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Kung Pao Chicken
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Kung Pao Chicken Recipe

Kung Pao Chicken (Gong Bao or Kung Po) - This is an easy Chinese chicken recipe commonly sold by Panda express and Pf Chang's. Kung Pao chicken is a chicken stir fry made with boneless chicken breast cut into cubes, vegetables, chili peppers, and Peanuts. It is a spicy Chinese dish common in China and also in many Chinese-American restaurants. In this recipe, I will be showing you how to make Kung Pao chicken at home that will be better than take-out.
Course Main Course
Cuisine Chinese, Chinese-American
Keyword Chinese Chicken, Kung Pao Chicken, Kung Pao Chicken Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 People
Calories 382kcal
Author Razi Brown

Ingredients

  • 500 grams Boneless chicken breast cut into cubes
  • ¼ cup roasted Peanuts
  • ¼ cup Chicken Broth low sodium
  • ¼ cup Spring Onions chopped
  • 2 tbsp Dark Soy Sauce
  • 4 tbsp Light Soy Sauce Kung Pao Chicken calls for Chinese Black Vine; but you can substitute it with Balsamic vinegar.
  • 2 tbsp Balsamic Vinegar The recipe calls for Chinese black vinegar but it can be substituted with balsamic vinegar.
  • 1 tsp Hoisin Sauce
  • 6 whole Red Chili Pepper dried
  • ¾ tbsp Sesame oil
  • 1 tsp Ginger grated
  • 3 tbsp Shaoxing wine
  • 1 tsp Baking soda
  • 2 tsp Cornstarch
  • 1 whole Red Bell Pepper chopped
  • 3 cloves Garlic minced
  • 2 tbsp Celery sticks chopped
  • 1 whole Green Bell Pepper chopped

Instructions

Marinating and Velvetting of the Chicken Cubes

  • Marinate the chicken with 1 tbsp of Shaoxing wine, 1 tbsp of light soy sauce, 1 tsp of baking soda, and 1 tsp of cornstarch. Mix everything together and keep aside for about 20 minutes.
    Marinate the chicken

Making Kung Pao Sauce

  • To a mixing bowl, add 2 tbsp of 3 tbsp of light soy sauce, 2 tsp of dark soy sauce, and 2 tbsp of balsamic vinegar (the Kung Pao chicken recipe calls for Chinese Black Vinegar but it can be substituted with Balsamic vinegar). Also, add 2 tbsp of Shaoxing wine, 1 tbsp of sugar, 1/4 cup of low sodium chicken broth, 1 tsp of Hoison sauce, and 1 tsp of cornstarch.
    Making Kung Pao Sauce
  • Mix everything together to combine and keep aside.

Making the Chicken Stir Fry

  • Add 1/2 tbsp of sesame oil to a pan on the stovetop and allow the oil to heat up. Go in with the boneless chicken breast cubes and stir fry for about 8 minutes until they are golden brown.
    Fry the chicken until golden brown
  • Remove from the stir-fried chicken and keep aside.
    Remove the fried chicken from the heat
  • Add 1 tbsp of sesame oil and go in with the garlic, ginger, and red chili peppers. Stir fry for 30 seconds.
    Add 1 tbsp of sesame oil and go in with the garlic, ginger, and red chili peppers. Stir fry for 30 seconds.
  • Next, add 2 tbsp of chopped celery and chopped capsicums; stir fry for 2 minutes until the peppers are soft.
    Next, add 2 tbsp of chopped celery and chopped capsicums; stir fry for 2 minutes until the peppers are soft.
  • Go in with the Kung Pao Sauce and simmer for 4 minutes until it is slightly thickened.
    Go in with the Kung Pao Sauce and simmer for 4 minutes until it is slightly thickened
  • Also, bring the fried chicken into the Kung Pao Chicken Sauce and then mix everything to combine.
    Also, bring the fried chicken into the Kung Pao Chicken Sauce and then mix everything to combine.
  • Add 1/4 cup of roasted peanuts and 1/4 cup of chopped spring onions. Mix to combine and cook for 2 minutes on medium heat.
    Add 1/4 cup of roasted peanuts and 1/4 cup of chopped spring onions. Mix to combine and cook for 2 minutes on medium heat.
  • Turn off the heat after 2 minutes and your easy homemade Kung Pao Chicken recipe is ready. You can eat this with fried rice or cooked white rice.
    Turn off the heat after 2 minutes and your easy homemade Kung Pao Chicken recipe is ready. You can eat this with fried rice or cooked white rice.

Video

Notes

Classic Kung Pao chicken of Sichuan origin is spicier than other variants from different Chinese regions. For the Sichuan version of Kung Po, additional use of Sichuan peppercorns is needed.