My Dad’s Easy Homemade Kung Pao Chicken Recipe
Makes: 6-8 Servings
Per Serving: 37g Protein | 315 Cal
If you grew up eating Chinese-American takeout, Kung Pao Chicken probably holds a special place in your memory. It’s savory, slightly sweet, deeply umami, and somehow always hits the spot—especially when piled high over rice. This version, Dad’s Kung Pao Chicken, is a family-style stir fry that keeps everything you love about the classic while making it fresher, brighter, and packed with vegetables.
This recipe is one of those dishes that doesn’t rely on perfection—it relies on technique. High heat, a large skillet, a simple marinade, a balanced sauce, and a lot of vegetables come together in about 30 minutes. This Chinese takeout favorite is the kind of meal that feels nostalgic and comforting but still works beautifully for a busy weeknight or a big family dinner.
Whether you’re looking for a healthier Kung Pao Chicken recipe, a protein-packed stir fry, or a Chinese-American takeout classic you can make at home, this one delivers.
Why You’ll Love This Kung Pao Chicken Recipe
This isn’t an ultra-traditional Sichuan Kung Pao Chicken, and it’s not trying to be. It’s a classic Chinese-American takeout–style Kung Pao, done the way many families actually make it at home.
Here’s what makes this quick dinner special:
High protein and filling thanks to lean chicken breast
Loaded with vegetables for volume, texture, and nutrients
A balanced sauce that’s savory, slightly sweet, and glossy without being heavy, but enough sauce to coat the chicken and veggies
Family-style portions that easily serve 6–8 people
Quick cooking time with restaurant-level results
It’s the kind of recipe that tastes even better the next day, reheats well, and makes enough to feed a crowd or stock your fridge for a few days.
The Secret to Tender Chicken in Stir Fry
One of the biggest reasons home stir fries fall short is overcooked, rubbery chicken. This recipe avoids that entirely with two simple steps:
1. A Brief Water Soak
Before marinating, the chicken sits in plain water for about 10 minutes. This technique is common in Chinese cooking and helps:
Hydrate the meat
Improve texture
Prevent dryness during high-heat cooking
After soaking, the chicken is drained thoroughly.
2. A Cornstarch-Based Marinade
The marinade coats the chicken pieces in a thin protective layer that locks in moisture and creates that silky, restaurant-style texture once it hits the hot wok.
Don’t skip this step—it’s one of the reasons this Kung Pao Chicken tastes like takeout, but better.
Tips for the Best Kung Pao Chicken
High heat is key. Don’t be afraid of it—this is what gives you that restaurant-style stir fry texture.
Don’t overcrowd the pan. If needed, cook the chicken in batches so it sears instead of steaming.
Keep the vegetables (especially the green onions) a little bit crisp. They should be vibrant and slightly tender, not soft.
Re-whisk the sauce before adding it to prevent the cornstarch from settling.
Swaps & Substitutions
For a spicier Kung Pao Chicken, add dried red chilies, chili garlic sauce, or crushed red pepper flakes.
To make it nut-free, simply omit the crunchy peanuts or cashews.
Chicken thighs, shrimp, or extra-firm tofu also work well if you want to switch up the protein.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet or microwave. This dish holds up especially well for meal prep and often tastes even better the next day as the flavors meld.
FAQs
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Traditional Kung Pao Chicken often has heat thanks to the addition of Sichuan peppercorns or Sichuan chili peppers, but this version is mild as written. If you like spicy food, you can easily make it spicier by adding a little bit of dried red chilies, chili garlic sauce, hot chili paste, or crushed red pepper flakes while cooking.
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Yes. This dish is very meal-prep friendly and actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to four days and reheat gently before serving.
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The brief soak in plain water followed by a cornstarch-based marinade helps tenderize the chicken and protect it during high-heat cooking. This is a common technique in Chinese cooking and gives the chicken that silky, takeout-style texture.
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Yes. Boneless, skinless chicken thighs work well and will be slightly richer and more forgiving if overcooked. Cooking time may be slightly longer.
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This recipe is balanced and protein-forward, with lean chicken breast and a generous amount of vegetables. It’s lighter and fresher than most takeout versions while still being very satisfying.
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It’s great over white rice, jasmine rice, brown rice, or cauliflower rice. You can also serve it with extra vegetables or alongside a simple cucumber salad.
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This recipe is very flexible. Use red bell peppers, green bell peppers, orange bell peppers, or a mix. Broccoli, snap peas, baby corn, mushrooms, or water chestnuts all work well. Just aim for a mix of crunchy and tender vegetables.
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Your sauce mixture will include chicken broth, regular soy sauce (you can use coconut aminos instead, but it won't be quite the same), dark soy sauce, cornstarch, hoisin sauce, garlic, and ginger. It's super savory and delicious and you're going to absolutely love it.
Dad’s Kung Pao Chicken is one of those recipes that feels timeless. It’s comforting, flexible, and built on simple techniques that make all the difference. If you love Chinese-American takeout but want a fresher, more vegetable-forward version you can make at home, this is a recipe worth keeping in rotation.
My Dad's Kung Pao Chicken
Dad’s Kung Pao Chicken is a classic Chinese-American family-style stir fry made with tender marinated chicken, crisp vegetables, and a savory, glossy Kung Pao sauce. It comes together in about 30 minutes, feeds a crowd, and delivers all the takeout flavor you love with a fresher, lighter feel—perfect for busy weeknights, meal prep, or an easy high-protein dinner at home.
Ingredients
- 1½ pounds chicken breast, sliced into thin chunks
- 2 bell peppers (red and orange), cut into squares
- 1 zucchini, sliced on a bias
- 3 carrots, sliced into coins on a bias
- 4–5 stalks celery, chopped
- 1 yellow onion, cut into 1-inch pieces
- 2 bunches green onions, sliced (reserve some for garnish)
- ½ cup peanuts or cashews
- Avocado oil, for cooking
- 1 tablespoon soy sauce
- ¼ cup water
- 3 tablespoons cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine or dry white wine
- ½ cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon hoisin sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Instructions
- Slice the chicken breast against the grain into thin chunks or small cubes. Place the chicken in a bowl of plain cold water and let it sit for 10 minutes to help tenderize it, then drain very well.
- Toss the drained chicken with the marinade ingredients until evenly coated and let it rest for 10–30 minutes.
- Heat a wok or large skillet over high heat and add about 1 tablespoon of avocado oil.
- Add the marinated chicken in a single layer and let it sear without stirring until the first side is golden.
- Flip the chicken and cook just until no longer pink, then remove it from the pan and set aside.
- Add a little more oil to the pan if needed, then add the carrots, onion, bell peppers, and celery.
- Stir-fry for a few minutes until the vegetables begin to soften but still have plenty of crunch.
- Add the zucchini and cook for 1–2 minutes more.
- Return the chicken to the pan.
- Whisk the Kung Pao sauce again, then pour it into the pan along with the peanuts or cashews.
- Stir constantly over high heat as the sauce thickens and evenly coats the chicken and vegetables.
- Turn off the heat and fold in the green onions.
- Serve over rice or cauliflower rice
Notes
Let the chicken sit in plain water for 10 minutes before marinating to help tenderize it. Drain thoroughly, then toss with the marinade and let rest for 10–30 minutes. The longer it rests, the more tender the chicken will be.
Nutrition Facts
Calories
314Fat
11 gCarbs
16 gProtein
37 gNutrition information does not include rice and is calculated for 6 servings
