Kung Pao Chicken (Take-Out Style!)
Kung Pao chicken is so popular here in the U.S., it’d be tempting to assume that it’s a Chinese-American dish, but in fact this spicy Chinese chicken stir-fry is an authentic Sichuan dish that dates back to the late 19th century. Kung Pao chicken is a simple stir-fry of chicken breast, with a spicy (Sichuan cuisine is famously spicy!) “Kung Pao sauce”, made with soy sauce, vinegar, chilies and a hint of sugar. Some Kung Pao chicken recipes require you to marinate the chicken in the Kung Pao sauce before stir-frying, but we wanted this easy Kung Pao chicken recipe to be weeknight-friendly, so we skipped that step and found that the resulting dish was no less tasty. For a vegetarian version, try our Kung Pao Mushrooms or Kung Pao Tofu, or if you’ve got a hankering for Chinese food, our takeout-inspired Orange Chicken might hit the sweet spot.
What’s In Kung Pao Chicken
Boneless skinless chicken breast: Some Kung Pao recipes call for dark meat, but we love how the simplicity of chicken breast pieces soak up all the delicious Kung Pao sauce.
Dried red chili peppers: In Sichuan province—and in many Chinese restaurants here in America—this simple chicken stir-fry would get its unique and powerful spicy heat from a handful of Sichuan (also spelled Szechuan) peppercorns. We’re calling for dried chilies instead, because they’re easier to find.
Soy sauce (or tamari): Umami to the max, soy sauce is the heart of the flavorful stir fry sauce.
Vinegar: (rice vinegar or sherry vinegar)
Cornstarch: It helps the chicken have just the right texture, and helps the sauce cling to the chicken pieces.
Sugar: A hint of sugar balances out all the vinegar and chilies.
Oil: Toasted sesame oil for flavor, and canola oil for stir-frying. The higher smoke point makes plain vegetable oil better for stir fries than our beloved olive oil.
Bell peppers: We use a mixture of red and green peppers just to make it fun.
Green onions
Cashews: Peanuts tend to be a more classic choice, and you could totally use peanuts if you prefer. But cashews make it feel a little more deluxe — and just think, you’re saving money by making it at home instead of ordering take out, so maybe you can justify the splurge!
Fresh garlic & ginger: Also key to that authentic Chinese food flavor!
How to Make Easy Kung Pao Chicken
Make the Kung Pao sauce: mix the soy sauce, vinegar and sugar in a bowl.
Prep the chicken! With a sharp knife, cut the boneless, skinless chicken breast into uniform strips. This is a little easier to do if your chicken is slightly frozen. Toss the chicken in a little soy sauce and cornstarch to coat.
Cook the chicken until crispy! Using a big, sturdy skillet or a wok if you’ve got it, working in batches so as not to overcrowd the pan.
Stir-fry! Stir-fry the bell peppers, add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and cooked chicken.
Simmer. Let the sauce thicken over the heat for a few more minutes.
Serve! We love to serve this over steaming bowls of White Rice or Brown Rice.
Kung Pao Chicken Tips + How to Store Leftovers
Leftovers can be stored in the fridge for 3-4 days. If freezing, cool completely before placing in an air-tight container. Frozen rice is best if consumed within one month.
Avoiding gluten? To make this dish gluten free, simply swap the soy sauce for a gluten free tamari.
For more Asian inspired veggies, try our Chinese Dry-Fried Green Beans, Stir-Fried Baby Bok Choy, Vegetable Stir Fry or our Hot and Sour Cabbage.
More Fast & Easy Takeout-Style Recipes
Easy Kung Pao Chicken & Beyond!
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