Kung Pao Chicken: A Culinary Adventure in Chinese Cuisine

With Kung Pao Chicken, a mouthwatering Chinese cuisine that blends strong flavors, colorful ingredients, and a beautiful balance of textures, get ready to go on a gastronomic trip. Kung Pao Chicken is a delicious dish with Sichuan cuisine roots that will enchant your palate.

Your taste will be welcomed by a delightful blend of flavors as you take your first bite. The soy sauce, vinegar, & hot chili peppers in the sauce give it a savory umami flavor with a touch of tanginess. While the sweetness of honey or sugar helps to calm & balance the overall flavor profile, the heat from the chilies offers a tantalizing jolt.

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 mins

Servings: 6

Kung Pao Chicken Ingredients:


  • 1 tbsp dry sherry or shaoxing wine
  • 2 tsp baking soda
  • 8 oz. boneless & skinless chicken breast (cut into cubes)
  • 1 tbsp light soy sauce
  • 1 tsp corn flour or cornstarch


  • 2 tbsp Chinese black vinegar
  • 1 tsp corn flour or cornstarch
  • 2 tbsp sugar
  • 2 tsp hoisin sauce
  • 5 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • ½ cup low sodium chicken stock
  • 2 tbsp Chinese shaoxing wine

Stir Fry:

  • 1 tbsp light toasted sichuan peppercorns
  • ½ cup roasted peanuts
  • 1 tbsp ginger
  • 2 tsp sesame oil
  • ½ diced red bell pepper
  • 1 tbsp ginger
  • ½ diced green pepper
  • 10 cut dried chillies
  • 4 diced green onions
  • 6 garlic cloves
  • 4 tbsp oil

Kung Pao Chicken Instructions:

  1. In a bowl, combine all the ingredients for the chicken. If you have time, cover the bowl and marinate it for ten mins.
  2. Combine sauce ingredients in a bowl then whisk till sugar is dissolved.
  3. Over high heat, preheat a skillet, pan, or wok. Chicken that has been marinated is added after two tsp of cooking oil have warmed up. Once the edges are browned, fry the chicken for three to four mins, tossing regularly. Remove from the heat & reserve.
  4. The same pan or wok should now have additional cooking oil. For one min, stir-fry the garlic, ginger, diced chili peppers (capsicums), & Sichuan peppercorns.
  5. Mix the prepared sauce well, add it to the pan, and then stir it as it boils.
  6. Add the chicken back to the pan/wok once the sauce starts to thicken a little more, and stir everything together for approximately two mins, till the chicken is thoroughly coated.
  7. Add the sesame oil, peanuts, and green onions. To blend the flavors, give everything a good toss and fry for another two mins.
  8. Serve right away with fried or steaming hot rice!


For the greatest results, select boneless & skinless chicken breasts or thighs. To guarantee consistent cooking and make eating them easier, chop them into bite-sized pieces.

Soy sauce, rice wine / sherry, cornflour, and a tiny bit of sesame oil are combined to make a marinade for the chicken. This process makes the meat more flavorful and soft. For optimal flavor infusion, marinate the chicken for at least thirty mins or up to overnight.

The heat of Kung Pao Chicken is legendary. By regulating the quantity of dried red chili peppers or chili flakes you add to the recipe, you may manage the level of heat. Remove the seeds out of the chilies or use less for a milder variation.

Nutritional Values:

Calories: 382 Kcal, Carbs: 13g, Protein: 34g, Fats: 20g

Frequently Asked Questions:

Q: What does kung pao chicken taste like?

Kung pao chicken recipe made in America is savory, sweet, and has a light spicy kick. The meal is truly brought together and given a rounded, nutty flavor by the peanuts.in cast-iron skillets. They would layer fruit in the bottom of pans and pour batter on top when they desired a sweet treat.

Q: Why is kung pao chicken so spicy?

The luscious topping on this traditional pineapple upside-down cake is made of butter, brown sugar, pineapple, and maraschino cherries.

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