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Kung Pao Chicken

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2 / cut into small cubes Boneless, skinless chicken breasts, For the Chicken
1 tablespoon Soy sauce For the Chicken
1 tablespoon Shaoxing wine or dry sherry For the Chicken
1 tablespoon Cornstarch For the Chicken
1 teaspoon Sesame oil For the Chicken
2 tablespoons Soy sauce For the Sauce
1 tablespoon Hoisin sauce For the Sauce
1 tablespoon Rice vinegar For the Sauce
1 tablespoon Sugar For the Sauce
1/4 cup Chicken broth For the Sauce
2 tablespoons Vegetable Oil For Stir-Frying
3-4 cloves / minced Garlic For Stir-Frying
1/2 teaspoon / minced Ginger For Stir-Frying
1/2 teaspoon / (adjust to your desired spice level) Red pepper flakes For Stir-Frying
1 / cut into small pieces Red bell pepper For Stir-Frying
1/2 cup Unsalted roasted peanuts For Stir-Frying
2-3 / chopped Green onions For Stir-Frying
1 teaspoon / (for thickening) Cornstarch mixed with 1 tablespoon water For Stir-Frying

Nutritional information


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Kung Pao Chicken

  • 30 mins
  • Easy



  1. In a bowl, combine the cubed chicken with 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and let it marinate for about 15-20 minutes.
  2. In a separate bowl, whisk together the ingredients for the sauce: 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, and 1/4 cup chicken broth. Set this sauce aside.
  3. Heat 2 tablespoons of vegetable oil in a wok or a large skillet over high heat. Add the marinated chicken and stir-fry until it’s cooked through and slightly browned. Remove the chicken from the wok and set it aside.
  4. In the same wok, add a bit more oil if needed. Add minced garlic, ginger, and red pepper flakes. Stir-fry for about 30 seconds until fragrant.
  5. Add the red bell pepper to the wok and stir-fry for another 2-3 minutes until it begins to soften.
  6. Return the cooked chicken to the wok and pour the sauce over the chicken and vegetables. Stir well to combine.
  7. Add the roasted peanuts and continue to cook for an additional 2-3 minutes, allowing the sauce to thicken.
  8. If the sauce is too thin, you can add the cornstarch-water mixture to thicken it further. Stir well to ensure it’s evenly distributed.
  9. Just before serving, add the chopped green onions and stir for another 1-2 minutes.
  10. Serve the Kung Pao Chicken hot over steamed rice or noodles. You can garnish it with additional chopped green onions and more peanuts if desired.

Enjoy your homemade Kung Pao Chicken! Adjust the spice level by adding more or less red pepper flakes to suit your taste.

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