Easy Kung Pao chicken is an at home version of the classic Chinese takeout dish. This yummy recipe features tender pieces of lightly sauteed chicken, red bell peppers and dried chili peppers in a lightly spicy, somewhat sweet, savory sauce.
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We love a night of Chinese takeout in our house.
But with 4 very hungry sons, 1 very hungry husband, and my own hearty appetite, ordering Chinese takeout adds up very quickly.
So I love to make copycat versions of classic Chinese takeout dishes right at home.
This Kung Pao chicken recipe does not disappoint.
It tastes exactly like what you would order from your favorite restaurant but for a fraction of the time.
What’s the difference between Kung Pao chicken and General Tso’s chicken?
They are both very similar in that they both feature fried chicken and a hint of chili.
However, General Tso’s chicken has more of a pronounced sweet and sour sauce whereas Kung Pao chicken is more balanced and mellow.
What does Kung Pao chicken taste like?
This Kung Pao chicken is lightly spicy and a little sweet and savory.
It’s very balanced and warm.
Ingredients
To make this you’ll need:
- Oil– A light mild oil like canola oil
- Chicken breast– Boneless, skinless breasts cut into 1″ pieces
- Cornstarch– To lightly coat the chicken and thicken the sauce
- Red bell peppers– Seeded and cut into strips or 1″ pieces
- Garlic– Finely minced garlic or garlic paste. If you use garlic paste, you may need to use more.
- Dried red chiles– Seeded and diced
- Cashews– Halved
- Salt and pepper– To taste
And for the Kung Pao sauce you’ll need:
- Soy sauce– Low sodium
- Hoisin sauce– You can find this in the Asian food aisle or online here.
- Sesame oil- You can find this in the Asian food aisle or online here.
- Sugar– Granulated
- Slurry ingredients– Cornstarch and water
How to Make
To make Kung Pao chicken, start by heating 1 1/2 tablespoons of oil in a skillet set over high heat.
While the oil’s heating up, toss the chicken with cornstarch in a mixing bowl.
Add the coated chicken to the hot oil, cooking and flipping until golden brown on all sides.
This should take roughly 3-4 minutes per side.
Once the chicken is golden, transfer the chicken to a waiting plate and tent the plate with foil to keep it warm.
Then, add the rest of the oil and the peppers to the skillet.
Cook the peppers until they soften, stirring often.
When the peppers have softened, stir in the garlic and cook it until fragrant.
This takes only 30-60 seconds.
As soon as the garlic releases its fragrance, stir the chicken, half the cashews, and chiles into the skillet.
Then , whisk all of the sauce ingredients together in a bowl until evenly combined.
Pour the sauce into the skillet, stirring to combine, and bring to a boil.
Let it boil for no more than 1 minute.
Take the skillet off the heat as soon as the sauce has begun to thicken.
Serve alongside steamed white rice, and garnish with the rest of the nuts.
Enjoy!
Storing Leftovers
Store leftover Kung Pao chicken in an air tight container in the fridge for up to 3 to 4 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- For best results add the chicken to the skillet in a single layer, may need to cook in two batches so you don’t overcrowd the pan. If it’s too crowded, then the chicken won’t sear properly.
- If you want a green garnish, use thinly sliced green onions or chopped cilantro leaves.
- Depending on your preferred level of spice, you can use more of less of the dried red chiles.
Other Chinese Takeout Recipes to Make at Home
Kung Pao chicken is a flavorful, easy dinner I make when we are feeling like takeout but don’t want to pay the high prices.
Make it and enjoy!
Looking for other Chinese takeout recipes?
Try these:
If you’ve tried this EASY KUNG PAO CHICKEN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Kung Pao Chicken
Ingredients
- 2 tbsp canola oil divided
- 1 1/4 lbs boneless, skinless chicken breast chopped into 1" cubes
- 1 1/2 tbsp cornstarch
- 2 red bell peppers seeded and cut into 1" pieces
- 1 1/2 tsp finely minced garlic can sub garlic paste, but may need more
- 4-6 dried red chiles seeded & diced
- 1/2 cup halved cashews
- salt & pepper to taste
For The Sauce
- 3 tbsp soy sauce I recommend low sodium
- 1 1/2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp corn starch
- 1/4 cup water
Instructions
- Add 1 1/2 tablespoons of oil to a skillet set over high heat.
- While the oil's heating up, quickly add the chicken to a mixing bowl. Sprinkle on the cornstarch, then toss to evenly combine.
- Add the chicken to the hot oil, cooking and flipping until golden brown on all sides- roughly 3-4 minutes per side. Transfer the chicken to a waiting plate, and tent with foil to stay warm.
- Add the rest of the oil to the skillet, followed by the peppers. Cook, stirring often, until the peppers have softened- about 3 minutes.
- Stir in the garlic, and cook until fragrant- only 30-60 seconds. Add the chicken, half the cashews, and chiles to the skillet- stirring to combine.
- Add all of the sauce ingredients to a bowl, then whisk them together until evenly combined. Pour the sauce into the skillet, stirring to combine, and bring to a boil.
- Continue cooking for no more than 1 minute, and remove the skillet from the heat as soon as the sauce has begun to thicken.
- Serve alongside steamed white rice, and garnish with the rest of the nuts.
Notes
- For best results add the chicken to the skillet in a single layer, may need to cook in two batches so you don't overcrowd the pan. If it's too crowded, then the chicken won't sear properly.
- If you want a green garnish, use thinly sliced green onions or chopped cilantro leaves.
- Depending on your preferred level of spice, you can use more of less of the dried red chiles.
Nutrition
recipe adapted from Dinner At The Zoo
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
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