kung pao chicken

Highly addictive and super easy to make at home.

Kung Pao Chicken Recipe

chicken

soy sauce

tbsp Shaoxing wine

cornstarch

tbsp hoisin

tbsp sambal oelek

tbsp rice vinegar

tbsp sugar

garlic (crushed)

tsp ginger (grated)

tbsp oil

red chiles (if desired)

cashews (or peanuts)

onions

Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.

In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.

Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.

Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy. Add in the green onions and cashews. Enjoy hot with fluffy rice!

As much as I now love real-deal Sichuan kung-pao chicken, my absolute favorite Chinese dish as a kid was this mildly spiced Americanized version—and to be honest, I still love it today. Just because it's a Chinese-American standard, complete with slightly-gloppy-sauce and mild heat doesn't make diced chicken with peppers and peanuts any less delicious. Here's how to make it at home.

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) Recipe

For the Chicken:

salt

white pepper

teapsoon dark soy sauce

Shaoxing wine (see note)

sugar

sesame oil

For the Stir-Fry:

Shaoxing wine

white vinegar

chicken stock

vegetable, peanut, or canola oil, divided

red bell pepper,

green bell pepper,

celery,

peanuts

garlic (about 2 medium cloves)

ginger

scallion,

For the Chicken: Combine chicken, salt, pepper, soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.

For the Stir-Fry: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame oil, and cornstarch in a small bowl and whisk together until homogenous. Set aside.

Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.

Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.

Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chilies and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.

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).

Kung Pao Chicken

tbsp light soy sauce ((Note 2))

1.5 tbsp dark soy sauce ((Note 3))

Chinese black vinegar ((Note 4))

Chinese cooking wine ((Note 5))

tbsp sugar (, any)

tsp sesame oil

water

peanut oil ((or other cooking oil))

garlic (, minced)

tsp ginger (, finely chopped)

green onions

1.5 tsp ground sichuan peppercorns (, adjust

peanuts (or 1/2 cup halved) (, roasted unsalted)

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.

Sauce &amp; Marinade Chicken:

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 - or for a low carb, low cal option, try Cauliflower Rice!

Stir Fry:

Homemade Kung Pao chicken is marinated with soy sauce, fresh ginger, and spices before cooking in a smoking hot wok.

Real-Deal Kung Pao Chicken Recipe

soy sauce, divided

Shaoxing wine, divided (or dry sherry, if unavailable)

peanut oil

peppercorns

scallions,

peanuts unsalted peanuts

garlic (about 4 teaspoons)

Chinese black vinegar (or distilled white vinegar

Chinese dry chili peppers, seeded

Combine chicken, 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine, and 1 teaspoon cornstarch in medium bowl and mix thoroughly. Allow to marinate in fridge for at least 30 minutes, and up to two hours.

Grind half of Sichuan peppercorns in mortar and pestle. Combine with scallion greens and reserve. Combine scallion whites, garlic, and ginger in small bowl. Combine remaining soy sauce, remaining Shaoxing wine, remaining corn starch, black vinegar, chili-bean paste, and sugar in small bowl and mix until cornstarch is fully dissolved.

Set fine-meshed strainer over small heat-proof bowl. Heat peanut oil in wok over high heat until shimmering. Add remaining Sichuan peppercorns and dried chiles and cook until fragrant, about fifteen seconds. Drain in strainer. Pick out chiles and reserve. Discard peppercorns.

Return wok to high heat until smoking. Add 1/4 of oil  and immediately add half of marinated chicken. Spread in even layer with spatula. Cook without moving for 1 minute, then cook, stirring and tossing constantly until barely cooked through, about 1 minute longer. Transfer to a medium metal bowl. Wipe out wok with paper towel, add another1/4 of oil, and repeat with remaining chicken. Wipe out wok with paper towel, add another 1/4 of the oil, and cook leeks until charred in spots but still slightly crisp, about 1 minute. Add peanuts, reserved chiles, reserved chicken, and remaining oil to wok and push to side to make space in the center of the wok. Add garlic/ginger mixture and cook, stirring mixture constantly until aromatic, about 15 seconds. Toss entire contents of wok together and add sauce. Cook, stirring and tossing constantly until chicken is coated in glossy layer of sauce. Stir in scallion greens and ground Sichuan pepper. Transfer to serving plate and serve immediately with steamed white rice.

Forget takeout — this homemade Chinese food recipe, made with chicken and spicy chiles in your favorite cast iron skillet, packs all pao. Kung pao, that is.

Fiery Kung Pao Chicken

c. unsweetened rice wine

lb. skinless, boneless chicken thighs,

vegetable oil

green onions, thinly sliced

garlic, chopped

tbsp. finely chopped peeled fresh ginger

tbsp. balsamic vinegar

whole dried chiles de árbol

rice,

Cilantro,

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. 

