Easy Kung Pao Brussels Sprouts
Kung Pao Brussels Sprouts are a Brussels sprout lover’s dream come true! They’re sticky, sweet, savory, and spicy—and they require just a few minutes of cooking time so they’re perfect for a weeknight.
Kung Pao Brussels Sprouts are a meatless version of classic Kung Pao Chicken and Kung Pao Shrimp. But this is a recipe that even non-vegetarians will love! If you’re a big fan of Brussels sprouts, you’re going to flip for these crispy, sticky, sweet, and spicy little nuggets of joy.
Just like the traditional dish, these Kung Pao Brussels Sprouts are tossed with a fiery, sweet and tangy sauce made with soy sauce, vinegar, honey, and chili peppers. This coats the Brussels sprouts to make every single bite delicious. They’re garnished with peanuts to add some crunch, and the nutty flavor pairs well with Brussels sprouts, which also have a little bit of nuttiness when they’re seared to a crisp.
Serve Kung Pao Brussels Sprouts as a side dish or as a standalone vegetarian entrée. I could even see it as a party appetizer served on toothpicks—as long as you know your guests can handle the heat!
Kung Pao vs. General Tso’s
Kung Pao and General Tso’s chicken are both Chinese takeout classics, but they have different flavors. Typically, Kung Pao dishes are stir-fried and have a spicy, tangy sauce. In contrast, General Tso’s is usually deep-fried and has a sweeter sauce with just a hint of heat.
Ingredients for Kung Pao Brussels Sprouts
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Brussels Sprouts – Trim these and cut them in half. Very large sprouts can be cut into quarters.
- Olive Oil – Or another oil you like to cook with.
- Garlic and Ginger – Fresh garlic and ginger are essential! They have more vibrant flavor than dried.
- Red Chili Peppers – Serrano, Fresno, or red jalapenos would all work.
- Dried Red Chilis – Yes, these Kung Pao Brussels Sprouts are spicy!
- Low-Sodium Soy Sauce – Tamari or coconut aminos can be substituted to make this recipe gluten-free.
- Black Vinegar – This is a key ingredient in traditional Kung Pao dishes, but if you don’t have it on hand, apple cider vinegar can be substituted.
- Chili Garlic Sauce – Look for this in the Asian section of your grocery store; it’s not the same as sriracha!
- Hoisin Sauce – Hoisin is thick, sweet, and richly flavored.
- Honey – While some recipes simply call for sugar, I like the flavor honey adds. Maple syrup is another option, and swapping that in would make these Kung Pao Brussels Sprouts vegan.
- Sesame Oil – Toasted sesame oil adds a nutty finish.
- Mirin – This is a sweet rice wine that’s fantastic in Asian dishes.
- Peanuts and Scallions – For garnish.
How to Make Kung Pao Brussels Sprouts
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Make the sauce. Whisk the ginger, soy sauce, mirin, black vinegar, and red chili paste in a small bowl.
- Sear the sprouts. Heat the oil in a skillet over medium-high heat. Add the Brussels sprouts and cook undisturbed for 2 to 3 minutes, then stir and cook for 2 to 3 minutes more. Continue until the sprouts are uniformly crispy on the outside.
- Add the garlic and chili pepper. Reduce the heat to medium and stir in the garlic and red chili pepper. Cook for 3 minutes.
- Make it saucy. Pour the sauce into the pan and toss to coat. Cook until the sauce thickens.
- Finish. Remove from heat and garnish with the peanuts and green onions.
Tips for Making Kung Pao Brussels Sprouts
Here are some pointers for perfect Kung Pao Brussels Sprouts!
- Use fresh Brussels sprouts. While some frozen veggies and interchangeable with fresh, Brussels sprouts aren’t one of them (in my humble opinion, at least). Fresh sprouts are firmer and have a much better flavor.
- Adjust the spice level. You can cut back on the heat considerably and still have a spicy (but milder) dish. Serve extra chili paste on the side for those who prefer more spice.
- Preheat the pan properly. Ensure your pan is hot enough before adding the Brussels sprouts to achieve a nice sear. The oil should be shimmering.
How to Store and Reheat Leftovers
To store Kung Pao Brussels Sprouts, transfer them to an airtight container and refrigerate for up to 3-4 days. (Technically, you can freeze these, but I don’t recommend it—they’ll be mushy when you thaw and reheat them.)
The Brussels sprouts can be reheated in the microwave, on the stovetop over medium heat, or in the oven at 400ºF. I like the oven best because it makes them crispy on the outside.
What to Serve With Kung Pao Brussels Sprouts
- How to Cook Jasmine Rice
- Mongolian Chicken
- Dan Dan Noodles
- How to Cook Quinoa
- Hibachi Fried Rice
- Asian Cucumber Salad
More Brussels Sprout Recipes
- Air Fryer Brussels Sprouts
- Balsamic Brussels Sprouts
- Brussels Sprout Salad
- Crispy Smashed Brussels Sprouts
- Cheesy Baked Brussels Sprout Casserole
- Roasted Maple Bacon Brussels Sprouts
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Get the Recipe: Kung Pao Brussels Sprouts
Ingredients
- 2 pound brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tbsp minced ginger
- 15 red chili peppers, chopped, serrano, fresno, red jalapenos would all work well but be mindful of the heat level if you’re sensitive to spice.
- 6 whole dried red chilis
- ½ cup low sodium soy sauce
- 2 tablespoon black vinegar
- 2 tablespoon chili garlic sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons mirin, sweet rice wine
- ¼ cup chopped peanuts
- ¼ cup chopped scallions
Instructions
- In a small bowl, whisk together the ginger, soy sauce, mirin, black vinegar, and red chili paste.
- 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.
- 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.
- Reduce the heat to medium and add the garlic and red chili pepper, saute with the brussels sprouts for 3 minutes.
- 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.
- Remove the pan from heat and serve the brussels sprouts topped with chopped peanuts and green onion.