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Skip takeout – this Kung Pao Chicken uses a simple restaurant trick (velveting) that makes the chicken unbelievably tender and better than anything you’ll get in a takeout box.
What Makes This Chicken Dish The Best
The secret that makes this Kung Pao chicken better than other recipes that I have tried is in how the chicken is prepared. What’s that secret? It’s velveting the chicken first. Velveting is a traditional method that is used to give the chicken that unique soft, velvety texture that is just so good in Chinese-style cuisine. Up until just a few years ago I didn’t even know it was a thing but now that I have tried it, I use it in everything, no joke.
You are going to see a lot more recipes on here using this method because it just makes the chicken so tender. My husband used to work at a Chinese restaurant when he was a teenager and he agrees that this Kung Pao chicken tastes just like the recipe they used! You’ve gotta try it!
🩷Erica
Ingredients You’ll Need
- Chicken – Boneless, skinless chicken breasts work great here because they’re easy to slice thin and cook quickly. Freeze the chicken slightly to make it easier to cut into thin slices.
- Velveting mixture – A simple mix of chicken broth, soy sauce, cornstarch, and oil coats the chicken and keeps it tender and juicy while it cooks. This is what gives it that soft, restaurant-style texture.
- Kung Pao sauce – This is what brings it all together. A combination of soy sauce, chicken broth, vinegar, a little brown sugar, garlic, ginger, and chili oil is all it takes to make the sauce. If you like it more savory you can cut down on the brown sugar or leave it out completely.
- Chiles – Dried chiles and peppercorns add that signature heat and flavor. You can adjust the amount depending on how spicy you like it, and even swap in red pepper flakes if needed.
- Seasoning – I like to add some minced garlic and fresh ginger to the pan and let it sauté a little bit to let the flavors bloom before adding the other ingredients. Don’t skip these!
- Veggies – Traditionally, Kung Pao chicken keeps the vegetables simple with green onions, water chestnuts, and sometimes fresh peppers. I like to add zucchini for a little extra color and texture, but it’s not traditional. Feel free to leave it out or swap in bell peppers or celery instead.
- Peanuts – Roasted peanuts add the perfect crunch and a slightly salty finish that balances out the sauce. Unsalted peanuts work best so you can control the overall flavor.
Ingredient Additions and Substitutions
You can totally make adjustments to this recipe and make it your own. Here are some great options:
- Baby corn
- Celery
- Pineapple
- Red or green bell peppers
- Onion
How to Make Kung Pao Chicken
- Cut the chicken into thin strips against the grain and place it in a large bowl (it’s easier to slice if the chicken is slightly frozen).
- In another bowl, whisk together the broth, soy sauce, cornstarch, and oil until smooth, then pour over the chicken and toss to coat. Let it sit for about 20 minutes.
- Bring a large pot of water to a boil. Drain the marinade from the chicken, then cook the chicken in batches just until it turns white and is cooked through, about 2-3 minutes. Remove and let drain.
- While the chicken cooks, whisk together all of the sauce ingredients in a small bowl until smooth and set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add the dried chiles and cook for about a minute until fragrant, then stir in the garlic and ginger and cook briefly.
- Add the cooked chicken, zucchini, green onions, and water chestnuts to the pan and stir-fry for a few minutes until everything is heated through and the zucchini is just tender.
- Give the sauce another quick stir, then pour it into the pan and cook, stirring constantly, until it thickens and coats the chicken and vegetables.
- Stir in the peanuts and serve immediately over warm rice.
Storing and Reheating Leftovers
One thing I love about Chinese food is that is re-heats great. Store any leftover Kung Pao chicken in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm it in a skillet over medium heat for the best texture, adding a splash of chicken broth or water to loosen the sauce and keep everything from drying out. You can also microwave it in short intervals, stirring in between, but the stovetop method helps the chicken stay tender and the sauce nice and glossy.
Frequently Asked Questions
It can be, but you’re in control. The dried chiles and chili oil add heat, so you can easily adjust the amount depending on how spicy you like it.
Velveting is a simple technique used in Chinese cooking that keeps chicken super tender and juicy. The chicken is coated in a light mixture (usually cornstarch, liquid, and a little oil), then quickly cooked before stir-frying. It locks in moisture and gives the chicken that soft, silky texture you get from takeout.
Traditional versions keep it simple with chiles and peanuts, but bell peppers, zucchini, or even celery are all great additions depending on what you like.
You can, but the texture won’t be quite the same. Velveting makes a big difference and gives you that soft, tender chicken like takeout.
Read Next: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
More Chinese-Inspired Dishes
Kung Pao Chicken
Ingredients
- 2 pounds pounds boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- water, for boiling
Kung Pao Sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons seasoned rice vinegar
- 2 teaspoons Shaoxing wine, optional, add it if you have it
- 1 tablespoon brown sugar
- 2 teaspoons chili oil or chili crisp, (or more to taste for heat)
- 2 teaspoons sesame oil
Stir Fry:
- 2 tablespoons vegetable oil
- 8-9 dried Sichuan chiles
- 1/2 teaspoons Sichuan peppercorns, (optional)
- 3 teaspoons fresh ginger, minced
- 2 teaspoons garlic, minced
- 1 small zucchini, diced
- 5 green onions, chopped
- 1 (8-ounce) can water chestnuts, drained
- 1/2 cup roasted peanuts, unsalted
Instructions
- Slice chicken into thin strips against the grain (it helps if it’s slightly frozen). Place in a large bowl.
- In a separate bowl, whisk together chicken broth, soy sauce, cornstarch, and oil until smooth. Pour over the chicken and toss until evenly coated. Let marinate for 20 minutes.
- Bring a large pot of water to a boil. Drain off the excess marinade, then add the chicken in batches. Cook just until the chicken turns white and is cooked through, about 2-3 minutes. Remove and set aside to drain.
- In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add dried Sichuan chiles and peppercorns (optional) and cook for about 1 minute until fragrant. Add garlic and ginger and cook another minute.
- Add the velveted chicken, zucchini, green onions, and water chestnuts. Stir-fry for 3-4 minutes, until everything is heated through and the zucchini is crisp-tender.
- Stir the sauce again, then pour it into the pan. Cook, stirring constantly, until the sauce thickens and coats everything.
- Stir in the peanuts and serve hot over rice.
Equipment
- Skillet
Notes
- If stored in an airtight container in the refrigerator, you can enjoy leftovers for up to three days. Just microwave a portion on a plate and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How long would you leave it on the crock pot?
I am on my way to buy some chopsticks because that is how I would like to eat this chicken dish. 🙂 It looks delicious and so easy to make – just what I need right now!
When you buy the chop sticks, go for the pointed ones.
Some of them have really blunt tips.
Haff phunn and buy the pretty ones!
This is a favourite for me! Always a hit with the family as well. Thanks for the recipe!
This is such a great homemade takeout favorite that’s easy to make and delicious too.
This is a great one for families and freezer meal prep! What a great mix of spicy : sweet. Well done on recreating such a classic recipe.
Kung Pao chicken is one of my families favorites. This looks so good and I can see me having to double the recipe for my family. They are going to love this.
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!
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!
Actually your suggestion in substitutes sounds a little bit healthier (carrot, celery, etc). I am toying around with carrots and Brussel sprouts (my boyfriend loves them and I am not a fan but I can eat when doctored up). Plus I can get rid of a few things that have been sitting (still good but you get tired of looking at it in the fridge already). Thank you for encouraging to go outside the box!
I’ve made this twice now and each time it was a HIT! Love, love, love it.
This was so great! Fantastic recipe. 🙂
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!!!!
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. 🙂