Kung Pao Chicken

Kung Pao Chicken is a stir-fried dish with chicken cubes, sichuan chili pepper and fried crunchy peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour and spicy taste. 

Kung Pao Chicken Recipe


  • 2 chicken legs, cut into small cubes
  • ½ cup of fried peanuts
  • 2 leek onion (only white part), cut into small section.
  • 6~8 dried sichuan chili peppers
  • 3 tablespoons cooking oil
  • 1 teaspoon whole Sichuan peppercorn ( or you can use Sichuan peppercorn powder )
  • 1 tablespoon chinese chili oil
  • pinch of salt
  • a small pinch of salt
  • 2 tsp. dark soy sauce (for coloring)
  • 1 tbsp.cooking wine
  • 2 tsp. cornstarch
Mixed Sauce
  • ½ tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • a small pinch of salt (around 1/3 tsp.)
  • 1 inch ginger grated
  • 1 tablespoon chopped green onion
  • 2 garlic cloves, finely chopped
  • 2 tsp.cornstarch
  • 1 tablespoon vinegar
  • 2 tablespoons water
  • 2 teaspoon sugar



Step 1

Marinade the chicken: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken cubes in a dish and add marinade. Cover dish and refrigerate for about 30 minutes.

Step 2

Prepare the Sauce: Use a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Step 3

Cook: Remove chicken from marinade and saute in a skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.