This Kung Pao Chicken got us asking for more rice!

8 months ago


The name of this popular Chinese dish was said to be derived from the Sichuan governor when it was invented. Although Kung Pao is already known across the world, it’s basic ingredients are still the same: peanuts, Sichuan peppercorns and chilies, and Shaoxing wine. Chicken is the most popular variation of this dish although others use pork or duck.



Makes 4 servings



2 Tbsps Cornstarch

¼ cup Soy sauce

2 Tbsps Shaoxing wine*

2 tsps Peanut oil or any vegetable oil

500 grams Chicken breast, boneless, skinless, cut into 1-inch cubes



3 Tbsps Light soy sauce

2 tsps Dark soy sauce

1 Tbsp Sugar

½ tsp Black vinegar

¼ cup Water

2 tsps Cornstarch



3 Tbsps Peanut oil or any cooking oil

½ thumb-sized Ginger, peeled and sliced into thin strips

6 cloves Garlic, sliced diagonally

4 stalks Scallions, green and white parts separated, sliced into ¼ inch thick

8-12 Dried red chilies, deseeded and sliced

¼ cup Roasted peanuts

  1. In a small bowl, mix ingredient for the marinade. Add the chicken pieces then marinate in the refrigerator for at least 30 minutes.
  2. In another bowl, mix the sauce ingredients and set aside.
  3. Heat a wok or a sauté pan with a tablespoon of peanut oil and stir-fry chicken until almost cooked. Remove and set aside.
  4. Add the remaining peanut oil and stir-fry the ginger, garlic, white part of the scallions, and dried red chilies until aromatic.
  5. Toss in the chicken and roasted peanuts the stir-fry for about two more minutes.
  6. Pour in the sauce and stir continuously until the chicken is nicely coated.
  7. Remove from heat then transfer Kung Pao Chicken to a platter. Sprinkle with green scallions on top before serving.


Love spicy food? Check these recipes:

Spicy Cashew Nuts

Beef Rendang

Mofongo with Spicy Garlic Shrimps

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