Kung Pao Chicken is a classic Chinese dish made using cubed chicken breasts and a mouthwatering kung pao sauce.
Kung Pao Chicken also goes by the names Gong Bao Chicken or Kung Po Chicken in Chinese restaurants. It’s a simple stir fried chicken dish made with a complex sauce of salty, sweet, sour, and spicy flavours making it irresistible.
This recipes dates back to the 90s when I worked in an office in Vancouver. Book sellers would drop by with a stack of books, many of them cookbooks, and an order sheet returning a week later for any orders and the books. You know how my lunch hours were spent – pouring through these cookbooks looking for ideas and inspiration.
Since this is a popular recipe in Sichuan cuisine typically calling for red thai chilis, we make our Kung Pao Chicken with sambel oelek and chili flakes. This gives us full control control over the amount of heat in this dish ensuring the kids will enjoy it too.
The sauce is made with flavours like sambal oelek, soy sauce, and sherry adding levels of flavour. You will want to let your chicken marinade in the sauce for a minimum of 30 minutes. Have your Jasmine or Basmati rice ready to go or even serve with cooked Asian noodles as your stir fry will come together quickly once started.
- have your ingredients chopped and ready to go to save time
- A stir-fry pan or wok is best for this dish, however a non stick sautee pan will also work
- we prefer boneless chicken breasts however you can substitute with boneless chicken thighs