Save yourself the cost of eating out with this delicious Kung Fu Chicken — which combines veggies and chicken in a deliciously spicy sauce!
Kung Pao Chicken is a very addictive, stir fried chicken that’s a little salty, a little sweet and a whole lot spicy. Make it right at home with this simple recipe.
If you want my honesty, this might even be better than Chinese take out at home. These chicken pieces are coated in the most incredible, flavorful sauce that’s loaded with flavor.
Kung Pao Chicken
This Kung Pao Chicken is a traditional Chinese stir fry. Unlike other dishes, it doesn’t have too much sauce at all… just enough to give it a HUGE explosion of flavor – there’s flavor in the chicken and then extra flavor in the sauce.
First, Coat the Chicken
The first step to the best Kung Pao Chicken is coating the chicken in a mixture of cornstarch, baking soda (yes!!), and a little tiny bit of vinegar. These three things provide a layer of protection that seals moisture in the chicken and prevents it from overcooking.
While your chicken is being combined with the cornstarch, baking soda and vinegar, start your sauce. Prepare the sauce with the ingredients listed below – use coconut aminos for a gluten-free option.
Feel free to use any of the following as subs for the coconut aminos:
- Dark Soy: adds color and flavor to the chicken
- Light Soy – use light or low sodium, regular soy might get a bit salty
- Hoisin sauce – when used, will give an even better depth of flavor
- Veggies – I’ve used red and green bell peppers, traditional roasted peanuts. You can even add some diced celery and zucchini, like I did too!
These peppercorns provide the most mouth-numbing heat! Find them in Asian markets or in gourmet stores like Whole Foods (maybe even Sprouts if you are lucky).
Before using them, toast them in a dry pan for a minute or so until they are fragrant. Then grind down into powder with a mortar and pestle.
In the end, this stir fry is absolutely amazing! It’s fragrant, flavorful and absolutely the BEST way to end a hard day at work or even celebrate the weekend.
Looking for more delicious recipes? Try these!
Did you make this recipe? Please take a minute to rate the recipe and comment to let me know how it turned out!
Kung Pao Chicken
- 8 boneless skinless chicken thighs 1
- 1 tsp baking soda
- 1 Tbsp cornstarch
- 1 Tbsp apple cider vinegar
Veggies & Sauce
- 1 Tbsp olive oil o
- 1 tsp crushed red pepper
- 2 Tbsp garlic
- 2 Tbsp garlic chili sauce
- 2 zucchini cut in half lengthwise, half moons
- 2 red bell peppers deseeded and diced
- 1/4 C soy sauce see notes, below
- In a deep saute pan or wok add in olive oil and crushed red pepper. Bring to a medium heat.
- Cut chicken into thin slices removing all fat and toss with cornstarch, baking soda and vinegar. Shake in a large ziploc bag until well coated. Set aside.
- Add garlic to pan and saute 1 minute.
- Add in chicken and cook for 6 to 7 minutes. Add in garlic chili sauce, soy or coconut aminos, and toss well.
- Cover and cook for another 12 minutes until chicken is done and tender.
- Remove chicken and cover. Add in zucchini and bell pepper and saute on high for 5 minutes. Add chicken back to pot and cook for 2 minutes.
- Serve with rice and can be topped with spring onions and mixed with peanuts if there is not allergy.