Kung Pao Chicken

Kung Pao Chicken from FavFamilyRecipes.com

This is a recipe we posted wayyyyy back in August of 2008 and was in desperate need of a re-post. I love this Kung Pao chicken! We usually ALWAYS double or even triple this recipe (we used this exact recipe right when we got married, before we had any kids so the original amounts were just right). Last time we made this, we used fresh zucchini, peppers, and green onion from our garden and it made it taste even better. Sometimes we add pineapple to peppers and zucchini to sweeten it up for the kids, but I like it most just how it is. We have also made variations using baby corn (which my kids LOVE) and/or shredded carrots. If you want to make a quick crock-pot meal.. just saute the chicken and veggies for a minute or two, mix the sauces together and then throw it all in the crock pot! SO easy and it turns out just as good!

Kung Pao Chicken

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  • 1 lb. chicken, cut into chunks
  • 1/4 c. chicken broth
  • 6 Tbsp. soy sauce
  • 4 tsp. sesame oil, divided
  • 1 Tbsp. vegetable oil
  • 1 small zucchini, chopped
  • 1 red bell pepper, chopped
  • 3 cloves chopped garlic
  • 4 Tbsp. cornstarch, dissolved in 4 tablespoons water
  • 3 heaping Tbsp. chile paste (use less if you don't want it spicy)
  • 3 tsp. distilled white vinegar
  • 3 Tbsp. brown sugar
  • 5 green onions, chopped
  • 1 can water chestnuts, chopped (optional)
  • 1-2 handfuls peanuts
  • red pepper flakes, to taste
  • chicken broth (to taste)


  • In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 2 tsp. sesame oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
  • Heat vegetable oil in a large skillet. Add zucchini and peppers and saute for a minute or so (don't let them get too soft or they will become soggy). Add garlic and saute another minute. In a small bowl, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Stir in chili paste, vinegar and sugar. Add sauce mixture to skillet with the sauteed veggies. Add green onion, water chestnuts, peanuts, and red pepper flakes. Heat sauce slowly over medium heat.
  • Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and simmer together until sauce thickens. If the sauce is too thick, add a little bit of chicken broth a little at a time until sauce reaches desired thickness.


  1. Dezi A says:

    Oh my! This is one of my husband’s favorite meals but last time I searched online for a recipe it was a big failure, so I can’t wait to try this out. I know it has to be good like everything else I’ve tried from your site. 🙂

  2. Caitlin Ludwig says:

    This dish was delicious! Had a good amount of heat – just like Kung Pao should. I’m not sure if it tasted exactly like Kung Pao, but it had a similar flavor that I really enjoyed. I forgot to get scallions, so I skipped those. Did add in the water chestnuts – great addition! I’ve been looking for a make-at-home Kung Pao chicken recipe for years and finally found one that hits the spot. Will definitely be making again! But be warned – this does have some spice that I’m not sure everyone will like. Delicious!!!!

  3. Kimberly H says:

    This was so great! Fantastic recipe. 🙂

  4. Stacy says:

    I’ve made this twice now and each time it was a HIT! Love, love, love it.

  5. Priscilla Mathews says:

    absolutely delicious. However I did make changes based on what I had on hand. I diced onion, carrots, celery and red pepper into tiny cubes. I diced already cooked chicken breast into cubes. I combined all of the wet ingredients into a separate bowl, as well the cornstarch slurry in a seperate bowl. I fried the vegetables added chicken a few mins later and the wet mix and slurry. I suggest decreasing the brown sugar in half a little to sweet for Kung pao. Otherwise omg you will be blown away with this recipe!

  6. compunctious says:

    making it with the changes of drumsticks/ cubed chicken, 10 green onions/ 5 green onions, baked chicken 35 min. @ 425°/ frying it, canned chili peppers rinsed/ bell pepper and chili paste/ kung pao’s Thai chilis, pine nuts and minced raw peanuts/ roasted whole peanuts, and 1 hour marinating/ ~30 min.
    I’m uncertain!

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