Introduction
Kung Pao chicken with steamed rice and crispy egg rolls is the kind of meal that feels like a complete restaurant experience made right at home. Spicy, savory chicken coated in a glossy sauce pairs perfectly with fluffy rice and crunchy egg rolls for a satisfying and balanced plate. I started making this dish when I wanted classic takeout flavors without the heaviness, and it quickly became one of my go-to dinners. The contrast of textures is what makes it so special: tender chicken, crisp vegetables, nutty peanuts, and crunchy egg rolls alongside simple steamed rice. This version keeps the flavors bold but approachable, making it ideal for family meals or casual entertaining. Everything comes together quickly, yet the result feels exciting and comforting at the same time.
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Kung Pao Chicken with Steamed Rice and Crispy Egg Rolls – Bold, Saucy, and Better Than Takeout
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Classic Kung Pao chicken stir-fried with tender chicken, crunchy peanuts, and vegetables in a bold, savory-spicy sauce, served with steamed rice and crispy egg rolls for a complete meal.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/3 cup roasted peanuts
- 2–3 dried red chilies (optional)
- 2 tbsp soy sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 2 cups cooked steamed white rice
- 6 frozen egg rolls
Instructions
- Toss diced chicken with 1 tablespoon soy sauce and cornstarch; set aside.
- Heat oil in a wok or skillet over medium-high heat.
- Add chicken and stir-fry until cooked through; remove and set aside.
- In the same pan, add garlic, ginger, and dried chilies; stir briefly.
- Add bell peppers and stir-fry for 2–3 minutes.
- Return chicken to the pan.
- In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil.
- Pour sauce into the pan and toss until everything is well coated.
- Stir in peanuts and cook for 1–2 minutes.
- Prepare egg rolls according to package directions (bake or fry until crispy).
- Serve Kung Pao chicken hot over steamed rice with egg rolls on the side.
Notes
- Adjust chili amount for preferred spice level.
- Chicken thighs can be used for juicier results.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Why You’ll Love This Recipe
This recipe delivers classic Kung Pao flavor with simple ingredients. It comes together quickly and works perfectly as a complete meal. The sauce is bold, savory, and slightly spicy, while the sides balance everything out. It is customizable and far fresher than takeout.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Boneless chicken breasts
Chicken breasts cook quickly and absorb the bold Kung Pao sauce beautifully.
Soy sauce
Soy sauce adds saltiness and umami to both the marinade and sauce.
Cornstarch
Cornstarch helps tenderize the chicken and thickens the sauce.
Garlic
Garlic adds aromatic depth and sharp savory flavor.
Fresh ginger
Fresh ginger provides warmth and brightness that balances the sauce.
Dried red chilies
Dried red chilies give Kung Pao its signature heat and aroma.
Roasted peanuts
Roasted peanuts add crunch and nutty richness.
Bell peppers
Bell peppers add color, crunch, and mild sweetness.
Green onions
Green onions add freshness and a light bite.
Rice vinegar
Rice vinegar adds acidity that balances the sauce.
Granulated sugar
Sugar rounds out the heat and saltiness of the dish.
Sesame oil
Sesame oil adds depth and a toasted finish.
Vegetable oil
Vegetable oil is ideal for high-heat stir frying.
White rice
White rice provides a neutral base that absorbs the sauce.
Egg rolls
Egg rolls add crisp texture and complete the meal.
Directions
Begin by cutting the chicken into bite-sized pieces. Toss with soy sauce and cornstarch and set aside briefly.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly golden and cooked through. Remove and set aside.
In the same pan, add a bit more oil if needed and sauté garlic, ginger, and dried chilies until fragrant. Add bell peppers and stir fry briefly until just tender-crisp.
Return the chicken to the pan. Stir in soy sauce, rice vinegar, sugar, and sesame oil. Cook for a few minutes until the sauce thickens and coats everything evenly. Add peanuts and green onions and toss gently.
Serve the Kung Pao chicken hot over steamed rice with crispy egg rolls on the side.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people. Preparation time is about 15 minutes, cooking time is 15 minutes, and total time is around 30 minutes. Rice and egg rolls can be prepared simultaneously.
Storage/reheating
Store leftover Kung Pao chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Rice should be stored separately. Egg rolls are best reheated in the oven or air fryer to maintain crispness.
Variations and Customizations
You can substitute chicken thighs for extra juiciness. Adding zucchini or snap peas works well for extra vegetables. I have also made this dish with cashews instead of peanuts, which added a slightly sweeter, buttery crunch. The heat level can be adjusted easily by reducing or increasing the dried chilies.
Nutrition and Dietary Info
Kung Pao chicken provides protein from chicken and healthy fats from peanuts. Serving it with steamed rice keeps the meal balanced and filling. Adjusting sugar and oil allows flexibility for lighter versions.
Expert Tips & Customizations
Prep Ingredients First
Stir fry cooking moves quickly, so have everything ready.
Do Not Overcook Vegetables
Crisp vegetables add contrast and freshness.
Balance the Sauce
Taste and adjust sweetness, salt, and heat before serving.
FAQs
Is Kung Pao chicken very spicy?
It is moderately spicy and easy to adjust.
Can I make this ahead of time?
It is best fresh but reheats well.
What rice works best?
Steamed white rice is classic and absorbs sauce well.
Can I use frozen vegetables?
Fresh is preferred, but frozen can work if drained well.
Are egg rolls necessary?
They are optional but complete the meal nicely.
Can I make this gluten-free?
Use gluten-free soy sauce and egg rolls.
What oil is best for stir fry?
Neutral oils like vegetable or peanut oil work best.
Can I make it vegetarian?
Yes, substitute tofu for chicken.
Why is my sauce too thin?
It may need more time to simmer and thicken.
Does this taste like takeout?
Yes, but fresher and more balanced.
Conclusion
Kung Pao chicken with steamed rice and crispy egg rolls is a bold, satisfying meal that brings classic takeout flavors straight to your kitchen. With its saucy chicken, crunchy peanuts, and perfectly balanced sides, it is an easy, crowd-pleasing recipe that feels indulgent yet homemade and fresh.
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