Take out style Kung Pao Chicken with marinated chicken, the signature sweet-sour-salty Kung Pao sauce with the addictive tingling heat from sichuan pepper.
It’s an explosion of big, BIG flavours – and it’s a really quick and easy recipe.
Kung Pao Chicken
Kung Pao Chicken is a Chinese takeout favourite that is mouthwateringly good and highly addictive – so it’s a good thing it’s easy to make at home so we don’t need to order takeout every time we crave it!! We love the strong flavoured sweet-sour-savoury sauce with the signature tingle of numbing heat from the Sichuan pepper!
If you’re wondering whether Kung Pao Chicken is authentic Chinese, the dish as we know it outside of China is a slightly westernised version of an authentic Chinese Sichuan dish.
Traditionally in China, Kung Pao Chicken is a dry stir fry. Which means, unlike 99% of other Asian stir fries on my site like Chop Suey and Cashew Chicken, it’s not swimming in loads of sauce.
But with Kung Pao Chicken, the sauce is very intense flavoured so you don’t need loads of it. When it mixes in with the rice, just a bit of sauce goes a long way.
What goes in Kung Pao Chicken
Most of these ingredients are pretty mainstream Asian cooking ingredients. I’ve provided substitutes for the Chinese cooking wine in the recipe.
The ingredients I describe in a little more detail below are:
Sichuan pepper
Chinese vinegar
Dried chillies
I like to use chicken thigh because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
Sichuan Pepper
This is the ingredient in Kung Pao sauce that makes it Kung Pao and not just any type of stir fry sauce. I describe it as a little bit lemony with a numbing spiciness, rather than hot spiciness like almost every other chilli.
I used to use whole peppercorns but nowadays I tend to use pre ground both for the convenience and also because it’s finely ground. In contrast, if you grind your own, there tends to be little gritty bits in it – albeit the flavour is a bit better.
Best substitute for Sichuan pepper is white pepper.
Dried Chillies
Not all dried chillies are created equal and in fact, the same type of chillies can vary in spiciness throughout the year. So for dried chillies, always taste them and make a judgement call on how much you can handle! Most of the heat is in the seeds which are removed.
If you really don’t think you can handle any chilli at all, use them when cooking but don’t eat them. The chillies add flavour to to sauce so don’t skip them.
What does Kung Pao Sauce taste like?
Kung Pao sauce has a strong flavour that is sweet, sour, savoury and with the signature tingle of heat from Sichuan pepper. It’s glossy and thickened with cornstarch / cornflour, and because it has such a strong flavour, this stir fry has less sauce than other Chinese favourites like Cashew Chicken and Beef and Broccoli.
Here’s what goes in Kung Pao Sauce:
Sichuan Pepper – described above
Chinese Black Vinegar – described below
Cornstarch / cornflour – to thicken the sauce
– subs available
Soy sauce, sugar and water
Chinese Black Vinegar
Looks like balsamic vinegar and, surprisingly, tastes vaguely like it. Available in Asian stores and costs only a couple of dollars for a big bottle. Be sure not to get Taiwanese or another Asian black vinegar (some taste completely different), make sure you get Chinese black vinegar (read the label!).
If you can’t find it, don’t worry, you can use rice wine vinegar, plain white vinegar or even balsamic vinegar. I’ve made Kung Pao Sauce so many times and tried it with each of these, and it’s actually quite similar.
Quick to cook
As with most stir fries, once you start cooking, things move quickly! It takes about 6 minutes to cook. So make sure you have all ingredients prepared and ready to toss in.
Key Tip: Cook the Kung Pao sauce down until it reduces to a syrupy consistency with quite an intense flavour. That’s the Kung Pao way!!
Phew! I don’t usually end up writing so much stuff about ingredients in a post! So I’m signing off here and handing over the recipe. Don’t forget the recipe video below! I think it’s especially useful to see the consistency of the sauce at the end – it should be thick and syrupy, and intense dark brown colour. Enjoy! – Nagi x
More Chinese takeout favourites
Chop Suey (Chicken Stir Fry)
Chinese BBQ Pork (Char Siu)
See all Chinese recipes
WATCH HOW TO MAKE IT
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Kung Pao Chicken
Ingredients
Chicken
- 1 lb / 500g chicken thigh , cut into bite size pieces
Sauce
- 2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce (Note 2)
- 1.5 tbsp dark soy sauce (Note 3)
- 2 tbsp Chinese black vinegar (Note 4)
- 1 tbsp Chinese cooking wine (Note 5)
- 3 tbsp sugar , any
- 1/2 tsp sesame oil
- 1/3 cup water
Stir Fry
- 2 tbsp peanut oil (or other cooking oil)
- 2 garlic cloves , minced
- 1 tsp ginger , finely chopped
- 6 – 10 dried chillies (adjust to taste), cut into 2cm/ 3/4″ pieces, most seeds discarded (Note 7)
- 3 green onions , cut into 2cm/ 3/4″ pieces, white parts separated from green
- 1.5 tsp ground sichuan peppercorns , adjust to taste (Note 6)
- 3/4 cup whole peanuts (or 1/2 cup halved) , roasted unsalted
Instructions
Sauce & Marinade Chicken:
- Mix cornflour and soy sauce in a small bowl until cornflour is dissolved. Then mix in remaining Sauce ingredients EXCEPT water.
- Pour 1.5 tbsp Sauce over chicken. Toss to coat, set aside for 10 – 20 minutes.
- Add water into remaining Sauce.
Stir Fry:
- Heat oil in wok over high heat. Add garlic, ginger and chillies. Cook for 30 seconds or until fragrant.
- Add chicken, cook until it turns white, then add the white part of the green onions. Cook until chicken is cooked through – about 2 minutes.
- Add Sauce and Sichuan pepper. Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
- Just before the end, mix through peanuts and green part of the green onions. Also check spiciness – add more Sichuan pepper if you can handle the heat!
- Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Recipe Notes:
Nutrition Information:
Lucky 8: Eight more Chinese takeout favourites
LIFE OF DOZER
Re-united. Life is back to as it should be!
Hi nag, love your recipes! Just made the kung pao chicken and it was no exception – delicious.
I was wondering if there are any other vegetables you might consider adding to it (and perhaps increase the sauce margin as well). I was thinking broccoli might go well with it? What are your thoughts?
Thanks for all the wonderful meals and please don’t ever stop creating 🙂
your food is great and your puppy looks so happy!
love it, which camera and lens used for this shot. I have purchased the photography book
Hats off no word to say. And the picture is awesome.
I bought your e-book for photography and learning step b step. I have a question. Which camera and lens you have used for this shot (KUNG PAO CHICKEN) only this shot i need to know.
I make a lot of your recipes and my daughter always wants to know where I get them from…. “I have a secret Australian Japanese lady online….” Haha! Tried your Kung Pao Chicken recipe last night which is very out of character for us as we don’t do ‘hot’ but am also cooking for a niece who recently had a baby and has no time to cook. OMG! Who knew that those little red peppers (without seeds) would put such a different hot into this that even I liked! This is going to be a regular meal for us now with maybe just a fewer peppers for my husband’s sake. Thank you from Calgary, Canada!
Hi Nagi
Glad you’re back safely.
The first time I tasted Kung pao chicken, I was fascinated with how nice it tasted with the peanuts. Now I have the recipe and will try it.
I cooked the one pot Chinese chicken and rice yesterday. My daughter loved it, she said “yeah mom I tasting Chinese food”😂 So I did something right.😜 (Had to use pak choy though.)
I knew Dozer would be overly excited on your return. Lovely pic.😊
Hugs …
Glad to see Dozer back with his favorite person!
Hi Nagi,
I’ve been wanting to try a Kung pao chicken recipe for the longest time, and this is just the push I needed to get me to do it!
I was wondering where specifically you go to get your dried chillies, pepper corns and Chinese black vinegar, as I too live in the Northern Beaches, and I don’t know where to begin to pick these up! Thanks for your help and your extremely tasty recipes 😊
Alice
Hi Alice! So great to hear from a fellow northern beaches resident! 🙂 I usually go to Chatswood for my Asian groceries. I go to the one beneath Chatswood Chase in Victoria Plaza. I sometimes also go to the Asian grocery store on the bottom floor of Top Ryde (next to Aldi) because my mother lives near there so it’s handy to drop by enroute home. But for a closer option, the Asian stores in Dee Why should have the dried chillies, Sichuan pepper and black vinegar! I am 99.99% sure they will, they are all staple Chinese ingredients 🙂 N x
A big thank you for sharing your trip!
As usual your recipes are great!
Welcome back I am sure Dozer was overly enthused to have you back.
