Kung! PAO! This chicken has been taking karate and it’s here to kick you in the taste buds. Just kidding, it’s actually a healthy weeknight recipe with bell peppers, zucchini, and crunchy peanuts, in a fire orange-chili sauce. It’s got a little bit of heat and a lot of amazing Asian flavor. Special thanks to my new BFF, chili crisp. This stuff is sooo good, I always drizzle extra on my plate. Make this easy stir fry with Rice, Coconut Jasmine Rice, Brown Rice, or Cauliflower Rice, and dinner is DONE. Originally published December 9, 2011.
Table of Contents
- Kung pao chicken
- What is Kung Pao chicken?
- Chili crisp ftw
- What are the ingredients in kung pao chicken?
- How to make kung pao chicken
- Easy kung pao chicken recipe variations
- What to serve with kung pao chicken
- How to store kung pao chicken
- Can you freeze kung pao chicken?
- Kung pao chicken frequently asked questions
- More Asian flavors to love
- Kung Pao Chicken Recipe
- Kung Pao from yesteryear
Last night at 9pm my dad sent our family a cryptic text that said they had a “minor emergency over here.” The rest of the message was weird, as if the voice-to-text had been garbled. Or maybe, I thought, because he’s in a hostage situation! And this was all he could get out before someone pistol-whipped him and shoved him in the back of a van!
I’m not usually anxious. I went straight into panic mode because my parents are on vacation overseas right now, and I always worry that something will happen to them. (It’s so weird reaching the level of adulthood where I’m freaked out about my parents’ safety, not the other way around.)
Well the story came out after a few frantic text clarifications. It turns out, my mom was stuck in a bathroom stall in a hotel in Kyrgyzstan. (Yes, Kyrgyzstan. My parents are incredible world travelers!) She was totally fine, but you know that moment where you’re leaving the bathroom stall and the lock is tricky. The claustrophobia kicks in right away!
It was a very secure stall, with only a couple inches of clearance on the bottom, and it was way too tall to climb over. Someone from the hotel brought a screwdriver and she got herself out in a jiffy.
Truthfully, I’m kind of bummed she wasn’t forced to crawl out underneath. The only thing funnier than imagining my mom stuck in a locked bathroom stall in Kyrgyzstan would be a picture of her crawling out of a locked bathroom stall in Kyrgyzstan. (Dad, please be on call to make this photo happen if there are any more tricky locks.)
Kung pao chicken
Have you tried Kung Pao Chicken? I posted this recipe years and years ago, back in 2011. It was about the 9th or 10th recipe I ever posted on the blog. (Scroll down past the recipe card to see an old photo, and to read my post from when I was 24 😆 🙈)
This recipe has stood the test of time. It’s a classic stir fry. I love it because it’s low-carb, but still super flavorful, and you can get it on the table in less than 45 minutes start to finish. Most of the work is prep time: getting the chicken in a quick marinade, cutting veggies, whisking up an easy sauce. Your stove will only be on for a few minutes, so it’s a great meal for hot summer nights, or fall nights when you have that 60 minute window in between soccer practice pick ups!
What is Kung Pao chicken?
Kung pao chicken is a simple stir fry of tender chicken, spicy peppers, veggies, and peanuts in a sweet and tangy sauce. It’s an authentic Chinese dish from the Szechuan (also spelled Sichuan) province of China.
Of course my version is Americanized (and also Karen-ized, because it’s me). I’m subbing out the chili peppers for an amazing little jar of goodness called chili crisp, because I’m way too much of a wuss to be downing real deal spicy Chinese red hot chili peppers (and the subsequent 10 glasses of water) on a Thursday night. Instead, we’re going the chili crisp route.
Chili crisp ftw
I was first introduced to Chili crisp from Eric, who bought me a jar of Fly By Jing a few years ago for Mother’s Day. (Spicy condiment instead of flowers? The man knows the way to my heart. Just kidding, he also definitely bought the flowers. Ladies, get you a man like my Eric.)
Fly by Jing is one of the best condiments I’ve ever had. Jing’s recipe includes the magical Sichuan pepper, and dried black beans. The flavor and texture is just so different! I love it. Chili crisp is SO popular right now, that I promise you can find some at any store with a decent Asian selection. Any brand of chili crisp will do for this recipe! But try out the Fly by Jing someday. It’s so good.
What are the ingredients in kung pao chicken?
Here’s a quick list of everything you need to make this easy weeknight dish. Scroll down to the recipe card for a complete list with all the details.
- chicken breasts, you can sub chicken thighs
- low sodium soy sauce
- cornstarch
- dry sherry (or substitute Shaoxing wine if you have it)
- balsamic vinegar (or substitute rice vinegar, or Chinese black vinegar if you have it!)
