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Crispy Kung Pao Chicken Bowl Recipe Easy Spicy Savory Sauce

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A quick and easy crispy Kung Pao chicken bowl with a spicy, savory sauce that clings perfectly to crispy chicken bites. Perfect for busy weeknights or impressing at potlucks.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 1 large egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable or peanut oil for frying
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tsp chili paste or 1 tsp crushed red pepper flakes
  • 1 tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 3 cloves garlic, minced
  • 1-inch piece ginger, finely grated
  • 4–5 dried red chilies, whole (optional)
  • 1/2 cup roasted peanuts
  • 3 green onions, sliced
  • Steamed white or brown rice
  • Optional: steamed broccoli or snap peas

Instructions

  1. Prepare the Chicken: In a medium bowl, combine chicken pieces with salt and pepper. In another bowl, beat the egg. Place cornstarch in a third bowl. Dip each chicken piece into the egg, then coat thoroughly with cornstarch. (About 10 minutes)
  2. Heat the Oil: Pour about 2 inches of vegetable or peanut oil into a wok or deep skillet. Heat over medium-high until it reaches around 350°F (175°C). A small piece of bread dropped in should sizzle and turn golden in about 30 seconds. (5 minutes)
  3. Fry the Chicken: Working in batches to avoid overcrowding, fry chicken pieces until golden brown and crispy, about 4-5 minutes per batch. Use a slotted spoon to remove and drain on paper towels. (15-20 minutes)
  4. Make the Sauce: While frying, whisk together soy sauce, hoisin sauce, rice vinegar, chili paste, brown sugar, sesame oil, and cornstarch slurry in a small bowl. Set aside. (5 minutes)
  5. Stir-Fry Aromatics: Remove excess oil from the wok, leaving about 1 tablespoon. Heat over medium. Add garlic, ginger, and dried red chilies. Stir constantly for about 30 seconds until fragrant but not burnt. (2 minutes)
  6. Combine Sauce and Chicken: Pour sauce mixture into wok and bring to a simmer. Stir continuously to coat aromatics evenly. Add fried chicken back in and toss gently to coat every piece. (3-4 minutes)
  7. Add Peanuts and Green Onions: Stir in roasted peanuts and sliced green onions. Toss once more. (1 minute)
  8. Serve: Spoon crispy Kung Pao chicken over steamed rice, add steamed veggies if desired, and serve immediately.

Notes

Keep oil temperature steady around 350°F to avoid soggy or burnt chicken. Rest fried chicken on paper towels to drain excess oil and maintain crispiness. Whisk cornstarch slurry well before adding to sauce to avoid clumps. Do not overcrowd pan when frying chicken. For gluten-free, use tamari instead of soy sauce and gluten-free hoisin sauce. For nut-free, omit peanuts and substitute toasted sunflower seeds.

Nutrition

Keywords: Kung Pao chicken, crispy chicken, spicy chicken, stir-fry, easy dinner, weeknight meal, Chinese recipe, savory sauce

Find it online: https://flurpchef.com/crispy-kung-pao-chicken-bowl-recipe-easy-spicy-savory-sauce/