Kung Pao Chicken Recipe Hello friends, so when was the last time you saw a French chef make Kung Pao Chicken? Well, today is your lucky day, we’re going to dive into the flavors of one of the most iconic dishes in Chinese cuisine – Kung Pao Chicken! This spicy, savory, and altogether mouth-watering recipe has been enjoyed for centuries, with origins dating back to the Sichuan province of China. And let me tell you, this recipe makes the perfect weeknight dinner!

Now, you might be wondering, what does Kung Pao even mean? Well, my friends, Kung Pao refers to a title given to a high-ranking official in ancient China. And this dish is said to have been named after a governor of Sichuan province, Ding Baozhen, who was known as Kung Pao. The legend goes that Kung Pao loved spicy food, and so this dish was created in his honor.

But enough chit-chat, let’s get to cooking. Trust me, your taste buds are going to thank you for this one!

So, grab your wok and get ready to stir-fry like a pro, because this Kung Pao Chicken recipe is going to knock your socks off!


Easy Kung Pao Chicken recipe _ Chef Jean-Pierre

How to Make Kung Pao Chicken Recipe with a French Twist!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, Kung Pao Chicken is an amazing Chinese dish that I just had to put my French twist on! Stir Fry dishes are always a quick and easy dinner to make for the whole family! So skip the takeout and come learn how to make Kung Pao Chicken with me!
4.80 from 30 votes
Servings 2 Servings

Recipe Video

Recipe Ingredients

Prepare the Chicken:

  • 12 ounces Chicken Breast, boneless and skinless, cut into ½ inch pieces (not bigger)
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Soy Sauce
  • 1 tablespoon of Shaoxing or Mirin Chinese Cooking Wine
  • 1 tablespoon Black Vinegar or Balsamic Vinegar
  • 1 tablespoon Corn Starch

Prepare the Sauce:

  • 2 tablespoons Oyster Sauce
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Black Vinegar
  • 1 tablespoon of Shaoxing or Mirin Chinese Cooking Wine
  • 1 tablespoon toasted Sesame Oil
  • 1 tablespoon Acacia Honey

Prepare the Dish:

  • 2 tablespoons Vegetable Oil
  • ½ Red Onion cut into medium dice
  • ½ Red Bell Pepper cut into medium dice
  • 2 Zucchini cut into medium dice
  • 1 teaspoon of Sichuan Peppercorns
  • 2 to 4 Dried Chili Pepper cut into ¼ pieces seed removed
  • 1 tablespoon Ginger chopped
  • 1 tablespoon Garlic chopped
  • 2 tablespoons Peanuts Dry Roasted or Red Skin Peanuts or Both
  • 1 tablespoon Cornstarch diluted into 2 tablespoons water (if needed it)

Recipe Instructions

Make the Chicken:

  • In a glass bowl, marinate the chicken with all the ingredients for at least 30 minutes up to 2 hours.
  • After that time, sauté it in a frying pan or a wok with a high smoke point cooking oil (like vegetable, avocado, grape seed oil). When golden brown, remove it and reserve.

Make the Sauce:

  • Mix all ingredients and reserve.

Make the Dish:

  • In the same pan, after you remove the chicken, heat more cooking oil, and when hot, add the onion and sauté for a few minutes.  Add the peppers, zucchini, Sichuan, and dried chili pepper peppercorns.  Cook all vegetables until tender to YOUR liking!
  • Add the chicken back to the pot, add the sauce, and mix well.  Adjust consistency with Corn Starch (if needed).

Frequently Asked Questions About Kung Pao Chicken

1) What can I serve with Kung Pao Chicken?

Kung Pao Chicken pairs well with steamed white or brown rice, fried rice, or noodles. You can also serve it alongside other Chinese dishes such as vegetable stir-fries, spring rolls, or dumplings.

2) How do I know when my chicken is cooked?

When your chicken has an internal temperature of 165°F (74°C). You can check this with a meat thermometer by inserting it into the thickest part of the chicken pieces. Alternatively, you can cut into a piece of chicken to visually confirm that it is no longer pink in the center and that the juices run clear.

3) Can I use a different type of protein in Kung Pao Chicken?

Yes, you can substitute the chicken with other proteins such as shrimp, beef, or pork. Adjust the cooking time accordingly to ensure the protein is cooked through.

4) Can I cook Kung Pao Chicken ahead of time?

Yes, you can cook Kung Pao Chicken ahead of time. Prepare the dish as directed, but avoid cooking the vegetables for too long to retain their crispness. Allow the dish to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the dish in a skillet over medium heat or in a microwave-safe dish.

5) How do I store leftovers of Kung Pao Chicken?

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, transfer the dish to a skillet and warm over medium heat, or use a microwave-safe dish for a quicker option.

6) Can I freeze Kung Pao Chicken for later use?

Yes, you can freeze Kung Pao Chicken. Place the cooled dish in a freezer-safe, airtight container and freeze for up to 3 months. To reheat, allow it to thaw in the refrigerator overnight, then warm it up in a skillet over medium heat or in a microwave-safe dish.

7) Can I make Kung Pao Chicken vegetarian or vegan?

Absolutely! Replace the chicken with tofu, tempeh, or your preferred plant-based protein. Ensure all other ingredients, such as sauces and condiments, are vegan-friendly.

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