- honey
- hoisin sauce
- chili crisp, any brand will do
- orange (juice and zest)
- chicken broth
- red and green bell pepper
- zucchini
- onion
- garlic
- ginger (or ginger paste)
- roasted salted peanuts (or cashews, I love this option!)
How to make kung pao chicken
First things first, chop up that chicken. Breasts are great in this recipe, but thighs are amazing too. Whatever you’ve got is fine. And then douse it in the easiest marinade of all time.
Seriously, it’s only 3 ingredients: soy sauce, cornstarch, and Sherry wine. If you want to be a little more authentic, use Shaoxing Wine, a traditional Chinese wine. I couldn’t find it in any grocery store I went to, so I opted to use Sherry wine, a great substitute. You could certainly get it at an international market, or online!
Let the chicken sit in the marinade for a hot minute while you prep all the veggies.
Here’s how I like to chop my bell peppers.
We aren’t dicing these peppers, instead cut them into big squares. It’s the Kung Pao way!
Did you know that green bell peppers are just red bell peppers that were picked earlier? I had no idea! No wonder they are so much cheaper. They don’t need nearly as much time on the vine as the colorful varieties do. They can be picked whenever they are big enough. Of course they are not as sweet. I like to use a variety of colors for this dish, just because it’s so pretty. Any colors will do.
Move on to your zucchini:
I like to cut the zucchini into fairly large pieces like this. Zucchini cooks the fastest (and peppers take a bit longer) so if the zucchini is chopped bigger, it takes longer to cook. Small pieces will just overcook and disintegrate.
I just did a whole post recently on How to Cut an Onion, and realized I’ve been doing it “wrong” my entire life. 🤣 Figures. However you want to cut it, you only need about 1/2 cup of onion, so toss the rest in a ziplock and store them in the freezer for a future meal (tomorrow’s you will be singing your praises!)
Set the veggies aside for a hot minute. We’re going to cook up that marinating chicken!
Sear the chicken with plenty of space in between each piece. You want this pan hot, hot, hot! Use a large skillet or wok if you don’t have a cast iron skillet.
Flip each piece of chicken individually to cook the other side. Remove the chicken to a plate.
Now back to the veggies: dump them all in the chicken pan, with a little more oil.
After a couple minutes, add in the ginger and garlic.
Dump the cooked chicken back in the pan.
Then add the sauce and stir it up for just a minute! Don’t forget to add in the peanuts at the end, they add the perfect crunch, I love it.
Serve this goodness up with some hot steamy rice! You could do regular white rice, Brown rice, Cauliflower Rice (mine and Eric’s weeknight go-to), or Basmati rice (not traditional, but the first time we tried this, Eric made Basmati on accident. (Literally just grabbed the wrong bag and didn’t realize.) And then he kind of burnt the bottom. Not like burned burned, just some golden crisp on the bottom of the pot. It was actually SOOO good, little bits of crispy golden aromatic rice with this killer orange chili sauce….YUM.
Easy kung pao chicken recipe variations
Kung Pao Chicken is like any classic recipe that has withstood the test of time: there are a ton of ways to get it done. Here are a few ideas for making it your own!
- Add roasted cashews instead of peanuts
- Switch out the dry sherry for Shaoxing wine (great flavor if you can find it!)
- Use rice vinegar (or even Chinese black vinegar) instead of balsamic vinegar. Normally I reach for rice vinegar when cooking Asian food, but balsamic mimics the flavor of Chinese black vinegar the best.
- Add (or swap out) veggies, like broccoli or water chestnuts. These would add a nice crunch!
- If you want more heat, add 5-10 small dried red chilies (like Tien Tsin chilies or chiles de arbol) to the hot oil right before cooking the chicken. Fry them for about 30 seconds to release the oil, then remove them while you sear the chicken. Add back into the pan before serving. Then get ready to CHUG MILK. 🤣 I told you, I’m kind of a baby.
- Omit the orange juice and zest if you’re not into that. I LOVE the hint of orange in this chicken, it really amps up the flavor in my opinion, but it is not a traditional ingredient. You will be totally fine leaving it out.
What to serve with kung pao chicken
I’m a simple girl. If I’m in charge of dinner, the only thing I’m serving with Kung pao chicken is rice, because hello stir fry vegetables!! There are already a ton and if my kids eat it, I’m patting myself on the back. But if you are feeding a lot of people and need to stretch dinner, here are some other ideas. If your people aren’t into rice, you could even serve it with noodles. Here are a few more family favorites to add!
- A simple green salad or lightly sautéed Asian greens, like baby bok choy would be good.
- Marinated Asian Cucumber Salad >> this is so fresh for summer!
- How to Cook Rice >> this is the easiest step by step recipe for rice!
- Coconut Jasmine Rice with Cilantro >> I love the flavor in this rice! You may never go back to regular.
