Kung Pao Chicken made saucy!
on Mar 17, 2021, Updated Oct 05, 2021
This post may contain affiliate links. Please read our disclosure policy.
This Kung Pao Chicken is all we want to eat right now! It’s spicy, sour, sweet and salty and has that signature heat from Sichuan peppercorns. A fantastic weekday meal, make this takeout favourite easily at home. Check out my tips on how to make kung pao sauce, how to cook the chicken right, and how to get those signature Sichuan flavours!
We are talking BIG flavours here!
In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment. But we made an Indianised version, something we’re more familiar with – it’s got more sauce, some mushrooms and bell peppers. And we promise it’s worth a try!
Table of Contents
What Does Kung Pao Taste Like?
A party in your mouth!
It has a sweet spicy sour sauce that pairs well with steamed rice or noodles. It’s got that signature heat and a mild anise-like flavour from the Sichuan peppercorns. I’ve added red bell peppers and mushrooms which taste so good with the sauce.
Note: I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
Ingredients That Make Kung Pao Taste So Good
- Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
- Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
- Dried Red Chillies – For a spicy, smoky hit
- Sichuan Peppercorns: These keep you coming back for more!
How to Cook Chicken for Kung Pao
I prefer using chicken thighs instead of chicken breasts because they stay tender and juicier during this double cooking process. We marinate and dry coat the chicken first, and then wok fry it on high heat to make it crispy outside and succulent inside.
Finally the chicken is stir fried with aromatics, veggies and sauces and tossed to coat it with that spicy sour Kung Pao Sauce.
To nail this chicken, here are some do’s and don’ts:
- The wok and oil should be really hot before adding the chicken
- Don’t overcrowd the wok and fry the chicken in pieces so that they get enough space to crisp up
- Sear the chicken pieces on each side till they are golden and crispy
How To Get Signature Kung Pao Flavours
To get all those signature Kung Pao flavours going, I’ve used slivers of ginger, minced garlic, chopped celery, dry red chillies and sichuan peppercorns. I’ve kept the veggies simple and added only red bell peppers and mushrooms. You can add other veggies like beans, broccoli, etc if you like. A handful of roasted peanuts are a must and add distinct flavour and texture. This gongbao chicken recipe also uses some Veggie Broth or chicken broth for flavour and body!
Additional Tips To Keep In Mind
- Remove the seeds of dry red chillies if you want a less spicy dish, leave the seeds on for a hit of heat
- Sear the chicken in a wok and then use the same wok to put the dish together
- To adjust the consistency of the gravy – you can use more broth to make it thinner, or some more cornflour to thicken it
- You can substitute peanuts with cashews if you like
Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!
More Chinese Takeout Favourites
- Asian Veg Stir Fry
- Veg Hakka Noodles
- Chilli Garlic Noodles
- Thai Pineapple Fried Rice
- Chinese Chilli Chicken Dry
- Crispy Tofu Broccoli Stir Fry
- Burnt Garlic Mushroom Fried Rice
- One Pan Noodle and Manchurian Stir Fry
Watch how to make Saucy Kung Pao Chicken Recipe Video
Saucy Kung Pao Chicken
Ingredients
Marinade
- 500 gms chicken thigh, boneless, cut into ½ inch cubes
- 2 tablespoons light soy sauce
- ½ teaspoon vinegar
- 2 teaspoons honey
- 2 teaspoons oil
- ½ teaspoon crushed pepper
- ¼ cup + 1 tablespoon cornflour
- 1 egg white
Kung pao sauce
- 2 teaspoons vinegar
- 1 tablespoon + 1 teaspoon sugar
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon cornflour
- ¾ cup water
Kung pao stir fry
- 2 tablespoons cooking oil
- 1 teaspoon toasted sesame oil
- 4 dried red chillies, broken into 2
- 1 tablespoon + 1 teaspoon finely chopped garlic
- 2 teaspoons finely chopped ginger
- 4 spring onion whites, thinly sliced
- ½ teaspoon black pepper, crushed
- ¼ cup groundnuts roasted and de-skinned
- ¼ cup spring onion greens finely chopped
other
- 1 ½ tablespoons cooking oil, additional 2 ½ tablespoons cooking oil if deep frying
Instructions
Marinating chicken
- take chicken in a bowl, add all ingredients listed under marinade, give it a good toss and set aside.500 gms chicken thigh, 2 tablespoons light soy sauce, ½ teaspoon vinegar, 2 teaspoons honey, 2 teaspoons oil, ½ teaspoon crushed pepper, ¼ cup + 1 tablespoon cornflour, 1 egg white
Air frying chicken
- pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated chicken with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 180 C for 5 minutes. Air fry at 200C for 1 minute. Air fry them in batches and set aside. Its important to wait for 4-5 minutes until the fried chicken cools a bit to remove them easily from the basket. They stick to the basket when they are too hot.
