What is Kung Pao Chicken
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Kung Pao Chicken Recipe

If you or your dining mates can't stand its considerable tanginess, slinging in more veggies might help flatten the flavor a little bit. Broccoli, cauliflower, bok choy or carrots are nice choices here. After all, it takes no guts to go for a new alteration, you think?
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian, Chinese
Keyword: kung pao, kung pao chicken, kung pao chicken recipe, kung po chicken, kung pow chicken
Servings: 2 servings
Calories: 508kcal
Author: Luna Regina


For chicken breasts frying:

  • 1/2 lb chicken breasts sliced into 1-inch cubes
  • 1/2 tbsp low sodium soy sauce
  • 1/4 tbsp oyster sauce
  • 3/4 tbsp cornstarch
  • 1 tbsp vegetable oil

For the sauce:

  • 1/8 tbsp white pepper
  • 2 1/2 tbsp low sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp sugar
  • 1/3 cup water
  • 1/2 tbsp cornstarch
  • 1 1/2 tbsp rice vinegar
  • 1/2 tsp sesame oil

For the veggies frying:

  • 1 tbsp vegetable oil
  • 1 clove garlic minced
  • 1/2 tsp ginger minced
  • 1/4 cup peanut
  • 1/2 tbsp honey
  • 2 stalk scallion white and green parts separated, thinly sliced
  • 1/2 red bell pepper seeded and diced
  • 1/2 green bell pepper seeded and diced
  • 1/2 tbsp chilli powder
  • 1 tbsp roasted black sesame


Step 1: Fry the chicken

  • Combine chicken cubes with 1/2 tbsp soy sauce, 1/4 tbsp oyster sauce and 3/4 tbsp cornstarch. Mix them all thoroughly in a medium bowl. Let sit 10-15 minutes at room temperature.
  • Preheat your wok (better a non-stick one) with 1 tbsp vegetable oil. Add the marinated chicken breasts, cook and stir until golden brown in every side (approximately 10 minutes in high heat). Set aside.
  • If your kitchen happens to not having a wok around, using a regular frying pan or saucepan is totally fine.

Step 2: Fry the veggies

  • Heat 1 tbsp vegetable oil in medium-high heat. Add garlic, ginger and scallion whites. Fry for 3 minutes until aromatic, or when the garlic turns light brown.
  • Add 1/2 tbsp chili powder, red and green bell pepper to the wok and cook over medium heat in 5 minutes (check if they're more tender).
  • Add peanut, honey and sesame, stir for another 30-second.
  • Return the cooked chicken breasts to the wok.

Step 3: Combine the chicken with the sauce

  • Continue to pour in all the ingredients for the sauce to the frying wok in succession: sesame oil, rice vinegar, soy sauce, hoisin sauce, white pepper, sugar. Stir for a minute.
  • In another bowl, combine water with cornstarch then whisk until the cornstarch is completely dissovled, then pour the mixture into the frying wok.
  • Stir everything together. Normally, it only takes about a minute for the sauce to be thicken. That’s also when the chicken is coated evenly in the sweet brown sauce.
  • Pour in the scallion greens and give everything one final stir to make sure the remaining ingredients are well combined.
  • Remember to stir constantly every time there are new ingredients added.

Step 4: Serve

  • Remove the wok from heat. Dish out, garnish with sesame seeds or black pepper, and serve immediately.



Serving: 1serving | Calories: 508kcal | Carbohydrates: 30g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 1296mg | Potassium: 818mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1790IU | Vitamin C: 66mg | Calcium: 89mg | Iron: 3.1mg