Kung Pao Chicken

Chicken, Chinese

Kung Pao Chicken is a classic dish in Sichuan cuisine. It is one of the most famous Szechuan dish where chicken is stir-fried in a spicy, sweet and savory sauce. Serve this as a main dish with rice or as part of a multi-course meal.

kung pao chicken - Kung Pao Chicken

kung pao chicken 380x380 - Kung Pao Chicken
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5 from 1 vote

Kung Pao Chicken Recipe

A spicy, sweet and savory stir-fry Chinese dish made with chicken, peanuts, vegetables and chillies.
Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Chinese
Keyword: dinner, weeknight

Ingredients for Kung Pao Chicken

  • 500 gms Chicken Breast skinless, boneless, chopped
  • 2 tsp Chinese Rice Wine or Dry Sherry
  • 2 tblsp Corn Flour
  • 3 to 4 tblsp Oil
  • 1 tblsp Peppercorns
  • 1/2 cup Red & Green Capsicums chopped, seeds removed
  • 1 tblsp Ginger Garlic Paste
  • 16 to 20 Dry Red Chillies chopped
  • 2 Spring Onions trimmed, chopped
  • 1/4 cup Peanuts roasted, to garnish

For the Sauce:

  • 1 tsp Dark Soy Sauce
  • 3 tblsp Soy Sauce
  • 2 tsp Balsamic Vinegar
  • 1 tsp Chinese Rice Wine or Dry Sherry
  • 2 tsp Sugar
  • 1 tsp White Pepper Powder
  • 1/4 cup Water
  • 2 tsp Corn Flour

How to make Kung Pao Chicken

  • Mix all the sauce ingredients in a bowl and keep aside.
  • Transfer the chicken pieces to a large bowl.
  • Add the Chinese rice wine and corn flour.
  • Mix well and keep aside for 20 to 30 minutes.
  • Heat 1 tblsp of oil in a pan over medium flame.
  • Saute the marinated chicken pieces until half-cooked.
  • Remove and keep aside.
  • Add all the remaining oil to the pan.
  • Add the peppercorns, ginger garlic paste and stir quickly.
  • Add the red chillies and fry for a minute.
  • Add the chicken pieces, capsicums and the sauce.
  • Stir until evenly mixed and all the chicken pieces are evenly coated.
  • Add the spring onions and peanuts.
  • Mix well.
  • Remove and serve with steamed rice.