Simple Kung Pao Chicken with Homemade Sauce

Simple Kung Pao Chicken with Homemade Sauce


This homemade Kung Pao Chicken is a delicious dinner recipe! This dish is full of chicken and nuts, covered with an amazing sauce, topped with green onions, and placed perfectly on the rice.

There are many delicious Chinese chicken recipes on our website, but this one is definitely the most impactful! If you want a less spicy dish, you might like cashew chicken or even sesame chicken.

Another favorite chicken dinner

I said it before, but, I like Chinese food! Because of this, we have made many Asian recipes at home. Our favorite is this roasted sweet and sour chicken and these egg rolls. A new favorite is today’s Kung Pao Chicken Recipe (aka Kung Pao Chicken). But what is it?

Kung Pao Chicken is a spicy stir-fry made with chicken, peanuts, vegetables and chili.

We have only eaten Kung Pao Chicken in the restaurant, but we haven’t made it at home. I’m glad we did it because this recipe is so delicious. The sauce is delicious on its own and is perfect for many chicken recipes.

If you like some of the other Asian chicken recipes we have tried on the website, then I think you will also like this recipe.

How to make kung pao chicken

We also like that this recipe is simple and the preparation time is short.

Chick. Put the chicken and cornstarch together in a small bowl until a layer is coated. Add oil to the frying pan over medium heat (we like to use sesame oil, but regular oil will do). Stir fry for about 7-8 minutes or until the center is no longer pink. Transfer the chicken to a paper towel to drain.

Sauce. Add garlic, red pepper and ginger to the frying pan and stir fry for about 15 seconds. Remove from heat source. Pour the vinegar, soy sauce, and sugar into a small bowl and mix well.

Combine. Add the sauce and chicken to the frying pan. Toss the jacket. Stir in the nuts. Heat thoroughly. If necessary, garnish with green onions.

Serve with hot white rice, fried rice or even sesame noodles.

Are there any leftovers? To store Kung Pao Chicken, just put it in an airtight container and put it in the refrigerator for 3-5 days.

Change it

What vegetables can be added to Kung Pao Chicken? Try these suggestions: broccoli florets, red sweet pepper slices, carrot slices, yellow or green zucchini slices.

Remember, if you add vegetables, you need to increase the amount of sauce you make so that all parts of the dish can be seasoned.

How to change the spicy taste of Kung Pao Chicken? An easy way to adjust the spiciness is to increase or decrease the amount of red pepper flakes listed in the recipe.

If you are looking for Increase calories Try using chili powder. Use ½ teaspoon of paprika instead of every ¾ teaspoon of crushed red pepper.

arrive Reduce calories You can omit the red pepper flakes, or try our reader’s suggestion: substitute sweet pepper garlic sauce for the pepper flakes.

We can’t wait to make this recipe again because it is so delicious! ! It does have a little spice, because this is a typical feature of Kung Pao recipes, but if you want it to be milder, you can omit the red pepper flakes. 😉

What to serve with Kung Pao Chicken?

For more Asian dinner recipes, please check:

Course main course

Chinese food

Preparation time 10 minutes

Cooking time 10 minutes

Total time 20 minutes

4 servings

Calories 227 kcal

Author Little Luna

  • 1 pound boneless skinless chicken breast cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons light sesame oil (or vegetable oil)
  • 3 tablespoons chopped green onions
  • 2 teaspoons minced garlic
  • ¼ -1 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ginger powder (or fresh)
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/3 cup dry roasted peanuts
  • 4 cups cooked rice, hot
  • Put the chicken and cornstarch together in a small bowl until a layer is coated.

  • Add oil to a saucepan over medium heat. We like to use sesame oil (but regular oil will do). Stir fry for about 7-8 minutes or until the center is no longer pink. Transfer the chicken to a paper towel to drain.

  • Add garlic, red pepper and ginger to the frying pan and stir fry for about 15 seconds. Remove from heat source.

  • Pour the vinegar, soy sauce, and sugar into a small bowl and mix well. Add the sauce and chicken to the frying pan. Toss the jacket.

  • Stir in the nuts. Heat thoroughly. Garnish with green onions. Served on hot rice.

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