Deep Frying chicken
- heat ¼ cup oil in a wok or deep kadai and once it’s medium hot, drop the marinated chicken into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Fry them in batches and set aside.1 ½ tablespoons cooking oil
Kung pao sauce
- take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.2 teaspoons vinegar, 1 tablespoon + 1 teaspoon sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons oyster sauce, 1 teaspoon cornflour, ¾ cup water
Kung pao stir fry
- heat 2 tablespoons of cooking oil in a wok, add toasted sesame oil, red chillies and saute for 30-40 seconds only till they turn deep red but not black. Add chopped garlic and ginger and saute on high for 30 seconds until fragrant. Add spring onion whites and saute for a few seconds. Add pepper, groundnuts and toss them well. stir the kung pao sauce and add while stirring continuously. cook for 2 minutes on low. Add the fried chicken, spring onion greens and toss to combine well. Serve.2 tablespoons cooking oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, ½ teaspoon black pepper, ¼ cup groundnuts roasted and de-skinned, ¼ cup spring onion greens finely chopped
Video
Notes
- Stir Fry happens quick and over high heat. Be sure to keep everything prepped and ready before you begin.
- Wok: A well seasoned wok adds an intense smoky flavour to the dish. I would suggest using a wok for Asian dishes in general. If you do not have one you can use a pan or a kadai.
- You can substitute the chilli garlic paste with 1.5 tbsp store bought chilli sauce but I highly recommend making it yourself. I used Kashmiri Red Chillies for this recipe which have more colour than heat
- Once you add the chilli paste to the wok, be sure to fry it until almost all of the raw aroma goes. This will help you avoid the raw chilli taste and smell in the dish.
Can i use olive oil instead of sesame?? Also plain water and corn flour slurry instead of broth ?
yes to both! Hope you try this
I want to try this recipe, but I don’t have Sichuan peppercorn. Will black peppercorns be ok instead??
Sure!!
In the last 3 days I have tried the
Butter chicken
Chicken curry
Kung pao chicken
Richa I am a vegetarian and my husband short of a cannibal…..I have been cooking and I cannot tell there are no words to describe your recipes
Absolutely scrumptious , easy and delectable to another level.
B4ing a veg I can cook them they are so easy and just unreal
Thank you so much
Thank you so so much Rajavi!! Really enjoyed reading your comment
The perfect bang on recipe!! Super simple super tasty and so much soulful
The perfect bang on recipe!! Super simple super tasty and so much soulful!!
Perfect restaurant style!!!
I can’t thank you enough Richar for this recipe! Kung Pao Chicken was such a hit with everyone in the family. It’s fiery, vibrant and delicious!
Try a lot of different Kung Pao recipes and the
is one is right up there with the best.
Wohooo! So happy you liked it
This is one of the best Kung Pao Chicken recipes hands down!
I think this is one of the best blog for me because this is really helpful for me. Thanks for sharing this valuable information for free