Take out style Kung Pao Chicken with marinated chicken, the signature sweet-sour-salty Kung Pao sauce with the addictive tingling heat from sichuan pepper. It’s an explosion of big, BIG flavours – are you ready??
This Kung Pao Chicken recipe was original posted in April 2016. Recipe has been slightly modified so there’s a touch more sauce – by reader demand! 🙂
KUNG PAO CHICKEN – AN EXPLOSION OF FLAVOUR!
Kung Pao Chicken is a Chinese dish that’s hugely popular in the States. In Australia, it’s always been served at Chinese restaurants in Asian neighbourhoods, but not at everyday suburban Chinese takeout places so it wasn’t something familiar to most Aussies.
Nowadays though, thanks to an increasing number of “trendy” Asian places (you know the type – dark and noisy, expensive modern Asian fit outs, hip servers and fancy cocktail menus), Kung Pao Chicken is increasing in popularity.
As much as I love Kung Pao Chicken served at these trendy restaurants, I can’t make the 40km trek into the city and shell out $27 every time I had a craving for Kung Pao Chicken, so it was essential that I create a great but easy recipe to make at home!!
TELL ME – WHAT IS KUNG PAO CHICKEN??
Kung Pao Chicken as we know it is a slightly westernised version of an authentic Chinese Sichuan dish. The sauce is a dark brown colour and it’s sweet as well as tangy with a tingle of heat from Sichuan peppercorns and dried chillies.
Traditionally in China, it’s a dry stir fry which means, unlike 99% of other Asian stir fries on my site like Chop Suey, Beef and Broccoli and Cashew Chicken to name a few, it’s not swimming in loads of sauce. But with Kung Pao Chicken, the sauce is very intense flavoured so you don’t need loads of it. When it mixes in with the rice, just a bit of sauce goes a long way.
Though…. having said that, since I first published this recipe, I’ve modified the recipe to increase the sauce slightly. By reader demand! 🙂
INGREDIENTS IN KUNG PAO CHICKEN
The stir fry itself includes aromatics (garlic and ginger), chicken, green onions and peanuts – all things that regularly make an appearance in my stir fries.
The two key ingredients in Kung Pao Chicken are Sichuan Pepper and dried chillies.
1. Sichuan Pepper – This is the ingredient in Kung Pao sauce that makes it Kung Pao and not just any type of stir fry sauce. I describe it as a little bit lemony with a numbing spiciness, rather than hot spiciness like almost every other chilli.
I used to use whole peppercorns but nowadays I tend to use pre ground both for the convenience and also because it’s finely ground. In contrast, if you grind your own, there tends to be little gritty bits in it – albeit the flavour is a bit better.
If you really can’t find Sichuan pepper, use white pepper as a substitute.
2. Dried Chillies – not all dried chillies are created equal and in fact, the same type of chillies can vary in spiciness throughout the year. So for dried chillies, always taste them and make a judgement call on how much you can handle! Most of the heat is in the seeds which are removed.
If you really don’t think you can handle any chilli at all, use them when cooking but don’t eat them. The chillies add flavour to to sauce so don’t skip them.
KUNG PAO SAUCE
A great Kung Pao sauce like you get at your favourite takeout places has the perfect balance of sweet-sour-salty with a tingle of numbing heat from Sichuan pepper. Here are the key elements of Kung Pao Sauce:
1. Sichuan Pepper – As described above; and
2. Chinese Black Vinegar – looks like balsamic vinegar and, surprisingly, tastes vaguely like it. Available in Asian stores and costs only a couple of dollars for a big bottle. Be sure not to get Taiwanese or another Asian black vinegar (some taste completely different), make sure you get Chinese black vinegar (read the label!).
If you can’t find it, don’t worry, you can use rice wine vinegar, plain white vinegar or even balsamic vinegar. I’ve made Kung Pao Sauce so many times and tried it with each of these, and it’s actually quite similar.
In addition to these, other ingredients are more typical Chinese sauce ingredients – Chinese cooking wine (don’t worry, there’s subs!), dark and light soy sauce, water, sugar and cornflour / cornstarch for thickening.
QUICK TO COOK!
As with most stir fries, once you start cooking, things move quickly! It takes about 6 minutes to cook. So make sure you have all ingredients prepared and ready to toss in.
Key Tip: Cook the Kung Pao sauce down until it reduces to a syrupy consistency with quite an intense flavour. That’s the Kung Pao way!!
