Kung Pow Chicken
on Sep 30, 2024
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Tender chicken with a crispy coating and stir fry vegetables are covered in a tangy, spicy, and slightly sweet sauce. This Kung pow chicken is full of flavor and will be a hit with the whole family!
Kung pow chicken is one of the most well known dishes in Chinese cuisine. If you find yourself craving take out but want to save some time and money, this recipe has got you covered! The chicken and vegetables have exactly the right amount of crisp to them and the spicy, bold sauce brings the entire dish together.
Kung pow chicken can be modified by using any vegetables you have on hand or changing the spice level depending on what you prefer. I love that this recipe can be made so quickly, but it still includes a depth of flavor that will have everyone coming back for more!
Table of Contents
Why You’ll Love This Recipe
- The beautiful sauce that coats the chicken and veggies is bursting with a variety of flavors, with a hint of spice.
- Allows you to recreate a popular restaurant quality dish that tastes fresh and is easy on the wallet.
- Perfect for when you need a quick, delicious, and hearty dinner on the table in less than 40 minutes.
Recipe Ingredients
- Chicken Breast—Diced.
- Cornstarch—Helps give the chicken a little bit of crispiness.
- Soy Sauce—To add a salty taste to the chicken and veggies.
- Stir Fry Veggies—Any variety will work.
- Olive Oil—To help cook the chicken and veggies.
For the sauce:
- Soy Sauce—Serves as the base of your sauce.
- Sesame Oil—To deepen the flavors of the dish.
- Hoisin Sauce—For an added tangy taste.
- Spice Blend—A combination of ground ginger, garlic salt, and red pepper flakes.
- White Granulated Sugar—To balance the savory and powerful flavors of the sauce.
- Cornstarch—Helps thicken your sauce.
- Water—To make the slurry for your sauce.
See the recipe card for full information on ingredients and quantities.
How to Make Kung Pow Chicken
Step #1. Add your chicken, cornstarch, soy sauce, and stir fry veggies to a large bowl. Fold the ingredients together until the chicken and veggies are evenly coated.
Step #2. Heat the oil in a pan until warm. Add the chicken mixture and cook until the veggies are tender and the chicken is cooked throughout. Stir occasionally.
Step #3. After the chicken is finished cooking, prepare your sauce by combining the soy sauce, hoisin sauce, sesame oil, ginger, garlic salt, red pepper flakes, and sugar in a pot. Use a whisk and stir the ingredients together.
Step #4. Whisk together the cornstarch and water in a small bowl to form a slurry. Add the slurry to the pot and continue cooking the sauce until it is thick. Add your chicken and veggies to the sauce and fold to combine.
Recipe FAQs
The origins of kung pow chicken trace back to China, where a government official named Ding Baozhen first tasted a dish that had chicken and veggies in a spicy and savory sauce served to him by an old friend. He loved it so much, he started serving it to everyone he knew and eventually it was brought to America and the spicy, powerful dish became popular in westernized Chinese cuisines.
The best way to tell if the chicken is fully cooked is by using a meat thermometer and allowing it to get to 165°F. If you don’t have a thermometer, you can take out a piece and cut it in half. If it is no longer pink, and instead has a white or opaque color then it is ready. By the time your chicken is cooked, the vegetables should be tender and ready as well.
Your sauce might become clumpy due to the powdery texture of the cornstarch. In order to avoid this, ensure that you whisk the water and cornstarch slurry completely until smooth before adding it to your sauce on the stove. Once you add it to the sauce, the slurry will help to thicken it up. You will know your sauce is ready when it is thick enough to coat the back of a spoon.
How to Serve and Store Kung Pow Chicken
Kung pow chicken makes a wonderful dinner on its own, or you can enjoy it with fried rice, white rice, or noodles for a complete meal. If you have any leftover chicken, you can store it in an airtight container in the fridge for up to 5 days. To reheat, simply place a serving of the chicken in the microwave for 45-60 seconds or until hot.
Expert Tips
- You will typically be able to find a variety of prepackaged stir fry veggies in the freezer section, feel free to pick your favorite.
- If you prefer, you can replace the olive oil with vegetable oil or nonstick cooking spray. It is important to coat your pan so the chicken does not stick.
- This Kung pow chicken can be garnished with additional red pepper flakes or diced green onion for a finished look and extra taste.
- You can easily customize how thick your sauce is by adding a little bit of extra cornstarch. Start with one extra teaspoon and continue adding it for a thicker sauce. It is important to note that the sauce will continue to thicken as it cools.
- The olive oil not only helps cook the chicken, but also locks in its moisture so it is not dry.
More Chicken Recipes To Consider
From Scratch Recipes
Chicken Fettuccine Alfredo
From Scratch Recipes
Chicken Divan Recipe
From Scratch Recipes
Chicken Brine
Chicken Recipes
Chicken and Biscuits
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Kung Pow Chicken Recipe
Ingredients
- 2 pounds diced chicken breast
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 cups frozen stir fry veggies
- 1 tablespoon olive oil
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 1 tablespoon hoisin sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic salt
- ½ teaspoon red pepper flakes
- 2 tablespoons white granulated sugar
- ½ cup water
- 2 tablespoons cornstarch
Instructions
- Add your chicken, cornstarch, soy sauce, and stir fry veggies to a large bowl. Use a large spoon or fork to fold the ingredients together until the chicken and veggies are evenly coated.
- Heat the oil in a large pan over medium-high heat for about a minute. Add the chicken mixture and cook until the veggies are tender and the chicken has reached an internal temperature of 165°F (about 10 minutes). Stir occasionally.
- Once the chicken is finished cooking, prepare your sauce by combining the soy sauce, hoisin sauce, sesame oil, ginger, garlic salt, red pepper flakes, and sugar in a small pot over medium heat. Use a whisk or fork to stir the ingredients together.
- Whisk together the cornstarch and water in a small bowl to form a slurry. Add the slurry to the pot and continue cooking the sauce for about 4 minutes, or until it is thick enough to coat the back of a spoon.
- Add your chicken and veggies to the sauce and fold to combine.
- Serve and enjoy!
Notes
- Store your leftover Kung pow chicken in an airtight container in the fridge for up to 5 days. Reheat a serving of leftovers in the microwave for 45-60 seconds, or until hot.
- You can serve this chicken as is or enjoy it with fried rice, white rice, or noodles.
- You can usually find a variety of prepackaged stir fry veggies in the freezer section, so feel free to pick your favorite.
- You can replace the olive oil with vegetable oil or nonstick cooking spray. It is important to coat your pan so the chicken does not stick.
- This Kung pow chicken is great topped with a pinch of red pepper flakes or some freshly diced green onion.
