A classic Chinese takeout dish but made with one of my favorite veggies! Kung Pao brussels sprouts are stir-fried until they’re crisp and tender and have a kick of savory-spicy flavor in each bite. Simple, delicious, and guaranteed to please!
Brussels sprouts are so amazing! My theory is, for those who aren’t a fan, they just haven’t tried the right recipe yet! When they’re cooked properly, Brussels sprouts are so tender and delicious, and they soak up whatever sauce or seasonings you’re using for flavor in every bite. Here are a few more of my favorite recipes! Creamy parmesan garlic Brussels sprouts, Brussels sprout casserole, and bacon wrapped Brussels sprouts!
Brussels Sprouts in Kung Pao Sauce
These Kung Pao Brussels Sprouts are tiny flavor bombs, bursting with sweetness, spice, and crunch. No more soggy or overcooked sprouts, these guys are crispy on the outside, juicy on the inside, and kissed with a smoky edge. They’re a little bit tangy from the ginger and vinegar, savory from the garlic and soy sauce, with the perfect spice thanks to the red chili paste!
The flavor of these sprouts is complex and mouthwatering, and you’re going to love every bite. Kung Pao chicken is one of my favorite takeout dishes, but I think I like these Brussels sprouts just as much! They’re great on their own or served alongside all of your favorite Asian dishes.
Ingredients You’ll Need For Kung Pao Brussels Sprouts
Each of these ingredients play an important part in making sure the dish has the most amazing flavor. Sweet, savory, and spicy, with heat that leaves you wanting just one more taste.
- Brussels Sprouts: Sear these babies until they’re golden and crispy. It’s what makes the dish so good!
- Vegetable Oil: Gets the pan hot and prepares the sprouts for deliciousness.
- Chili Pepper: Choose your spice level! A little goes a long way for heat. I minced mine for even flavor distribution.
- Garlic & Ginger: Two flavor powerhouses that you’ll want to make sure you add.
- Soy Sauce: The base of the Kung Pao Brussels sprouts! It gives them the perfect savory flavor. I used low-sodium soy sauce so the dish doesn’t end up too salty.
- Rice Vinegar: A must in Asian cooking for the perfect tang.
- Chinkiang Vinegar: A rich, umami vinegar. You may need to make a trip to your local Asian market for this one, but trust me, it’s so worth it!
- Red Chili Paste: So your Brussels sprouts have some extra kick.
- Peanuts: Crunchy bites to cool down the spice and add a nutty flavor.
- Chopped Green Onions: To garnish the dish with!
How to Make Them
These Kung Pao Brussels sprouts are a unique side dish that everyone will love! Plus, they only take 20 minutes to make. Perfect for whipping up alongside some sticky Asian glazed chicken or Szechuan beef!
- Sauce Mixture: In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste until combined.
- Sear Brussels Sprouts: In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Then sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
- Continue to Sear: Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.
- Mix in Garlic snd Pepper: Reduce the heat to medium and add the garlic and red chili pepper, then saute with the brussels sprouts for 3 minutes.
- Combine With Sauce: Pour the sauce mixture over the brussels sprouts and toss to coat. Then continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.
- Add Garnish and Serve: Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onions.
Recipe Tip
Want to kick up the spice? Add more heat by increasing the amount of red chili paste used in the sauce. You can also add chili flakes.
Storing Leftover Kung Pao Brussels Sprouts
Store leftovers in an airtight container in the fridge for up to 5 days. I recommend reheating your Brussels sprouts in the oven to keep them crisp on the outside, tender on the inside. 8-10 minutes at 350 degrees Fahrenheit should do the trick!
More Tried and True Brussels Sprout Recipes
Side Dishes
Roasted Maple Brussel Sprouts with Bacon
40 mins
Side Dishes
Crispy Parmesan Air Fryer Brussels Sprouts
15 mins
Side Dishes
Perfect Sautéed Brussel Sprouts with Bacon
30 mins
Side Dishes
Balsamic Honey Grilled Brussels Sprouts
20 mins
Kung Pao Brussels Sprouts
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 1 tablespoon vegetable oil
- 1 red chili pepper minced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 2 tablespoons chinkiang vinegar
- 1 tablespoon red chili paste
- ¼ cup peanuts roughly chopped
- ¼ cup green onions chopped
Instructions
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In a small bowl, whisk together the ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste.
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In a large skillet, heat the vegetable oil over medium high heat. Place the brussels sprouts in the pan and toss to coat them in the oil. Sear the brussels sprouts, undisturbed for 2-3 minutes before stirring.
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Toss and stir the brussels sprouts, sear undisturbed for another 2-3 minutes. Continue to sear the brussels sprouts until they are pretty evenly crisped on the outsides.
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Reduce the heat to medium and add the garlic and red chili pepper, saute with the brussels sprouts for 3 minutes.
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Pour the sauce mixture over the brussels sprouts and toss to coat. Continue to cook the brussels sprouts in the sauce for 3-5 minutes. Continue to stir and cook the brussels sprouts until the sauce thickens.
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Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onions.
