Kung Pao Chicken

Kung Pao Chicken is renowned for its mouthwatering combination of tender chicken, crunchy peanuts, and vibrant vegetables, all bathed in a zesty and aromatic sauce. The Sichuan peppercorns infuse this dish with a subtle heat that sets it apart from other stir-fries. Whether you’re a seasoned fan of Chinese cuisine or new to exploring its diverse flavors, our easy-to-follow Kung Pao Chicken recipe promises an authentic taste of China right in your own kitchen. Prepare to indulge in a delectable stir-fry experience that will leave you craving for more.


500 grams boneless, skinless chicken thighs or breast, cut into bite-sized pieces

  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese cooking wine (Shaoxing wine) or dry sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup unsalted peanuts
  • 6-8 dried red chili peppers, deseeded and cut into halves
  • 1 tablespoon Sichuan peppercorns
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 4 green onions, white parts separated from green parts, both sliced
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 green bell pepper, cut into bite-sized pieces
  • 2 tablespoons black vinegar (or rice vinegar)
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • Steamed rice, for serving


  1. In a bowl, marinate the chicken pieces with soy sauce, Chinese cooking wine (or dry sherry), and cornstarch. Mix well and let it sit for at least 15 minutes.
  2. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and lightly browned. Remove the chicken from the wok and set it aside.
  3. In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the unsalted peanuts until they become slightly golden. Remove the peanuts from the wok and set them aside.
  4. In the same wok, add the dried red chili peppers and Sichuan peppercorns. Stir-fry for a minute or until they release their aroma. Be careful not to burn them.
  5. Add the minced garlic, ginger, and white parts of the green onions to the wok. Stir-fry until they become fragrant.
  6. Toss in the red and green bell peppers and stir-fry for a couple of minutes until they are slightly softened.
  7. Return the cooked chicken to the wok, along with the green parts of the sliced green onions.
  8. In a small bowl, mix together black vinegar, soy sauce, hoisin sauce, and sugar. Pour this sauce mixture over the chicken and vegetables, stirring to coat everything evenly.
  9. Add the stir-fried peanuts to the wok and give it a final toss to combine all the ingredients and let the sauce coat them thoroughly.
  10. Serve the delectable Kung Pao Chicken over steamed rice and enjoy the savory stir-fry delight with a true taste of China.

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