Go Back
–+ servings
Chop sticks picking up a piece of kung pao chicken from bowl over rice.
Print Recipe
5 from 7 votes

Kung Pao Chicken

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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: Chicken, Kung Pao Chicken
Servings: 4
Calories: 270kcal
Author: Erica Walker

Equipment

  • Skillet

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.
    Slicing frozen chicken super thin with a sharp knife on a cutting board.
  • 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.
    Marinating velvet chicken in a large bowl.
  • 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.
    Using slotted spoon to lift cooked chicken out of the boiling pot.
  • In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
    Small glass bowl of kung pao chicken marinade and whisk on the side.
  • 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.
    Skillet with chilies in hot oil.
  • 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.
    Skillet with velvet chicken, zucchini, chilies and green onion.
  • Stir the sauce again, then pour it into the pan. Cook, stirring constantly, until the sauce thickens and coats everything.
    Skillet of kung pao chicken mixed wooden spoon.
  • Stir in the peanuts and serve hot over rice.
    Peanuts added to skillet of kung pao chicken and wooden spoon.

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

Calories: 270kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1264mg | Potassium: 373mg | Fiber: 3g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg