Easy Kung Pao Chicken
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound boneless, skinless chicken breasts, cut into ½-inch chunks
- 3tablespoons soy sauce
- 2teaspoons cornstarch
- Salt and ground black or Sichuan pepper
- 1½tablespoons Chinkiang (black) vinegar or balsamic vinegar
- 2teaspoons sugar
- ¼cup neutral oil, such as grapeseed
- ½cup small dried red chiles (15 grams; see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
293 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 715 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Step 2
Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Step 3
Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.
- Step 4
Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
Tip
- The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.
Private Notes
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Cooking Notes
mechteach
This is almost identical to a recipe that I got from a friend in grad school that my family has enjoyed for over 2 decades now. A couple of key additions: 1) We mix 2 shakes of red chili flakes into the sauce. Perhaps the Sichuan peppercorns would compensate for that - hard to get those in late-90s Georgia when I first made this, but it will be interesting to compare the two. 2) When the chicken is flipped, I also mix in ~1/2cp unsalted whole peanuts and a couple thinly sliced green onions.
José Moreno
¿Where is the garlic and the ginger here? There are also some essential ingredients missing: rice wine, spring onions (the green only). Last but not least, the peanuts.
Susan
Easy and delicious - what more can you ask for on a hot summer day? I used boneless thighs and arrowroot because that's all I have, but I'd argue that made it even more juicy and yummy. Almost impossible to overcook/make tough chicken thighs.
Yvonne
Good dish. I used tofu and balsamic instead of black vinegar, which I didn’t have. Also added some diced leftover vegetables and some soaked, dried mushrooms. Dish has a strong kick from the hot pepper and a nice tang from the vinegar. Added a bit of the mushroom soaking water to extend the sauce and so I can serve with rice or farro.
Roger
Just my ignorance but I thought peanuts were one of the defining characteristics of Kung Pao?
Karlis
I make kung pao with grated ginger, sweet and spicy chili sauce, chopped green onions, cashews and chicken. Hoisin sauce and sherry bind it all together, and it is delicious.
zeichgeist
Compare with NYTimes take on Fuschia Dunlop's Gong Bao (variant spelling, same dish). Also easy, but more complex in flavor.
Johnny Ventura
I forgot to mention when I took the lb. of frozen chicken and it defrosted, it was lb. boneless pork chops and I said "oh well" but the recipe still tasted great!
barbA
Cook the meat until it "almost loses all of its pinkness"? Am I serving chicken that does not reach temperature? I know it continues to cook once off the fire, but I can't imagine anything more icky than cutting into pinkish chicken. I will prepare this until truly cooked.
Susan
Why no peanuts? It seems like adding them would be easy enough.
Jeff
George Likes His Chicken Spicy.
gunta
Used Chiles de arbol. VERY SPICY. use maybe 1 T.
Carol
I enjoyed this recipe with additions of ginger, garlic and peanuts. To the person worried re: pink chicken. There is more cooking going on after that stage. Not “resting”. Adding sauce, cooking etc. The chicken comes up to “temp” perfect after the entire recipe is complete.
Peanuts?
I love this dish with peanuts (in restaurants). How would you add them to this?
added tofu
I traded the meat for firm tofu and added some broccoli and bell peppers. Perfect!
Bep5016
I subbed red chili flakes and it was really really spicy. I used maybe a quarter of the recommended amount and my inlaws couldn't eat it. I love spicy food and it was a lot. Otherwise, delicious!
Faith
My partner proclaimed this some of the best chicken he’s ever had :) If that’s not an endorsement idk what is! I used chiles de arbol and they worked great.
Jason H.
This dish came out all right despite some cook’s errors, which I will blame on someone else who apparently did much more than I, the person who did all the cooking. Anyhow! Fine stuff. I cooked it alongside frozen broccoli florets, which I made alongside the chicken, adding it for the last few minutes, and only after adding the sauce. Next time, I’ll make it with cashews and sliced mushrooms. Enjoyable heat to this dish.
Deb
This is fantastic. The peppers make the dish. I did whip another person suggested and added garlic and ginger and peanuts, right after flipping the chicken. Lastly, I added a little bit of green onion. Fantastic.
Jena
This was wayyyyyy too many peppers for us. Too spicy.
Disappointing
Beware of the peppers, which have the high potential to drown out all other flavors, and the chicken preparation yielded gummy results. Was mostly one-dimensional and would have benefitted from ginger, garlic, and perhaps the addition of broccoli or green beans as an accompaniment.
emma
I make various iterations of this recipe frequently, including as written. It’s good as is, but I do recommend adding a little minced garlic and ginger to the sauce. I’ve also made it using chicken thighs, which works just as well. I recommend adding peanuts, too!
Shelley
Added cashews. Would add some green, at least scallions.
JumpyNina
I followed the recipe for the most part but I did add a little squeeze ginger per the suggestions of other people who commented. I also used 1/2 lb of thighs and 1/2 lb of breast. The only complaint my guests and I had was there did not seem to be enough sauce. Otherwise, it was tasty and there were no leftovers to store.
Rebecca
1/2 cup of chiles de arbol made this INCREDIBLY spicy. We used boneless, skinless thighs (as we usually do) and the way the chicken got sticky and crispy was fantastic. Just too spicy for our liking. If I make again, I will reduce the peppers by at least half (also, do people eat these dried, fried, peps??). Added in some roasted peanuts per other suggestions, and served over white rice with a side of sesame sauteed spinach.
JMS
Used good Balsamic vinegar, not sorry. A handful of unsalted peanuts at the finish added a bit of crunch.
Natali
I used 2 chicken breasts. Potato flour instead of cornstarch. A touch of sesame oil added to sauce that was doubled. Added ginger, garlic, cashews, diced bell pepper and snow peas after the chicken was almost cooked. Delicious with noodles
Susy Balt
Love this recipe - a family favorite.
Lina D.
Prepared recipe as noted. Bought the special black vinegar, and added sauteed bell pepper, baby bok choy, and shitake mushrooms. Was delicious. Will make again.
John
Good recipe with the added tips from other people's notes. Will tweak this to five stars over the next few months.
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