• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Fork Bite

  • Recipes
  • Contact
  • Privacy & Disclosure
menu icon
go to homepage
  • Recipes
  • Contact
  • Privacy & Disclosure
search icon
Homepage link
  • Recipes
  • Contact
  • Privacy & Disclosure
×
Home » Recipe » Kung Pao Chicken – Better Than TakeOut

Mar 17, 2018 · Last Updated: Apr 1, 2020 by Calleigh ~

Kung Pao Chicken - Better Than TakeOut

Jump to Recipe

This classic dish is made of stir-fried chicken cubes, peanuts, and vegetables. Laced with a flavorful explosion of brownish sauce that is a bit of salty with a touch of sweetness, vinegary with a gentle numbing sensation from Sichuan peppercorns.

Kung Pao Chicken - Few people would be surprised to learn that a large proportion of Chinese food restaurants in America have adopted the dishes to please local palates.

If you traveled to China, you would discover the recipes vary from one region to the next, but here in the states, they could vary within a restaurant based on the cook.

Kung Pao Chicken

#KungPaoChicken - Do you enjoy Kung Pao Chicken? This is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Jump to:
  • What's in the sauce?
  • Substitute for Shaoxing wine
  • How to grind the Sichuan peppercorns (szechuan pepper)
  • Peanuts or Cashews?
  • Ingredients
  • Step by step instructions
  • Notes
  • Other recipes:
  • Full Recipe

Now should you try the fast food type teriyaki restaurant generally run by Korean individuals, the dishes will reflect their version of Chinese and Japanese dishes.

In our small corner of California, this was true of the neighborhood teriyaki restaurant run by an elder Korean lady.

Case in point was their version of Kung Pao Chicken (in Chinese: 宫保鸡丁 ), it had a noticeably sweet garlic flavor and leaned heavily toward the heat. Personally, I loved how the heat challenged you to grab another bite. I often ordered their version because it was so tasty.

Unfortunately, this dish varies greatly, dependent upon where you order it. You can usually count on roasted peanuts and mouth murdering Sichuan peppers. Dried chili peppers coupled with the Sichuan created a taste that for me is practically irresistible.

Kung Pao Chicken

What's in the sauce?

Kung Pao sauce is famous for its layers of flavors from the numbing spices and the balance of vinegar, soy sauce, cornstarch, and sugar. In this recipe, there are 5 main ingredients to get that distinctive taste of sauce similar to restaurants.

  • Light Soy sauce - using regular soy sauce yields a briny taste hence the use of a light or low sodium is essential.
  • Chicken Broth - use a low sodium chicken stock or simply use water if stock isn't available.
  • Black vinegar - this vinegar is made from fermented black sticky rice or regular glutinous rice. You can find this at the local Asian market. A good substitute is balsamic vinegar, malt vinegar, rice vinegar or sherry.
  • Dark soy sauce - this is mostly used to enhance flavor or for dipping. However, this sauce has a thicker consistency, more dark and a bit less salty than the regular soy sauce. It normally adds that classic dark caramel color to every dish.
  • Shaoxing wine - also known as Chinese cooking wine and is commonly used for daily cooking. It helps to eliminate any unpleasant smell of raw meat or fish that adds rich aromatic flavor to some dishes.

Kung Pao Chicken

The good news is creating savory Kung Pao Chicken isn’t really too hard if you have the proper ingredients at your disposal. I decided today would be the time to post my favorite version of a recipe I thoroughly enjoy.

To be honest, I hardly ever order it out anymore, partly because it is difficult to pay 4 times what I know it costs to make the dish and of course, I like my version the best.

Do you enjoy Kung Pao Chicken? If you are ready to try your hand, this is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Kung Pao Chicken

Substitute for Shaoxing wine

  • Dry sherry - this is made of fortified wine that even a small amount helps increase the flavor and depth of a recipe. This could last longer than an opened bottle of regular red or white wine.
  • Mirin - Mirin is a rice wine or a sweetened sake usually used in Japanese cooking. It has a light syrupy texture and gives a mild sweetness to dishes and sauces. Both substitutes can be found at your local Asian market.

How to grind the Sichuan peppercorns (szechuan pepper)

You cannot call a Kung Pao Chicken recipe sans the Szechuan peppercorns. Unlike black/white peppers, their characteristics are not hot or pungent but rather yield a tingly, numbing sensation.

