Cuisine Network

Cuisine Network

International CuisineRECIPE

Chinese Kung Pao Chicken

10 minutes Cook
Scroll to recipe


Chinese cuisine is a treasure trove of flavors and techniques that have captivated taste buds for centuries. Among its many offerings, Kung Pao Chicken stands out as a fiery, flavorful, and beloved dish. Originating from the Sichuan province, this dish is known for its bold combination of textures and tastes, featuring tender chicken, crunchy peanuts, and a mouthwatering sauce. In this article, we’ll delve into the history of Kung Pao Chicken, explore its key ingredients, and guide you through the steps to create this delectable dish in your own kitchen.

Historical Context:

Kung Pao Chicken, also spelled as Gong Bao or Kung Po, has a rich history that dates back to the Qing Dynasty (1644-1912). It was named after Ding Baozhen, a Sichuan governor known by his official title, Kung Pao. The dish was originally created to celebrate his achievements, and it quickly gained popularity. Over time, Kung Pao Chicken has evolved and spread beyond China’s borders, becoming a staple in Chinese-American cuisine.


Marinating the Chicken:

  1. In a mixing bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, and Shaoxing wine (if using). Mix well, ensuring that the chicken is evenly coated. Set aside to marinate for about 15-20 minutes.

Preparing the Kung Pao Sauce:

  1. In another bowl, whisk together the soy sauce, dark soy sauce, Chinese black vinegar, hoisin sauce, sugar, cornstarch, and chicken broth. Ensure that the cornstarch is fully dissolved. This will be the flavorful sauce that brings the dish together.

Stir-Frying Kung Pao Chicken:

  1. Heat peanut oil or vegetable oil in a wok or large skillet over high heat until it starts to shimmer.
  2. Add the dried red chili peppers and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until they become fragrant, but be careful not to burn them.
  3. Add the marinated chicken to the hot wok. Stir-fry for 2-3 minutes until the chicken is mostly cooked and no longer pink.
  4. Add minced garlic and ginger to the wok. Continue to stir-fry for another 30 seconds to release their aromas.
  5. Pour in the Kung Pao sauce mixture. Stir everything together, making sure the chicken is well-coated with the sauce. Let it simmer for 2-3 minutes until the sauce thickens and the chicken is cooked through.
  6. Toss in the unsalted dry roasted peanuts and green onions. Stir-fry for an additional minute to heat them through.

Serving Kung Pao Chicken:

  1. Transfer the Kung Pao Chicken to a serving platter or individual plates. Remove the dried red chili peppers and discard if you prefer a milder dish, or leave them in for an extra kick.
  2. Garnish with additional chopped green onions if desired.
  3. Serve hot over steamed white rice, and savor the complex flavors and textures of this Sichuan classic.


Kung Pao Chicken, with its rich history and bold flavors, is a testament to the culinary heritage of Sichuan province. While it may have evolved over the centuries, its ability to tantalize the taste buds has remained unchanged. Now, armed with this recipe and a few essential ingredients, you can recreate the magic of Kung Pao Chicken in your own kitchen. So, gather your ingredients, fire up the wok, and embark on a flavorful journey through the heart of Chinese cuisine. Your taste buds will thank you!


prep time
15 minutes
cooking time
10 minutes
4 servings
total time
25 minutes


  • Wok or large skillet

  • Mixing bowls

  • Sharp knife and cutting board

  • Wooden spatula

  • Slotted spoon

  • Small

  • Paper towels


  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes

  • 1/2 cup unsalted peanuts

  • 3-4 dried red chili peppers, cut into halves

  • 2 cloves

  • 1

  • 2 stalks of green onions, chopped

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 1 tablespoon vegetable oil

  • 2

  • Salt


Marinate chicken with garlic and ginger.
Blanch peanuts in boiling water.
Combine all, garnish, and serve.
More Servings
RECIPESlow-Cooker Recipes

Slow-Cooker Vegetable Ratatouille

RECIPESlow-Cooker Recipes

Slow-Cooker Garlic Parmesan Chicken Drumsticks

RECIPESlow-Cooker Recipes

Slow-Cooker Mexican Quinoa Bowl

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

A valid rationale exists for not endorsing or backing The Cuisine Network.

Not everyone can afford paid culinary insights right now. That’s why we’ve kept our culinary information accessible to all.

However, if you’re able to, there are three compelling reasons to support us today: we remain independent without the influence of billionaires or shareholders dictating our direction; our commitment to high-quality culinary journalism is crucial, especially as influential figures escape scrutiny more frequently; and it takes just a moment, shorter than the time it took to read this message. Choose to bolster Cuisine Network’s culinary journalism for the years ahead. Give just once, starting from $1. Thank you.