Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
Homemade Kung Pao Chicken
Kung pao chicken? Like Chinese takeaway? In only 30 minutes? Yes, please!!! Here’s how I make it…
Salty, sweet, spicy… all the things a good kung pao chicken should be! It’s a tasty combination of tender chicken, fresh vegetables, roasted peanuts and a sweet, spicy, savoury sauce—Yum!
The sauce is delicious, and there’s lots of it! If you’re anything like me and LOVE a saucy kung pao chicken, then this is the recipe for you!! I’ve developed it to be exactly that—saucy!
Not only is this recipe incredibly tasty, but it’s quite speedy too—it takes me around 30 minutes to make! In fact, it’s quickly become one of my weekday favourites (alongside my kung pao prawns too!!). You have to try this…
Recipe Ingredients
Below are the ingredients I used to make this recipe:
- Chicken: I liked to use diced chicken breast sliced into small chunks, you can also do this with chicken thighs too.
- Chicken Marinade: This is made from a mixture of dark soy sauce, Shaoxing wine, salt, white pepper and cornflour. I like this marinade because it tenderises the chicken.
- Vegetables (And Peanuts): I used dried chillies, garlic cloves, root ginger, spring onions and roasted peanuts. I like to use unsalted peanuts, but this is down to personal preference.
- Kung Pao Sauce: The sauce is made from a mixture of sugar, black vinegar, oyster sauce, dark soy sauce, cornflour, water and sesame oil.
How To Make Kung Pao Chicken
Here’s a summary of how I make this dish. You can get the full recipe instructions on the recipe card below:
I start by marinating the chicken for at least 10 minutes. During this time, I like to prep the sauce and veggies. Once that’s done, I fry the chicken on a medium-high heat until it’s opaque all round, then remove it from the pan.
In the same pan I add in chillies, ginger, garlic and spring onions. I like to stir-fry these ingredients for at least 30 seconds before adding the chicken back in, followed by a handful of peanuts.
Last but not least, I add in the sauce and continue stir frying for a minute or two. And that’s it!
My Top Tips
Try not to skip using Chinese black vinegar, I think it adds an authentic flavour to the kung pao chicken. But if you don’t have it, I find balsamic vinegar is a great alternative to use instead.
You can add extra vegetables to this dish. Sometimes, I like to add a few diced green or red bell peppers (or whatever I have in the fridge). It’s a great way to use up leftover veggies.
If you don’t like heat and spice, then I recommend leaving the chillies out of this dish or use mild fresh peppers instead. Dried peppers tend to be hotter than fresh ones.
How To Serve Kung Pao Chicken
I like to serve this dish with jasmine or basmati rice (like in my pictures), but I’m also fond of chow mein noodles as a side too. Sometimes, I opt for tortillas to make delicious wraps!
You can of course serve this dish with oven baked fries or roasted vegetables instead. If you want to stick with the Chinese takeaway theme, go for a few classics like sesame prawn toast and vegetable spring rolls.
How To Store
I keep any leftovers in the fridge for up to 2 to 3 days. If you want to keep it for longer then I recommend freezing it. When you’re ready, defrost it in the fridge overnight and microwave until it’s piping hot throughout.
More Chinese Takeaway Recipes
Kung Pao Chicken
Ingredients
Chicken Marinade
- 650 g Chicken Breast or Thigh (Diced)
- 2 tsp Cornflour
- 1 tsp Dark Soy Sauce
- 1 tsp Shaoxing Wine
- ½ tsp Salt
- 1 tsp White Pepper
Vegetables & Peanuts
- 80 g Roasted Peanuts
- 4 Spring Onions (Diced)
- 5 Garlic Cloves (Minced)
- 4 Dried Chillies
- 1 inch Ginger (Diced)
Kung Pao Sauce
- 2 tbsp Sugar
- 2 tbsp Chinese Black Vinegar
- 2 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 1 tbsp Cornflour
- 100 ml Water
Instructions
- Add diced chicken to a medium bowl with the marinade ingredients. Mix to coat evenly, then marinate at room temperature for 10 minutes while you prep the vegetables and mix the sauce ingredients together.650 g Chicken Breast or Thigh, 2 tsp Cornflour, 1 tsp Dark Soy Sauce, 1 tsp Shaoxing Wine, ½ tsp Salt, 1 tsp White Pepper
- Heat a wok or pan over a medium-high heat and add oil. Stir-fry the chicken until white all around, then remove from the pan.
- In the same pan, add the dried chillies, ginger, garlic, and spring onions. Stir-fry for at least 30 seconds. (Add more oil if necessary).4 Spring Onions, 5 Garlic Cloves, 4 Dried Chillies, 1 inch Ginger
- Pour the cooked chicken back into the pan or wok, followed by a handful of peanuts. Continue to stir fry for 1 to 2 minutes.80 g Roasted Peanuts
- Add the sauce prepared earlier and continue stir frying for a minute or two. Enjoy!2 tbsp Sugar, 2 tbsp Chinese Black Vinegar, 2 tbsp Oyster Sauce, 1 tbsp Dark Soy Sauce, 1 tsp Sesame Oil, 1 tbsp Cornflour, 100 ml Water
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Leonora
Lovely
I’ve tried this recipe 🌞
Michelle
Thanks for commenting, I’m glad you liked it!