Kung Pao Chicken with tender chunks of chicken, crunchy cashews, and a spicy sauce, tastes better than takeout and is easy to make at home.
I have to admit I love this kung pao chicken recipe. It’s full of bold flavors – sweet, sour and spicy and I’ve taken my liberty with this recipe and made it home cook-friendly. It will easily become one of your favorite easy weeknight dinners.
Whether you’re a fan of Chinese cuisine or just looking for a new and exciting way to spice up your dinner routine, this kung pao chicken is going to satisfy your cravings for takeout.
Why I Love This Kung Pao Chicken Recipe
- Kung Pao Chicken is packed with protein and nutrients.
- This recipe uses pantry friendly ingredients.
- Can be made with chicken breast or thighs. I think it tastes much better with thighs, that remain juicy while cooking.
- Using cashews instead of peanuts really adds to this dish.
Ingredients and Substitutions
- Chicken breasts or thighs: The main protein source. I would swap with tofu for a vegetarian version.
- Soy sauce: Salty and savory flavor, make sure it’s low-sodium. Try Tamari or coconut aminos for a gluten-free alternative.
- Cooking sherry: Adds depth and richness.
- Cornstarch: Thickens the sauce. Use arrowroot powder or potato starch in a pinch.
- Green onions: Adds freshness and crunch.
- Granulated sugar: Gives that little bit of expected sweetness.
- White wine vinegar: The necessary tangy acidity. Rice vinegar (not seasoned) makes a good substitute.
- Sesame oil: Adds nutty flavor. Toasted sesame oil also works great.
- Water: The liquid base for the sauce. You could use chicken or vegetable broth, but use a salt-free version.
- Peanut oil: Or any other oil with a high smoke point.
- Roasted and salted cashews: Gives a really great texture and flavor to the final dish. Use roasted and salted peanuts for a more classic version.
- Red pepper flakes: Adds the expected heat and spice. Try cayenne pepper or hot sauce for even more spiciness or as a substitute.
How to Make Kung Pao Chicken
- Mix the chicken in a medium bowl with 1 tablespoon each of soy sauce, cooking sherry, and cornstarch.
- In a small bowl, combine sugar, vinegar, sesame oil, water and the remaining soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.
- Chop scallions into 1/2″ pieces, keeping the white bulbs and green tops separate.
- In a large skillet or wok, heat 1 tablespoon of oil over moderately high heat. Add the cashews and stir until they turn light brown, approximately 30 seconds. Remove them from the pan.
- Heat the remaining oil. Stir in the white part of the scallions and red pepper flakes, cooking for 30 seconds. Add the chicken with its marinade, stir, and cook until almost done. Introduce the soy sauce mixture and scallion tops, simmering until the chicken is just done. Finally, stir in the cashews and serve over rice.
Recipe Tips
- Cut and measure all ingredients before starting. It makes the cooking process smoother.
- If using chicken thighs take the time to trim the extra fat/skin.
- Tailor the red pepper flakes to your spice preference. Add more if you like it fiery or less if you prefer mild.
- Kung Pao Chicken is best when served hot and fresh, straight from the pan.
- Serve over noodles if you prefer that over rice.
Recipe FAQs
- Can I make it less spicy? Yes. Adjust the amount of red pepper flakes or omit them completely for a milder version.
- How long does it take to cook? The entire process usually takes around 15-20 minutes once you start cooking. It’s quick and easy for a weeknight meal.
- Can I use other meats instead of chicken? Yes, feel free to substitute with beef or shrimp.
More Takeout Recipes to Make at Home
- Chicken and Snow Pea Stir-Fry
- Shrimp and Plum Stir-Fry
- Sweet and Sour Pork
- Dan Dan Pork
- Vietnamese Style Beef
- Egg Foo Yong
- Air Fryer Bang Bang Shrimp
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Kung Pao Chicken
Equipment
- skillet or wok
Ingredients
- 1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces (I prefer thighs, much more flavor.)
- 5 tbsp. low-sodium soy sauce divided
- 2 tbsp. cooking sherry divided
- 1 tbsp. plus 1 tsp. cornstarch divided
- 4 green onions, white bulbs and green tops cut separate into 1/2" pieces
- 2 tsp. granulated sugar
- 2 tbsp. white wine vinegar or rice vinegar
- 2 tsp. sesame oil
- 1/3 cup water
- 2 tbsp. peanut oil or any high temperature oil
- 3/4 cup roasted and salted cashews or roasted and salted peanuts
- 1/2 tsp. red pepper flakes
Instructions
- In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces, 5 tbsp. low-sodium soy sauce, 2 tbsp. cooking sherry, 1 tbsp. plus 1 tsp. cornstarch
- In a small bowl, combine sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.2 tsp. granulated sugar, 2 tbsp. white wine vinegar, 2 tsp. sesame oil, 1/3 cup water
- Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.4 green onions, white bulbs and green tops cut separate into 1/2" pieces
- In a large skillet or wok, heat 1 Tablespoon of the oil over moderately high heat. Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan.2 tbsp. peanut oil, 3/4 cup roasted and salted cashews
- Heat the remaining 1 Tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews.Â1/2 tsp. red pepper flakes
- Serve over rice.
Notes
Nutrition
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