Easy Kung Pao Chicken

Recipe from Pearl Han and Grace Han

Adapted by Genevieve Ko

Published July 27, 2022

Easy Kung Pao Chicken
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
15 minutes
Rating
4(2,373)
Comments
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Sweet, sour and a little spicy, this meal tastes like home — specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: “quick, easy and my mom’s favorite.” Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer — no high-heat stir-frying necessary — to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish’s signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal. —Genevieve Ko

Featured in: The Irresistible Thrill of Kung Pao

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Ingredients

Yield:4 servings
  • 1pound boneless, skinless chicken breasts, cut into ½-inch chunks
  • 3tablespoons soy sauce
  • 2teaspoons cornstarch
  • Salt and ground black or Sichuan pepper
  • 1½tablespoons Chinkiang (black) vinegar or balsamic vinegar
  • 2teaspoons sugar
  • ¼cup neutral oil, such as grapeseed
  • ½cup small dried red chiles (15 grams; see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

293 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 715 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.

  2. Step 2

    Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.

  3. Step 3

    Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don’t burn.

  4. Step 4

    Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.

Tip
  • The small dried red chiles typically used in kung pao dishes are available in Chinese markets. Any small dried red chiles work, though they do range in heat. For a similar spice level, use chiles de árbol.

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Ratings

4 out of 5
2,373 user ratings
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Comments

mechteach

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.

José Moreno

¿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.

Roger

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

Ann

If I'm using ground ancho chili powder (because I don't have any dried ones), how much should I use?

Rachel H

This was an excellent base recipe. We tweaked a few things: I sauteed cubed zucchini, chinese broccoli, diced onions and mushrooms first and then added them back to the chicken at the end. I add a little stock to the soy sauce base to take the saltiness down a smidge. Ive added peanuts or cashews depending on what is on hand and a sprinkle of scallions to serve

Dellis

Where is the garlic and peanuts??

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Credits

Adapted by Pearl and Grace Han

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