Authentic and thoroughly delicious, this Kung Pao Chicken rivals your favorite takeout or restaurant version and is super quick to make! And get ready to brace yourself because this dish packs a PUNCH!
Kung Pao Chicken originated in the Szechuan province of China and is popular both throughout China and the Western world. It’s believed to have been named after the governor of Szechuan, Ding Baozhen of the Qing Dynasty. His official title, Gong Bao (meaning “palatial guardian”), is thought to have inspired the name of the dish (“Bao” became “Pao”). The name “Kung Pao” continued until the Cultural Revolution when any association with Ding Baozhen became politically incorrect.
At that point the name of the dish was changed to simply “fast-fried chicken cubes” or “chicken cubes with seared chiles” until the 1980′s when the political climate cooled and it’s original name of Kung Pao Chicken was reclaimed.
And so it remains today as one of the most popular of all Chinese dishes. Not for the faint of tastebuds, this dish packs a punch, or I should say “PAO!”
The key component to authentically-tasting Kung Pao is the use of whole szechuan peppercorns. They’re commonly used in authentic Asian cuisine but far less known in Chinese-American cooking. That’s largely because it was banned from importation to the U.S. from 1968 until 2005, being viewed as a potential carrier of “citrus canker,” a tree disease that can potentially harm citrus crops. The ban was lifted in 2005 and we now have access to this distinct and delicious ingredient.
Not actually a peppercorn or even related to the pepper family at all, the szechuan peppercorn is part of the citrus family and its flavor bears some subtle nuances to its genus. It is one of the ingredients in Chinese Five Spice Powder Chinese Five Spice Powder, and is also traditionally used in Chinese medicine. Szechuan peppercorns have an extraordinarily unique flavor and there are no substitutes.
Highly flavorful and aromatic, szechuan peppercorns impart a tingling numbness that enriches fiery tastes. Look for szechuan peppercorns in your local Chinese market or order szechuan peppercorns online.
Kung Pao Chicken has rightfully earned its place as one of the most popular Chinese dishes – it’s delicious!
Let’s get started!
Combine the chicken with the marinade ingredients and let sit at room temperature for about 10 minutes.
Combine all the sauce ingredients in a bowl (the following can be easily found and purchased online here: Hoisin Sauce, Chinese Rice Wine, Chinese Black Vinegar, Sesame Oil.)
For the BEST flavor results, check out our BEST Homemade Hoisin Sauce!
Heat the oil in a wok or skillet over high heat and, once the oil is hot, briefly fry the szechuan peppercorns and broken up chilies, about 15 seconds.
Add the chicken and fry until no longer pink.
Have the green onions, garlic and ginger chopped and ready to add. Add the garlic, ginger, and white parts of the green onions (the whites take longer to cook and you want to avoid the green parts getting too soggy). Fry for another 30 seconds.
Add the peanuts and toss to combine. Pour in the sauce and stir until thickened, about 30 seconds. Add the green onions and stir to combine.
The this luscious Kung Pao Chicken is ready to eat! Serve immediately with some steamed rice.
Enjoy!
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Note: See bottom of recipe for a vegetarian/vegan version.
Asian food lovers, don’t forget to check out this recipe for the Best Homemade Teriyaki Sauce!
Kung Pao Chicken
Ingredients
- 1 pound skinless boneless chicken breast or thighs, cut into 3/4-inch cubes (Vegetarians and Vegans: Use chicken substitute such as Butler's Soy Curls, or 1 pound tofu cubes fried and baked - * see instructions under the recipe box)
- 2 tablespoons peanut or extra virgin olive oil
- 8 to 10 dried red chilis or less depending on heat preference, broken up in large pieces, seeds and membranes carefully removed and discarded
- 5 green onions sliced, the green and white parts kept separate
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/2 cup unsalted dry-roasted peanuts
- Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- 1/2 teaspoon cornstarch
- Sauce:
- 1/4 cup Chinese black vinegar or substitute good-quality balsamic vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons hoisin sauce
- OR Best Homemade Hoisin Sauce (click link for recipe)
- 1 1/2 tablespoons sesame oil
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons whole szechuan peppercorns
Instructions
- In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat and let it marinate for at least 10 minutes.
