Big Bowl Kung Pao Chicken Recipe
Big Bowl’s Kung Pao Chicken is a fiery, flavor-packed stir-fry where tender, velvety chicken and crisp bell peppers meet toasted peanuts, dried chiles and a tangy-sweet sauce – finished with scallions – for that irresistible, restaurant-style crunch and kick in every bite.
Make this Straight-From-the-Restaurant Big Bowl Kung Pao Chicken Recipe at home and your Kung Pao Chicken will taste just like Big Bowl.
Photo by Lewi Hirvela
Big Bowl Kung Pao Chicken
A Big Bowl Copycat Recipe
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Straight-From-the-Restaurant
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Big Bowl Kung Pao Chicken Recipe is a Straight-From-the-Restaurant Recipe.
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Big Bowl
Big Bowl is a vibrant and contemporary restaurant chain offering a diverse menu of fresh and flavorful Asian-inspired dishes. Founded in 1996 by restaurateur Lettuce Entertain You Enterprises, Big Bowl has grown to become a popular destination for diners seeking bold and innovative Asian cuisine.
With locations primarily in the Chicago area and other major cities across the United States, Big Bowl prides itself on its commitment to using high-quality ingredients and authentic flavors in its dishes. The restaurant’s name, “Big Bowl,” reflects its signature style of serving generously portioned meals in large bowls, perfect for sharing with family and friends.
Big Bowl’s menu features a wide range of dishes influenced by various Asian culinary traditions, including Chinese, Thai, and Vietnamese cuisines. From savory stir-fries and noodle dishes to aromatic curries and sushi rolls, there is something to satisfy every palate.
One of the highlights of Big Bowl’s menu is its selection of house-made sauces, which are crafted with care to enhance the flavors of each dish. These sauces range from spicy Sichuan sesame to tangy Thai basil and are used to add depth and complexity to the restaurant’s signature dishes.
In addition to its delicious food, Big Bowl offers a welcoming and energetic atmosphere that reflects the vibrant spirit of Asian street markets. The restaurant’s sleek and modern décor, combined with its attentive service, creates a memorable dining experience for guests.
Whether you’re craving a classic Chinese dish, a fragrant Thai curry, or innovative sushi creations, Big Bowl offers a diverse and satisfying array of options for diners seeking a taste of Asia in a lively and inviting setting.
Kung Pao Chicken: A Fiery Classic with Global Appeal
Kung Pao Chicken is a bold, flavorful stir-fry dish that originated in the Sichuan province of China and has since become a beloved staple in Chinese-American cuisine. Traditionally made with diced chicken, dried red chiles, Sichuan peppercorns, scallions, and peanuts, the original version is known for its signature mala (numbing-spicy) profile. The name is said to honor Ding Baozhen, a 19th-century Qing Dynasty official and governor of Sichuan whose title, “Gong Bao” (or “Kung Pao”), was attached to the dish.
In China, authentic Kung Pao Chicken (Gong Bao Ji Ding) is a dry stir-fry, spicy and fragrant, with a tangy black vinegar and light soy-based sauce that clings to the meat. It highlights wok hei—the seared flavor of high-heat cooking—and balances heat, acidity, and sweetness with every bite. The hallmark of the Sichuan original is the inclusion of tongue-tingling Sichuan peppercorns.
When Kung Pao Chicken migrated to the United States, it was adapted to local tastes. The Americanized version, popularized in Chinese restaurants across the country by the mid-20th century, often includes bell peppers, water chestnuts, and a sweeter, thicker soy-based sauce. While milder than its Sichuan counterpart, it retains the same essential elements: chicken, peanuts, and a satisfying mix of spicy, sweet, and savory.
Today, you’ll find excellent versions at restaurants like P.F. Chang’s, Big Bowl and Din Tai Fung, as well as at mom-and-pop takeout spots. Whether Sichuan-style or Americanized, Kung Pao Chicken remains a vibrant symbol of how traditional Chinese flavors have adapted and thrived abroad.
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Panda Express Kung Pao Chicken
Panda Express Kung Pao Chicken is a spicy stir-fry featuring tender chicken, peanuts, and vegetables in a savory soy-based sauce with a hint of heat from dried red chilies.
Make our Panda Express Kung Pao Chicken Recipe at home. With our Secret Restaurant Recipe your Kung Pao Chicken will taste just like Panda Express.
Click HERE Now to Make Panda Express Kung Pao Chicken at Home
Panda Express Kung Pao Chicken
Panda Express Kung Pao Chicken is a spicy stir-fry featuring tender chicken, peanuts, and vegetables in a savory soy-based sauce with a hint of heat from dried red chilies.
