- 1 teaspoon fresh ginger
- 1/3 cup water
Stir Fry:
- 2 tablespoons or more of vegetable oil for frying
- ½ large red bell pepper cut into 1-inch-long pieces
- ½ large green pepper cut into 1-inch-long pieces
- ½ teaspoon salt or more to taste
- 3 garlic cloves chopped
- 1/3 cup roasted cashews roughly chopped
- Scallions sliced optional for garnish
- Sesame seeds optional for garnish
- White rice for serving with stir fry.
Instructions
- Add the marinade ingredients to a medium bowl and whisk to combine.
- Add the chicken pieces, toss to thoroughly coat, cover with plastic wrap and put in the refrigerator until ready to use.
- In a separate medium bowl, add the sauce ingredients and whisk to thoroughly combine.
- Set it aside.
- Heat a skillet over medium-high heat. Add one Tablespoon of oil and swirl to coat the pan.
- Add the peppers and salt. Cool until browned and slightly softened. Remove the peppers to a separate bowl and set aside.
- Add ½ Tablespoon of oil to the same pan and add ½ of the chicken to prevent crowding. Cook until the bottom is brown then flip to cook the other side. Cook until cooked through so that the largest piece reaches 165 degrees. Remove to a bowl and set aside.
- Repeat the process with the other half of the chicken.
- Add ½ Tablespoon of oil and add the garlic. Cook until fragrant.
- Add the vegetables and chicken to the same pan and stir to heat through. Add the nuts and sauce and stir to combine.
- Serve over white rice and top with additional cashews, sliced scallions and/or a sprinkle of sesame seeds.
Last Step:
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2 comments on “Kung Pao Chicken”
This was delicious and so easy to make. Your instructions for when to add the sauce is missing.
Thanks Karen. We updated those instructions.