To mute the citrusy flavors and increase the aroma of (Huā Jiāo, 花椒, aka Szechuan pepper or Chinese pepper), you should dry roast them without oil before grinding.

1 Before roasting, sift through the peppercorns and get rid of the black seeds you can find. The black seeds (found loose in the package or still inside the husks) are hard and tasteless thus need to be removed.

2 Place the peppercorns into a dry pan and roast them over low heat. Continuously shake the pan to avoid overheating which could result in a bitter taste. Signs they're ready:

  • They start to release the aroma.
  • They look a little oily on the surface.

3 Let the peppercorns cool down to become brittle and easier to grind. After the cooling process, you can use a pestle and mortar to grind them. Or use a coffee grinder if available.

4 Do not skip this process. Once everything is grounded, sift them through using a fine-mesh sieve to eliminate the gritty bits from the black seeds or inner parts of the husks. Place in an airtight container and store in the fridge for future use.

For optimal taste, create a small batch that will be used within 2 weeks.

Peanuts or Cashews?

Some prefer cashews, but I tend to gravitate toward dry roasted peanuts. Another change I made was using chicken thigh meat rather than breast. Not only are thighs cheaper, but they also tend to have a bit more flavor.

If you lean toward hotter foods, add more chili peppers and if you want a full-on meal, stir fry it with asparagus, broccoli or bok choy. Steamed white rice is a crowd pleaser, but honestly, I enjoy it more with brown rice.

Kung Pao Chicken

The takeaway? Create a dish that fits your style and most importantly, your taste buds!

Ingredients

For the Chicken Marinade:

  • 1 lb chicken breast / thigh
  • 1 teaspoon dark soy sauce
  • 1 tablespoon ShaoXing Cooking wine or dry sherry
  • 2 teaspoon baking soda
  • ½ teaspoon white pepper

For Kung Pao Chicken Sauce:

  • 1 tablespoon dark sauce
  • 3 tablespoon light soy sauce
  • 2 tablespoon black vinegar
  • 3 tablespoon sugar add more if you want sweet
  • 1 teaspoon cornstarch
  • 1 or 2 tablespoon Chinese Cooking wine or dry sherry
  • ½ cup chicken stock

For Stir Fry:

  • 2 tablespoon cooking oil
  • 5 cloves of garlic minced
  • 2 tablespoon minced ginger
  • 10 dried chili peppers cut and take off the seeds
  • 1 teaspoon Szechuan peppercorns (toasted and lightly grind)
  • 4-6 stalks scallions
  • ½ cup unsalted peanuts
  • 1 teaspoon sesame oil
  • ¼ cup water
  • 1 tablespoon sugar

Step by step instructions

1 First, marinate the chicken by adding the marinade ingredients in a medium bowl. Set aside.Prepare the sauce by mixing all the sauce ingredients in a bowl and set aside.

Cook the Dish:

2 Heat 2 tablespoon oil over high heat. Cook the marinated chicken and place in a bowl. Set aside.

3 In the same wok add another tablespoon oil (in low-medium heat). Add the ginger, garlic, chilies, and Szechuan peppercorns. Stir and cook for 30 seconds or a minute to infuse the flavor on the oil.

4 Now, stir up your prepared Kung Pao sauce as the cornstarch may have settled to the bottom, so make sure it’s well incorporated.

5 Pour the sauce into the wok and let it boil. Add ¼ cup of water and 1 tablespoon of sugar (optional if you don't want sweet). Keep stirring until the sauce has reduced and thickened.

6 Add the cooked chicken back to the wok/pot and stir fry all together. Now, you can add the scallions and the unsalted peanuts. Give everything a final stir and serve hot with jasmine rice.

Notes

1 If black vinegar is not available, you may use apple cider vinegar, rice vinegar or red wine vinegar.
2 Adjust the saltiness level accordingly as soy sauce has different level of sodium. If your sauce tastes too salty, just add more sugar and water.

Other recipes:

  • Char Siu Bbq Pork
  • Pork Ribs Recipe


Get the recipe below and enjoy! If you've tried the recipe or have any questions, don't hesitate to let us know below! Also, if you've tried it, we'd be happy to hear how it turned out.

Full Recipe

With its delicious stir-fry, crunchy veggies and mouthwatering sauce, this Kung Pao chicken is one of the most popular menu and Chinese takeouts in the US.