Phew! I don’t usually end up writing so much stuff about ingredients in a post! So I’m signing off here and handing over the recipe. Don’t forget the recipe video below! I think it’s especially useful to see the consistency of the sauce at the end – it should be thick and syrupy, and intense dark brown colour. Enjoy! – Nagi x
MORE CHINESE TAKEOUT FAVOURITES
- Chow Mein
- Cashew Chicken
- Beef & Broccoli
- Chop Suey (Chicken Stir Fry)
- Spring Rolls
- Chinese BBQ Pork (Char Siu)
- See ALL Chinese Takeout recipes
WATCH HOW TO MAKE IT
Recipe video above. Kung Pao chicken - done right! The flavour of this sauce is very similar to proper restaurant versions, with a great balance of savoury-sweet and sour with the numbing tingle from Sichuan pepper. Use whole Sichuan peppercorns if you have them, otherwise ground is fine (which is what I use).
- 1 lb / 500g chicken thigh , cut into bite size pieces
- 2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce (Note 2)
- 1.5 tbsp dark soy sauce (Note 3)
- 2 tbsp Chinese black vinegar (Note 4)
- 1 tbsp Chinese cooking wine (Note 5)
- 3 tbsp sugar , any
- 1/2 tsp sesame oil
- 1/3 cup water
- 2 tbsp peanut oil (or other cooking oil)
- 2 garlic cloves , minced
- 1 tsp ginger , finely chopped
- 6 - 10 dried chillies (adjust to taste), cut into 2cm/ 3/4" pieces, most seeds discarded (Note 7)
- 3 green onions , cut into 2cm/ 3/4" pieces, white parts separated from green
- 1.5 tsp ground sichuan peppercorns , adjust to taste (Note 6)
- 3/4 cup whole peanuts (or 1/2 cup halved) , roasted unsalted
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Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
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Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.
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Add water into remaining Sauce.
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Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
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Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through - about 2 minutes.
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Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
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Just before the end, mix through peanuts and green part of the green onions. Also check spiciness - add more Sichuan pepper if you can handle the heat!
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Serve immediately, with rice!
1. Chicken: Breast can be used. If using breast, option to tenderise to make it juicier and soft, like you get at Chinese restaurants. I do not tenderise chicken thigh because it's juicy and tender enough.
TENDERISING OPTIONfor breast : Cut chicken into bite size pieces, coat with 1 1/2 tsp baking soda (NOT baking powder). Set aside 20 minutes, then place in colander and rinse well under running water. Dab with paper towel to remove excess water (doesn't have to be 100% dry). Chicken is now tenderised - proceed with recipe.
There are a couple of ways to velvet chicken but I find this the cleanest and easiest for home cooking, and 100% effective every time (plus forgiving, can leave even 1 hour and it's fine).
2. Light Soy Sauce is saltier and lighter in colour than all purpose soy sauce (like Kikkoman). The bottle will have "light soy sauce" written on it. It's available in large supermarkets - e.g. Coles and Woolworths in Australia. It can be substituted with all purpose soy sauce - like Kikkoman.
3. Dark Soy Sauce is much darker in colour than Light Soy Sauce has has more flavour. The bottle has "dark soy sauce" written on the label. This is mainly to darken the colour of the sauce so if you don't have it, you can substitute with all purpose soy sauce or even with light soy sauce.
4. Chinese black vinegar for the sour is the authentic way of making it. It looks like balsamic vinegar, tastes like it too but with a slight savoury edge. It's available at Asian stores and some large supermarkets. Substitute with 1.5 tbsp of rice wine vinegar, or 1 tbsp white vinegar or even a mild balsamic vinegar (plain one).
Do not use Taiwanese black vinegar (which is also sold at some Asian grocery stores), it tastes like sour Worcestershire sauce and it changes the flavour of this recipe. Bottle label will say "made in Taiwan".
5. Chinese Cooking Wine is also called shaosing / shoaxing wine, see here for more information. It's the ingredient that makes recipes truly taste like what you get at Chinese restaurants.
Substitutions: dry sherry or mirin (if using mirin, skip the sugar) or Japanese cooking sake (rice wine). If you can't consume alcohol, then skip it but use chicken broth in place of water.
6. Sichuan peppercorns are not that spicy, they sort of make your mouth numb. In a pleasant way! I used to grind my own but nowadays I just buy ground. If you grind your own, toast them in a dry pan first then grind - it will have slightly better flavour but you get grittiness.
Taste first for spiciness as I find that the spiciness varies. Add more at the end if you want more heat.
They can be purchased at Asian grocery stores, fruit & veg stores that stock spices and some supermarkets. In Australia, they can be purchased at Harris Farms. In America, I am told that sichuan pepper is sold at Wholefoods!