Make our Panda Express Kung Pao Chicken Recipe at home. With our Secret Restaurant Recipe your Kung Pao Chicken will taste just like Panda Express.
Click HERE Now to Make Panda Express Kung Pao Chicken at Home
Big Bowl Kung Pao Chicken Recipe
Big Bowl’s Kung Pao Chicken is a fiery, flavor-packed stir-fry where tender, velvety chicken and crisp bell peppers meet toasted peanuts, dried chiles and a tangy-sweet sauce - finished with scallions - for that irresistible, restaurant-style crunch and kick in every bite. Make our Big Bowl Kung Pao Chicken Recipe at home. With our Secret Restaurant Recipe your Kung Pao Chicken will taste just like Big Bowl.
Ingredients
- 1 pound boneless, skinless Chicken Breast cut into thin slices
- 1 1/2 teaspoons Cornstarch
- 1/4 teaspoon Salt
- 1 teaspoon Sesame Oil
- 1 tablespoon Chili Paste with Garlic
- 1 tablespoon Bean Sauce
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Red Wine Vinegar
- 1/2 cup Canola Oil
- 4 dried whole Chilies de Arbol
- 1/2 cup sliced Scallions
- 1 tablespoon fresh chopped Garlic
- 1 tablespoon fresh chopped Ginger
- 1 cup Zucchini cut in 1/2-inch cubes
- 1/2 cup Red Pepper cut in 1/2-inch cubes
- 1/2 cup Cilantro Leaves
- 1 cup fresh Spinach
- 1/3 cup Roasted Peanuts
Instructions
- Mix sliced chicken with 1 teaspoon cornstarch, salt, and sesame oil in a bowl.
- In a separate bowl, combine chili paste with garlic, bean sauce, hoisin sauce, soy sauce, sugar, red wine vinegar, and 1/2 teaspoon cornstarch to make the sauce.
- Heat half of the canola oil in a wok or skillet over medium-high heat.
- Add chicken and stir to separate pieces; cook until done, about 2 minutes.
- Remove chicken and drain excess oil using a colander; reserve the oil.
- Heat a clean wok or skillet to high heat.
- Add 3 tablespoons reserved canola oil.
- When hot, add dried chilies; once they brown, add scallions, garlic, and ginger. Stir continuously until fragrant, about 20 seconds.
- Add zucchini and red pepper; stir-fry for 30 seconds.
- Add sauce and bring to a boil, then return chicken to the pan.
- Toss continuously for 1 minute to incorporate sauce, then add cilantro and spinach and mix well.
- Continue stirring until all ingredients are combined.
- Plate and garnish with roasted peanuts. Serve with your choice of rice.
Big Bowl Kung Pao Chicken
A Big Bowl Copycat Recipe
To See ALL of Our Big Bowl Copycat Recipes - Click HERE To See ALL of Our Asian Restaurant Copycat Recipes - Click HERE To See ALL of Our Chicken Copycat Recipes - Click HERE Big Bowl Kung Pao Chicken Recipe is a Straight-From-the-Restaurant Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HERESPOTLIGHT RECIPES
Big Bowl Teriyaki-Glazed Salmon
Big Bowl’s Teriyaki-Glazed Salmon features a perfectly grilled salmon fillet topped with a sweet and savory teriyaki glaze, served with fresh vegetables and steamed rice.
Make our Big Bowl Teriyaki-Glazed Salmon Recipe at home. With our Secret Restaurant Recipe your Teriyaki-Glazed Salmon will taste just like Big Bowl.
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Big Bowl Chicken Pad Thai
Big Bowl’s Teriyaki-Glazed Salmon is a succulent dish featuring grilled salmon fillet marinated in a flavorful teriyaki sauce, served with steamed vegetables and fragrant jasmine rice, offering a delicious fusion of Asian-inspired flavors.
Make our Big Bowl Chicken Pad Thai Recipe at home. With our Secret Restaurant Recipe your Chicken Pad Thai will taste just like Big Bowl.
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Photo of “Kung Pao Chicken” is by Lewi Hirvela and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode.en. Photo of “2011-10-09 Chicago Walk 006.jpg – Big Bowl at Gold Coast – Chicago” is by atramos and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Lewi and Atramos. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Big Bowl (via their website) and Big Bowl’s Executive Chef Raul Gutierrez. Recipe source – often, but not exclusively, the restaurant’s website, a magazine or newspaper article, a promotional video or a promotional book or handout – is presumed to be honest (this is the recipe used in the restaurant or a scaled down “home version” of a larger recipe) and accurate (no mistakes were made in the presentation). Recipe has been changed only to fit the style and format of this website – Ingredients and instructions are exactly the same as presented in the shared recipe. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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