My favourite type of Chinese cuisine is Sichuan-style cuisine–the spicier, the better. One dish in particular that I always order-in is kung pao chicken. After travelling to China, I was lucky enough to learn how this dish comes together.
Chinese cooking takes a lot of prep work but the cooking time is really fast (especially when everything is organized and ready to be added to the wok). Also, an observation that I made is that everything tastes better in a wok! I’m not sure why, maybe it’s the shape of the pot that allows for flavours to mingle perfectly together. If you don’t have a wok, you can use a deep skillet instead.
Like I mentioned earlier, the wok cooking part of this recipe is really fast so be sure to prepare everything ahead of cooking. I made some white rice to serve with this dish and it also helped to bring down the heat, if needed. If you prefer noodles, they would also be great with this dish.
Looking for other fast and easy meal ideas? try my 20-Minute Feta, Cheddar & Sweet Potato Pasta or my Kid-approved Oven Fried Coconut Chicken Tenders with Sweet & Spicy Sauce!
If you are cooking for children, remove some of the dried chillies to make the dish milder. I hope you enjoy my take on take-out kung pao chicken! Ready in 30 minutes or less!
Take-out Style Kung Pao ChickenPrint
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