Kung Pao Tofu

500 g firm tofu,

tsp light soy sauce

tsp dark soy sauce

tbsp light soy sauce

tp dark soy sauce

½ tbsp black vinegar

tsp doubanjiang

tsp white pepper

tsp salt

garlic,

ginger, (about thumb size), cut into thin slices

tbsp ground Sichuan peppercorn

dry red chili,

(others)

red bell pepper

green bell pepper

cashew nuts

Combine ingredients in A, marinate for 2 hours....

Combine ingredients in A, marinate for 2 hours. Drained.

Combine ingredients in B.

Cut and prepare ingredients in C and E.

Pan-fry the tofu with some oil over medium...

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Saute the ginger, garlic, scallion, and the dry...

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Add the kung pao sauce. Add the bell...

Add the kung pao sauce.  Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Add the cashew nuts and sprinkle a tablespoon...

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.

https://mediavine-res.cloudinary.com/video/upload/d4wukjyj0bdfzs33szq3.mp4

Huli Huli Chicken Noodles - ready to eat in 15 minutes! No joke!!! SO easy to make with a few simple ingredients. Chicken, ramen noodles, brown sugar, soy sauce, ketchup, sherry, ginger, and garlic. Garnish with green onions. Great way to use up leftover chicken! Can add broccoli, green beans or asparagus. We ate this twice in one week. Everyone LOVES this easy noodle bowl!!

Huli Huli Chicken Noodles

1¼ lb raw chicken, cut into bite-sized pieces

Tbsp oil

garlic

brown sugar

Tbsp sherry

Tbsp ketchup

(3-oz) packages ramen noodles, any flavor

green onions, (sliced)

Open ramen noodles and discard flavor packets. Cook ramen noodles in boiling water for 3 minutes. Drain and set aside.

While noodles are cooking heat oil over medium-high heat in a large skillet. Add chicken and cook until starting to brown.

Add garlic, brown sugar, soy sauce, sherry, ginger, and ketchup to skillet. Stir. Reduce heat simmer for 5 minutes.

Add cooked noodles to skillet and toss to coat. Sprinkle with green onions.

Skip the takeout and make this quick and easy Kung Pao Chicken at home. It takes just 15 minutes to make which means you may never order takeout again!

rice vinegar

chicken breasts

red bell pepper (diced)

green bell pepper (diced)

Chinese chilies (rehydrated)

onion

Make sauce

In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. Set aside.

Sear chicken

Heat a wok or large skillet over high heat. Add in vegetable oil and let heat for 1 minute. Add in chicken breast chunks and cook in the oil over high heat until chicken is seared on the outside.

Add bell peppers and sauce. Saute

Add in bell peppers and sauce. Continue to cook until bell peppers are tender crisp and chicken is cooked through.

Mix in remaining ingredients

Add in peanuts, garlic, ginger, and chilies and cook 1 to 2 minutes more.

Garnish and Serve

Just like the original recipe, but made with healthier ingredients!

Authentic Keto Kung Pao Chicken Recipe

530 g boneless skinless chicken breast (2 large breasts)

tbsp coconut aminos (or soy sauce)

tbsp cooking sake (or shaoxing wine)

tbsp baking soda

tbsp sesame oil

Szechuan peppercorns

tbsp raw peanuts (or cashew nuts)

1-3 chili peppers

2.5 tbsp coconut aminos (or soy sauce)

tbsp black vinegar (or white vinegar)

tbsp Lakanto Golden (keto brown sugar)

tsp xanthan gum

green onion (Japanese leek)

Slice the chicken breast into 1 inch/2 cm cubes.

Place the chicken breast into a large bowl and cover with the coconut aminos, sake and baking soda.  Mix well and let it marinate for 20 minutes.

While the chicken is marinating, add the Szechuan peppercorns to a frying pan and put on medium heat.  Roast them until the pan starts to smoke. Take them out of the frying pan and transfer them to a mortar and pestle.  Crush as fine as you can.

Grate the ginger, slice the chili peppers in 3, slice the long green onion in 1 inch/2cm pieces.

In a large frying pan, add the Kung Pao spices ingredients and cook on medium heat for 1-2 minutes. Add the long green onion and cook for another minute.Add the marinated chicken pieces and start stir-frying.  To get the most juicy pieces of chicken breast, make sure you cook it on low-medium heat.  If you cook the chicken breast on high heat, they will dry out.  Cook for 3-4 minutes.

Add the Kung Pao sauce ingredients and cook an additional 2-3 minutes, or until the chicken is cooked through.

Remove from the heat and the dish is ready to serve!

https://www.youtube.com/watch?v=0BfT9KKGdZw

In this video, I show you how to make authentic Chinese Kung Pao chicken using keto and low carb friendly ingredients!

Click here for the full written recipe: https://asianketokitchen.com/authentic-keto-kung-pao-chicken-recipe/

How to Make Authentic Kung Pao Chicken Keto & Low Carb

For best and even cooking, don't overcrowd the basket. Fill just an even single layer of the chicken. Don't coat the chicken with the sauce until after you air fry the chicken. Heat the sauce separately then toss before serving.