7. Dried chillies: I find that the spiciness of dried chillies drastically differs from brand to brand! So adjust this to taste. Cut off a tiny bit of the chilli and check how hot it is, then decide how many to use. I typically use 6 dried chillies that are around 6 - 7cm/ 2.5" long, deseeded.
8. Nutrition per serving, Kung Pao Chicken only assuming chicken thigh is used. 150 calories of this is attributable to the peanuts.
LIFE OF DOZER
Re-united. Life is back to as it should be!
I first tried your Kung Pao recipe many years ago when first published. I enjoyed it but thought it was a bit on the dry sauce …so truthfully don’t think I ever made it again ( not sure if that was because you have so many fabulous recipes here that Iso i never got around to it or because it just wasn’t one that I was dying to eat again). I made this new and improved versus after seeing it on your Instagram page. It’s to die for! I loved every last drop. I don’t remember what the flavors were before but this one was finger worthy ( you know when you use your fingers to slip up the last bit of liquid with nothing but fingers,).
I left out the scheuzian pepper corns mainly cause last time I tried using them in another recipe…it was a disaster and I had to wash my food cause it all tasted like dirt. When I am feeling adventurous I will try the sczechuan pepper corns again. But I am making this again tonight cause I’m dying to eat it again!
I have loved Kung Pao Chicken since I first had it, about 30 years ago. But alas, my stomach can no longer handle the heat. 🙁 Your recipe sounds really good.
In the seventies I was introduced to stir fry meals, I believe the name of the young woman was Joy Chen. She tenderized her chicken with 1 egg white combined with 1-2 tsp. of cornstarch whisked together until “bubbly” and then poured over prepared chicken pieces. Do this first and let sit while readying the other ingredients. Drain and stir-fry the chicken first, remove and then proceed with rest of the recipe, add the chicken back at the end. This tenderizes the meat and even leaves little crusty bits on the meat. It is quite good this way, but doesn’t work well for beef. I have enjoyed your postings and recipes since finding your site. The ones I have cooked are spot on and yummy.
Give the egg white a try and see what you think. xxx’s and ooo’s to you and special ones for the Dose.
I made this tonight… OMG it was unbelievable. Very easy to make, I used 3 chicken breasts and it was perfect. Next time I make it I will add the full teaspoon of peppercorns but will scale back the peanuts to 3/4 cup. Again my girlfriend loved it and now we are fighting over who gets to take the “one big serving” of leftovers to work for lunch tomorrow. Thanks again Nagi!
Great to hear Jeff! Thank you for taking the time to let me know! N x
Tonight I made Kung Lao Chicken for the first time and I am amazed that I was able to cook an Asian Stir Fry without burning it or otherwise stuffing it up and it was delicious.
Thank you so much for educating my palate to the tastes and flavours of Asia.
That should be Kung Pao but auto correct has changed it.
My favorite version allows for more sauce because charred stir-fried green cabbage is added. The flavors are perfect together.
YUM! I love charred cabbage in stir fries! 🙂 N x
Hi Nagi!
If I want to tenderise beef with bicarb, is it the same method? Need to rinse etc?
I thought I’d written down something from your beef me goreng recipe:
Tenderise beef:
1/2 tsp baking soda (bicarb soda), 2 tbsp water, 1 tbsp soys sauce, 1 tsp sugar, 1 tbsp oil. Marinade for 30 minutes.. Is that yours? Would I rinse that?
Thanks so much!!
Hi Jax! Yep just do a straight switch of beef for the chicken for the tenderising!
Kappow Nagi this Kung Pao chicken recipe is a real keeper. I cannot believe that I cooked chicken that was so tender it virtually melted in your mouth. The flavours were amazing… next time around I am going to try to make extra sauce. But not sure if that would ruin the chicken. Like everything else of yours I have cooked we loved this dish.
Cheers
Hi Gail! Kung Pao is supposed to be a “dry” stir fry so it’s not bathed in sauce like others 🙂 I think if you double the sauce you may find that the flavour is too intense but I’d love to know what you think if you try it! N x
Hey Nagi, where can I find dried chillies? Just Woolies/Coles? I’ve never noticed it before. I’m planning on making this dish sometime this week 🙂
Hi Phyllis! I was sure they sold it in the Asian section nowadays??? Otherwise, are you in NSW or QLD?? If so, Harris Farms??
I live in melbourne 🙂 and I found some at an Asian grocer yay! Thanks Nagi, can’t wait to make this!
Whoot! Hope you love it!!