Kung Pao Chicken

5 from 9 votes
Pin Recipe
With its delicious stir-fry, crunchy veggies and mouthwatering sauce, this Kung Pao chicken is one of the most popular menu and Chinese takeouts in the US.
Servings: 3
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes

Equipments:

  • Wok

Ingredients:

For the Marinade:

  • 1 lb chicken breast / thigh
  • 1 teaspoon dark soy sauce
  • 1 tablespoon Chinese Cooking Wine or dry sherry
  • 2 teaspoon baking soda
  • ½ teaspoon white pepper

For Kung Pao Chicken Sauce:

  • 1 tablespoon dark sauce
  • 3 tablespoon light soy sauce
  • 2 tablespoon black vinegar
  • 3 tablespoon sugar add more if you want sweet
  • 1 teaspoon cornstarch
  • 1 or 2 tablespoon Chinese Cooking wine or dry sherry
  • ½ cup chicken stock

For Stir Fry:

  • 2 tablespoon cooking oil
  • 5 cloves of garlic minced
  • 2 tablespoon minced ginger
  • 10 dried chili peppers cut & take off the seeds
  • 1 teaspoon Szechuan peppercorns toasted and lightly grind - this process is optional*
  • 4-6 stalks scallions
  • ½ cup unsalted peanuts
  • 1 teaspoon sesame oil
  • ¼ cup water
  • 1 tablespoon sugar

Instructions:

Marinate First

  • Marinate the chicken by adding the marinade ingredients in a medium bowl. Set aside.
  • Prepare the sauce by mixing all the sauce ingredients in a bowl and set aside.

Cook the Dish:

  • Heat 2 tablespoon oil over high heat. Cook the marinated chicken and place in a bowl. Set aside.
  • In the same wok add another tablespoon oil (in low-medium heat). Add the ginger, garlic, chilies, and Szechuan peppercorns. Stir and cook for 30 seconds or a minute to infuse the flavor on the oil.
  • Now, stir up your prepared Kung Pao sauce as the cornstarch may have settled to the bottom, so make sure it’s well incorporated.
  • Pour the sauce into the wok and let it boil. Add ¼ cup of water and 1 tablespoon of sugar (optional if you don't want sweet).
  • Keep stirring until the sauce has reduced and thickened.
  • Add the cooked chicken back to the wok/pot and stir fry all together. Now, you can add the scallions and the unsalted peanuts.
  • Give everything a final stir and serve hot with jasmine rice.

Notes:

1.) If black vinegar is not available, you may use apple cider vinegar, rice vinegar or red wine vinegar.
2.) Adjust the saltiness level accordingly as soy sauce has different level of sodium. If your sauce tastes too salty, just add more sugar and water.

Nutrition Information:

Calories: 675.63kcal | Carbohydrates: 42.88g | Protein: 44.1g | Fat: 38.14g | Saturated Fat: 6.68g | Sodium: 1699.79mg | Fiber: 5.62g | Sugar: 27.47g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: entree
Cuisine: Asian, Chinese
Keywords: Kung pao chicken, kung pao chicken panda express, panda express kung pao chicken recipe, panda express kung pao chicken sauce

More Easy Recipes

  • Baked salmon fillets drizzled with butter lemon sauce, garnished with parsley and served with asparagus.
    Baked Salmon with Butter Lemon Sauce
  • Crispy air-fried salmon bites drizzled with creamy Bang Bang sauce, garnished with sesame seeds, green onions, and chili flakes.
    Bang Bang Salmon Recipe
  • A close-up of Shrimp Étouffée in a plate, with juicy shrimp, a creamy roux, and green onions.
    Shrimp Etouffee Recipe
  • Close-up of Jambalaya in a cast-iron skillet, showing shrimp, sausage, peppers, celery, and rice in a rich, tomato-based sauce.
    Jambalaya Recipe

Reader Interactions

Comments

  1. James p Padula says

    November 06, 2020 at 2:37 pm

    interested in knowing purpose of adding baking soda

  2. ปั้มไลค์ says

    June 23, 2020 at 8:14 am

    5 stars
    Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

  3. Connie R says

    June 29, 2018 at 8:59 pm

    This is one of my favorite Chinese recipe. This is perfect for Friday takeout but not anymore because I can try your recipe. This looks so tempting.. I'm drooling actually.

