Today we are taking a culinary trip around the world! This chicken dish native to the Szechuan region of China is has a ton of flavor, and is easy and inexpensive to make. It’s spicy, sweet, and we guarantee the whole family will love it!
Table of Contents
What is Kung Pao chicken
Kung Pao chicken is a popular Chinese stir-fry dish that comes from the Szechuan region (also spelled Sichuan) of China. This region specializes in balancing sweet and spicy flavor profiles. The distinguishing feature of Szechuan cooking is spicy Szechuan peppers. We use Thai chili peppers for this recipe because they are easier to find here in the US.
This is a straightforward recipe with simple ingredients. The thing that separates Kung Pao chicken from other stir fried chicken dishes is the flavor and texture. The soy sauce, vinegar and sugar helps perfectly balances the thai chili peppers we use for this recipe.
Coating the chicken in cornstarch creates the signature, velvety, texture of Kung Pao chicken. That soft coating of the chicken combined with the crisp veggies is to-die-for!
What is cornstarch, and why do I need it for this recipe?
Cornstarch is exactly what it sounds like! It is the isolated starch from the outside of the corn kernel. It was actually first used back in 1000 B.C. as a cosmetic adhesive for Egyptian Pharaohs! In the late 1800s, it was re-discovered and used for consumption.
Cornstarch powder is primarily used as a thickener for baked goods, soups, sauces and gravies. You may have used it before for this purpose. For this delicious Kung Pao chicken recipe, though, it is used differently.
In Chinese cooking, cornstarch is used to coat proteins and vegetables that are stir fried. Using corn starch when stir-frying is called “velveting” as it helps to develop a soft outer texture.
If you have an allergy or intolerance to corn, there are some substitutes you can use for the cornstarch coating. Tapioca starch and potato starch work well in place of the corn starch in this recipe. You will want to use 1.5x the amount of tapioca or potato starch to match the texture of corn starch.
While it will not turn out quite the same, in a pinch, you can substitute all purpose flour in place of corn starch. Use double the amount of all purpose flour to replace corn starch. Please note, though, that we do not recommend this substitute unless you absolutely have to use it!
The best kind of chicken to use for Kung Pao chicken
Traditionally, Kung Pao chicken calls for chicken breast. And we use chicken breast in our recipe too! It has a low fat content, is easy to find and inexpensive. Because of the low fat content, chicken breast cooks fast in the pan and it’s absolutely delicious.
If you are not a fan of chicken breast, or cannot find any, you can use chicken thighs. The only caveat is that you may need to cook the chicken thighs for a little bit longer as they have more fat than chicken breast. If you don’t cook the chicken thighs long enough, it may end up having a chewier texture.
How to make Kung Pao chicken
- Combine soy sauce and cornstarch.
- Chop chicken in small cubes.
- 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.
- 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.
- Add the Thai chili peppers, followed by garlic cloves, grated ginger root, and green onion stalks. Stir everything together over the heat.
- Add the chicken back into the pan and mix.
- Separately, whisk rice vinegar, sugar and soy sauce together. Add this mixture into the hot wok and toss together with the ingredients.
- Serve hot on its’ own or with a side of rice! Feel free to serve with crushed peanuts or cashews!
More Recipes to Try
Easy Vegetarian Ramen is quick and easy. It’s packed with flavor and ready in less than 14 minutes!
Wok Fried Rice would pair really well with this Kung Pao Chicken
Did you know you can make Fried Rice as a one pot? This non-traditional recipe is easy and delicious!
Kung Pao Chicken
Ingredients
- 1/4 cup low sodium soy sauce
- 2 Tablespoons cornstarch
- 2 pounds chicken breast
- 2 teaspoons sesame oil
- 1 chopped red onion
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 5 Thai chili peppers
- 4 minced cloves garlic
- 1 inch grated ginger
- 4 stalks green onions
- 1/3 cup seasoned rice vinegar
- 2 teaspoons granulated sugar
- 1/4 cup low sodium soy sauce
Instructions
- 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!
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Doesn’t Kung Pao Chicken have peanuts in it?
You can definitely top it with crushed peanuts!
Delicious! I substituted siracha for the Thai chiles because I couldn’t find any. I added marcona almonds and celery with sesame seeds on top for more crunch. This was so good!!!
No where does it say to dice the chicken. I looked at the photo and figured it out but maybe you should give some direction?
So sorry about that, it has been adjusted!
Where can I find nutrition information on your recipes?
Stay tuned, we are working on getting this added!
Yum!!
Kids loved it!!
We have 4 and 2-year-old toddlers and they loved it. My sons devouring a meal is my new standard for a winner dish! LOL. (My husband and I also loved it! )
Loved this one! The combo of flavors using the sesame oil, soy sauce, & rice vinegar is superb 🙂