Kung Pao Chicken

5 from 5 votes

This copycat Big Bowl Kung Pao Chicken is delicious and easy to make! It's spicy with a touch of sweetness, serve over a bed of rice or noodles!

Prep Time15

Cook Time15

Total Time30

Course: dinner

Cuisine: Chinese

Keyword: copycat big bowl recipe, homemade kung pao chicken, homemade kung pao recipe, kung pao recipe

Servings: servings

Combine soy sauce and cornstarch.
1/4 cup low sodium soy sauce, 2 Tablespoons cornstarch
Chop the chicken in small bite size pieces.
2 pounds chicken breast
Coat the raw chicken with the cornstarch and soy sauce mixture and set aside.
Heat up a wok over medium-high heat. Add sesame oil.
2 teaspoons sesame oil
When the pan is hot, add the chicken into the pan and cook. Remove the chicken from the pan and set aside.
Add the chopped red onions, diced red bell peppers, and chopped green bell peppers to the pan. Allow them to soften in the pan.
1 chopped red bell pepper, 1 chopped red onion, 1 chopped green bell pepper
Add the Thai chili peppers, followed by garlic cloves, grated ginger root, and green onion stalks. Stir everything together over the heat.
5 Thai chili peppers, 4 minced cloves garlic, 1 inch grated ginger, 4 stalks green onions
Add the chicken back into the pan and mix.
Separately, whisk seasoned rice vinegar, sugar and soy sauce together. Add this mixture into the hot wok and toss together with the ingredients.
2 teaspoons granulated sugar, 1/3 cup seasoned rice vinegar, 1/4 cup low sodium soy sauce
Serve hot on its own or with a side of rice!