- How to cook Brown Rice in Instant Pot >> the instant pot does all the hard work so you can enjoy deliciously healthy brown rice
- How to make Riced Cauliflower >> we eat this all the time around here, even my kids love it!
- Asian Cauliflower Rice >> like the recipe above, but with seasonings that make it a perfect pairing for Asian flavors!
- How to Make Zucchini Noodles Without a Spiralizer >> This would be so delicious (and healthy) over some veggies noodles if you’re not digging rice, real or cauliflowered
- Copycat P.F. Chang’s Lettuce Wraps >> have you had these?? I can eat so many of them
- Crab Rangoon from Rasa Malaysia
How to store kung pao chicken
Kung pao chicken should be kept in the refrigerator in a tupperware for 3-5 days. It’s also great for meal prepping, just portion out the chicken and rice (or cauliflower rice) ratios you want into individual containers. Heat up your individual serving or meal prep container in the microwave when you’re ready to enjoy your leftovers, stirring every 30 seconds to avoid hot spots.
Can you freeze kung pao chicken?
You can definitely freeze leftover kung pao chicken, but lower your crispness expectations. The peppers, onions, and zucchini will all be quite soft when you defrost them. If you don’t mind, freeze away, in an airtight container or a ziplock (and label it, so you’re not left wondering what the heck it is). I recommend defrosting overnight in the fridge and then re-warming the amount you want to eat/serve in the microwave, stirring after every 30 seconds.
Kung pao chicken frequently asked questions
More Asian flavors to love
- Banh Mi Sandwich >> did you know you can make these at home? OBSESSED
- Easy Sesame Noodles with Spring Veggies >> my favorite summer dinner for sure
- Asian Seared Chicken with Stir Fried Green Beans >> so much flavor in this easy weeknight meal!
- Sheet Pan Chicken Fried Rice >> fried rice for a crowd, made in the oven
- Easy Pork Ramen Recipe (Slow Cooker) >> do you love ramen? this one is made in the crockpot!
- Easy Curry Beef Recipe >> this is some serious comfort food, curry style
- Thai Peanut Lettuce Wraps with Crispy Fish >> a fresh summer meal with frozen fish filets!
- Sweet and Spicy Stir Fry Noodles from She Likes Food
- Beef Rendang from Manila Spoon
- Sweet and Sour Chicken from Tiffy Cooks
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Kung Pao Chicken
Ingredients
For the marinade:
- 1/4 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sherry or better yet, Shaoxing wine
- 1 and 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces
- 1 tablespoon vegetable oil plus more, for searing the chicken
For the veggies:
- 1 tablespoon vegetable oil for sauteing the veggies
- 1 red bell pepper
- 1 green bell pepper
- 2 small zucchini
- 1/2 cup onion chopped
- 4 cloves garlic smashed and minced
- 1 and 1/2 inches fresh ginger about 1 tablespoon grated or minced (or 1 tablespoon ginger paste)
For the sauce:
- 2 teaspoons cornstarch
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili crisp or more, or less!
- 1/2 cup chicken broth*
- 1 teaspoon orange zest from 1 orange
- 3 tablespoons fresh orange juice from 1/2 an orange
To serve:
- 1/2 cup roasted salted peanuts or roasted salted cashews
- green onions chopped, for garnish
- white sesame seeds for garnish
- hot rice for serving (tap for recipe)
Instructions
- Marinate the chicken. Add the marinade ingredients to a medium bowl: 1/4 cup low sodium soy sauce, 1 tablespoon cornstarch, and 1 tablespoon Sherry wine (or Shaoxing wine). Whisk together.
- Chop the chicken breast (or thighs) into 1 inch cubes. Add chicken to the bowl with the marinade. Stir and set aside at room temperature for 15 minutes.
- Chop the veggies: Chop the red bell pepper and green bell pepper into squares (see photos). Slice 2 zucchini in half lengthwise, then slice each half lengthwise again. Chop the strips into 2 inch pieces. Chop an onion and measure out 1/2 cup (save the rest in the freezer for a future meal). Set these veggies aside.
- Smash 4 cloves of garlic with the side of your chef's knife, then peel off the skins. Mince the garlic. Peel a 1 and 1/2 or 2 inch piece of ginger, then finely mince the ginger (or grate it). Set the ginger and garlic aside, separate from the other veggies.
- Make the sauce. Add all the sauce ingredients to a small bowl: 2 teaspoons cornstarch, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon chili crisp (or less, you can always add more as a garnish later), 1/2 cup chicken broth*, 1 teaspoon zest from 1 orange, and about 3 tablespoons fresh orange juice (about 1/2 an orange). Whisk together. Leave the whisk in the bowl so you can give it a final mix right before adding it to the skillet.
