Kung Pao Chicken

Kung Pao Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

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Kung Pao Chicken (Gong Bao or Kung Po) is a delicious stir-fried chicken dish made with chunks of chicken, peanuts, vegetables, and chili peppers swimming in a silky Chinese sauce.

  • Chicken
  • 1 3/4 Pounds Boneless/Skinless Chicken Breast (Cut Into 1-Inch Pieces)
  • 1 Tablespoon Shaoxing Wine (Rice Wine) Or Dry Sherry
  • 1 Tablespoon Soy Sauce
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Cornstarch
  • Sauce
  • 1/2 Cup Chicken Stock
  • 5 Tablespoons Soy Sauce
  • 2 Tablespoons Chinese Black Vinegar Or Balsamic Vinegar
  • 2 Tablespoons Chinese Shaoxing Wine Or Dry Sherry
  • 2 Teaspoons Dark Soy Sauce
  • 2 Teaspoons Hoisin Sauce
  • 2 Tablespoons Sugar
  • 1 Teaspoon Cornstarch
  • Stir-Fry
  • 4 Tablespoons Grapeseed Oil (Divided)
  • 6 Garlic Cloves (Minced)
  • 2 Tablespoons Grated Fresh Ginger
  • 1 Red Bell Pepper (Seeded And Diced)
  • 8 Dried Chili Peppers
  • 1 Tablespoon Sichuan Peppercorns (Lightly Toasted And Ground)
  • 4 Green Onions (Cut Into 1-Inch Pieces)
  • 1/2 Cup Toasted Peanuts
  • 2 Teaspoons Toasted Sesame Oil
  1. In medium-size bowl combine chicken pieces, Shaoxing wine, soy sauce, baking soda, and cornstarch. Cover with plastic wrap and let sit 15 minutes to marinate.
  2. In medium-size bowl combine chicken stock, soy sauce, black vinegar, Shaoxing wine, dark soy sauce, hoisin sauce, sugar, and cornstarch. Sugar should dissolve. Set aside.
  3. In large-size skillet or wok add 2 tablespoons grapeseed oil. Turn heat to high. Allow oil to heat up. Add marinated chicken and cook 4 minutes. Occasionally stir. Remove from heat and transfer to bowl. Set aside.
  4. Add remaining grapeseed oil to same skillet/wok. Stir in garlic, ginger, red bell pepper pieces, dried chili peppers, and Sichuan peppercorns. Cook 1 minute.
  5. Pour sauce into skillet/wok and bring to boil. Stir while boiling. Once sauce begins to thicken slightly add chicken back into skillet/wok and mix all ingredients through the sauce for 2 minutes until chicken is evenly coated.
  6. Add green onions, peanuts and sesame oil. Toss well and continue to cook another 2 minutes.
  7. Transfer to serving bowl and serve immediately with rice.
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2020 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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