Air Fryer Trader Joe’s Frozen Kung Pao Chicken

(652 grams) Trader Joe’s Frozen Kung Pao Chicken

cilantro &/or green onion (, for garnish)

oil spray (, for the veggies)

Place the frozen orange chicken in the air fryer basket and spread out into a single even layer. No oil spray is needed. Set the sauce, vegetables, and peanuts aside (do not sauce the chicken yet).

Air Fry at 380°F/195°C for 8 minutes. Add the vegetables (if you like the peanuts toastier you can add them now too) and shake/stir to combine with the chicken pieces. Spray with oil spray to lightly coat the vegetables.

While the chicken and vegetables air fry: Warm the sauce in microwave or on stovetop until heated through.

Continue to Air Fry at 380°F/195°C for another 3-6 minutes or until heated through.

Toss cooked chicken with as much sauce as you like, peanuts, optional cilantro and/or green onion and serve.

Full Recipe Here ? https://airfryerworld.com/air-fryer-trader-joes-kung-pao-chicken/ ——— TOOLS USED IN THIS RECIPE VIDEO ———— Get the Cosori Air Fryer: https://amzn.to/3oaErwk INGREDIENTS ? Print Full Recipe Here ? https://airfryerworld.com/air-fryer-trader-joes-kung-pao-chicken/ ? ?—— OUR ULTIMATE KITCHEN FAVORITES——?? ?Get the Best Oil Sprayer: https://amzn.to/2NY3BSs ?Get the Perforated Parchment Sheets: https://amzn.to/33sEV9a ?Get the Air Fryer Accessory Kit (choose right size for your air fryer): https://amzn.to/39GBIqv & https://amzn.to/39tvt9l ?Get the Air Fryer Silicone Pot: https://amzn.to/2JWeAco ?Get the Silicone Baking Cups: https://amzn.to/39KFjDD ?Get the OXO Silicone Tools: https://amzn.to/2JZg8lS SOCIAL MEDIA: Join our Food Community: Subscribe to Our YouTube Videos: https://www.youtube.com/airfryerworld?sub_confirmation=1 Instagram: https://www.instagram.com/theairfryerclub/ Facebook Group for Help & Tips https://www.facebook.com/groups/AirFryerRecipesClub Facebook Page: https://www.facebook.com/AirFryerWorld/ Twitter: https://twitter.com/airfryerworld Pinterest: https://www.pinterest.com/AirFryerWorld/

Air Fried Trader Joe's Kung Pao Chicken

Slow Cooker Kung Pao Chicken makes the perfect easy weeknight meal. Best of all, this popular takeout favorite is lightened up with low carb keto &amp; paleo friendly options with the same classic sweet &amp; spicy flavors as your local Chinese restaurant.

Slow Cooker Kung Pao Chicken (+ Instant Pot) MEAL PREP + VIDEO

cornstarch flour

Top 26 kung pao chicken recipes from across the web

The most viewed kung pao chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Kung Pao Chicken Recipe

Takeout-Style Kung Pao Chicken (Dic...

Kung Pao Chicken

Real-Deal Kung Pao Chicken Recipe

Fiery Kung Pao Chicken

Kung Pao Tofu

Huli Huli Chicken Noodles

Kung Pao Chicken

Authentic Keto Kung Pao Chicken Rec...

Air Fryer Trader Joe’s Frozen Kung ...

Slow Cooker Kung Pao Chicken (+ Ins...

Kung Pao Chicken Recipe - Chinese R...

Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken Recipe

Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken

Instant Pot Kung Pao Chicken Thighs...

Panda Express Kung Pao Chicken Copy...

Trader Joe’s Kung Pao Chicken Air F...

Kung Pao Chicken

Chinese Kung Pao Chicken

Baked Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

Top 26 kung pao chicken recipes from across the web

The most viewed kung pao chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Chicken Recipe

Takeout-Style Kung Pao Chicken (Dic...

Kung Pao Chicken

Real-Deal Kung Pao Chicken Recipe

Fiery Kung Pao Chicken

Kung Pao Tofu

Huli Huli Chicken Noodles

Kung Pao Chicken

Authentic Keto Kung Pao Chicken Rec...

Air Fryer Trader Joe’s Frozen Kung ...

Slow Cooker Kung Pao Chicken (+ Ins...

Kung Pao Chicken Recipe - Chinese R...

Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken Recipe

Kung Pao Chicken

Skinny Slow Cooker Kung Pao Chicken

Instant Pot Kung Pao Chicken Thighs...

Panda Express Kung Pao Chicken Copy...

Trader Joe’s Kung Pao Chicken Air F...

Kung Pao Chicken

Chinese Kung Pao Chicken

Baked Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

The most viewed kung pao chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine