Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Boneless, Skinless Chicken Breasts; 2 Tablespoons Soy Sauce; 1 teaspoon Dried Red Chili Flakes; 1 teaspoon Cornstarch; 1/4 cups Chicken Broth; 2 Tablespoons Soy Sauce; 1/2 teaspoons Sambal Oelek; 1 Tablespoon Balsamic Vinegar; 1 Tablespoon Sugar; 1 teaspoon Hoisin Sauce; 1 teaspoon Cornstarch, Dissolved In 2 Teaspoons Cold Water

Servings: persons

3 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Soy Sauce
1 teaspoon Dried Red Chili Flakes
1 teaspoon Cornstarch
1/4 cups Chicken Broth
2 Tablespoons Soy Sauce
1/2 teaspoons Sambal Oelek
1 Tablespoon Balsamic Vinegar
1 Tablespoon Sugar
1 teaspoon Hoisin Sauce
1 teaspoon Cornstarch, Dissolved In 2 Teaspoons Cold Water

1
Marinade: In a bowl, combine 2 tbs soy sauce, chili flakes and corn starch.
2
Add chicken that has been chopped into bite-size pieces.
3
Stir to coat and let stand for 10 minutes.
4
Prepare sauce: In a separate bowl, combine chicken stock, 2 tbsp soy sauce, sambal, balsamic vinegar, sugar and hoisin sauce.
5
Set aside.
6
Heat 2 tbsp oil in a nonstick skillet.
7
Add chicken and marinade.
8
Stir fry until no longer pink.
9
Add prepared sauce and simmer for 5 10 minutes.
10
Add the dissolved corn starch to thicken.
11
Serve over hot noodles or rice.
12
Enjoy!
13
You can add veggies, tofu or use thighs instead.
14
I sometimes double the sauce (my hubby likes lots of extra sauce).
15
When I do, I dont quite double the sambal.
16
This dish is quite spicy as is.
17
You can adjust the chili flakes and sambal to you preferred spiciness.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole Boneless, Skinless Chicken Breasts, 2 Tablespoons Soy Sauce, 1 teaspoon Dried Red Chili Flakes, 1 teaspoon Cornstarch, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions