Why order takeout when you can make your Kung pao chicken in your own kitchen? Would you believe me if I said it’s better than takeout? Because IT IS. It’s better in every possible way. The one thing I hate about eating out or ordering Chinese takeout…is that I don’t know what is going into my food. I think that’s one of the main things that made me fall in love with cooking in the first place. Knowing exactly what goes into my meals is oddly comforting to me. Plus, this way your Kung pao will be fresh and not sitting under a lamp for hours. The perks are endless!

If there’s one thing I love, it’s a meal that takes less than 30 minutes to make. Most Asian dishes I make come together fairly quickly and are big enough portions for a family of four or enough food for leftovers for the next day. This kung pao chicken is such an easy and simple weeknight dinner option for all you busy people out there. Plus most of the ingredients are pantry staples you’ll probably already have on hand. With the exception of the black vinegar. This is a tricky one to track down. I usually get mine at the farmers market. If you can’t find it, no biggie! Just use rice vinegar in place of it.

Many many years ago I used to be so intimidated when creating my own Asian stir fry sauces. I always relied on the store bought sauces on the Asian isle and stuck with my favorites for years. I always thought creating Asian sauces was an impossible task only chefs could master. Oh was I wrong! It is SO EASY. Once you get a handle of Asian flavors, you’ll be able to mix up your own sauce all on your own. After years of studying and creating my own versions of all my favorite Asian dishes… I feel like I’ve mastered it and can tackle them all.

Whether you’re a busy bee or just someone who loves a good Asian dish, this is your answer.




Prep time: 10 minutes

Cook time: 12-15 minutes

Total time: 25 minutes

Serves: 4


  • 3 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp granulated sugar
  • 1 tbsp black vinegar (or rice vinegar)
  • 1 tbsp chili paste


  1. Place all ingredients in a bowl and whisk to combine. Set aside.

INGREDIENTS for Kung Pao Chicken:

  • 6 boneless/skinless chicken thighs, sliced into small cubes
  • 1 egg
  • 1 tbsp flour
  • 1 tbsp corn starch
  • 1 tbsp water
  • 2 tbsp vegetable oil

INGREDIENTS for Vegetables:

  • 1/2 yellow zucchini, diced into cubes
  • 1/2 green zucchini , diced into cubes
  • 1/2 red bell pepper, diced into cub s
  • 1/2 yellow onion, large dice
  • 2 tbsp ginger, minced
  • 2 large cloves garlic, minced
  • 6-8 dried red chilis

+ scallions or garnish


  1. In a small bowl combine water, egg, flour and corn starch.
  2. Place chopped chicken thighs in a separate large mixing bowl. Add in the egg mixture you just mixed up. Mix together thoroughly and set aside.
  3. Heat a large wok to medium high heat and add in vegetable oil. Add in the chicken thighs and let cook for about 8 minutes (or until chicken is almost cooked through) and mix every couple minutes. It’s important to let the chicken cook without being touched often, so that the edges crisp up from the batter.
  4. Once the chicken is almost done cooking, add in vegetables and sauce. Stir and let cook another 4-5 minutes till the sauce thickens slightly and the vegetables become tender.
  5. Turn off heat and serve hot over white rice with a sprinkle of thinly sliced scallions.


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