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Kung Pao Chicken

Kung Pao Chicken is a classic Chinese dish that is both flavorful and satisfying. This recipe combines tender chicken pieces with a medley of vegetables, peanuts, and a savory sauce. The dish is known for its perfect balance of sweet, sour, and spicy flavors, making it a popular choice for those seeking a delicious and aromatic meal. Follow this detailed recipe to recreate this Chinese favorite in the comfort of your own kitchen.


- 500 grams of boneless, skinless chicken breasts, cut into bite-sized cubes

- 1 tablespoon of vegetable oil

- 1 cup of unsalted peanuts

- 1 medium-sized onion, diced

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 5-6 dried red chili peppers,

deseeded and cut into small pieces

- 3 cloves of garlic, minced

- 1 teaspoon of ginger, minced

- 2 green onions, chopped

- For the marinade:

- 2 tablespoons of soy sauce

- 1 tablespoon of rice wine or dry sherry

- 1 tablespoon of cornstarch

- For the sauce:

- 3 tablespoons of soy sauce

- 2 tablespoons of rice vinegar

- 2 tablespoons of hoisin sauce

- 1 tablespoon of oyster sauce

- 1 tablespoon of sugar

- 1 teaspoon of sesame oil

- 1 teaspoon of cornstarch, dissolved in 2 tablespoons of water

Kung Pao Chicken Recipe
Kung Pao Chicken Recipe


1. In a medium-sized bowl, combine the chicken cubes with the marinade ingredients (soy sauce, rice wine or dry sherry, and cornstarch). Mix well and let the chicken marinate for at least 15 minutes.

2. In a wok or a large frying pan, heat the vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and slightly browned. Remove the chicken from the pan and set it aside.

3. In the same pan, add the peanuts and stir-fry them until they become golden brown and fragrant. Remove the peanuts from the pan and set them aside.

4. Next, add the diced onion, red bell pepper, and green bell pepper to the pan. Stir-fry for about 2-3 minutes until the vegetables are slightly softened.

5. Add the dried red chili peppers, minced garlic, and minced ginger to the pan. Stir-fry for another minute until the ingredients are aromatic.

6. Return the cooked chicken to the pan and mix it with the vegetables.

7. In a small bowl, combine all the sauce ingredients (soy sauce, rice vinegar, hoisin sauce, oyster sauce, sugar, sesame oil, and cornstarch dissolved in water). Stir until the cornstarch is completely dissolved.

8. Pour the sauce over the chicken and vegetables in the pan. Stir well to coat everything evenly. Allow the sauce to simmer for a few minutes until it thickens and coats the ingredients nicely.

9. Finally, sprinkle the chopped green onions and reserved peanuts over the dish. Stir everything one more time.

10. Remove the pan from the heat and transfer the Kung Pao Chicken to a serving dish.

11. Serve the Kung Pao Chicken hot alongside steamed rice or noodles. Enjoy!

Note: Adjust the amount of dried red chili peppers according to your desired level of spiciness. If you prefer a milder version, reduce the number of chili peppers or remove the seeds.

With its delightful combination of flavors and textures, Kung Pao Chicken is a dish that never fails to impress. By following this detailed recipe, you can recreate the authentic taste of this Chinese favorite in your own kitchen. Enjoy the tantalizing blend of sweet, sour, and spicy flavors and savor every bite of this classic dish.

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.

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