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.
5 from 2 votes
Kung Pao Chicken Recipe
A spicy, sweet and savory stir-fry Chinese dish made with chicken, peanuts, vegetables and chillies.
Prep Time15mins
Cook Time40mins
Course: Main Course
Cuisine: Chinese
Keyword: dinner, weeknight
Ingredients for Kung Pao Chicken
500gChicken Breast skinless, boneless, chopped
2tspChinese Rice Wine or Dry Sherry
2tbspCorn Flour
3 to 4tbspOil
1tbspPeppercorns
1/2cupRed & Green Capsicumschopped, seeds removed
1tbspGinger Garlic Paste
16 to 20Dry Red Chillieschopped
2Spring Onions trimmed, chopped
1/4cupPeanuts roasted, to garnish
For the Sauce:
1tspDark Soy Sauce
3tbspSoy Sauce
2tspBalsamic Vinegar
1tspChinese Rice Wine or Dry Sherry
2tspSugar
1tspWhite Pepper Powder
1/4cupWater
2tspCorn 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.
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