Kung Pao Chicken Recipe

Sunday, 19 October 2008
Far easier to make than you'd perhaps think, anyone can cook Kung Pao Chicken. Tender chicken in a tasty sauce that makes your lips tingle mixed with peppers and onions that are still slightly crunchy.

Kung Pao Chicken

Above all it is way better than anything you'll find from a Chinese takeaway.
Okay I know what you're thinking - this looks like a bit of a performance to make, but once you have all the ingredients ready it's cooked in no time and is well worth the effort.

Yield: 4

Kung Pao Chicken

This might look a bit of a performance to make, but once you have all the ingredients ready it's cooked in no time and is well worth the effort.


3 skinless chicken breast fillets
4 dried red chilies - deseeded and cut into strips (best to use scissors)
a couple of tablespoons vegetable oil
1/2 green bell pepper - cut into bite sized cubes
1 red bell pepper - cut into bite sized cubes
1 large onion - cut into bite sized cubes
6 thin slices of peeled fresh ginger - chopped finely (to make about 2 teaspoons)
4 cloves garlic - sliced thinly
a good handful of roasted peanuts
2 spring onions - sliced diagonally

For the Marinade:
1 tablespoon cornflour
1 tablespoon light soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or Sake if you can't get Shaoxing
1 tablespoon vegetable oil

For the Sauce:
2 teaspoon cornflour
3 tablespoons light soy sauce
1/2 a tablespoon of dark soy sauce
2 teaspoons of sugar
1/2 a teaspoon Chinese black vinegar
5 to 6 tablespoons water


Cut the chicken into bite sized cubes and put in a small bowl along with the marinade ingredients at least 30 minutes.  Now mix the sauce ingredients in a small bowl and set aside.

When you're ready to cook - remove the chicken from the marinade and drain.

Heat up a tablespoon of oil in your wok and add the chicken. Stir fry until the chicken is almost cooked. Remove and set aside.

Wipe the wok with kitchen paper and then add the other tablespoon of cooking oil and heat, put in the onion and peppers. Stir for a couple of minutes.

Now add the ginger and garlic, stir for a minute more and then add the dried red chilies.

Stir fry the dried red chillies until aromatic and they smell spicy. Now, return the chicken. Stir for a few more minutes, until the chicken is cooked through and then add the peanuts and stir a few more times.

Give the sauce a stir as the sugar will have gone to the bottom, then add it to the wok and stir continuously until the chicken is nicely coated.

Throw in the spring onions and give it all another stir.

Serve immediately with egg fried rice.
Created using The Recipes Generator

Kung Pao Chicken

A decent wok is well worth investing in - see my review on this Stellar 3000 Ruby Red Wok - available in other colours.


  1. Jan, I'm always amazed at the Asian style food you cook. It looks so perfect. Thai, Chinese, Malaysian etc. is just something I'm not very good at, maybe it's down to lack of trying.

  2. I agree with Sylvie - the food really does look authentic.
    Love the ingredient list - this recipe is very sparing with the black vinegar Jan!!

  3. Jan, you're rocking out the dishes...do you deliver?

  4. Looking good Jan! I'm with Peter, do you deliver???

  5. A lovely meal! I love that the chicken isn't deep fried and the rice looks fantastic!

  6. I love Kung Pao chicken and yours looks fab, as does the special fried rice.

  7. I'm loving these ingredients - and this looks simple and delicious. A perfect combo!


  8. I'll take a double order of that! Looks fab! Much love, Raquel XO

  9. Wow -- nice one, Jan! I don't tackle things like Kung Pao Chicken very often -- but this looks both manageable and delicious.

  10. That is one tasty sounding Kung Pao Chicken!

  11. Look tasty with a good looking.;)

  12. I love this dish and your version is very similar to my own, but with a few different ingredients. Next time I make it, I shall make this one x

  13. This looks really tasty & not too hard to cook. I must ask do you use a non- stick wok or a metal one that you've seasoned?

  14. Ah I've just seen your wok review...thanks x


Thanks for taking the time to comment - much appreciated.

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