- Sear the chicken. Heat a 12 inch cast iron skillet** (or wok) over medium-high heat. When it's very hot (2-3 minutes), add 1 tablespoon vegetable oil to the hot pan and swirl to coat the bottom. It should shimmer right away.
- Use tongs to add the chicken pieces in the pan one at a time, with space in between. You will have to do this in 2-3 batches. Let the chicken cook without touching it for 2-3 minutes, until completely browned on the bottom. Flip each piece of chicken and sear the other side for about 1 minute, until brown. Turn the heat down to medium and let the chicken finish cooking for a couple minutes at a lower temperature, if your chicken pieces are large. (If they are small, you can keep the heat at medium-high.) When the chicken is cooked all the way through (internal temperature of 160 degrees F, or split one in half to make sure the chicken is not pink), remove the chicken to a plate. Repeat with all the remaining chicken.
- Cook the vegetables. Once the chicken is done, add 2 more tablespoons olive oil to the same skillet and turn the burner up to medium high heat. Add the peppers, onions, and zucchini all at once. Saute for about 2 minutes, until crisp-tender.
- After about 2 minutes, add the garlic and ginger and stir them in. Cook for another 1-3 minutes, depending on how soft you like your vegetables. Kung Pao chicken traditionally has very crisp tender vegetables. Keep in mind they will continue to cook a bit even after you turn off the heat.
- Add in the chicken and orange sauce. Scrape the chicken and any juices into the pan with the veggies. Add all the orange chili sauce. Stir up all the browned bits from cooking the chicken. Add 1/2 cup roasted peanuts (or cashews) and stir everything to coat it well with the sauce. Remove from the heat.
- Garnish the chicken with chopped green onions and toasted sesame seeds. Pass extra chili crisp sauce at the table, in case anyone likes it extra spicy!
- Serve this recipe with rice of some kind. It's especially decadent with Coconut Jasmine Rice. but regular white rice is also amazing. Other options include Brown rice, Cauliflower Rice (our weeknight go-to), or Basmati rice.
Notes
Nutrition
Kung Pao from yesteryear
I published a version of this Kung Pao Chicken recipe on December 9, 2011, about two months after I started my blog! Atrocious photo below as proof 😂 What follows is a very silly story that I included on that post (in all it’s double-space-after-the period-glory) about my first time going to a Zumba class. I was 24:
“What happens when you combine sexy Latin hip-shaking with aerobics and an awkward, rhythm-less Karen? Love. Love is what happens.
My friend Lauren invited me to go to a free Zumba class she is taking. I’ve heard people bear their testimonies about Zumba before, but had never seen it. I now join their throngs. It. Was. Awesome.
It’s kind of like learning a line dance but instead of doing the electric slide and a lasso at every turn, you’re shaking your booty for all you’ve got. But it’s more about the exercise than the dance, so instead of doing the same step over and over til you’ve got it, you just move right on to the next step.
The best part? The amazing Latin-techno music blaring as loud as the speakers will go. It was especially awesome because these sexy Latin songs inevitably feature Latin men hissing and whistling suggestively, and listening to that while trying to imitate sexy Latin dance moves and failing miserably is hilarious.
Seriously, I am not a dancer. I love it, I’m just not good at it. I decided to take a ballet 101 class for “fun” my first semester in college after my sister-in-law convinced me to. I thought, A dance class. How hard can it be? The first day we all sat around in a circle and everyone had to explain their dance experience. I told the truth: I took a jazz class for a few months when I was 7! Everyone else? I’m a clogging major. I’m taking ballet to improve my form. Or: I’ve been taking modern since I was 3. Or: I’ve been dancing since I was in the womb. Probably in the preexistence, too.
Needless to say I was the worst in the class. I have absolutely no grace, rhythm, and even lack the memory for dance steps.
In spite of this history, I still loved Zumba. If we were to watch a video of me Zumba-ing (pray that you never do) I’m sure it would bear no resemblance to what the instructor was doing. Probably because I broke down laughing after about every 3rd step. I think I burned more calories laughing at my attempt to do sexy shimmy-shaking than I did actually shimmying.
The worst steps are the ones that involve clapping. For normal moves it’s easy to pretend no one notices that I’m horribly off beat, but it kind of gives me away when all my claps are a half beat or more behind everyone else’s. My brain also feels that it’s necessary to get in as many claps as I heard, even if I am late. So if there are 3 successive claps and I just missed all of them, in my frenzy to catch up I will still clap 3 times rapid fire, while everyone else in the room has moved on to the completely silent spin-step. Then I break down in laughter and miss the next 3 moves.
This [Kung Pao Chicken] is one of my favorite recipes. Super quick and delicious. I never use snow peas because they are expensive, but I’m sure it would be really good that way. I don’t know if it tastes authentic because I’ve never ordered it in a restaurant, so no haters if it’s not. If you are disappointed, just do some shimmy-shakes until you feel better.
