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
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Kung Pao Chicken
Ingredients
Chicken
- 1 lb / 500g chicken thigh , cut into bite size pieces
Sauce
- 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
Stir Fry
- 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
Instructions
Sauce & Marinade Chicken:
- Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
- Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 - 20 minutes.
- Add water into remaining Sauce.
Stir Fry:
- Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
- 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.
- Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
- 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!
- Serve immediately, with rice!
Recipe Notes:
Nutrition
LIFE OF DOZER
Re-united. Life is back to as it should be!
jackie says
Made this for dinner last night. Took the time to go to the asian supermarket and get all the correct ingredients. It was an absolute winner. The flavour was amazing and so quick and super easy to make. Next time i think sliced red capsicum would be nice in it.
Nagi Maehashi says
I’m so happy you loved it!!
David A says
WOW!!! Great recipe! My wife and I couldn’t stop eating. Definitely a keeper and will make again soon.
Robyn Lawrence says
Nagi my iPad has lost the chicken wings Ebook I bought can you tell what app I can find it in thank you.
Jo says
The improvements to this recipe rock! Love the sauce!
Alex says
Hi nag, love your recipes! Just made the kung pao chicken and it was no exception – delicious.
I was wondering if there are any other vegetables you might consider adding to it (and perhaps increase the sauce margin as well). I was thinking broccoli might go well with it? What are your thoughts?
Thanks for all the wonderful meals and please don’t ever stop creating 🙂
Kay Torrence says
your food is great and your puppy looks so happy!
santhosh george says
love it, which camera and lens used for this shot. I have purchased the photography book
santhosh george says
Hats off no word to say. And the picture is awesome.
I bought your e-book for photography and learning step b step. I have a question. Which camera and lens you have used for this shot (KUNG PAO CHICKEN) only this shot i need to know.
Heather Stockall says
I make a lot of your recipes and my daughter always wants to know where I get them from…. “I have a secret Australian Japanese lady online….” Haha! Tried your Kung Pao Chicken recipe last night which is very out of character for us as we don’t do ‘hot’ but am also cooking for a niece who recently had a baby and has no time to cook. OMG! Who knew that those little red peppers (without seeds) would put such a different hot into this that even I liked! This is going to be a regular meal for us now with maybe just a fewer peppers for my husband’s sake. Thank you from Calgary, Canada!
Gail says
Hi Nagi
Glad you’re back safely.
The first time I tasted Kung pao chicken, I was fascinated with how nice it tasted with the peanuts. Now I have the recipe and will try it.
I cooked the one pot Chinese chicken and rice yesterday. My daughter loved it, she said “yeah mom I tasting Chinese food”😂 So I did something right.😜 (Had to use pak choy though.)
I knew Dozer would be overly excited on your return. Lovely pic.😊
Hugs …
Elizabeth C Maruggi says
Glad to see Dozer back with his favorite person!
Alice Jetson says
Hi Nagi,
I’ve been wanting to try a Kung pao chicken recipe for the longest time, and this is just the push I needed to get me to do it!
I was wondering where specifically you go to get your dried chillies, pepper corns and Chinese black vinegar, as I too live in the Northern Beaches, and I don’t know where to begin to pick these up! Thanks for your help and your extremely tasty recipes 😊
Alice
Nagi says
Hi Alice! So great to hear from a fellow northern beaches resident! 🙂 I usually go to Chatswood for my Asian groceries. I go to the one beneath Chatswood Chase in Victoria Plaza. I sometimes also go to the Asian grocery store on the bottom floor of Top Ryde (next to Aldi) because my mother lives near there so it’s handy to drop by enroute home. But for a closer option, the Asian stores in Dee Why should have the dried chillies, Sichuan pepper and black vinegar! I am 99.99% sure they will, they are all staple Chinese ingredients 🙂 N x
Jonathan Schrauer says
A big thank you for sharing your trip!
As usual your recipes are great!
Welcome back I am sure Dozer was overly enthused to have you back.
Vera G says
Sichuan pepper use a lot just bought on market the other day. Would roll meat in it for BBQ, YUM. ALSO ITS USED IN MIDDLE EASTERN COUSINE. ITS GOOD TO HEAR YOU GOT BACK SAFE. YES YOU ARE RIGHT ABOUT TRAVELING TIMES. SOME TIMES IT CAN BE 30 or more hours if you need to go from mine City . Dozer back Happyly in water. We got good weather since w/ end, was hot yesterday but nights are just as hot, 20 C. Now for 3 – 4 days overcast- dark morning humid and thunder bit of rain needed much more. We have pre Xmas market from country with food, garden stuff and art. Bought first time From SA walnut oil, prunes in port, vinegar with pepperberrys olive tapenade and kids Xmas gifts. Got newborn over in Singapore. So am GETING ready it’s NOT LONG NOW TIME FLYS WHEN YOU HAVE FUN!! Have SPECIALY good w / end.
Mark Bergman says
I’ll second water chestnuts as a must have ingredient.
Gillian DidierSerre says
Hi there my lovely Aussie friends Dozer and Nagi, wonderful to see both of you in the WATER,unfortunately they only water I will be experiencing is in gym!!😂😂 we are slowly counting down to cooler weather a low near 3 celcius tonight!!..so KUNG PAO is definetly on the map to spice things up..
LUCA ONCE AGAIN INJURED HIMSELF PLAYING CATCH THE BALL limping a lot😧 I will wait a day before going to see his Vet
J says
I love stir fries too N, but without the chillies! 😂 I sometimes put water chestnuts in for a nice crunch.
Dozer looks like he’s listening to your every word! What do you have in your hands? 😂
Back to normal is nice N – isn’t it! x