When Melanie and I hit up a Chinese joint, she’s always eyeing the Kung Pao Chicken. Naturally, I took it as a personal challenge to whip up a version at home that could rival—or dare I say, surpass—the restaurant’s. My goal? Hearing her admit on our next date night drive, “Yours was better, babe!”
Kung Pao chicken—where zesty, sweet, and savory flavors collide. It’s a quick fix for a weeknight dinner, with intense flavor punch. While the spice might not be kid-friendly, I’m all about that bold taste.
Growing up in the Bay Area, I practically lived at my buddy Richard’s house. His Taiwanese grandmother, Nai Nai, was a culinary wizard. Under her wing, I learned to wield chopsticks and developed an early love for fiery Asian flavors.
Bay Area Chinese spots? Cutthroat competition and only the best survive. Exceptional eats are the standard, with independent restaurants lining every neighborhood. San Francisco’s Chinese cuisine reputation precedes itself, boasting flavors that rival those straight out of China. Kung Pao Chicken was a staple, and navigating those fiery Sichuan chilis became an art form. That exposure to diverse cuisines ignited my passion for unique flavors worldwide.
Traditionally from Sichuan, China, Kung Pao chicken features chicken, onions, peanuts, and red chilis fried in vegetable oil with a hint of sweetness. While some recipes use oranges for sweetness, I found honey does the trick without veering into orange chicken territory.
Can’t find all the ingredients? No problem. Substitute with red chili flakes and dry-cooking sherry, and you’re golden. I love the thrill of using authentic ingredients, sourcing my rice wine and chilis from—you guessed it—Amazon Prime.
American Chinese joints often toss in non-traditional veggies like red bell peppers and water chestnuts. While I’m all for veggie-packed meals, feel free to omit these for a more traditional taste. Just don’t skip the chilis, peanuts, or onions, or it won’t hit the mark.
Tenderizing meats? Enter velveting. Adding baking soda to the chicken tenderizes it beautifully, sealing in the juices and giving it a perfect brown bark. However, a word of caution: skip the soy and vinegar marinade—it doesn’t play nice with baking soda.
Ginger and garlic are essential flavors in Asian cuisine. I like mine bold, waking up the senses with their pungent aroma. Whether fresh or from a tube, they’re non-negotiables in my book, but feel free to dial back the amount for a bit less intensity.
For the perfect stir-fry, a traditional carbon steel wok is the usual tool for high-heat searing. No wok? No problem. A stainless steel frying pan or enamel-coated cast iron Dutch oven will do the trick. I swear by my hybrid non-stick Hexclad wok. Remember that super-high heat and nonstick coatings don’t mix well so keep it under 500°. Also, a wok skimmer is a game-changer for seamless stir-frying.
Timing is everything in wok cooking. Have your ingredients prepped and ready to go because once that wok hits the heat, it’s game time. Add and remove elements at the right time to avoid a mushy mess.
While it’s classic over white rice, try this Kung Pao Chicken over a bed of mixed greens lightly tossed in avocado oil and rice wine vinegar if you’re watching your sugar intake. Low-carb heaven with no sacrifice on flavor.
Whether it’s over rice or greens, when that Kung Pao chicken is sizzling and ready, serve it up immediately. The aroma alone will have everyone drooling—just be sure they can handle the heat!
