Easy Kung Pao Chicken Recipe (2024)

This is almost identical to a recipe that I got from a friend in grad school that my family has enjoyed for over 2 decades now. A couple of key additions: 1) We mix 2 shakes of red chili flakes into the sauce. Perhaps the Sichuan peppercorns would compensate for that - hard to get those in late-90s Georgia when I first made this, but it will be interesting to compare the two.2) When the chicken is flipped, I also mix in ~1/2cp unsalted whole peanuts and a couple thinly sliced green onions.

¿Where is the garlic and the ginger here? There are also some essential ingredients missing: rice wine, spring onions (the green only). Last but not least, the peanuts.

Easy and delicious - what more can you ask for on a hot summer day?I used boneless thighs and arrowroot because that's all I have, but I'd argue that made it even more juicy and yummy. Almost impossible to overcook/make tough chicken thighs.

Good dish. I used tofu and balsamic instead of black vinegar, which I didn’t have. Also added some diced leftover vegetables and some soaked, dried mushrooms. Dish has a strong kick from the hot pepper and a nice tang from the vinegar. Added a bit of the mushroom soaking water to extend the sauce and so I can serve with rice or farro.

Just my ignorance but I thought peanuts were one of the defining characteristics of Kung Pao?

I make kung pao with grated ginger, sweet and spicy chili sauce, chopped green onions, cashews and chicken. Hoisin sauce and sherry bind it all together, and it is delicious.

Compare with NYTimes take on Fuschia Dunlop's Gong Bao (variant spelling, same dish). Also easy, but more complex in flavor.

I forgot to mention when I took the lb. of frozen chicken and it defrosted,it was lb. boneless pork chops and I said "oh well" but the recipe still tasted great!

Cook the meat until it "almost loses all of its pinkness"? Am I serving chicken that does not reach temperature? I know it continues to cook once off the fire, but I can't imagine anything more icky than cutting into pinkish chicken. I will prepare this until truly cooked.

Why no peanuts? It seems like adding them would be easy enough.

George Likes His Chicken Spicy.

Used Chiles de arbol. VERY SPICY. use maybe 1 T.

I enjoyed this recipe with additions of ginger, garlic and peanuts.To the person worried re: pink chicken. There is more cooking going on after that stage. Not “resting”. Adding sauce, cooking etc. The chicken comes up to “temp” perfect after the entire recipe is complete.

I traded the meat for firm tofu and added some broccoli and bell peppers. Perfect!

I love this dish with peanuts (in restaurants). How would you add them to this?

added garlic and peanuts

I added some sesame oil and willnot try adding some ginger and garlic next time. i also like to add in a little more soy and vinegar for some extra sauce. i love this dish, so easy and yummy.

For the dried pepper, I could not find chiles de arbol, so I substituted some dried peppers with a label in Korean that I couldn't read which my mother-in-law gave me. Then I burst into a flop sweat and turned bright red. Then my wife took a photo of me and sent it to her mother, who mocked me and said I was crazy. I can't recommend making this particular substitution unless you are into that sort of thing.

VERY good! Used to recipes that are okay at best. This one knocks it out of the ball park! Used pequin chilies from the Chile Shop in Santa Fe. Amazing flavor!

Coukd this be made with cauliflower?

I pulled the chicken and peppers out after cooking, then stir fried in one half of a diced yellow onion and a diced bell pepper (to make it resemble the “take out” version of Kung Pao chicken I’m familiar with). I stirred in a generous portion of dry-roasted peanuts at the end, to top it off. It came out great and I’d definitely make it again!

"3. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.4.Using a large spatula, flip the chicken in portions." So you burn them anyway???

OMG - got this recipe in grad school and called it "Jim's Spicy Chicken". It was the first Chinese dish I every made. We put salted cashews on top. Been making this for 50 years and it is a favorite. Had no idea what the real name was.

This is "easy" Kung Pao chicken. If you want to add peanuts, peppers, garlic, ginger, etc. it gets less easy.

So spicy! I’m a wimp when it comes to this much spice, so I’d cut the chiles to half amount. But even weeping in a corner drinking a glass of milk, its delicious!Gonna try peanuts like people suggested.

Delicious! Just the ticket for a last minute supper. I made another batch of sauce because I love sauce, and then fried rice in the remaining sauce and chicken fat in the pan, and that was fabulous.

Needed something. Maybe some peanuts.

Add garlic, grated ginger, and peanuts. And scallions to finish.

Could this be adapted for someone who is allergic to corn products?

Loved this and the kids enjoyed it too. I added garlic and ginger after reading other people’s notes which was yummy. Plus about a heaped teaspoon of crunchy low sugar peanut butter (pics peanut butter) when I added the sauce. We didn’t have any peanuts which others suggested would improve the dish so I improvised and it worked out. We didn’t have any chili so I used one tablespoon of chili flakes which was just fine.