Great recipe. We just finished eating. I remember using the baking soda method earlier this year as well and found the taste overpowering, regardless of rinsing. Any suggestions on how to reduce the chemically taste without compromising the texture of the chicken?
I love your site and all of your postings on Instagram by the way…
Hi Jimmy! I use the baking soda method all the time and can definitely say I have never had the metallic taste problem. I did some research and read that if the baking soda is past its due date this can cause this problem. I’m glad you are enjoying my recipes! N x
Why did that go through twice? Does that prove that it is really only 2 serves.
The mysteries of technology Ann!!! How was your weekend??
It took a while but I eventually got around to cooking your Kung Pao Chicken, OMG!!! Loved it, the smoke is still coming out of my ears. Not sure where you got the idea that it is 4 serves because I have just demolished half of it! The rest I will have tomorrow as not too sure how it will freeze. Thank you, thank you, thank you
You made it!! I’m so glad you enjoyed it Ann!!!! I hear you on serving sizes….I have the same problem…. I should have said “4 NORMAL servings”, hmm? I don’t think this will freeze well, stir fries usually don’t. Thanks so much for trying this Ann and coming back to share your feedback! N xx
Ps. I talked more about the velveting. I forgot to say the balance of flavours was PERFECT! And I know that’s not easy from my time trying. Too much vibegar throws it off. Too much hoisin or sugar makes it too sweet. Etc. so the balance in this recipe was perfect ??
❤️
Hi Nagi!
WOW WOW and WOW! Loved this recipe. I saw you had it up for ages and haven’t cooked it. I had been trying to be like you a while back and I kept cooing Kung pao chicken trying to perfect it. I thought I would never eat it again!!!! Ha ha ? I don’t know how you do it. So anyway I cooked this last night and it was perfect. And the velveting technique!!! BRILLIANT. I used to bash the chicken out between baking paper then cut it up and by the time I did all that I was a bit grossed out. This is a lovely clean neat method and the meat is very tender. I will use this method in many recipes now! so all in all brilliant. Thank you for the recipe!!
Jules ?????
YEE HA!!! I’m so glad you loved it Jules, THANK YOU for letting me know!!! N x
Hi Nagi
I made your Kung Poa Chicken for dinner last night and we loved it. Using the bi-carb is a great tip and made the chicken texture perfect, just like you would get in a good restaurant. This will become a regular in my house. The flavours are bold and punchy…..yum, yum, yum?
Thanks for another fabulous recipe.
I’m so glad you love this too Lisa! Thank you so much for letting me know! N x
I made the Kung Pao Chicken for tea tonight and we loved it will make again.
I bought the black vinegar and I used the black vinegar in the silver side as well and we both thought it was very nice.
Seeing what other recipes you have to use the dried chillies.
Cathy
Thanks for trying my recipe Cathy! I am so glad you enjoyed it!!! N x
Hi Nagi, I was wondering is malt vinegar the same as black vinegar, going to make it looks lovely, the other thing I have been meaning to ask is do you make your own stock?
Cathy
Hi Cathy! They are not quite the same but will be an adequate substitute if you can’t get black vinegar 🙂 I do make my own stock when I’m making an effort!!! Especially beef and vegetable stock – I find store bought is quite lacking for these two. Chicken stock is pretty good though!
Hi Nagi, I finally got around to making this dish and was not disappointed , not that I expect
to be with any of your recipes. Really tasty and will become a regular on the menu in my
kitchen, the baking powder worked brilliantly much better than cornflour!
WOO HOO! So glad you enjoyed this, thanks so much for trying me recipe Tricia! N x
Greetings Nagi, thank you such a great amount for the formula for Kung Pao Chicken! My hubby had it an eatery we at times go to and our customary one doesn’t serve it (however it makes a great chicken and peaches dish). This is his most loved dish now! Do you have a formula for the sesame/rice balls that have red bean glue in the center? My sibling and I cherish them and again just made at the other eatery. Keep up the immense formulas, if you don’t mind I cherish them.
Hi Rony! Did you try it?? 🙂 If not, I hope you do! I must say, I don’t have the sesame ball recipe, I know exactly what you mean though, I LOVE them! I might have to try to make it!
Nagi you are right about these peppers with numbing sensation. I got them a while back to try in a dish and added 2 tbsp and the dish turned out horrible hehe!!But now I know!This kung pao chicken looks to die for!! So delicious!! Pinning!!
2 TABLESPOONS???? BA HA HA!!!! Oh my…..! PS I’ve done the same with cayenne pepper as opposed to American chilli powder…..my enchilada was inedible!!!