Sichuan pepper use a lot just bought on market the other day. Would roll meat in it for BBQ, YUM. ALSO ITS USED IN MIDDLE EASTERN COUSINE. ITS GOOD TO HEAR YOU GOT BACK SAFE. YES YOU ARE RIGHT ABOUT TRAVELING TIMES. SOME TIMES IT CAN BE 30 or more hours if you need to go from mine City . Dozer back Happyly in water. We got good weather since w/ end, was hot yesterday but nights are just as hot, 20 C. Now for 3 – 4 days overcast- dark morning humid and thunder bit of rain needed much more. We have pre Xmas market from country with food, garden stuff and art. Bought first time From SA walnut oil, prunes in port, vinegar with pepperberrys olive tapenade and kids Xmas gifts. Got newborn over in Singapore. So am GETING ready it’s NOT LONG NOW TIME FLYS WHEN YOU HAVE FUN!! Have SPECIALY good w / end.
I’ll second water chestnuts as a must have ingredient.
Hi there my lovely Aussie friends Dozer and Nagi, wonderful to see both of you in the WATER,unfortunately they only water I will be experiencing is in gym!!😂😂 we are slowly counting down to cooler weather a low near 3 celcius tonight!!..so KUNG PAO is definetly on the map to spice things up..
LUCA ONCE AGAIN INJURED HIMSELF PLAYING CATCH THE BALL limping a lot😧 I will wait a day before going to see his Vet
I love stir fries too N, but without the chillies! 😂 I sometimes put water chestnuts in for a nice crunch.
Dozer looks like he’s listening to your every word! What do you have in your hands? 😂
Back to normal is nice N – isn’t it! x
I first tried your Kung Pao recipe many years ago when first published. I enjoyed it but thought it was a bit on the dry sauce …so truthfully don’t think I ever made it again ( not sure if that was because you have so many fabulous recipes here that Iso i never got around to it or because it just wasn’t one that I was dying to eat again). I made this new and improved versus after seeing it on your Instagram page. It’s to die for! I loved every last drop. I don’t remember what the flavors were before but this one was finger worthy ( you know when you use your fingers to slip up the last bit of liquid with nothing but fingers,).
I left out the scheuzian pepper corns mainly cause last time I tried using them in another recipe…it was a disaster and I had to wash my food cause it all tasted like dirt. When I am feeling adventurous I will try the sczechuan pepper corns again. But I am making this again tonight cause I’m dying to eat it again!
I have loved Kung Pao Chicken since I first had it, about 30 years ago. But alas, my stomach can no longer handle the heat. 🙁 Your recipe sounds really good.
In the seventies I was introduced to stir fry meals, I believe the name of the young woman was Joy Chen. She tenderized her chicken with 1 egg white combined with 1-2 tsp. of cornstarch whisked together until “bubbly” and then poured over prepared chicken pieces. Do this first and let sit while readying the other ingredients. Drain and stir-fry the chicken first, remove and then proceed with rest of the recipe, add the chicken back at the end. This tenderizes the meat and even leaves little crusty bits on the meat. It is quite good this way, but doesn’t work well for beef. I have enjoyed your postings and recipes since finding your site. The ones I have cooked are spot on and yummy.
Give the egg white a try and see what you think. xxx’s and ooo’s to you and special ones for the Dose.
I made this tonight… OMG it was unbelievable. Very easy to make, I used 3 chicken breasts and it was perfect. Next time I make it I will add the full teaspoon of peppercorns but will scale back the peanuts to 3/4 cup. Again my girlfriend loved it and now we are fighting over who gets to take the “one big serving” of leftovers to work for lunch tomorrow. Thanks again Nagi!
Great to hear Jeff! Thank you for taking the time to let me know! N x
Tonight I made Kung Lao Chicken for the first time and I am amazed that I was able to cook an Asian Stir Fry without burning it or otherwise stuffing it up and it was delicious.
Thank you so much for educating my palate to the tastes and flavours of Asia.
That should be Kung Pao but auto correct has changed it.
My favorite version allows for more sauce because charred stir-fried green cabbage is added. The flavors are perfect together.
YUM! I love charred cabbage in stir fries! 🙂 N x
Hi Nagi!
If I want to tenderise beef with bicarb, is it the same method? Need to rinse etc?
I thought I’d written down something from your beef me goreng recipe:
Tenderise beef:
1/2 tsp baking soda (bicarb soda), 2 tbsp water, 1 tbsp soys sauce, 1 tsp sugar, 1 tbsp oil. Marinade for 30 minutes.. Is that yours? Would I rinse that?
Thanks so much!!
Hi Jax! Yep just do a straight switch of beef for the chicken for the tenderising!