Why You’ll Love This this Spicy Homemade Kung Pao Chicken
This kung pao chicken brings together tender, bite-sized chicken pieces with the perfect balance of sweet, salty, and spicy flavors that’ll make your taste buds do a little happy dance.
The combination of soy sauce, rice vinegar, and that magical Szechuan sauce creates a glossy, restaurant-quality coating that clings to every piece of chicken and crisp bell pepper.
Plus, those dried chilies aren’t just for show – they add a gentle heat that builds as you eat, while the whole dish comes together in your wok faster than you can say “takeout.”
Ingredients List
This kung pao chicken recipe calls for simple ingredients that you probably already have in your pantry, plus a few Asian staples that’ll make all the difference.
- 4 boneless skinless chicken breasts
- 5 tablespoons soy sauce
- 2 teaspoons sugar
- 4 Asian dried red chilies, split
- 1/2 tablespoon grated ginger
- 1 pinch red pepper flakes
- 1 1/2 tablespoons canned Szechuan sauce
- 2 tablespoons sherry wine
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup water
- 1 tablespoon minced garlic
- 2 tablespoons peanut oil (or other light oil)
- 1 red bell pepper, cut into chunks
- 2 teaspoons cornstarch
A Few Things to Keep in Mind:
- This recipe packs quite a bit of sodium from the soy sauce and Szechuan sauce, so you might want to use low-sodium soy sauce if you’re watching your salt intake
- The chicken breast provides lean protein, while the bell peppers add vitamin C and fiber
- Fresh ginger and garlic bring anti-inflammatory benefits along with their amazing flavor
- You can easily swap the chicken for tofu or extra vegetables to make it vegetarian-friendly
Step by Step Directions
This authentic kung pao chicken recipe comes together quickly with a few simple steps that deliver restaurant-quality results at home.
- Prep the chicken: Cut chicken into bite-sized cubes and toss with 1 tablespoon soy sauce and 1 tablespoon sherry wine, then set aside to marinate.
- Make the sauce: Whisk together sugar, rice vinegar, sesame oil, water, remaining 1 tablespoon sherry, remaining soy sauce, and cornstarch in a bowl until smooth.
- Heat the wok: Heat peanut oil in a wok over medium-high heat until shimmering.
- Cook the aromatics: Add split dried chilies and cook until they start turning dark in color, then add garlic, ginger, and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the chicken: Add marinated chicken along with any remaining marinade, stirring constantly for 1-2 minutes until chicken begins to cook through.
- Finish the dish: Pour in the prepared soy sauce mixture and add red bell pepper chunks, cooking for about 1 more minute until chicken is just cooked through and sauce has thickened.
- Final touch: Remove from heat and toss with 1 to 1½ tablespoons Szechuan sauce for stronger flavor before serving.
For easier sauce preparation and mixing, consider using a professional stand mixer to thoroughly combine all sauce ingredients before cooking.
Substitutions and Variations
- Sauce adjustments: If you like it sweeter, bump up the sugar to 3 teaspoons, or for more tang, add an extra tablespoon of rice vinegar—the beauty of homemade is you can taste and adjust as you go.
- Protein swaps: This sauce works great with shrimp, firm tofu, or even thinly sliced beef if you’re feeling adventurous—just adjust the cooking time accordingly.
Additional Things to Serve With This Dish
Kung Pao chicken is one of those dishes that practically begs for some good company on the plate, and honestly, you’ve got plenty of delicious options to choose from.
- Steamed jasmine rice – This is the classic pairing that soaks up all that gorgeous, glossy sauce like a dream, and let’s be real, you’re going to want every drop of that flavor.
- Fried rice – If you’re feeling a bit extra and want to double down on the Chinese takeout atmosphere, egg fried rice or vegetable fried rice makes this a proper feast.
- Chow mein noodles – Those slightly chewy noodles grab onto the sauce beautifully, plus you get that satisfying contrast between the tender chicken and the noodles.
- Steamed broccoli or bok choy – Sometimes you need something green and new to balance out all that rich, savory goodness, and these vegetables won’t compete with your star dish.
- Pot stickers or spring rolls – Turn this into a full Chinese restaurant encounter at home, because why have one amazing dish when you can have three.
- Simple cucumber salad – A quick mix of sliced cucumbers with rice vinegar and a pinch of salt cuts through the richness and adds a revitalizing crunch that your taste buds will thank you for.
Cooking Tips & Tricks (Chef’s Notes)
Making great kung pao chicken is all about timing and a few sneaky little tricks that’ll save you from the common pitfalls that turn this dish into a sad, soggy mess.
- Don’t skip the marinade – Even though it’s just 15 minutes, that soy sauce and sherry combo is doing serious work to tenderize the chicken and build flavor from the inside out.
- Get your wok screaming hot – I’m talking about that moment when you hover your hand over it and think “yep, that’ll sear my eyebrows off,” because lukewarm oil equals rubbery chicken and nobody wants that.
- Toast those chilies until they’re almost black – This is where the magic happens, where those dried peppers go from decoration to flavor powerhouse, releasing oils that’ll make your kitchen smell like a proper Sichuan restaurant.
- Keep everything moving – Once that chicken hits the pan, your spatula becomes your best friend because kung pao waits for no one, and standing around admiring your work leads to overcooked, chewy disappointment.
- Have everything prepped and ready – This isn’t the time to be chopping bell peppers while your garlic burns, so get all your ingredients lined up like little soldiers before you even think about turning on the heat.
- Don’t drown it in sauce – You want just enough to coat everything in glossy goodness, not turn your stir-fry into kung pao soup.
Nutritional Facts
This kung pao chicken recipe delivers a well-balanced mix of protein, healthy fats, and essential nutrients while keeping calories in check.
Per Serving (Recipe serves 4):
- Calories: 285
- Protein: 35g
- Carbohydrates: 8g
- Fat: 12g
- Saturated Fat: 2g
- Fiber: 1g
- Sugar: 6g
- Sodium: 1,240mg
- Cholesterol: 85mg
- Iron: 8% Daily Value
- Vitamin C: 45% Daily Value
- Calcium: 3% Daily Value
- Potassium: 520mg
Key Nutritional Highlights:
- High-quality lean protein from chicken breast supports muscle maintenance and keeps you satisfied
- Heart-healthy fats from peanut oil and sesame oil provide essential fatty acids
- Antioxidant boost from red bell peppers, garlic, and ginger helps fight inflammation
- Capsaicin from chilies may boost metabolism and provide pain-relieving properties
- Relatively low carb at just 8g per serving, making it suitable for various dietary approaches
- Watch the sodium – this dish is high in salt due to soy sauce, so pair with plain rice and vegetables to balance
Fun “Did You Know?”
Beyond its nutritional benefits, kung pao chicken carries captivating stories that’ll surprise you.
This beloved dish wasn’t originally spicy – the heat came later when it traveled beyond China’s borders. It’s named after Ding Baozhen, a Qing Dynasty governor whose official title was “Kung Pao.”
The authentic Sichuan version uses Sichuan peppercorns, not red pepper flakes, creating a unique numbing sensation called “ma la.”
Curiously, the dish was once banned in China during the Cultural Revolution due to its association with imperial officials.
Today’s American version differs markedly from the original, emphasizing sweetness over traditional complex flavors.
