This Homemade Kung pao Chicken is a tasty dinner recipe with a kick! This dish is filled with chicken and nuts and is covered in an amazing sauce, topped with green onions and perfectly served over rice.
We have so many delicious Chinese chicken recipes on the site, but this one definitely packs the most punch! If you want a less spicy dish, you’d probably enjoy Cashew Chicken, or even Sesame Chicken.
another favorite chicken dinner
I’ve said it before but, I LOVE Chinese food! Because of that, we make a lot of Asian recipes in our home. Some of our favorites are this baked sweet and sour chicken and these egg rolls. A new favorite is today’s recipe for Kung Pao Chicken (aka Kung Pow Chicken). But, what is it?
Kung Pao Chicken is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
We had only ever had Kung Pao Chicken at a restaurant but hadn’t made it at home and was happy we did because this recipe was so delicious. The sauce alone is so tasty and would be great for many chicken recipes.
If you love some of the other Asian chicken recipes we’ve tried here on the site, then I think you’ll love this one just as much too.
How to make Kung Pao Chicken
We also love that this recipe is simple and takes little time to make.
CHICKEN. Toss chicken in a small bowl with cornstarch, until coated. Add oil to a skillet on medium heat (we liked using sesame oil but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.
SAUCE. Add garlic, red pepper and ginger to skillet and stir fry for about 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl, stir well.
COMBINE. Add sauce and chicken to skillet. Toss to coat. Stir in nuts. Heat thoroughly. Garnish with green onions if desired.
Have leftovers? To store Kung Pao chicken, just place in an air-tight container in the fridge for 3-5 days.
Change it up
What vegetables can I add to Kung Pao Chicken? Try some of these suggestions: Broccoli florets, sliced red bell peppers, sliced carrots, sliced yellow or green zucchini.
Remember if you add vegetables you’ll want to increase the amount of sauce you make so that all parts of the dish gets flavored.
How do I change the heat/spiciness of kung pow chicken? One easy way to adjust the spiciness is to increase or decrease the amount of red pepper flakes listed in the recipe.
If you’re looking to increase the heat try using cayenne powder. Substitute ½ teaspoon of cayenne for every ¾ teaspoon of crushed red peppers.
To decrease the heat you can omit the red pepper flakes, or try a suggestion from one our readers: substitute the chili flakes with sweet chili garlic paste.
We can’t wait to make this recipe again because it was so good!! It does have a bit of spice since that is typical with Kung Pao recipes, but if you want it more mild omit the red pepper flakes. 😉
what to serve with kung pao chicken?
And for even more Asian dinner recipes, check out:
- Edamame Chicken Stir Fry
- Lemon Chicken
- Sweet and Sour Meatballs
- Baked Sweet and Sour Chicken
- Lemon Chicken and Asparagus Stir Fry
- Honey Sesame Chicken
- Mongolian Beef
Kung Pao Chicken Recipe
- 1 lb boneless skinless chicken breast cut into 1 inch pieces
- 1 tbsp cornstarch
- 2 tsp light sesame oil (or vegetable oil)
- 3 tbsp green onions chopped with tops
- 2 tsp minced garlic
- 1/4 -1 1/2 tsp crushed red pepper flakes
- 1/2 tsp powdered ginger (or fresh)
- 2 tsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp sugar
- 1/3 cup dry roasted peanuts
- 4 cups cooked rice, hot
- Toss chicken in a small bowl with cornstarch, till coated.
- Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.
- Add garlic, red pepper and ginger to skillet and stir fry for about 15 seconds. Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat.
- Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice.