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Kung Pao Chicken Recipe

Introduction: Kung Pao Chicken, a beloved dish in Chinese cuisine, is renowned for its tantalizing blend of spicy, savory, and slightly sweet flavors. Originating from the Szechuan province of China, this dish has captured the hearts and taste buds of food enthusiasts worldwide. In this article, we’ll delve into the art of preparing an authentic Kung Pao Chicken recipe that will surely impress your family and friends.


The Origin and Legacy:

Originating from the Sichuan province of China, the Kung Pao Chicken recipe has a rich history that dates back to the Qing Dynasty. Named after Ding Baozhen, a Qing Dynasty official known as Kung Pao, this dish was created in his honor. The authentic Kung Pao recipe has since evolved, yet its essence remains true to its Sichuan roots, with a perfect balance of spiciness, sweetness, and nuttiness.

Understanding Kung Pao Chicken:

Kung Pao Chicken, also known as Gong Bao Ji Ding, is a classic Szechuan dish featuring tender chicken pieces stir-fried with peanuts, vegetables, and chili peppers. What sets this dish apart is its signature spicy and tangy sauce, which elevates the flavor profile to new heights. Traditionally, Kung Pao Chicken is made with diced chicken breast or thigh, but variations may include other proteins such as shrimp or tofu.

Ingredients for Authentic Kung Pao Chicken:

  1. 1 lb (450g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
  2. 1/2 cup unsalted peanuts
  3. 2 tablespoons vegetable oil
  4. 3-4 dried red chili peppers, chopped
  5. 3 cloves garlic, minced
  6. 1-inch piece of ginger, minced
  7. 1 bell pepper, diced
  8. 2 green onions, chopped
  9. 1 tablespoon Shaoxing wine or dry sherry
  10. 2 tablespoons soy sauce
  11. 1 tablespoon dark soy sauce
  12. 1 tablespoon rice vinegar
  13. 1 tablespoon hoisin sauce
  14. 1 teaspoon sugar
  15. 1 teaspoon cornstarch mixed with 2 tablespoons water
  16. Szechuan peppercorns (optional, for an extra kick)


  1. Marinate the chicken: In a bowl, combine the chicken pieces with Shaoxing wine, soy sauce, and cornstarch. Let it marinate for about 15-20 minutes.
  2. Prepare the sauce: In a separate bowl, mix together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, and sugar. Set aside.
  3. Heat oil in a wok or large skillet over medium-high heat. Add dried red chili peppers and Szechuan peppercorns (if using) and stir-fry for a few seconds until fragrant.
  4. Add minced garlic and ginger to the wok, and stir-fry for another 30 seconds until aromatic.
  5. Add the marinated chicken to the wok, spreading it out into a single layer. Allow it to cook undisturbed for 1-2 minutes until it begins to brown.
  6. Stir-fry the chicken until it’s cooked through and slightly browned on all sides, about 5-6 minutes.
  7. Add diced bell pepper and peanuts to the wok, and continue to stir-fry for another 2-3 minutes until the peppers are tender-crisp.
  8. Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly.
  9. Cook for an additional 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
  10. Garnish with chopped green onions and serve hot with steamed rice or noodles.

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In conclusion, mastering the art of the Chinese Kung Pao Chicken recipe is a delightful culinary adventure that brings the vibrant flavors of Sichuan cuisine to your kitchen. By following this authentic Kung Pao recipe, you can savor the perfect harmony of spicy, sweet, and nutty elements that make this dish a timeless favorite. So, roll up your sleeves, gather the ingredients, and embark on a gastronomic journey to create a memorable Kung Pao Chicken experience in the comfort of your home.


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