If you’re craving a dish that bursts with bold flavors and surprising textures, the Kung Pao Brussels Sprouts Recipe is about to become your new favorite. This recipe takes humble Brussels sprouts and transforms them into a spicy, tangy, crunchy delight with the perfect balance of sweetness and heat. Whether you’re a Brussels sprouts enthusiast or someone looking to jazz up your vegetable game, this dish offers a wonderful fusion of Asian-inspired flavors that will excite your palate every single time.

Ingredients You’ll Need

A white bowl filled with a tall pile of roasted Brussels sprouts, showing browned and crispy textures. The Brussels sprouts have different shades of green and light brown caramelized edges. Small pieces of red chili peppers add bright red spots throughout the dish. Chopped green onions are sprinkled on top, giving a fresh, vibrant green contrast. White sesame seeds are scattered over the dish, adding small white dots. The bowl is set on a white marbled surface with a striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in the Kung Pao Brussels Sprouts Recipe plays a vital role in building its rich flavor profile and crunchy texture. From the nutty toasted sesame to the fiery red chili paste, the components are simple yet essential to creating this dish’s irresistible character.

Brussels sprouts (2 pounds, halved or quartered): The star of the show, providing a hearty, slightly bitter base that crisps beautifully when cooked.
Olive oil (2-3 tablespoons): Helps achieve a golden, caramelized exterior on the sprouts.
Sesame oil (1 tablespoon): Adds a warm, nutty aroma that’s signature to Asian-inspired dishes.
Garlic (5-6 cloves, grated or minced): Delivers a pungent punch that complements the sprouts perfectly.
Ginger (1 tablespoon, minced): Brings a zesty, fresh brightness to every bite.
Soy sauce, low sodium (½ cup): Provides savory umami with a touch of salt to balance.
Rice wine vinegar (¼-⅓ cup): Adds tang and acidity for a well-rounded flavor.
Brown sugar (2 tablespoons): Sweetens the sauce, balancing the heat and tang.
Red chili paste (1 tablespoon): Infuses the dish with that iconic Kung Pao kick of heat.
Salt and pepper to taste: Customized seasoning that enhances all other ingredients.
Hoisin sauce (1 tablespoon, optional): Adds a layer of deep, sweet complexity.
Cornstarch (1 tablespoon) and water (1 tablespoon): Combined to thicken the flavorful sauce so it clings to the sprouts.
Peanuts or cashews (⅓-½ cup, unsalted or lightly salted): Crunchy, nutty texture that completes the dish.
Red chilis (3 small, sliced or finely chopped): Extra heat and vibrant red color to catch the eye.
Green onions/scallions (2-3, chopped): Adds a fresh, mild onion flavor and a pop of green.
Sesame seeds (1 tablespoon, toasted preferred): Tiny bursts of nuttiness sprinkled on top for finish.

How to Make Kung Pao Brussels Sprouts Recipe

Step 1: Preparing the Brussels Sprouts

Start by washing your Brussels sprouts and trimming off any tough ends. Halve or quarter them depending on size so they cook evenly and develop a tender yet crisp texture. This prep ensures each piece can soak up the delicious sauce without becoming mushy.

Step 2: Searing the Brussels Sprouts

Heat your olive oil in a large skillet or wok over medium-high heat. Add the Brussels sprouts in a single layer and let them cook undisturbed for a few minutes to develop a beautiful golden-brown color. Then toss and continue cooking until they’re tender but still have good bite—this caramelization is key for flavor.

Step 3: Building the Sauce

In a bowl, whisk together soy sauce, rice wine vinegar, brown sugar, red chili paste, hoisin sauce (if using), and a pinch of salt and pepper. Separately, mix cornstarch with water to create a slurry that will thicken the sauce perfectly in the pan.

Step 4: Aromatics and Nuts

In the same skillet, push sprouts to the side and add sesame oil, grated garlic, minced ginger, and sliced red chilis. Stir these around quickly to release their fragrance. Toss in the peanuts or cashews for toasty crunch.

Step 5: Combining Everything

Pour the sauce mixture over the Brussels sprouts and aromatics. Stir everything together and add the cornstarch slurry. Cook for a few more minutes as the sauce thickens and coats each Brussels sprout with that irresistible Kung Pao glaze.

Step 6: Final Touches

Sprinkle chopped green onions and toasted sesame seeds over the cooked dish right before serving for a fresh, nutty finish that adds extra layers of flavor and texture.

How to Serve Kung Pao Brussels Sprouts Recipe

A long stalk of green Brussels sprouts is shown lying on a white marbled surface. The sprouts are round and tightly packed in clusters along the thick, light brown stem. Some outer leaves of the Brussels sprouts are slightly yellowed and curled, adding texture and color contrast. The background is dark, making the green color of the sprouts stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the dish already shines, adding extra chopped green onions and sesame seeds brings a bright visual contrast and heightened aroma. For a festive touch, consider a handful of chopped fresh cilantro if you like an herby note.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy quinoa to soak up the vibrant sauce. For a full meal, complement it with grilled chicken or crispy tofu to balance the spice and provide protein.

Creative Ways to Present

For a fun dinner party option, serve the Kung Pao Brussels Sprouts Recipe in individual lettuce cups or atop crispy wonton chips for bite-sized appetizers. You can also toss the cooked sprouts with cold soba noodles for a unique salad twist.

Make Ahead and Storage

Storing Leftovers

Place any leftover Kung Pao Brussels Sprouts Recipe in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, making leftovers just as enjoyable, if not more.

Freezing

While fresh Brussels sprouts are best, you can freeze the cooked dish if necessary. Cool completely, transfer to a freezer-safe container, and freeze for up to one month. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or extra soy sauce if it seems dry. Stirring occasionally will restore that vibrant saucy coating and maintain the sprouts’ crunch.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are ideal for crispness and flavor, frozen can work in a pinch. Just be sure to thaw and pat them dry well to reduce excess moisture before cooking to avoid sogginess.

How spicy is this Kung Pao Brussels Sprouts Recipe?

The heat level can be adjusted easily by varying the amount of red chili paste and fresh chilis. It delivers a pleasant kick that wakes up your taste buds without overwhelming, but you can dial it up or down to your preference.

Is this dish vegan-friendly?

Yes! This recipe is naturally vegan when using plant-based ingredients and soy sauce. Just make sure any optional hoisin sauce you choose doesn’t contain animal products.

What nuts are best for Kung Pao Brussels Sprouts Recipe?

Traditionally, peanuts add a wonderful crunchy texture and authentic flavor. Cashews are a great alternative if you prefer a slightly sweeter and creamier nut.

Can I make this recipe gluten-free?

Absolutely! Simply swap out the soy sauce for a gluten-free tamari or coconut aminos to keep the dish gluten-free without sacrificing that savory depth.

Final Thoughts

This Kung Pao Brussels Sprouts Recipe is such a revelation—turning a simple vegetable into a showstopper packed with layers of flavor and texture. I truly hope you give it a try and discover just how fun and delicious Brussels sprouts can be when treated to this spicy, tangy twist. It’s a dish that’s destined to become a family favorite and an impressive addition to any meal rotation.