  4. Jessie Hunter says

    May 21, 2018 at 6:27 pm

    This is absolutely one of my favorite Chinese food. You made it so easy how I wish I can cook this real soon. All I have to do is to visit our local Asian market.

  5. Jenny says

    March 20, 2018 at 7:49 pm

    Oh man, this looks so delicious. Better than any chibese takeout ive had! I need to make this pronto!

  6. Acupofassamtea says

    March 20, 2018 at 7:47 pm

    Looks awesome. I love the way you preset it. I am sure to taste great as well.

  7. Jen says

    March 20, 2018 at 7:27 pm

    This looks delish. I'm saving this for my next recipe!

  8. Becca Talbot says

    March 20, 2018 at 1:17 pm

    This recipe sounds amazing! And an added bonus, it sounds pretty easy to make too 🙂 I'll have to give it a whirl next time I'm cooking up a storm in the kitchen x

  9. Elizabeth O says

    March 20, 2018 at 9:18 am

    Your recipe looks really great. Unfortunately I am a vegetarian but there's always a few switches I could make to enjoy this too.

  10. Nati says

    March 20, 2018 at 1:45 am

    Thank you so much for this recipe! I love Kun Pao Chicken but I've never made it myself. I shall try because it is really difficult to find a good Chinese restaurant in Swizerland!

    Nati | Polished Polyglot

  11. Esme Sy says

    March 20, 2018 at 1:27 am

    You're right, I might just never order it outside because of this recipe. I really love Asian food and all their spices and stuff, especially Teriyaki variations. I'm looking forward to learning more delicious food like this from here!

  12. Monique Elise says

    March 19, 2018 at 5:49 pm

    I’ve never had this dish but it sounds DELISH! I love the recipe I’m going to have to give this a try.

  13. Patrick T Cooper says

    March 19, 2018 at 10:10 am

    Everyone knows that I can't cook but your recipe and your delivery makes me feel like I could jump in the kitchen today

  14. Nicole Vick says

    March 19, 2018 at 10:10 am

    I'm vegan but can totally see how I can modify this dish. It looks SOOO tasty! I'd probably switch and use cashews cause I love them so much. Lol!

  15. Evelyn, PathofPresence says

    March 19, 2018 at 8:25 am

    At just 30 minutes, I would think this homemade dish is well worth it. It looks absolutely delicious and I can't wait to try it! YUM! Evelyn, PathofPresence.com

  16. Daisy says

    March 19, 2018 at 7:33 am

    Wow this recipe has me so hungry now! It looks absolutely amazing and delicious! I need to make this for my family.

  17. Emily Leary says

    March 19, 2018 at 5:21 am

    Your recipe for Kung Pao Chicken looks great. I bet my husband would love this!

  18. Rosalie says

    March 19, 2018 at 3:00 am

    Wow this looks so delicious. I've never tried Kung Pao Chicken before, but definitely have to now x
    http://www.theglossy.co

  19. kumamonjeng says

    March 18, 2018 at 8:51 pm

    I have tried Kung Pao Chicken in the restaurants and it is a popular dish in Singapore. However I do not know how to cook it! I like how you also added in peanuts as some of the restaurants here do not serve with peanuts. I like peanuts so I will certainly add in some to spark up the taste.

  20. jossy says

    March 18, 2018 at 7:30 pm

    That really do look yummy with easy to follow recipes. I do love me some Asian recipes and i must admit i am in love with this. the picture really does it justice. Thanks for sharing this amazing recipe.

  21. Lyosha says

    March 18, 2018 at 10:44 am

    I'm so full right now but looking at this chicken makes me starve! it looks just too good!

  22. Rachel says

    March 18, 2018 at 5:09 am

    Looks and sounds delicious! Bring me some for my lunch now please?!

  23. Preet says

    March 18, 2018 at 12:22 am

    Kung Pao Chicken is one of my favorite and Yes, I always take out from my favorite place. Your recipe looks great, I need to try this out myself. Love our pictures, it looks so delicious.

  24. Ching says

    March 17, 2018 at 10:39 pm

    You are so right because if you actually go to Asia,something like orange chicken doesn't really exist. You're so lucky to be able to cook a dish you like aND modify it to your taste. I need to follow your recipe exactly in order for it to come out right. Looks great!

5 from 9 votes (8 ratings without comment)

Primary Sidebar

abt me 150x150 Hi there, my name is Calleigh. Glad you're here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

Copyright © 2025 · The Fork Bite

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.