Kung Pao chicken, also transcribed into Gong Bao or Kung Po, is a spicy stir-fried Chinese dish made from chicken, peanuts, vegetables and peppers. The classic Sichuan dish originates from southwest China’s Sichuan Province and includes Sichuan peppercorns.

INGREDIENTS Of Kung Pao Chicken

Chicken:

  • 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons baking soda
  • 1 teaspoon cornstarch / corn flour

Sauce:

  • 1/2 cup low-sodium chicken stock (or broth) — water can be used
  • 5 tablespoons light soy sauce
  • 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
  • 2 tablespoon Chinese Shaoxing wine (or dry sherry)
  • 2 teaspoon dark soy sauce
  • 2 teaspoons hoisin sauce
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch / corn flour

Stir Fry:

  • 4 tablespoons cooking oil divided
  • 1 1/2 tablespoons garlic (4-6 cloves)
  • 1 tablespoon ginger
  • 1/2 red bell pepper (capsicum) seeded and diced
  • 1/2 green bell pepper (capsicum) seeded and diced
  • 8-10 dried chilies cut into ½-inch pieces (adjust to taste)
  • 1 tablespoon Sichuan peppercorns lightly toasted and ground
  • 4 green onion / scallion stems cut into 1-inch pieces
  • 1/2 cup roasted/unsalted peanuts
  • 2 teaspoons sesame oil optional

ALSO READ: One-Pot French Chicken

INSTRUCTIONS Of Kung Pao Chicken

    • Combine all chicken ingredients in a shallow bowl; cover and marinate for 10 minutes (weather permitting).
    • Whisk sauce ingredients until sugar dissolves; put aside. Heat a large skillet, frying pan or wok over high heat.
    • Add 2 tablespoons of cooking oil, allow to heat, then add the marinated chicken. Fry the chicken for 3-4 minutes, stirring occasionally, until the edges are golden.
    • Remove from heat and set aside. Add the rest of the cooking oil to the same pan / wok.
    • Stir in garlic, ginger, diced peppers and Sichuan peppercorns and sauté for 1 minute. Mix the prepared sauce, then pour it into the pan and bring to the boil, stirring.
    • Once it starts to thicken slightly, add the chicken to the pan / wok and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce has thickened.
    • Stir in green onions, peanuts and sesame oil.
    • Mix well and continue cooking for an additional 2 minutes to infuse all the flavors together.

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