Kitchen notes · a little help before you start
Kung Pao Chicken
Kung Pao Chicken brings together chicken thighs, cornstarch, and soy sauce. Keep the simmering stage in the sequence when planning the meal. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
2. Mix the sauce before its turn
Give the sauce mixture its own preparation step. Have it ready before the recipe calls for it in the pan or bowl, so you can keep moving through the method.
Get to know the ingredients
Chicken thighs
Look at how this ingredient comes into the method: Pour 1.5 tbsp Sauce over chicken.
Cornstarch
Look at how this ingredient comes into the method: Mix cornflour and soy sauce in a small bowl until cornflour is dissolved.
Soy sauce
Look at how this ingredient comes into the method: Mix cornflour and soy sauce in a small bowl until cornflour is dissolved.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Kung Pao Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Mix cornflour and soy sauce in a small bowl until cornflour is dissolved.
Which little step is worth remembering?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
What check should I look for as it cooks?
Keep this part of the method in view: Bring to simmer, mixing constantly, until almost all the sauce reduces to a thick syrup.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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