Kung Pao Chicken

Today’s recipe is a crowd-pleaser of a thing. It’s chicken (again!). It’s very flavorful in that perfectly sweet and savory way that I personally go crazy for. It’s also simple to make, and all comes together in one pan. You will need to make some rice, so there’s that, and you’ll need a big mixing bowl and a sharp knife to whack away at some aromatics and whatnot.

But all told, this Kung Pao Chicken recipe is VERY weeknight friendly.

I’ve made Kung Pao Chicken a handful of times and have tweaked and fiddled around with the recipe a bit, to get things just the way I like it, and I hope you guys enjoy it, too. It really is a whole lot like my Crispy Szechuan Beef with Peppers, which is equally as delicious, but just has a few small flavor differences.

If you’re into our Takeout Fakeout series, and enjoy trying your hand at classic to-go fare in your own kitchen, I can’t think of a better recipe to try than this Kung Pao Chicken. 

It’s the best. But, if you’re reading this and are like, yeah I’ve heard of Kung Pao this and that, but I’m not totally sure what it is, exactly. Then read on! Let’s talk about it for just a sec before we break down the recipe, shall we?

What is Kung Pao Chicken?

Originating in the Szechuan Province of China, Kung Pao Chicken is a beloved menu option at many a Chinese restaurant in the States. It is a stir fry (often served over fluffy white rice), and the meat is typically tossed with cornstarch to achieve a crispy exterior before cooking in the sweet/spicy sauce. The addition of crunchy bell peppers and peanuts is also classic here. 

Is Kung Pao Chicken spicy?

Traditionally, as this is a Szechuan dish, there is some ample spice flowing through a plate of Kung Pao Chicken, which typically comes from the spicy Szechuan peppercorns. 

In my recipe here, I have written Szechuan peppercorns into the ingredient list, but I think they’re tough for a lot of people to get their hands on. So, I think you can sub crushed red chili flakes and it all works out just fine. 

What is Kung Pao Sauce made from?

Oh this stuff is just so stinking good. Kung Pao sauce manages to balance on the edge of sweet and savory in the way that just slays me – I love it. The sweetness typically comes from sugar, as well as the addition of hoisin, a Chinese style barbecue sauce of sorts that is rather sweet. Funny story – I ran out of hoisin when I prepared this recipe to photograph for you, so I had to make my own. It was SO DELICIOUS. It’s probably odd that I had all of the ingredients to make hoisin but not a bottle of hoisin. But alas, such was the case. I’ll share my recipe for that eventually, because it was incredibly good.  

Kung Pao Sauce Flavor Profile

With hints of sesame and soy sauce, loads of garlic, ginger and fresh scallions, Kung Pao sauce has a very classic Chinese flavor canvas as its base. But to me, it’s the splash of sherry (or, Chinese Shaoxing wine, if you can find some) and the Chinese Five Spice Powder in the Hoisin that really give the dish it’s iconic sweet/savory essence. 

Notes: soy, sesame, Chinese Five Spice, garlic, ginger

What you’ll need to make this Homemade Kung Pao Chicken

¼ cup neutral cooking oil (such as canola, vegetable, or grapeseed)

2 to 3 boneless, skinless chicken breasts, cut into bite-sized pieces

¼ cup + 1 TBSP cornstarch, divided

2 TBSP + 3 TBSP soy sauce, divided

1 TBSP + 2 TBSP sherry, divided  (just grab the cooking sherry – it works fine and is much more affordable)

¼ cup hoisin

1/2 tsp Szechuan peppercorns or crushed red pepper flakes (or to taste)

1.5 tsp sesame oil

3 bell peppers, sliced (mix of red and green)

1.5 inch piece of fresh ginger, peeled and grated or finely minced

4 garlic cloves, minced or grated

3 scallions, chopped/sliced

⅔ cup peanuts

Rice, for serving

Step-by-Step Directions

Heat the oil in a large skillet over med-high heat. In a large mixing bowl, toss the chicken with ¼ cup of the cornstarch, 2 TBSP of the soy sauce, and 1 TBSP of the sherry until nice and coated. Fry the chicken in the hot oil until browned and crispy on all sides; takes about 4 or 5 minutes.

Meanwhile, make your sauce. Combine ½ cup water with 1 TBSP of the cornstarch, 3 TBSP of the soy sauce, 2 TBSP of the sherry, red pepper flakes/Szechuan peppercorns, the sesame oil, and the hoisin. Stir until well blended.

When the chicken is crispy, add the bell peppers, ginger and garlic, Cook for about a minute, stirring. Add the sauce and stir to mix. The sauce will thicken quickly as it cooks. When it’s bubbly and thick, add the scallions and peanuts, toss to combine, and taste for seasoning (adjust as needed). Serve hot over rice.

If you like the looks of this Kung Pao Chicken, you might also enjoy:

Crispy Szechuan Beef with Peppers

Crispy Firecracker Chicken

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