Invitation Restaurant
Invitation Restaurant in Ashok Vihar Phase 2 is a long-standing, casual dining spot offering a multi-cuisine menu with strong North Indian and Chinese influences. Known for generous portions, comforting flavors, a...
Kung Pao Chicken is a classic Sichuan-style Chinese stir-fry featuring tender chicken cubes, crunchy peanuts, and stir-fried vegetables tossed in a sweet-spicy soy-based sauce. With its bold flavors, aromatic heat, and signature glossy finish, this dish is a weeknight hero and a party pleaser alike.
Whether served over steamed rice or noodles, this homemade kung pao chicken is healthier and tastier than takeout — and ready in under 30 minutes!
StepTime | |
Preparation | 15 minutes |
Cooking | 10–12 minutes |
Total Time | 25–30 mins |
In a small bowl, mix:
Stir well until smooth. This sauce thickens beautifully when cooked and coats the chicken perfectly.
🥜 Note: Contains peanuts and soy. Can be made nut-free by skipping peanuts and gluten-free by using tamari or GF soy sauce.
TypeSubstitutions or Add-ins | |
Vegetarian | Use tofu or paneer instead of chicken |
Low Carb | Serve with cauliflower rice or lettuce wraps |
Extra Crunch | Add water chestnuts or bamboo shoots |
Spicy Lover | Add chili oil or fresh green chilies |
This Kung Pao Chicken is the ultimate blend of sweet, spicy, tangy, and nutty flavors — a dish that hits every note on the flavor scale. With tender chicken bites, bold garlic-chili aroma, and that signature crunch of peanuts, it's the kind of dish you'll crave again and again.
The best part? You don’t need to be a master chef — just a wok, a few pantry staples, and 30 minutes!
Cooked this recipe? Share it on Instagram with #KungPaoVibes or #StirFryNights — we’d love to feature your dish!
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