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You can make Kung Pao Chicken at home that tastes just like the entree at your favorite Chinese Restaurant. It can be made in a skillet or slow cooker.
Kung Pao Chicken
I love this Kung Pao chicken! We usually 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.
Try the Slow Cooker Version
If you want to make an easy slow cooker meal, just saute the chicken and veggies for a minute or two, mix the sauces together and then throw it all in the slow cooker! SO easy and it turns out just as good! Plus, the smell of dinner hanging in the air when you get home is like heaven.
Add Something to the Side
Serving Kung Pao Chicken with rice is the perfect way to round out this dish. And if you’re cooking for a crowd, you definitely want to check out our post about the easy way to make rice for a large group here.
How To Make Kung Pao Chicken
Kung Pao Chicken
- 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 Tbsp chile paste heaping tablespoons, but 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 c peanuts 2 handfuls
- 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.