- In a small bowl, combine the vinegar, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles when thrown in. Add the oil and coat the bottom of the pan. Add the chilies and szechuan peppercorns and stir-fry for 30 seconds until the chilies begin to darken in color.
- Add the marinated chicken and stir-fry until no longer pink.
- Add the white parts of the green onion along with the garlic and ginger and stir-fry for another 30 seconds. Pour in the sauce and stir, coating the chicken. Add the peanuts, stir to coat, and cook for another 2 minutes.
- Transfer to a dish, sprinkle the green parts of the green onions on top, and serve immediately with rice.
Notes
Nutrition
Sharon @ What The Fork Food Blog says
This is exactly what I want for dinner tonight, yum!
Kimberly @ The Daring Gourmet says
I’m craving it myself, Sharon! :)
Meg @ With Salt and Wit says
If I made this for dinner, I would have one happy hubby and think I am the wife of the year ;) Looks so darn good!
Kimberly @ The Daring Gourmet says
So what are you waiting for, Meg? Dinner tonight!! :)
Erin @ Texanerin Baking says
I love reading the history behind certain dishes! And this looks delicious. Good to know that the key is whole sichuan peppercorns. Maybe not using them is why my Kung Pao has never been very good. ;)
Kimberly @ The Daring Gourmet says
I agree, Erin, I’m always fascinated to research and learn the history of dishes – somehow it just makes eating them even more enjoyable :) The sichuan peppercorns definitely add a unique flavor dimension.
Anna @annaDishes says
This looks and sounds scrumptious!! What color, spice and flavor. Yum!
Kimberly @ The Daring Gourmet says
Thanks, Anna, it’s one of our favorites!
[email protected] Cooking on the Front Burner says
I’m definitely skipping take out and making this dish at home!
Kimberly @ The Daring Gourmet says
That’s the spirit, Deb, awesome!
Maryanne @ the little epicurean says
I absolutely LOVE kung pao chicken. Growing up, my family owned a Chinese restaurant. Kung pao was one of the most popular dishes! Thanks for sharing your recipe! :)
Kimberly @ The Daring Gourmet says
It’s super good, Maryanne, I’m not surprised it was among the most popular!
Jennifer Stewart says
A ban on peppers?!?!? Say it isn’t so! I am so glad that I was not alive then or I would have gone insane! I love spicy peppers! This is a great alternative to take out and no MSG!
Kimberly @ The Daring Gourmet says
Haha, Jennifer! I know, we’re super fortunate :) And agreed, SO much better than takeout!
Sheena @ Tea and Biscuits says
I’ve never used Szechuan Peppercorns before, but now I’m totally intrigued and will be on the lookout for them the next time I go to the Asian grocery store! And your Kung Pao Chicken looks great too!
Kimberly @ The Daring Gourmet says
Thanks, Sheena! They’re unlike any other flavor, truly unique, and they add such an interesting flavor dimension to the dishes.
Christie says
I loved learning about the history of Kung Pao Chicken and how authentic this recipe is. Cannot wait to try it.
Kimberly @ The Daring Gourmet says
You’ll love it, Christie!
Faith (An Edible Mosaic) says
I love making some of my take-out favorites at home! They’re healthier and they usually taste so much better than take-out! This looks delicious – I love that punch (PAO!) of flavor going on!
Kimberly @ The Daring Gourmet says
Thanks, Faith! I agree, they’re healthier AND taste better, plus they’re just so darn easy to make so it’s a win-win all around!
Marye says
This looks so delicious! I would love to have some right now!
Kimberly @ The Daring Gourmet says
Thanks, Marye!
Matthew From Nomageddon says
I love me some stir fry! I’m going to try this this week!
