Kung Pao Chicken
This Kung Pao Chicken recipe takes the delicious combination of savory, sweet, and spicy and combines in it an easy, filling dinner! You can make this awesome homemade meal that tastes like it’s straight from your favorite Chinese restaurant.
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With all the amazing flavor but none of that heavy, bloated feeling you get from traditional Chinese takeout, this Kung Pao recipe is a great dinner that you can make in less time than it would take to drive to the restaurant.
Kung Pao Chicken is the king of those who love spicy food and Chinese restaurants. One of the most classic Chinese recipes, Kung Pao Chicken features chicken pieces cooked in a blend of sweet and spicy ingredients like red pepper flakes, honey, sesame oil, amongst others. This delicious recipe is simple while still being tasty.
This is one of the most popular Chinese dishes for good reason, and the delicious saucy chicken packed full of spicy flavors can be served with white rice, cauliflower rice, or even just by itself for a low-carb option.
Our simple recipe, however, has all the same great flavors and can be made with common ingredients. If you are looking to expand on flavors you can introduce dry sherry, balsamic vinegar, or a light soy sauce as sauce ingredients for similar flavors.
Why You’ll Love this Recipe:
Quick and flavorful: A takeout favorite made at home in under 30 minutes.
Perfectly balanced: Sweet, salty, tangy, and just the right amount of heat.
Loaded with veggies: Crisp bell peppers and tender asparagus add color and nutrition.
Better than takeout: Fresh ingredients, no added preservatives, and easy to customize.
Family-friendly: Adjust the spice level to make it as mild or spicy as you like.
Ingredients to Make Kung Pao Chicken:
- chicken breast. Boneless, skinless chicken breast cooks quickly and stays tender when cubed. You can also use chicken thighs for a juicier option.
- olive oil. Used for stir-frying the chicken and vegetables, avocado oil or sesame oil also work well.
- red bell pepper. Adds natural sweetness and bright color that balances the spice.
- asparagus. Gives a crisp-tender texture and fresh flavor, broccoli or green beans can be substituted.
- green onions. Stirred in at the end for freshness and a mild onion bite.
- garlic and ginger. Classic aromatics that build the base flavor of Kung Pao.
- red chili flakes. Provide heat, add more or less to your spice preference.
- soy sauce. Brings salty umami depth; use low-sodium soy sauce if preferred.
- cornstarch. Thickens the sauce to that signature glossy texture.
- rice vinegar. Adds brightness and a subtle tang that balances the soy sauce.
- honey. Lightly sweetens the sauce without overpowering the savory notes.
- sesame oil. A finishing oil that adds nutty aroma and rich depth to the dish.
How to Make Kung Pao Chicken:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add cubed chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
- In the same skillet, add bell pepper and asparagus. Sauté for 4–5 minutes until just tender.
- Add garlic, ginger paste, and red chili flakes. Stir for 1 minute until fragrant.
- In a small bowl, whisk together water, soy sauce, cornstarch, rice vinegar, honey, and sesame oil until smooth.
- Pour the sauce into the skillet and bring to a simmer, stirring until thickened.
- Return chicken to the pan, add green onions, and toss until everything is coated in sauce.
- Serve warm over rice or cauliflower rice and garnish with extra green onions if desired.
Recommended Equipment
Recipe Notes & Tips:
- Prep everything first: Stir fry moves fast, have all your ingredients chopped and sauce whisked before you start cooking.
- Cook chicken in batches if needed: Overcrowding the pan prevents browning and can cause the chicken to steam.
- Use high heat: A hot skillet helps sear the chicken quickly and keeps the vegetables crisp.
- Adjust spice to taste: Add more red chili flakes for extra heat or reduce them for a milder dish.
- Whisk the sauce again before adding: Cornstarch settles to the bottom, so give it a quick stir right before pouring it into the pan.
- Don’t overcook the vegetables: Keep them slightly crisp for the best texture and color.
- Finish with sesame oil off the heat: This preserves its nutty aroma and prevents bitterness.
- Optional garnish: Crushed peanuts or cashews add a traditional crunchy finish if desired.
Serving Suggestions:
- Japanese Clear Onion Soup
- Asian Cucumber Noodle Salad
- Veggie Spring Rolls
- Cilantro Lime Cauliflower Rice
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled Kung Pao Chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water until heated through.
FAQs:
Absolutely! Broccoli, zucchini, green beans, or snap peas all work well in place of asparagus or bell pepper.
Add more red chili flakes or a small drizzle of sriracha or chili oil for extra heat.
No, a large heavy skillet works perfectly fine for home cooking.
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Kung Pao Chicken
Ingredients
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 1 bunch asparagus, trimmed and sliced in half
- ½ cup green onions, sliced
- 3 garlic cloves, minced
- 1 teaspoon ginger paste
- ½ teaspoon red chili flakes
- ¼ cup water
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add cubed chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
- In the same skillet, add bell pepper and asparagus. Sauté for 4–5 minutes until just tender.
- Add garlic, ginger paste, and red chili flakes. Stir for 1 minute until fragrant.
- In a small bowl, whisk together water, soy sauce, cornstarch, rice vinegar, honey, and sesame oil until smooth.
- Pour the sauce into the skillet and bring to a simmer, stirring until thickened.
- Return chicken to the pan, add green onions, and toss until everything is coated in sauce.
- Serve warm over rice or cauliflower rice and garnish with extra green onions if desired.
Nutrition
Notes
- Prep everything first: Stir fry moves fast, have all your ingredients chopped and sauce whisked before you start cooking.
- Cook chicken in batches if needed: Overcrowding the pan prevents browning and can cause the chicken to steam.
- Use high heat: A hot skillet helps sear the chicken quickly and keeps the vegetables crisp.
- Adjust spice to taste: Add more red chili flakes for extra heat or reduce them for a milder dish.
- Whisk the sauce again before adding: Cornstarch settles to the bottom, so give it a quick stir right before pouring it into the pan.
- Don’t overcook the vegetables: Keep them slightly crisp for the best texture and color.
- Finish with sesame oil off the heat: This preserves its nutty aroma and prevents bitterness.
- Optional garnish: Crushed peanuts or cashews add a traditional crunchy finish if desired.
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