Kung Pao Chicken
Kung Pao Chicken is a high-protein bowl recipe ready in 30 min. It makes 4 servings, each 400 kcal with 30 g protein. Intermediate level, 17 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 30 min25 min hands-on
- Intermediatelevel
- 400kcal a serving
- 30 gprotein
What is Kung Pao Chicken
A takeout-style stir fry of chicken, peanuts and charred peppers in a sweet, sticky and spicy sauce with dried chillies and Sichuan pepper.
- Bowls · Chicken
- Searing & grilling
- Sautéing & stir-fry
- Sauces & dressings
- Work lunch
How to make Kung Pao Chicken
Tips from the cook
- Don't skip ingredients: without them, it won't taste like kung pao.
- Prep everything before you start, and lower the heat whenever something is about to burn.
- Set the heat with the number of dried chillies. For a lighter sauce, use more light and less dark soy sauce.
- For a stickier, less saucy dish, use only 60 ml stock. Cashews work instead of peanuts, shrimp or tofu instead of chicken.
Step by step with timers, in your shopping list in one tap.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Keeps 3–4 days in the fridge; reheat in the microwave or on the stove.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Kung Pao Chicken substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Dark soy sauce2 options
- Tamari (gluten-free) use 3/4 as much (saltier)
Still contains soy.
- Coconut aminos + pinch of salt (soy-free) use 1.25x and add salt
Sweeter, milder.
Shaoxing wine2 options
- Dry sherry 1:1
Sulphites.
- Chicken or vegetable stock 1:1
Less aroma.
Still contains celery.
Black vinegar2 options
- Balsamic vinegar + rice vinegar (1:1) use same total amount (start with 3/4)
Balsamic is sweeter.
- Plain rice vinegar 1:1
Lacks depth and colour.
Chicken stock3 options
- Vegetable stock (check the label for celery) 1:1 by volume
Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.
Still contains celery.
- Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume
Earthy taste.
- Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume
Add late; do not boil hard.
Still contains soy.
Roasted peanuts2 options
- Toasted sunflower seeds 1:1 by weight
Less crunch.
- Toasted cashews 1:1 by weight (tree nut)
Tree nut.
Still contains tree nuts.
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Dried chillies2 options
- Chilli flakes (1/2 tsp for 5 pods) 1/2 tsp per 5 pods
Less aroma.
- Leave out (heat is optional) leave out (optional heat only)
Ground sichuan pepper2 options
- Lemon zest + black pepper (1:1) 1 tsp per 1 tsp
No numbing effect.
- Leave out (optional) leave out (optional spice)
Serve it with
- White rice
- Dumplings
- Garlic bok choy
- Cucumber salad