Kimberly @ The Daring Gourmet says
Awesome, Matthew! This can get really spicy hot if you’re not careful with the peppers – but then, who am I talking to, right? ;)
Steph @ Steph in Thyme says
I love learning food history and fun facts. The information about the peppercorn is so dang interesting. I must try now! Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thanks, Steph! You’ll love this Kung Pao!
Shelley @ Two Healthy Kitchens says
Scrumptious! This is so quick and easy – and I love that when you prepare it at home you can really control what goes into it! Much best than take-out! I also love that you offer a vegetarian option – so flexible and adaptable!
Kimberly @ The Daring Gourmet says
Exactly, Shelley, it’s so nice being able to eat and fully enjoy it without the worry of “what all is really in this??” And it honestly tastes way better than takeout, too!
Matt @ Plating Pixels says
I love kung pow chicken but never thought to make at home or even look up a recipe. Guess I’ll start with this one!
Kimberly @ The Daring Gourmet says
If you love Kung Pao, Matt, I promise you’ll love this one! :)
Cynthia | What A Girl Eats says
I love a good stir-fry. Kung Pao is one of our favorites! Looks delicious!
Kimberly @ The Daring Gourmet says
Thanks, Cynthia! This is probably the Chinese dish my husband requests the most.
[email protected] says
How crazy easy awesome is this?!!
Kimberly @ The Daring Gourmet says
I know, right?? Chinese stir-fries are the BEST because they’re so fast and taste soooo good!
reverendsupreme says
Looks pretty awesome but, you’re missing one key step in making it authentic and delicious – velveting the chicken meat before stir-frying. You do that, this becomes godly.
Kimberly @ The Daring Gourmet says
Velveting is rather godly, I agree! :) I velvet the chicken in my Chinese Orange Chicken but most Kung Pao I’ve seen in restaurants and have had served by Chinese friends isn’t velveted. It’s probably just a matter of personal preference.
Nikki says
It looks delicious, but could you please tell me how many calories there would be per serving? Since I’m currently on a weight loss plan, it would be helpful to know the nutrition information. Thank you!
Kimberly @ The Daring Gourmet says
Hi Nikki, I haven’t calculated that information but there are several sites, like fitday.com, where you can enter the ingredients and it gives you the nutritional breakdown. If you’re on a weight loss program though I wouldn’t recommend this or anything with a good amount of sugar in it.
Anonymous says
I love it
Kimberly @ The Daring Gourmet says
Thank you!
EH says
My family did not like this recipe.
Kimberly @ The Daring Gourmet says
Sorry you didn’t like it, EH. Have you had kung pao chicken before so you’d know what to expect? This is very similar to what you’ll find in the best Chinese restaurants and many readers have told me it’s even better. It’s one of our favorites. But it is very spicy!
Anonymous says
I made this dish tonight. It was fantastic to say the least. We served it with rice and stir fried sweet peppers and I made a papaya coconut whip for dessert. it was a really nice gluten free menu. Thanks for the Asian peppercorn explanation.
Kimberly @ The Daring Gourmet says
Fantastic, so happy to hear it was a hit! The papaya coconut whip sounds like the perfect follow-up to a spicy meal.
leah v. says
My husband loved this so much that I made it twice in the same weekend. I have tried quite a few Asian recipes, but this is the best ever! Thanks so much!
Kimberly @ The Daring Gourmet says
You’ve made my day, Leah, thank you! :)
aderline says
Loved it♡♡♡
Kimberly @ The Daring Gourmet says
Fantastic, aderline!! So thrilled it was a success and thanks for the feedback!
Tabitha a.k.a Penny (@Meet_Penny) says
I am adding this to my March 2013 menu that will be available as a free printable with a hyperlink back to your website. Thank you so much for helping me prepare my menu. :)
The Daring Gourmet says
Thank you for the compliment, Penny. I’m honored to be part of your March menu line-up and look forward to seeing what other goodies you include. Thanks for visiting.